Ina Garten Lemon Chicken Breasts Recipe
Lemon Chicken Breasts is a classic dish featuring oven-roasted chicken breasts baked in a zesty sauce made with fresh lemon juice, garlic, and herbs. Ina Garten’s version elevates this dish with a balance of brightness from the lemon and richness from olive oil and butter, creating a perfect harmony of flavors.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
- Boneless, skinless chicken breasts – 4
- Lemon zest – 1 tbsp (from 1 lemon)
- Lemon juice – ¼ cup (freshly squeezed)
- Garlic – 4 cloves, minced
- Olive oil – 3 tbsp
- Unsalted butter – 2 tbsp, melted
- Dry white wine or chicken stock – ½ cup
- Fresh thyme – 1 tsp, chopped (plus sprigs for garnish)
- Salt and freshly ground black pepper – to taste
- Optional garnish: Lemon slices and fresh parsley
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C).
- Prepare the Sauce: In a small bowl, whisk together lemon zest, lemon juice, garlic, olive oil, melted butter, white wine (or chicken stock), thyme, salt, and pepper.
- Season the Chicken: Place the chicken breasts in a baking dish. Sprinkle both sides with salt and pepper.
- Pour the Sauce: Pour the lemon sauce evenly over the chicken breasts, ensuring they are well-coated.
- Bake the Chicken: Bake uncovered for 30-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Baste the chicken with the sauce halfway through cooking to keep it moist.
- Serve: Transfer the chicken to a serving plate and spoon the pan sauce over the top. Garnish with lemon slices, thyme sprigs, or parsley, if desired.