Ina Garten’s Lemon Chicken Breast

Ina Garten's Lemon Chicken Breast

Meet our February Mom of the Month, Kathleen of Sugar and Spice and everything nice.

A lover of life, fashion, food, photography, and family; the beautiful  Kathleen is mom to three rambunctious children and three frisky beagles.

The scene opens at Williams Sonoma in South Coast Plaza with Kathleen anxiously awaiting her moment with Ina Garten at a book signing of her new book, Barefoot Contessa, how easy is that?
Ina Garten book signing

Kathleen: “Hi Ina, how are you today” {it was loud and I was standing}

Ina: {smiles}

Kathleen: squats down to eye level “what is your most favorite recipe from this book?”

Ina: “the lemon chicken breasts (see below) add some couscous and vegetable. Throw it together and put it in the oven. You’ll love it – do you cook?”

Kathleen: “Yes, and will you sign my wooden spoon?”

Ina: “super… great spoon”

Kathleen: “Your poor hand, it’s going to be tired”

Ina: “good thing not yet”

Kathleen: “Thanks for being such an inspiration to me, I can now cross something off my Bucket List; meeting you”

Ina: {smiles with a little giggle}

William Sonoma representative: “….Ms. Ms. this way please”

 Kathleen: {smiles with a little giggle}

 I had just met a woman on my Lifetime’s Greatest Influences list – and she was lovely :-)

And now for her favorite recipe from  “Barefoot Contessa, how easy is that?“.

Ina Garten’s Lemon Chicken Breast
 
Prep time
Cook time
Total time
 
A no-fuss main that's perfect for entertaining or a weeknight dinner - no wonder it's Ina's favorite dish from her book Barefoot Contessa "how easy is that".
Serves: 4 servings
Ingredients
  • ¼ cup good olive oil
  • 3 tablespoons minced garlic (9 cloves)
  • ⅓ cup dry white wine
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1½ teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 4 boneless chicken breasts, skin on (6 to 8 ounces each)
  • 1 lemon
Instructions
  1. Preheat the oven to 400 F.
  2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just one minute — but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 teaspoon salt, and pour into a 9-by-12-inch baking dish.
  3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in eight wedges and tuck it among the pieces of chicken.
  4. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for two minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

 Enjoy!

 

Photo credit: Quentin Bacon, Barefoot Contessa  “How Easy Is That?” by Ina Garten

 

29 Responses to “Ina Garten’s Lemon Chicken Breast”

  1. Magic of Spice February 3 at 7:57 am #

    Hi Kathleen, what a fun experience…and she signed your spoon :)
    Beautiful dish, love all of the garlic :)

  2. Kathleen February 3 at 8:57 am #

    Love it! Great Job.

  3. Kathleen February 3 at 9:00 am #

    I love the post. And your new photos in your Banner are fantastic, just like you.

    • Priscilla February 3 at 12:11 pm #

      @Kathleen – Aww, thanks. And thank you for being a Top Mom and sharing Ina and her lovely lemon chicken with us :-)

  4. Angie's Recipes February 4 at 1:38 am #

    Must be really exciting to meet Ina Garden….how fun that you even brought the spoon for her to sign :-))

  5. Belinda @zomppa February 4 at 5:21 am #

    So funny…Zomppa Patty has a she-crush on her too!! Happy for you for meeting her!

  6. Victoria February 4 at 8:56 am #

    I love meeting people who inspire me!! Ina is my favorite Food Network chef (she’s one of the few that remain who doesn’t completely suck… sorry, but it’s true). That’s great to find out what her favorite recipe is from the book. Thanks for sharing :)

  7. RavieNomNoms February 4 at 11:10 am #

    What a great post, thanks for sharing it! The recipe looks amazing too. It is always so nice to meet people that you really look up to!

  8. Kim February 5 at 3:33 pm #

    What a great recipe! (And, I’m so sad I missed this opportunity to meet Ina.) We actually have everything we need in the garden right now to make this. Perfect for a mid-week dinner.

    [K]

  9. Monet February 5 at 9:58 pm #

    Hi Kathleen…thank you for sharing this delicious recipe with me. I love chicken breasts, and I’m always looking for new ways to prepare them. You can never go wrong with Ina! Thank you for sharing, sweet woman. May your Sunday be one of peace and love.

  10. 5 Star Foodie February 6 at 8:42 am #

    Such a fun experience and the chicken sounds lovely with the lemon flavor and fresh thyme! Nice!

  11. UrMomCooks February 8 at 9:21 am #

    How awesome is this? Delicious recipe – my mouth is watering! You can never go wrong with one of Ina’s recipes!

  12. Lauren Slayton February 9 at 3:48 am #

    made this last night and left cookbook at the office. This post saved me. So so good. I used bone in chicken breasts and had to cook a bit more.

  13. leda marcouillier February 15 at 11:17 am #

    Ina is my favorite food network star! I have made several of her recipes and have enjoyed them all. I plan to prepare her lemon chicken recipe for dinner tonight and look forward to serving this to my family. Thanks!!!!!

  14. Liz Ann August 2 at 8:36 am #

    LOVE Ina Garten! Watched her make this recipe yesterday and then looked it up online to discover this post. Made it last night and it came out great. I used skin-on, bone-in split chicken breasts which is what my grocery store had available and it worked. Would have preferred bone out, skin on, but unless you go to a butcher, it’s difficult to find. Also didn’t have fresh thyme. I used an Italian spice mix which was great, but I’m sure the fresh herbs would have really knocked it out of the park.

    • Priscilla August 2 at 9:16 am #

      @Liz Ann – Glad you found her recipe here :-) It’s such a simple recipe that yields great results!

  15. Jelena December 12 at 3:57 pm #

    Hi, I found this recipe on Pinterest, and OMG this was the most delicious chicken in the world! Dare I say, my absolute favorite EVER!

    I actually reviewed it on my blog. Feel free to check it out at http://www.2girlsandapin.com/2-girls-and-a-pin-test-ina-gartens-lemon-chicken/

    Thank you SO SO much for posting this recipe. It was absolutely divine!

    Take care,

    Jelena

    • Priscilla December 12 at 7:16 pm #

      Awww, this made my day – so glad you liked it. I love it when readers take the time to tell me how much they love a recipe! Thanks, Jelena :)

  16. Tina W August 10 at 6:34 pm #

    I’m sitting here shaking my head at your sheer genius. A spoon. You had her sign a spoon!!!
    Years ago I made the rounds of food shows and cooking classes amassing a good-sized collection of signed cookbooks… which are all now tucked away in a back room on shelves. But a spoon! I could have a Julia Child-signed spoon right there next to the stove every. single. day.
    GENIUS!

  17. lauren March 3 at 5:08 pm #

    I can’t seem to fine chicken breast with the skin on. Any suggestions? Will skinless ones work?

    • Priscilla March 3 at 5:47 pm #

      Hi, Lauren – Yes, skinless will do. Isn’t it crazy – you can hardly find skin on chicken breasts or thighs anymore unless you buy a whole cut-up fryer!

  18. Sandra Wheatley May 14 at 5:23 pm #

    This was absolutely delicious. I did not have fresh thyme on hand, but I plucked about 8 sprigs of rosemary from my back yard and I added that to the brew. I used bone-in split chicken breasts and the baking time was still 40 minutes. My chicken was 170 degrees when I took it from the oven to let it sit, and was extremely moist, with beautifully roasted skin, and deliciously flavored. The dish was satisfying but clean and fresh. I served this with roasted vegetables – carrots, red onion, asparagus, and potatoes. My family thinks I have a hint of culinary genius in me, My real genius is having the good sense to channel Ina when I cook! :) Ina, thank you for your wonderful recipes. They are all perfection with great instructions that don’t keep you guessing!!! Thank you! This is one I will make again.

    • Priscilla May 15 at 4:50 pm #

      Hi, Sandra! Thanks for taking the time to leave such a wonderful comment. You’re absolutely right, we can always rely on Ina – she’s the best!

Trackbacks/Pingbacks

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