I love this recipe for so many reasons. If you’re a fan of lemon and garlic, this is the best way to cook up your chicken breasts. We have plenty of garlic and lemon and the best part is all that juice at the bottom of the pan. Whether you make some rice or grab some bread, do not skip on soaking up all the juices.
This recipe is courtesy of the incredible lady, Ina Garten. It is so Mediterranean in nature, I just had to try it. Especially since I am wanting to share more healthy dishes with everyone. This chicken definitely fits the bill.
If you don’t want to use the wine, you can sub in low sodium chicken broth. Also, covering the dish after you’ve baked it is super important. You want to let the chicken rest and plump up with its juices.
I was keeping this dish low carb, so I served with a salad but next time I’m definitely making it with rice.
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Baked Lemon Garlic Chicken Breasts
- 1/4 cup olive oil
- 8 cloves garlic, minced
- 1/3 cup dry white wine
- 1 tbs lemon zest
- 2 tbs fresh lemon juice
- 1 tsp dried oregano
- 1 tsp fresh thyme
- salt and pepper
- 4 chicken breasts
- 1 lemon, sliced into wedges
- Preheat your oven to 400°F. Grab a 9×13" baking dish.
- In a small saucepan, heat your oil on medium low heat. Add in the garlic and cook for 1 minute, don't let the garlic brown though. Remove from heat source and mix in the wine, zest, lemon juice, oregano, thyme and 1 tsp salt. Pour this mixture into your baking dish.
- Pat your chicken breast dry and then transfer them to the baking dish. Brush the meat with the oil mixture. Season with salt and pepper to taste. Tuck the lemon wedges into the dish.
- Bake for about 30 to 40 minutes (mine took 35 minutes). Time varies with size of breasts. Broil if you want to get them light brown on top.
- Remove from the oven and cover tightly with aluminum foil. Let them rest for 10 minutes then serve hot with the pan drippings.