Lemon Chicken Breasts

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wowww.#60;/a> so moist, easy and tasty!! we loved it
thank you Ina

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OH MY GOODNESS THIS IS AMAZING!! I work all day and I am always looking for something easy and delicious to make when I get home and this was perfect! I used two boneless skinless breasts that I cut in half (so four smaller pieces and I always add a little extra to the pot. A little extra EVOO, garlic and I used fresh oregano and dried thyme (what I had on hand who needs exact measurements. I took the suggestion of turning the chicken half way through which was great and I cut up two lemons into wedges and cooked the chicken on top of them. Serve with cous cous and a vegetable and this is the best dinner you can make in one pan!! Enjoy everyone and yet another huge thanks to Ina!!

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This is why I love Ina. No fuss ingredients, simple and easy to put together, and the presentation and taste trust IS restaurant quality. I didn't have any boneless breasts with the skin on, so I just used the regular boneless chicken I had and pounded it out a little to decrease the cooking time. The only white wine I had was some cheap cooking wine in the pantry. And because your dish will only taste as good as the wine you use, I chose to do half the cooking wine and half chicken stock I had handy in my fridge. I guess the only 'complaint' I have is that the sauce had a slight undertone of bitterness from the whole lemon wedges being baked right in. I would probably leave them out next time. But overall it did not affect how much I enjoyed the dish. It's just a few pads of butter away from being a scampi sauce, which I might do next time. I served the chicken over some artichoke pasta and spooned the extra sauce right over the top.

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Excellent recipe! I made it with chicken thighs because that is what I had and served it with brown rice and green beans. It was easy and made a wonderful sauce. I will definitely make it again.

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Very tasty! The sauce was fantastic. I would use it on pasta with the chicken! Family loved it!

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Ina was right, SIMPLE to put together and make! Just pulled it out of the oven. I had to use chicken thighs, that is what we had but followed everything else. Can't wait for my husband to get home and taste this one!

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Absolutely 5 stars. I made this recipe for two. The only other change I made was I used boneless, skinless breasts as others did. Instead of olive oil drizzled on top, once I placed the chicken in the sauce I turned it over a couple of times to coat. I cooked the chicken 40 min. and at the half way point, I turned the chicken again. Although I only cooked 2 breasts, I made the full sauce and it was definitely not too much, because I served it over angel hair pasta and the sauce is so good, I had plenty for the pasta. I will double the sauce when cooking the full recipe. Thank you Ina, this will be a monthly dish at our house and will make for guests also.

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YUM! The flavors are wonderful and the chicken came out tender and tasty. This was easy to put together and bake. Plus, I had extra sauce left over (no chicken so the next day I made pasta, heated the sauce up, thru the pasta in the sauce. It was SOO good the second day. I made the lemon chicken dinner for my husband, my brother-in-law and his family. They requested that I invite them again very soon for another taste of this dish. Next time I will have to triple the recipe. Everyone went back for a 2nd helping.

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The chicken was great. The lemon flavor was in every bite. On the show Ina said the roasted lemons can be eaten as well. I tried them and loved them! So good. This will be a definite go to weeknight meal.

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Very delicious and easy! I made this last Sunday and it was a big hit with my boyfriend. I made it with EXTRA garlic. You can't go wrong with lemon, garlic and olive oil with chicken. Very Mediteranean and healthy. I will make this dish again and again. Thanks Ina!