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Lemon Chicken with White Wine Sauce and Garlic



Lemon Chicken with White White Sauce and Garlic

I had no desire to do a ton of dishes last night, so I decided on this easy to make Baked Lemon Chicken in Garlic Wine Sauce recipe with fingerling potatoes, mushrooms and string beans. I tried my best to use only ingredients that I already had in the house and made great efforts not to have to go to the grocery store. I just wanted an easy Monday meal so I went to Williams-Sonoma.com and looked for something I thought I could easily pull-off. Only, nothing was there with what I had in the fridge or pantry. So I did the next best thing and improvised the basics of this recipe that was originally adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD and Charity Ferreira. The only thing I would change for next time is I would definitely add capers. Also, if time permitted, I would have marinated the chicken overnight in the mixture of the white wine, garlic and lemon.

baked-lemon chicken-white-wine-sauce

And just like that I suddenly feel like I should have my own show on the Food Network.


  • 6 1/2 tsp. olive oil
  • 4 boneless, skinless chicken breast halves, each about 5 oz.
  • 1 small diced onion
  • 1/2 tsp. sea salt
  • Ground pepper, to taste
  • 1 lemon, cut into 8 thin slices
  • Handful of fresh string beans
  • Small golden or fingerling potatoes
  • 1 cup of sliced white mushrooms
  • 2 tsp. butter
  • 1/2 cup of white wine
  • 3 cloves of minced garlic


Preheat an oven to 375°F. Lightly grease a baking dish with 2 tsp. of the olive oil.

Place the chicken breasts in the prepared baking dish. Drizzle the chicken with the white wine and 2 1/2 tsp. of the olive oil. Sprinkle with the salt and pepper.

Top each chicken breast with 2 lemon slices and a teaspoon of butter. Drizzle the remaining 2 tsp. olive oil over the herbs.

In a bowl, mix 2 tsp. of olive oil, diced onion, pinch of salt, and garlic with the mushrooms and quartered potatoes. And place them on a greased baking sheet.

Bring a pot of water to a boil, and cook the string beans for about 5 minutes. Strain, then blanch. Place to the side.

Bake the potatoes and mushrooms for 20 minutes. Continue to bake the chicken until it is opaque throughout, about another 5 – 10 minutes. Arrange a chicken breast on each of 4 plates, spooning equal amounts of the mushrooms, potatoes, and string beans around each. Drizzle with some pan juices and serve immediately. Serves 4.

Adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).


Hugs & passports,

– nds

Photo credits: Nicole Standley

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Written by Nicole Standley

Nicole Standley

Founder + Creative Officer, Nicole Standley, shares her favorite trends in travel, food + wine, fashion, health, and fun on The JetSet Family and is a long time travel + lifestyle contributor for CBS Los Angeles, Huffington Post, and Hilton Hotels. She is a brand ambassador for Netflix and O, The Oprah Magazine, and has been named Top Family Travel Blogger by Trip Advisor and Red Tricycle. Follow her on Instagram at: nicoleDstandley

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Review overview
  • Lauren October 27, 2013

    This looks absolutely delicious! And I especially love the fresh ingredients. Pinning this one. 🙂

  • Mimi October 27, 2013

    Holy cow, that looks amazing! Definitely something we’ll have to add to our dinner repertoire! I especially love the mushrooms! I’ll have to see if my bf will agree to them. hahahaha

  • Beeb October 27, 2013

    I LOOOOOVE garlic. I am drooling here!