Baked Lemon Butter Chicken Breasts

By on February 22nd, 2012 / / No Comments

Baked Lemon Butter Chicken Breasts


  • 2 boneless chicken breasts, skin on (6-8 ounces each)
  • 1/2 stick butter
  • 1 1/2 tablespoons minced garlic (about 9 cloves)
  • 1/4 cup dry white wine
  • 2 teaspoons grated lemon zest
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves
  • Olive oil
  • Salt and freshly ground black pepper to taste
  • 1 lemon


  1. Preheat oven to 400 degrees.
  2. Wash and pat the chicken breasts dry. Set aside.
  3. Warm the butter in a small saucepan over medium-low heat, being careful not to burn. Add the garlic, and cook for just 1 minute watching very carefully- you do not want garlic to turn brown. Remove from heat. Add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 x 12-inch glass baking dish.
  4. Brush the chicken breasts with olive oil and season them with salt and pepper. Cut the lemon in 8 wheels and tuck them under the chicken breasts.
  5. Bake for 30-40 minutes, until the chicken is done and the skin is lightly browned. Cover the pan with foil and allow to rest for at least 10 minutes. Place chicken on places and pour pan juices over the chicken.

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