Lemon Chicken Breasts

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Followed the recipe pretty closely. I used skinless, boneless, thin cut chicken breasts (4, a tsp of ground thyme (didn't have fresh and used the zested lemon cut into wedges for the pan. Also used sauvignon blanc wine. It was delicious. Chicken was very flavorful and moist. Served with roasted vegetables (which also tasted delicious with the juices on the plate.

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I thought this was great! I followed the recipe exactly except I used boneless skinless chicken breast. I used the zested lemon to cut into wedges and place in the pan with the chicken, so that might be why I found it less overwhelming and bitter than other reviewers seem to report. I would probably cut back on the herbs or maybe try something different like rosemary next time, but that's just my preference. It wasn't too salty either - perfect!! Served it with lemon asiago risotto.

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The lemon zest was the worst part. It gave the chicken a nasty bitter taste. Yuck! Plus I'm not sure I liked the thyme, oregano and lemon together. I won't bother making this one again.

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We enjoyed this dish, but less salt needs to be used, I found it a bit too salty for my taste.

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Extremely salty. If I were to make it again I would use a 1/4 teaspoon or even an 1/8 a teaspoon of salt. However, the chicken was perfectly cooked. I also enjoyed the lemon, thyme, and oregano flavors and felt they played well together (as far as I could tell masked as they were by the salt.

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Great flavor! Used skinless boneless breasts and 1/2 tsp dried thyme b/c that's what I had, and little more lemon juice, otherwise followed exactly, cutting the time in the oven. Served over angel hair with sautéed veggies & a healthy dose of fresh grated parm. Delish!! Can't wait for leftovers for my lunch tomorrow :

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Quite simply, outstanding. I LOVE the way you cook Ina, and this easy go-to recipe is perfect for those evenings when you're tired and short on time, but want a delicious supper that tastes like it took hours to cook. In fact, it takes just minutes to prep and pop in the oven! Thanks so much for this amazing recipe, it will definitely be a part of my go-to's for busy weeknights or even lazy weekend dinners. (PS: I used skinless breasts and it still came out juicy and delicious! Crazy yummy sauce too...

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So flavorful! I used skinless breast and it was so moist and delicious! I did have to broil for a minute to lightly brown them. Served with rice cooked in chicken broth and green beans. I will make this one again!

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Awesome! And the marinade smells SO GOOD!!!! I have made it twice now, husband loves it! I used dried thyme and threw in a little rosemary too. Upon making the marinade, I wanted to make garlic bread out of it. Seriously, its amazing!

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Great recipe! My husband and 5 yr old loved it! It was very tender and moist with full of flavor. I used skinless chicken breasts and also Moscato since I had no other white wine. Added lemon pepper seasoning and Montreal chicken seasoning. Awesome! Tasted like we went out to a fancy restaurant!