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Ina Garten Boneless Skinless Chicken Breasts Recipe with herbs and spices

Irresistible Lemon Garlic Chicken

This delightful recipe features tender chicken breasts marinated in a bright blend of lemon, garlic, and fresh herbs, ensuring a juicy and flavorful dish perfect for any occasion.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1 1/2 to 2 pounds total) Trim any excess fat and pat dry for best sear.
  • 3 tablespoons extra virgin olive oil Used for both marinade and searing.
  • 2 tablespoons fresh lemon juice Freshly squeezed is best.
  • 2 teaspoons lemon zest Grate just the yellow part for concentrated flavor.
  • 3 cloves garlic, minced Finely mince or press for even distribution.
  • 1 teaspoon Dijon mustard Helps emulsify the marinade.
  • 1 teaspoon fresh thyme leaves, chopped Or 1/2 teaspoon dried thyme.
  • 1 teaspoon fresh rosemary, chopped Or 1/2 teaspoon dried rosemary.
  • to taste pinch kosher salt and freshly ground black pepper For seasoning.

Method
 

Preparation
  1. Pat the chicken dry and place in a shallow dish or zip-top bag.
  2. In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, thyme, rosemary, salt, and pepper until smooth.
  3. Pour half the marinade over the chicken, reserving the rest; rub the marinade into both sides of the chicken.
  4. Refrigerate for 20 to 60 minutes for better flavor infusion if time permits.
Oven Method
  1. Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with foil.
  2. Arrange the chicken on the baking sheet, skinless side up, spaced apart.
  3. Roast for 18 to 22 minutes, checking at 16 minutes for doneness.
  4. Tent loosely with foil and rest for 5 to 8 minutes before serving, while warming the reserved marinade briefly in a pan.
Stovetop Method
  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  2. Pat the chicken dry again if needed, season lightly, and sear for 3 to 4 minutes per side until golden brown.
  3. Transfer the skillet to the preheated oven for 6 to 10 minutes until the internal temperature reaches 160°F (70°C). Alternatively, cover and finish cooking on the stovetop.
  4. Optionally, deglaze the pan with lemon juice and chicken stock after removing chicken for a quick pan sauce.
Serving Suggestions
  1. Slice the chicken and serve over rice, with salad, or as a sandwich.
  2. Garnish with extra thyme leaves or lemon slices.

Notes

Make sure chicken pieces are of similar thickness for even cooking. Always taste the marinade before adding it to the chicken and adjust lemon or salt to your preference.