Wine Baked Chicken

    Wine Baked Chicken


    71 people made this

    Chicken breasts are baked in a marinade of onions, garlic, lemon juice and white wine. A simple but delicious dinner.

    Serves: 4 

    • 2 medium onions, sliced into rings
    • 1 head garlic - cloves separated, peeled, and sliced
    • 4 tablespoons lemon juice
    • 1/2 cup (125ml) white wine
    • 4 skinless, boneless chicken breast fillets
    • paprika to taste
    • salt and freshly ground black pepper to taste

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C. Lightly grease a medium baking dish.
    2. Layer the bottom of the baking dish with 1/2 the onions and 1/2 the garlic slices. Pour lemon juice and white wine into the baking dish. Season chicken with paprika, salt and pepper, and place in the baking dish. Top with remaining onions and garlic.
    3. Bake 25 minutes in the preheated oven, or until chicken juices run clear.

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    Reviews (5)


    Used different ingredients. This recipe was good, but I had to change a few things as always- I just can't help myself! Instead of white wine I used white zinfandel- this type of wine with chicken is awesome, gives a very unique but delicious flavour. I would have used half the amount of lemon juice; I love lemon, but I don't want it to be the main flavour of the dish- a little overpowering. I did not use a whole head of garlic, and probably would have prefered it minced instead of sliced. No paprika. I used garlic powder instead. Other than that it was great! - 29 Sep 2008


    I was really hoping to like this recipe; unfortunately, after two preparations using the original, unmodified recipe, I can't say that I do. I will not be making this again, nor can I think of any changes to make to the recipe to improve it in my opinion. - 29 Sep 2008


    I was not very impressed with this recipe. It took twice as long to cook as listed and it make a nice chicken breast but not much taste. The chicken was great for salads or pastas later but as a main dish not too exciting. - 29 Sep 2008

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