I eat a lot of chicken! Usually in the form of boneless chicken breasts (I’m not a fan of bones in my food). I eat more chicken than any other kind of meat. I can get pretty bored of eating the same ole boneless-chicken-breast-with-store-bought-marinade for dinner so I have been determined to create a simple flavorful recipe for boring boneless chicken breasts. My friend made a delicious chicken dish with lemons for a dinner party. I have thought about that dish since that party. Then one day recently, I was watching Ina Garten cooking on her Barefoot Contessa show and, my heart be still, she was making a fabulous lemon chicken dish! I was so inspired by this and my friend’s dishes. It was time to make my own chicken dish with lemons and now I am sharing it with you. I’m calling it my Garlicky Lemon Chicken recipe. It’s easy to make and packed with flavor. The total preparation time for this dish is 45 minutes to an hour depending on how quickly you can chop up your ingredients. Once you do all the chopping necessary (10-15 minutes) and cook those ingredients in a saucepan for a couple minutes, you pour the sauce in a baking dish that holds the prepared chicken breast and pop it in the oven for 30-40 minutes. Easy peasy! You can serve this dish with couscous or brown rice for an weeknight dinner or plate it prettily for a dinner party (see fancy-shmancy plating in picture above). Your guests will think you slaved away in the kitchen…hee hee!
For this recipe, I used boneless chicken breasts with the skin on. You can ask the butcher to remove the bones from bone-in, skin on chicken breasts. I used jarred minced garlic because I had some in my refrigerator (I know some would scoff at this but when in a pinch it’s nice to have jarred minced garlic available). If preferred, you can use fresh garlic for this recipe (see recipe below for conversion). I also used good white wine that I would drink…not just cooking wine. A side note; this dish is delicious with a glass of white wine like chardonnay, I know, I tried it! Say NO to boring chicken breasts for dinner and give this recipe a try!
- 4 boneless , skin on chicken breasts
- 1/3 cup olive oil
- 3 tablespoons minced garlic (about 9-10 cloves)
- 1/3 cup dry white wine
- zest of 1 medium-large lemon
- juice of 1 medium-large lemon (use the lemon you just zested!)
- 1 tablespoon fresh , chopped oregano (leaves only)
- 1 teaspoon fresh , chopped thyme (leaves only)
- 1 teaspoon salt
- 1 lemon , sliced (do not use the zested, juiced lemon)
- olive oil for brushing on chicken skin
- salt & fresh ground pepper to season chicken skin
Heat oven to 400 degrees. Salt and pepper the skin of the boneless chicken breasts and brush with olive oil. Set chicken breasts in a 9-inch x 13-inch baking dish. Set aside.
Add olive oil, garlic, white wine, lemon zest, lemon juice, oregano, thyme and salt to small saucepan. Cook on medium heat for 2 minutes stirring constantly.
Pour garlic and lemon mixture around the chicken in the baking dish. Place slices of lemon around the chicken in the baking dish and cook in oven for 30-40 minutes until chicken is thoroughly cooked (chicken is done if it registers 165 degrees on a thermometer). If the breasts are done but the skin isn’t browned enough, broil the chicken for a few minutes until the skin turns a nice brownish color.
When chicken is done, plate and serve by pouring the garlicky-lemon sauce around the chicken. Enjoy!