This easy and delicious lemon chicken recipe by Ina Garten is a quick, flavorful meal perfect for busy weeknights or cozy dinners. With tender chicken, a zesty garlic-lemon sauce, and aromatic herbs, it’s both simple to make and packed with flavor. Best of all, you can use pantry staples to create this crowd-pleasing dish!
Recipe Ingredients:
- ¼ c good olive oil
- 3 tbsp minced garlic (9 cloves)
- ⅓ c dry white wine
- 1 tbsp grated lemon zest (2 lemons)
- 2 tbsp freshly squeezed lemon juice
- 1½ tsp dried oregano
- 1 tsp minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 boneless chicken breasts, skin on (6 to 8 oz each)
- 1 lemon
How To Make Lemon Chicken Breasts?
- Preheat the oven: Preheat your oven to 200°C / 400°F.
- Prepare the sauce: Warm 60 ml / ¼ cup olive oil in a small saucepan over medium-low heat. Add 3 tbsp / 3 tbsp minced garlic and cook gently for 1 minute, being careful not to let it brown. Remove from the heat and stir in 80 ml / ⅓ cup dry white wine, 1 tbsp / 1 tbsp grated lemon zest, 2 tbsp / 2 tbsp lemon juice, 1½ tsp / 1½ tsp dried oregano, 1 tsp / 1 tsp fresh thyme, and 1 tsp kosher salt. Pour the mixture into a 23 x 30 cm / 9 x 12-inch baking dish.
- Prepare the chicken: Pat the 4 chicken breasts dry with paper towels and place them skin-side up in the baking dish, over the sauce. Brush the chicken breasts with a little more olive oil and season generously with kosher salt and black pepper. Cut the 1 lemon into 8 wedges and tuck them around the chicken pieces.
- Bake the chicken: Place the dish in the oven and bake for 30–40 minutes, depending on the size of the chicken breasts. The chicken is done when the skin is lightly browned, and the internal temperature reaches 74°C / 165°F. If the skin isn’t golden enough, broil for 2 minutes.
- Rest and serve: Cover the dish tightly with foil and let the chicken rest for 10 minutes. Sprinkle with additional salt if desired and serve the chicken hot, drizzled with the pan juices.
Recipe Tips:
- Use Chicken with Skin On: The skin helps keep the chicken moist and adds a delicious crispy texture. If you can’t find skin-on chicken breasts, brush boneless ones with extra olive oil to prevent drying.
- Don’t Overcook the Garlic: When preparing the sauce, cook the garlic just until fragrant—about 1 minute. Browning it can make the flavor bitter.
- Zest the Lemons Before Juicing: It’s much easier to zest the lemons while they’re whole. Use a microplane for fine, aromatic zest that blends perfectly into the sauce.
- Let the Chicken Rest After Baking: Cover the dish tightly with foil and rest for 10 minutes. This keeps the chicken juicy and allows the flavors to meld.
- Adjust the Sauce to Your Taste: If you love more tang, add extra lemon juice before serving. For a slightly richer taste, whisk in a little butter to the pan juices after baking.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover lemon chicken breasts cool to room temperature. Transfer them to an airtight container and refrigerate for up to 3 days.
- Freeze: Once cooled, place the chicken breasts in a freezer-safe container or wrap tightly in foil and plastic wrap. Freeze for up to 3 months. To thaw, move the chicken to the fridge overnight.
- Reheat: Add a little water or chicken stock to a pan over low-medium heat. Place the chicken in the pan, cover with a lid, and heat gently for 5–7 minutes, flipping halfway through, until fully reheated.
Nutrition Facts
- Calories: 393 kcal
- Total Fat: 19.5 g
- Saturated Fat: 5 g
- Cholesterol: 165 mg
- Sodium: 1,000 mg
- Potassium: 600 mg
- Total Carbohydrate: 3 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 49 g
Check out More Recipes:
Ina Garten Lemon Chicken Breasts
Description
This easy and delicious lemon chicken recipe by Ina Garten is a quick, flavorful meal perfect for busy weeknights or cozy dinners. With tender chicken, a zesty garlic-lemon sauce, and aromatic herbs, it’s both simple to make and packed with flavor. Best of all, you can use pantry staples to create this crowd-pleasing dish!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 200°C / 400°F.
- Prepare the sauce: Warm 60 ml / ¼ cup olive oil in a small saucepan over medium-low heat. Add 3 tbsp / 3 tbsp minced garlic and cook gently for 1 minute, being careful not to let it brown. Remove from the heat and stir in 80 ml / ⅓ cup dry white wine, 1 tbsp / 1 tbsp grated lemon zest, 2 tbsp / 2 tbsp lemon juice, 1½ tsp / 1½ tsp dried oregano, 1 tsp / 1 tsp fresh thyme, and 1 tsp kosher salt. Pour the mixture into a 23 x 30 cm / 9 x 12-inch baking dish.
- Prepare the chicken: Pat the 4 chicken breasts dry with paper towels and place them skin-side up in the baking dish, over the sauce. Brush the chicken breasts with a little more olive oil and season generously with kosher salt and black pepper. Cut the 1 lemon into 8 wedges and tuck them around the chicken pieces.
- Bake the chicken: Place the dish in the oven and bake for 30–40 minutes, depending on the size of the chicken breasts. The chicken is done when the skin is lightly browned, and the internal temperature reaches 74°C / 165°F. If the skin isn’t golden enough, broil for 2 minutes.
- Rest and serve: Cover the dish tightly with foil and let the chicken rest for 10 minutes. Sprinkle with additional salt if desired and serve the chicken hot, drizzled with the pan juices.
Notes
- Use Chicken with Skin On: The skin helps keep the chicken moist and adds a delicious crispy texture. If you can’t find skin-on chicken breasts, brush boneless ones with extra olive oil to prevent drying.
- Don’t Overcook the Garlic: When preparing the sauce, cook the garlic just until fragrant—about 1 minute. Browning it can make the flavor bitter.
- Zest the Lemons Before Juicing: It’s much easier to zest the lemons while they’re whole. Use a microplane for fine, aromatic zest that blends perfectly into the sauce.
- Let the Chicken Rest After Baking: Cover the dish tightly with foil and rest for 10 minutes. This keeps the chicken juicy and allows the flavors to meld.
- Adjust the Sauce to Your Taste: If you love more tang, add extra lemon juice before serving. For a slightly richer taste, whisk in a little butter to the pan juices after baking.
Ina Garten Lemon Chicken Breasts