Lemon Chicken Breasts

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Excellent! I used skinless chicken breasts because that's what I had on hand. The flavor was wonderful, but I do think skin-on chicken would have resulted in a more moist dish. We love garlic and the recipe amount was perfect for us. However, if you're not died-in-the-wool garlic fans, you might want to reduce it a bit. I've used and loved many of Ina's recipes and this one ranks near the top!

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This is just pure perfection!! So delicious and the chicken was so moist!! I will definitely make it again! My brother is already asking me when am I going to make it again?!!

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I am sure that this is wonderful exactly how the recipe is written, however, I did not have wine on hand so I subbed chicken broth for that and the only fresh herb available to me was rosemary so I used that instead of the oregano and thyme. It was sooo delicious!!!

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This turned out to be a huge success! I suspect the skin (which I normally avoid was responsible for making the otherwise-dry-and-bland breast meat really tender and juicy. The garlicky and lemony sauce was to die for. I will definitely make this over and over again.

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This dish is absolutely delicious! I marinated the chicken for a while and eliminated the lemon zest and cut down on the cut lemons and it still tasted delicious. I didn't think I was cooking the garlic enough but as long as they are there you will get the flavor!

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The Lemon Chicken was easy to prepare with minimal cooking time. This delicious recipe is great with a salad. Loved the aroma of the lemon and herbs cooking together. I will definitely add this to my recipes to make.

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The aroma of the lemons and chicken in the oven makes your mouth watery while waiting for this delicious meal! Thanks Ina!!

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Delecious!!!

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Delicious!..My husband loved it. It's so easy to do and it's so tasty.

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This recipe was delicious. I had roasted some garlic a few days ago, so I modified the recipe slightly. I did not use 1/4 olive oil to saute the garlic. I simply whisked a tablespoon of my roasted garlic into the wine with the herbs. I also whisked in a tablespoon of dijon mustard. I did brush the chicken breasts with olive oil and took Ina's suggestion to put the dish under the broiler the last 5 minutes or so to crisp the skin. It was delicious! I will definitely make this recipe again. Thank you Ina for another great recipe.