Ina Garten’s Lemon Chicken Breasts

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Ina Garten’s lemon chicken breasts are a tasty way to add flavor to your dinner table. This dish is quick to prep and easy to cook. You can make this yummy meal in just one hour with only 15 minutes of prep time.

The recipe uses simple ingredients like olive oil, garlic, white wine, and lemon to create a bright, zesty flavor. The chicken breasts are baked in the oven until they’re tender and lightly browned. When you’re done, you’ll have a meal that’s both fancy and comforting.

Exact Ingredients List

Here’s what you’ll need to make Ina Garten’s tasty lemon chicken breasts:

• 1/4 cup olive oil
• 3 tablespoons minced garlic
• 1/3 cup dry white wine
• 1 tablespoon grated lemon zest (from 2 lemons)
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons dried oregano
• 1 teaspoon minced fresh thyme leaves
• Kosher salt and black pepper to taste
• 4 boneless chicken breasts (6-8 ounces each), skin-on
• 1 lemon, cut into wedges

Make sure you have all these items before you start cooking. The fresh ingredients like lemons and thyme really make this dish special. Don’t forget to pick up some good quality olive oil and white wine too!

Remember, you can adjust the salt and pepper to your liking. The recipe is pretty flexible, so feel free to add a bit more lemon if you love citrus flavors.

Instructions

Set your oven to 400°F (200°C). Grab a small saucepan and warm 1/4 cup olive oil over medium-low heat. Add 3 tablespoons minced garlic and cook for just 1 minute. Turn off the heat right away so the garlic doesn’t burn.

Now, mix in 1/3 cup white wine, lemon zest and juice, oregano, thyme, and a teaspoon of salt. Pour this yummy mixture into a 9×12-inch baking dish.

Pat your chicken breasts dry with a paper towel. Place them in the dish, skin side up. Brush them with olive oil and sprinkle on some salt. Cut a lemon into 8 wedges and tuck them between the chicken pieces.

Pop the dish in the oven for 30-40 minutes. Keep an eye on it – you want the chicken to be cooked through and lightly browned. If you need more color, broil for 2 minutes.

Once done, cover the pan with foil and let it rest for 10 minutes. Add a final sprinkle of salt if you like. Serve the chicken hot, spooning the tasty pan juices over top. Enjoy your meal!

Possible Substitutes List

Can’t find all the ingredients for Ina Garten’s lemon chicken? No worries! Here are some easy swaps you can use:

• Olive oil → Vegetable oil or avocado oil
• Fresh garlic → Garlic powder (1/4 tsp = 1 clove)
• Dry white wine → Chicken broth or apple juice
• Lemon zest → Extra lemon juice
• Fresh thyme → Dried thyme (use 1/3 the amount)
• Kosher salt → Table salt (use half the amount)

For the chicken:

• Skin-on breasts → Skinless breasts or thighs
• Boneless → Bone-in (cook 10-15 minutes longer)

No fresh lemons? Try:

• Bottled lemon juice
• A splash of vinegar

Remember, these swaps may change the flavor a bit. But they’ll still give you a yummy chicken dish!

How To Make It Diabetes-Friendly

To make this lemon chicken recipe more diabetes-friendly, you can try a few simple tweaks. Start by removing the skin from the chicken breasts. This cuts down on saturated fat and calories.

Instead of using regular olive oil, opt for a light olive oil spray. This helps control the amount of oil used while still preventing the chicken from sticking.

You can replace the white wine with low-sodium chicken broth. This keeps the flavor but reduces the sugar content.

Consider using a sugar substitute in place of some of the lemon juice. This maintains the tangy taste without adding extra carbs.

To boost the fiber content, serve the chicken with a side of roasted non-starchy veggies like broccoli or cauliflower.

Here’s a quick breakdown of the changes:

• Remove chicken skin
• Use light olive oil spray
• Swap white wine for low-sodium broth
• Use sugar substitute for some lemon juice
• Add non-starchy veggie side dish

These small changes can make a big difference in making the meal more suitable for those managing diabetes. You’ll still get to enjoy the zesty lemon flavor and tender chicken without compromising your health goals.

Tips, Tricks & Storing

For the best flavor, use fresh lemons and high-quality olive oil. Zest your lemons before juicing them to make the process easier.

Don’t skip patting the chicken dry. This helps the skin crisp up nicely in the oven.

You can make the sauce ahead of time and store it in the fridge for up to 2 days. Just reheat it gently before using.

If you prefer skinless chicken, that works too! Just keep an eye on it as it may cook faster.

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. To reheat, place the chicken in a baking dish with a splash of water or chicken broth. Cover with foil and warm in a 350°F oven until heated through.

Want to freeze your lemon chicken? Let it cool completely, then wrap each piece tightly in plastic wrap and foil. Pop them in a freezer bag and they’ll keep for up to 3 months. Thaw in the fridge overnight before reheating.

Try serving your lemon chicken with a side of roasted veggies or a light salad. The bright, zesty flavors pair well with almost anything!