Lemon Garlic Baked Chicken is a one-skillet meal for 2 that’s delicious and easy to make! Chicken cooks in a simple lemon garlic wine sauce.
I don’t know about you, but I LOVE chicken and constantly keep my eyes open to find and try “new” chicken recipes. My husband is my willing guinea pig and has taste-tested way too many chicken recipes I’ve made over the years to count!
Today I want to share a recipe that I’m pretty sure originated with Ina Garten. Somewhere along the way I forgot how, where, or from who I got the original recipe (handwritten on paper) but do know I made a few slight changes to it, to suit our tastes. If you like garlic, then you’ll be happy with this dish!
This is a one skillet recipe, so there’s not a lot of cleaning up to do, which always makes me deliriously happy (wink, wink)! The finished chicken breasts have a LOT of lemony garlic flavor which we love, and I’m confident you’ll enjoy it, as well. Here’s how to make lemon garlic baked chicken.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Lemon Garlic Sauce
In a medium-sized oven-safe skillet, heat extra virgin olive oil on low heat. Once the oil is WARM, add minced garlic and cook it, stirring often, for about 1 minute. Be careful to not let the garlic burn or it can become bitter.
Add white wine, lemon juice, lemon zest, dried oregano, thyme, and a pinch of salt and pepper to the garlic mixture. Stir to combine these ingredients and you’ll have the flavorful sauce for the chicken ready to go!
Pat two boneless, skinless chicken breasts dry using paper towels, then season lightly with salt and black pepper on both sides. Lay the seasoned breasts in the lemon garlic sauce in the skillet.
Spoon some of the lemon garlic sauce on top of each piece of chicken. Now the chicken is ready for the oven.
Bake The Chicken
Place the skillet (uncovered) on a middle rack in a preheated 400°F. oven and let it cook for about 15 minutes, then remove the skillet from the oven.
Quickly place thinly slices of a fresh lemon around the edges of the chicken breasts and put the skillet right back in the oven again.
Continue baking the chicken for another 15-25 minutes until it is cooked all the way through or until the internal temperature of the chicken reaches 165°F.
Turn the oven to BROIL and let the chicken sit under the broiler (about 6″ away from the heat source) for 2-3 minutes to lightly brown it. Keep an eye on it while broiling!
When done, remove the skillet from the oven, spoon some of the remaining sauce over each piece of chicken, and let the chicken “rest” for 2-3 minutes so the internal juices can redistribute through the meat.
Garnish And Serve The Lemon Garlic Baked Chicken
When the chicken has “rested” for 2-3 minutes it is ready to be served. Place the lemon garlic baked chicken on individual plates and drizzle the sauce over the top. Garnish each serving with 1-2 baked lemon slices and fresh chopped parsley, if desired.
We enjoyed this dish served with a baked stuffed sweet potato and a small portion of spinach apple quinoa salad on the side. Everything was so delicious and flavorful!
I hope you have the opportunity to try this recipe for lemon garlic baked chicken, and trust you’ll enjoy it, too! Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!
Looking For More CHICKEN Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of fantastic chicken recipes to choose from, including:
- Asian BBQ-Glazed Chicken
- Chicken Suizas Hand Pies
- Creamy Lemon Tarragon Chicken
- Grilled Marmalade Chicken
- Mom’s Chicken Parmigiana
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Recipe adapted from: Ina Garten (at least I think that’s where it originated)
↓↓ PRINTABLE RECIPE BELOW ↓↓
Lemon Garlic Baked Chicken is a one-skillet meal for 2 that's delicious and easy to make! Chicken cooks in a simple lemon garlic wine sauce.
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons minced garlic
- ¼ cup dry white wine
- 1 lemon ZEST from 1 lemon (yellow peel only for zest)
- 2 Tablespoons fresh lemon juice
- ¾ teaspoon dried oregano
- ½ teaspoon dried thyme
- 10 ounces boneless skinless chicken breasts (2) =2 breasts (approx. 5 oz. each)
- salt and black pepper enough to lightly season chicken
- ¾ medium lemon cut in thin rounds
- 2 teaspoons chopped fresh parsley, for garnish OPTIONAL
Preheat oven to 400℉.
In a medium oven-safe skillet, heat olive oil on low heat. Once the oil is WARM, add minced garlic and cook it, stirring often for about 1 minute.
Add white wine, lemon juice, lemon zest, dried oregano, thyme and a pinch of salt and pepper to the garlic in skillet. Stir to combine.
Pat chicken dry with paper towels; season with salt and pepper (both sides). Lay chicken breasts in the lemon garlic sauce. Spoon sauce on top of each piece.
Place skillet (uncovered) on middle rack in oven. Bake at 400℉. for 15 minutes, then remove skillet from oven. Place lemon slices around edges of the chicken and put the skillet quickly back in the oven. Continue baking for 15-25 minutes until cooked through or until internal temperature of the chicken reaches 165°F.
Turn oven setting to BROIL; leave chicken under the broiler (about 6" away from the heat source) for 2-3 minutes to lightly brown it. Keep an eye on it! When lightly browned, remove skillet from the oven. Spoon sauce over each piece of chicken; let chicken "rest" in skillet 2-3 minutes before serving. Place on plates, drizzle with more sauce, garnish with chopped parsley and baked lemon slices.
Here’s one more to pin on your Pinterest boards!