Go Back
Lemon Chicken Breasts Recipe Really Into This Blog

Lemon Chicken Breasts Recipe

Adapted from Ina Garten's Lemon Chicken Breasts Recipe 

Servings 4
Author Sarah Slusher


  • 1/4 cup good olive oil
  • 4 tablespoons minced garlic 9 cloves
  • 1/2 cup dry white wine
  • 1 tablespoon grated lemon zest 2 lemons
  • 3 tablespoons freshly squeezed lemon juice
  • 2 teaspoons dried oregano
  • 1 teaspoon thyme fresh or dried
  • 1 teaspoon dill
  • Salt and freshly ground black pepper
  • 4 to 5 boneless skinless chicken breasts
  • 2 lemons


  1. Preheat the oven to 400 degrees F.
  2. Warm the olive oil in a saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Turn off the heat, add the white wine, lemon zest, lemon juice, spices and 1 teaspoon salt. Combine & let the sauce rest in the pan.
  3. Slice the lemon into thin pieces. Pat the chicken breasts dry & place them in a 9 by 12-inch baking dish. Place the lemon peel underneath the chicken breasts & apply a thin layer of olive oil on the breasts. Pour the sauce directly into the pan.
  4. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done & reaches at least 165 degrees. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.