Ina Garten's Best Baked Lemon Chicken Breasts Recipe Is Always Moist (7 Ingredients) High Protein Recipes Chicken Recipes Dinner Low Sugar Recipes Low Sodium Recipes Fruit Meal Prep Recipes Gluten-free

Being able to cook chicken breasts thoroughly while not drying them out was always a challenge for me. That is until Ina Garten (aka The Barefoot Contessa) came to the rescue ... again. The herbs, wine and olive oil in this high-protein chicken recipe allow the chicken to bake and keep the moisture inside. The is a flavorful and moist chicken every time. Plus you get the health benefits of protein!

To make Ina Garten's baked lemon chicken breasts you will need for following simple, gluten-free ingredients (nothing fancy here!): olive oil, garlic, white wine, lemons (check out the health benefits or lemons), dried oregano or dried Italian seasoning, fresh or dry thyme and chicken breasts. The garlic is cooked quickly on the stovetop in the olive oil before being combined with the white wine, lemon juice, lemon zest, oregano and thyme. Pour the aromatic mixture over the chicken and bake until cooked through.

Serve these chicken breasts as a high-protein dinner with your favorite side dishes or use them in any recipe calling for chicken breast meat. The lemony baked chicken breasts also make a delicious chicken salad.

Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 to 40 minutes
Total Time: 50 minutes to 1 hour
Servings: 4

Ingredients

• 1/4 cup good olive oil
• 6 garlic cloves, minced
• 1/3 cup dry white wine 
• zest from 2 lemons
• juice from 2 lemons
• 2 teaspoons dried oregano or Italian seasoning
• 1 teaspoon minced thyme leaves (fresh is best but use dry if that's all you have)
• 4 boneless chicken breasts, with or without skin (6 to 8 ounces each)
• 1 lemon, cut into slices to use while baking

Here's how to make it: 

1. Put olive oil in a small pot on medium-low heat. Add the garlic and cook for 1 minute (do not burn the garlic).
2. Turn off the heat and add wine, lemon zest, lemon juice, oregano, thyme and 1 teaspoon salt. Pour into a baking dish. (You can substitute chicken broth for the white wine.)
3. Put chicken breasts (skin up) on top of the sauce. Brush the chicken breasts with olive oil mixture and generously sprinkle with salt and pepper. Place the lemon slices around the pieces of chicken.
4. Bake in a preheated 400-degree F oven for 30 to 40 minutes until the chicken is done (meat thermometer temperature at 165) and golden brown. (If the chicken needs a bit more color after baking, put it under the broiler for for 1 to 2 minutes.)
5. Let rest covered for 10 minutes then serve with the chicken juices from the pan. Serve. Store any leftover chicken in an airtight container in the fridge.

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