Home Dinner Chicken Ina Garten’s Lemon Chicken Breasts

Ina Garten’s Lemon Chicken Breasts

Looking for a way to brighten up your weekly dinner menu?

Try Ina Garten’s lemon chicken breasts and watch as your family licks their plates clean!

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Ina Garten's Lemon Chicken Breasts on a Baking Pan

This recipe is one of the easiest things you’ll ever make. It calls for just a few ingredients and only takes about 15 minutes to prep.

That makes it ideal for busy weeknights. Though it’s fancy enough for dinner parties too!

Make Ina Garten’s lemon chicken breasts once, and they’ll quickly become your new go-to for family dinners.

They’re light, bright, and even kid-approved!

Ina Garten’s Lemon Chicken Breasts Recipe

Between the perfectly seasoned and juicy meat to the heavenly sauce, Ina Garten’s lemon chicken breasts are beyond divine.

The bright, zesty flavor from the lemon is amped up by a whole slew of aromatic herbs.

Plus, the sauce is spiked with white wine for a complex flavor to balance the acidity.

Serve them with rice, pasta, veggies, or some crusty bread to mop the plate clean.

Either way, you’ll love it!

Savory Ina Garten's Lemon Chicken Breasts on a Baking Dish

Ingredients

  • Boneless chicken breasts – Boneless chicken breasts are the perfect choice for this baked chicken recipe. They’re easy to cook and absorb all the flavors you throw in the dish. Make sure to keep the skin on for a crisp, browned deliciousness.
  • Olive oil – This ingredient is a must for the sauce and herbs. It has a buttery flavor with peppery undertones, which blend really well with the other elements. That said, you can use a more neutral oil if that’s all you have.
  • Fresh herbs – The combination of oregano and thyme brings an aromatic contrast to the bright, lemony flavor. And feel free to add more herbs, like dill and rosemary, for a richer taste.
  • Lemon – Lemon chicken isn’t complete without fresh lemons. For this dish, you’ll need lemon zest, juice, and wedges. So make sure to get fresh and don’t settle for bottled juice.
  • White wine – White wine adds a lot of flavor to your dish. Just be sure it’s not too sweet or too dry. You want something that’ll complement the citrus, like sauvignon blanc.
  • Garlic – To add more depth and complexity to your dish, garlic is much needed. It infuses the lemon sauce with a hint of nuttiness and spice for an added kick.
  • Salt and pepper – No dish is complete without this kitchen combo. It helps brings out the flavors and makes every forkful pop.
Ina Garten's Lemon Chicken Breasts Closeup

Recipe Tips & Tricks 

  • To ensure the chicken is perfectly cooked, insert a food thermometer into the thickest part. The temperature should be 165 degrees Fahrenheit (75°C) for chicken.
  • Add the removed breast bones to the pot while it cooks. This step adds a meatier and richer flavor as it simmers with the sauce. Just don’t forget to remove it before serving!
  • Remove lemon seeds to avoid a bitter aftertaste in this dish. It’s best to juice and then strain the lemons separately to prevent any seeds from sneaking into the pan.
  • If you’re looking for an alternative to white wine, use chicken or vegetable broth. The broth adds a rich, meaty dimension without needing white wine. Add a dash of vinegar, too, to keep things balanced.
  • Feel free to add more fresh herbs if you want a more complex flavor profile. I always include rosemary, but I know dill is a bit overpowering for some people. I also like a few pink peppercorns in the mix!
  • Pound the chicken for soft and perfectly cooked meat. You also want it all the same thickness, so it cooks evenly.

What to Serve with Lemon Chicken Breasts?

Lemon chicken breasts are delicious, but they can be a bit plain on their own. So what should you serve with them?

I’ve got some ideas!

  • Vegetable side dishes – Nothing beats a side of veggies if you want a hearty meal. Serve them fresh or roasted for added crunch and flavor!
  • Pasta – If you want an extra filling meal, you can beat pasta. Whether you like fettuccine, penne, or spaghetti, this dish pairs beautifully with anything.
  • Rice – A bowl of fluffy rice never fails to disappoint if you want a heartier meal. Of course, that includes quinoa, couscous, and cauliflower rice, too.
  • Salad – For a lighter meal, a side salad is ideal.

More Chicken Dinners You’ll Love

Lemon Pepper Chicken Wings
Hellmann’s Parmesan-Crusted Chicken
Chicken Schnitzel
Chipotle Chicken
Blackened Chicken

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Ina Garten’s Lemon Chicken Breasts

Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 
Calories

393

kcal

Looking for a way to brighten up your weekly dinner menu? Try Ina Garten’s lemon chicken breasts and watch as your family licks their plates clean!

Ingredients

  • 1/4 cup 1/4 olive oil

  • 3 tablespoons 3 minced garlic

  • 1/3 cup 1/3 dry white wine

  • 1 tablespoon 1 grated lemon zest (2 lemons)

  • 2 tablespoons 2 freshly squeezed lemon juice

  • 1 1/2 teaspoons 1 1/2 dried oregano

  • 1 teaspoon 1 minced fresh thyme leaves

  • Kosher salt and freshly ground black pepper (to taste)

  • 4 (6 to 8 ounces each) 4 boneless chicken breasts (skin on)

  • 1 1 lemon (sliced into wedges)

Directions

  • Preheat the oven to 400 degrees Fahrenheit (200°C).
  • In a small saucepan, warm the olive oil over medium-low heat. Add the garlic and cook for 1 minute, then turn off the heat to keep it from burning.
  • Add the white wine, lemon zest, lemon juice, oregano, thyme, and one teaspoon of salt to the oil. Then, pour the mixture into a 9×12-inch baking dish.
  • Pat the chicken breasts dry with a paper towel and arrange them in the baking dish with the skin side up.
  • Brush the chicken breasts with olive oil and sprinkle a generous amount of salt. Slice the lemon into eight wedges and place them between the chicken cutlets
  • Bake for 30 to 40 minutes until tender and lightly browned. The bigger the chicken, the longer it will take to cook.
  • If the chicken still needs more browning, let it cook for 2 minutes under the broiler. Once the chicken is done, cover the pan with aluminum foil and let it rest for 10 minutes.
  • Add a dash of salt for extra flavor. Serve while still hot and soaked in the pan juices. Enjoy!
Ina Garten’s Lemon Chicken Breasts

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INSANELYGOOD

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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