American
Ina Garten's Lemon Chicken Breasts
This version keeps Ina's streamlined lemon chicken energy but focuses it on skin-on breasts so the recipe moves fast without losing juiciness. Garlic, oregano, thyme, and white wine make a bright pan sauce that stays clean and glossy instead of heavy or creamy.
Gluten-FreeDairy-FreeHigh ProteinLow CarbQuick Weeknight
At a Glance
- Time
- 45 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- American
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Heat the oven to 400 degrees F. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for 1 minute without letting it brown. Off the heat, stir in the white wine, lemon zest, lemon juice, oregano, thyme, and a good pinch of salt and pepper, then pour the sauce into a baking dish.
- Place the chicken breasts in the dish skin-side up and tuck the lemon slices around them. Spoon a little of the sauce over each breast, but leave the skin mostly exposed so it can brown.
- Bake for 30 to 40 minutes until the skin is golden, the sauce is bubbling at the edges, and the thickest part of the breast reads 165 degrees F. If you want a little more color, broil briefly at the end and watch closely so the garlic does not burn.
- Cover the pan tightly with foil and let the chicken rest for 10 minutes so the juices settle and the sauce thickens slightly. Spoon the lemon-garlic pan juices over the sliced chicken and serve.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally gluten-free and dairy-free as written, as long as you keep the wine dry and finish with olive oil instead of butter.