Baked Lemon Chicken Breast

Sue Adame


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


★★★★★ 2 votes

10 Min
40 Min


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  • 1/4 c
    olive oil
  • 2 Tbsp
    garlic, minced
  • 1/3 c
  • 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

How to Make Baked Lemon Chicken Breast


  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.

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About Baked Lemon Chicken Breast

Course/Dish: Chicken

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