Lemon and Thyme Chicken Breasts

I have seen a few recipes for the Barefoot Contessa’s lemon chicken floating around the web recently and the recipe looked so good I had to make it.  I adapted it a bit by using skinless chicken breasts and I used chicken broth instead of wine because that is what I had on hand.  The dish was very simple to put together and it smelled amazing while it baked.  I basted the chicken breasts a few times while they were in the oven so they would stay moist.  The meat turned out really tender, moist, and so delicious. I really loved the lemon flavor.  Both of my kids liked it and so did my husband.  A quick and simple recipe – perfect for a weeknight!

 

Preheat the oven to 400 degrees.  Coat a baking dish with cooking spray.

Heat the olive oil in a skillet over medium heat; add the minced garlic and cook, stirring constantly, for 1 minute, making sure not to burn the garlic.  Add the chicken broth, lemon zest,  lemon juice, oregano, and thyme leaves to the pan.  Pour the mixture into the baking dish.  Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste.  Place the chicken in the baking dish along with the lemon wedges and the two sprigs of thyme.

Place into the oven and bake, basting occasionally,  for 30-40 minutes or until the chicken is cooked through and the juices run clear.  Remove from the oven and let the meat rest for 5 minutes before slicing.  Drizzle the pan sauce on top of the slices of chicken and serve.  Enjoy!

Print
Print
Save
Save

Lemon and Thyme Chicken Breasts

Ingredients:

1-2 tbsp olive oil
5-6 cloves of garlic, minced
1/3 cup of chicken broth
Zest from 1 lemon
Juice from 1 lemon
1/2 tsp dried oregano
1/2 tsp fresh thyme leaves
3 boneless, skinless chicken breasts
Sea salt and freshly cracked pepper, to taste
Two sprigs of fresh thyme
1 lemon cut into 4 wedges

Directions:

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Heat the olive oil in a skillet over medium heat; add the minced garlic and cook, stirring constantly, for 1 minute, making sure not to burn the garlic. Add the chicken broth, lemon zest, lemon juice, oregano, and thyme leaves to the pan. Pour the mixture into the baking dish. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste. Place the chicken in the baking dish along with the lemon wedges and the two sprigs of thyme.

Place into the oven and bake, basting occasionally, for 30-40 minutes or until the chicken is cooked through and the juices run clear. Remove from the oven and let the meat rest for 5 minutes before slicing. Drizzle the pan sauce on top of the slices of chicken and serve. Enjoy!

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by the Barefoot Contessa

  Pin It

51 Responses to “Lemon and Thyme Chicken Breasts”

  1. 1

    Alana McCawley — January 11, 2012 @ 5:47 am

    You have been in an awesome recipe roll lately. I cannot wait to make the last few things you have posted.
    This looks amazing.

    [Reply]

  2. 2

    Tracy Wood — January 11, 2012 @ 11:20 am

    I have made this many times and never get tired of it! The lemons come out of the oven tasting so, so good. And that juice! Can’t go wrong with Ina Garten in my estimation.

    [Reply]

  3. 3

    KJ — January 11, 2012 @ 11:29 am

    I will be enjoying this TONIGHT! It fits right in with my Weight Watchers points ! Thanks for posting.

    [Reply]

  4. 4

    Kim in MD — January 11, 2012 @ 11:50 am

    I have made this recipe several times with boneless, skinless chicken breasts but otherwise as written by Ina Garten, and it is absolutely delicious! It’s amazing how tender and juicy the chicken is! I broiled the chicken at the end of the cooking time for a minute or two to give the chicken some color, too. It sounds like the chicken broth is a great substitute for the wine, but if you get the chance to make it with white wine you will not be dissapointed! What did you serve as side dishes for this, Pam? I usually serve it with buttered parsley egg noodles (the sauce is delicious over the egg noodles) and roasted broccoli, but I’m curious what you served with it! :-)

    [Reply]

  5. 5

    Jenn's Food Journey — January 11, 2012 @ 12:39 pm

    It looks so wonderful! I bet the flavors were just perfect. I love the lemon/thyme combination, will definitely be trying this soon!

    [Reply]

  6. 6

    Blog is the New Black — January 11, 2012 @ 1:06 pm

    This look delicious, healthy, and EASY!

    [Reply]

  7. 7

    Blond Duck — January 11, 2012 @ 1:10 pm

    Great recipe to kick off the new site!

    [Reply]

  8. 8

    Martha — January 11, 2012 @ 1:45 pm

    mmm, they look wonderful!

    [Reply]

  9. 9

    Rachel — January 11, 2012 @ 1:55 pm

    mmm, this looks good! will be trying it tonight…I too am on WW and looks like something everyone will enjoy…I might sneak in the white wine, I keep small wine “juice boxes” in the pantry to cook with ;)

    [Reply]

  10. 10

    leslie — January 11, 2012 @ 1:56 pm

    Lemon chicken is my FAV!!! Oh and I see you made the font bigger!!! YEAH. Catches my eye now!

    [Reply]

  11. 11

    Cathy at Wives with Knives — January 11, 2012 @ 2:21 pm

    Love your new look, Pam. WordPress takes some getting used to but the effort will be worth it. I have read so many good review of this recipe that I’m going to have to make it soon. We can always count on Ina.

    [Reply]

  12. 12

    jackie @ marin mama cooks — January 11, 2012 @ 2:31 pm

    Hi Pam! I love that you actually made this and glad that my recipe was one of the ones that inspired you. Most people comment that they are going to make something from a post to be nice, but never actually do :)

    It’s funny you used skinless chicken breasts because I kept the skin on for appearance sake but we didn’t eat it. I may just rip off the skin next time before baking. Didn’t you just love the juices from the chicken. I poured them all over my cauliflower and chicken.

    I am loving your new site and am inspired to make a switch at some point. It’s just so professional.

    [Reply]

  13. 13

    Holliday — January 11, 2012 @ 4:33 pm

    This looks so good! My Mom makes something similar whenever I am home for a visit. It looks like it will fit right into my Feel Good Plan 2012 and I can’t wait to give this a go over the weekend! :)

    [Reply]

  14. 14

    Patty — January 11, 2012 @ 4:51 pm

    I used to make a similar lemon chicken dish that I loved. I going to try this recipe as I’m always on the look out for healthy delicious chicken dishes for dinner. Thanks!

    [Reply]

  15. 15

    Maria — January 11, 2012 @ 5:01 pm

    LOVE the new site. Love it!! Congrats!

    [Reply]

  16. 16

    Jamie Wells — January 11, 2012 @ 9:37 pm

    I have been searching the Internet for days trying to find healthy & delicious recipes with no luck… until today when I found your blog. I LOVE IT!!! I even shared with all my co-workers!

    [Reply]

  17. 17

    Chels R. — January 11, 2012 @ 11:02 pm

    That looks incredible!!!! Rachael Ray has a similar recipe but with rosemary and it’s to die for. I just yesterday bought some fresh thyme and I think I might need to make this with my leftover Thyme!

    [Reply]

  18. 18

    t — January 11, 2012 @ 11:37 pm

    gorgeous, and so clean and healthy. love this recipe!

    [Reply]

  19. 19

    Peggy Recker — January 11, 2012 @ 11:59 pm

    These sound wonderful! I think the best part when Norm comes home will be cooking again!

    [Reply]

  20. 20

    Nani — January 12, 2012 @ 12:10 am

    omg I’m so hungry :C

    [Reply]

  21. 21

    Joanne — January 12, 2012 @ 12:59 am

    If there’s one thing Ina does well, it’s simple but delicious chicken recipes (and everything else. She does everything else well too.) This sounds delicious!

    [Reply]

  22. 22

    Chris — January 12, 2012 @ 1:15 am

    You must have a lot of thyme on your hands to make this dish! (boooooo I know)
    This chicken looks like something I need to fire up on the Egg! That bit of fire roasting will make them sing.

    [Reply]

  23. 23

    Words Of Deliciousness — January 12, 2012 @ 4:22 am

    This looks delicious. I like the fact that is a nice easy recipe.

    [Reply]

  24. 24

    Chung-Ah Rhee — January 12, 2012 @ 7:43 am

    Weeknight recipes are much needed!
    I’ll be sure to try this soon since I have so many lemons to use up.

    [Reply]

  25. 25

    Lemon and Thyme Chicken Breast (with breaded cheese curds and sweet potato fries). « practicemakesperfection — January 12, 2012 @ 3:06 pm

    [...] This is the website I got the recipe from. (the one I like to check a lot!) [...]

  26. 26

    grace — January 12, 2012 @ 7:37 pm

    it seems to me that thyme is a pretty under-used herb, and that’s too bad!

    [Reply]

  27. 27

    Nomad Cook — January 12, 2012 @ 9:04 pm

    I have a similar recipe. But instead of garlic, i use sliced onion. I use paprika instead of black pepper and add rosemary too. Either way, the combination of the broth, the lemon and the herbs is delicious!!!

    [Reply]

  28. 28

    Piept de pui la cuptor, cu lămâie și cimbru « Să bucătărim — January 14, 2012 @ 4:35 pm

    [...] Așa cum mă lăudam și pe Facebook, ăsta (încă mai) este cel mai bun piept de pui gătit de mine Pentru idee și rețetă îi sunt foarte recunoscător lui Pam, de la For the Love of Cooking. [...]

  29. 29

    Sherry — January 18, 2012 @ 2:54 am

    Two thumbs up. . . waaaay up!!

    [Reply]

  30. 30

    Julie — January 19, 2012 @ 4:27 pm

    In the oven as we speak! On Saturday, I am also making the pesto chicken and havarti sandwiches!! (Can’t seem to get Havarti here in Sweden, so will substitute Gouda and see how it goes). Keep those inspirational recipes coming please!! Thanks so much!! :D

    [Reply]

  31. 31

    Meg Luby — February 1, 2012 @ 8:48 pm

    My gosh, there is just something about a good lemon chicken recipe… yumminess of chicken mixed with the acidic citrus tang… add some oregano like you did here or rosemary- something savory to add depth and i am done, hook and line and sinker, for the dish.

    this looks… just perfect.

    as per always, love your page. thank you for keeping things interesting and sharing with us!
    -meg
    @ clutzycooking.blogspot.com

    [Reply]

  32. 32

    Lemon and Thyme Chicken « Cavities & Cravings — February 12, 2012 @ 2:10 am

    [...] Modified from the blog For the Love of Cooking [...]

  33. 33

    Laura — February 12, 2012 @ 2:11 am

    I made this one night for dinner this week and it turned out so yummy :) Thank you!!!

    [Reply]

  34. 34

    Work it Off Wednesdays (WOW): Lemon and Thyme Chicken | Please Pass the Ketchup! — May 15, 2012 @ 12:27 pm

    [...] before slicing. Drizzle the pan sauce on top of the slices of chicken and serve.  Source: For the Love of Cooking This entry was posted in Chicken, Just Me, Main Course, Recipe, WOW by Julie. Bookmark the [...]

  35. 35

    Kyra — May 15, 2012 @ 2:17 pm

    This was excellent! Thank you for sharing. Oh, and I skipped cooking it in the oven. Just put everything in the pan and cooked it all in the oven. Delicious and sooo easy!

    [Reply]

  36. 36

    Haylee — October 16, 2012 @ 12:13 pm

    This was great! Next time I will double the sauce and add a chicken breast! Thanks for another keeper!

    [Reply]

  37. 37

    Sandi-A New York Foodie — October 18, 2012 @ 8:21 am

    I absolutely love this chicken recipe Pam……I have made it several times and for company too and they loved it. I never had boneless skinless chicken breasts come out so moist and flavorful until I made your recipe. Thanks for sharing!

    [Reply]

  38. 38

    Rosemary-Lemon Oven-Fried Chicken & Keys to the Kitchen Giveaway | Two Peas & Their Pod — October 24, 2012 @ 12:04 am

    [...] Lemon and Thyme Chicken Breasts from For the Love of Cooking [...]

  39. 39

    On Our Table This Week – Local {ATL}ast — December 9, 2012 @ 8:55 pm

    [...] Onion Ranch Spaghetti Wednesday: Pasta with Butternut Sauce and Spicy Chicken Sausage Thursday:  Lemon & Thyme Chicken Breasts with baked potato and salad Friday: Roasted Red Pepper and Tomato Soup with salad and [...]

  40. 40

    Toiney — February 1, 2013 @ 8:54 pm

    I cook a lot and consider myself a fair to good cook, but this was def not all that. The chicken looked pale and unappetizing , thin, soupy broth, and not that much flavor overpowered by garlic, which btw I love. My husband wasn’t thrilled either. I usually like Ina’s recipes but wouldn’t make this again. :(

    [Reply]

    • Shelley W replied: — May 9th, 2013 @ 10:28 am

      Toiney, you can adjust the recipe to taste and you may like it. Sometimes some garlic is more potent than others which could account for the overly garlic flavor. You could thicken up the broth with some cornstarch and water or take some of the broth and mix cornstarch in it. For the color, you could put it under the broiler or brown it in the skillet that you use to cook the garlic in.
      I actually despise Ina Garten, but am trying this recipe in the crock pot next week. :)

      [Reply]

  41. 41

    Recipe Review | themamabeth's Blog — October 19, 2013 @ 4:32 pm

    [...] Lemon Thyme Chicken [...]

  42. 42

    What’s For Dinner This Week | themamabeth's Blog — October 20, 2013 @ 6:05 pm

    [...] Lemon and Thyme Chicken with roasted red potatoes and a green veggie [...]

  43. 43

    Healthy Chicken Breast Recipes - Chicken Breast, Uncategorized Recipes - iheartfoods.com — December 12, 2013 @ 7:30 pm

    [...] Source: Get the Recipe VN:F [1.9.22_1171]please wait…Rating: 0.0/5 (0 votes cast)VN:F [1.9.22_1171]Rating: 0 (from 0 votes) [...]

  44. 44

    pauline — January 29, 2014 @ 4:57 pm

    everything’s so healthy thank you for this website keep it up!!!

    [Reply]

  45. 45

    Raquel — February 19, 2014 @ 4:48 am

    I’ve just tried this recipe and must say is utmost delicious!!! Thanks for sharing!

    [Reply]

  46. 46

    …My Whole30 Journey… – My Creative Roots — March 9, 2014 @ 3:00 pm

    [...] spaghetti squash carbonara leftover, Cashew Cookie Larabar, mixed nuts, dried pineapple, cutie, lemon-thyme chicken, baked carrot friesWhole30 Day 5: breakfast casserole, banana, cilantro-lime chicken salad, baked [...]

  47. 47

    Recipe Duo – My Creative Roots — March 9, 2014 @ 3:01 pm

    [...] spaghetti squash carbonara leftover, Cashew Cookie Larabar, mixed nuts, dried pineapple, cutie, lemon-thyme chicken, baked carrot friesWhole30 Day 5: breakfast casserole, banana, cilantro-lime chicken salad, baked [...]

  48. 48

    Taylor — April 6, 2014 @ 5:36 pm

    I’m not a cook– far from it, in fact. This recipe is delicious and the chicken comes out SO tender and juicy each time! I couldn’t mess it up if I tried. Thanks so much for posting an amazing recipe! It gives me hope for cooking other things in the future

    [Reply]

  49. 49

    23 Delicious Ways To Cook Boneless Chicken Breasts | Sharing Interesting Stuff, Updates News & Free Tips — August 2, 2014 @ 10:12 am

    [...] View this image › fortheloveofcooking.net [...]

  50. 50

    23 Boneless Chicken Breast Recipes That Are Actually Delicious | Stash Feed — August 5, 2014 @ 6:13 pm

    [...] fortheloveofcooking.net [...]

Leave a Comment