Baked Lemon Chicken Breast

Sue Adame

By
@fortheloveoffood

This recipe I adapted from the Barefoot Contessa. I also used skinless chicken for a lighter version.


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Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

40 Min

Ingredients

1/4 c
olive oil
2 Tbsp
garlic, minced
1/3 c
chardonnay
2 Tbsp
lemon juice, fresh
1 1/2 tsp
oregano, dried
1 Tbsp
thyme, leaves, minced
kosher salt
black pepper, fresh ground
4
boneless, skinless chicken breast
1
lemon

Directions Step-By-Step

1
Preheat oven to 400.
In a small saucepan over low heat, warm the olive oil, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Remove from heat and add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch glass baking dish.
2
Place the chicken breast in the dish turning to coat both sides with marinade. Sprinkle the chicken breast with salt and pepper. Cut the lemon into wedges and place it under and along side the chicken breast.
3
Bake 30 -40 minutes or until done. Cover and let rest 10 minutes. If desired serve with pan juices.

About this Recipe

Course/Dish: Chicken