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There are 50 results for the lemon chicken recipe baked

food.com

Mix Matzo Meal with salt and paprika. Beat egg with water. Dip chicken cutlets first in egg mixture and then in the meal mixture. Brown slowly in a large skillet in 1/4 inch of hot oil: place in a large covered casserole. Sprinkle the grated lemon rind and sugar over the cutlets and top with the lemon slices from the second half of lemon.

perfectketo.com

How to Make Baked Lemon Chicken Prepare chicken thighs by lightly seasoning them and then searing in a large cast iron skillet. Remove from the pan and set aside for the time being. Add remaining ingredients to the pan, whisk to combine, and bring to a simmer. Return chicken to pan and bake until chicken is cooked through.

dev.cleanfoodcrush.com

Ingredients: 1-1/2 lbs boneless skinless chicken breasts 1 Tbsp lemon pepper seasoning 1 tsp garlic powder 1 Tbsp olive oil or avocado oil 3 Tbsps clarified butter or ghee, melted 1/4 cup chicken bone broth 2 Tbsps freshly squeezed lemon juice 2 tsp fresh lemon zest sea salt and ground pepper, to ...

People also ask
  • How to make quick and easy lemon chicken?

    Place chicken breasts in a gallon-size resealable plastic bag. ...Let marinate in the fridge for 30 minutes or up to 8 hours.Heat a heavy skillet over medium high heat.Remove the chicken from the marinade and place directly into the hot skillet. ...Cook chicken 6 to 7 minutes per side, flipping halfway through. ...Serve hot. ...
    Quick and Easy Lemon Chicken
  • How do you make lemon chicken in the oven?

    InstructionsPre-heat the oven to 220ºC/430ºF.Place the chicken in an oven-proof dish and season generously with salt and pepper on both sides.Add the garlic, thyme and lemon slices.Mix the lemon juice and wine/stock and season with a pinch of salt and pepper. ... More items...
    Easy baked lemon chicken
  • What is the best lemon chicken recipe?

    Best Ever Lemon Chicken. Warm oil in small sauce pan over medium low heat, add the garlic and cook for 30 seconds. Turn off the heat and add white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt. Then pour into a 9 x 13 inch baking pan. If grilling, use a foil baking pan. Pat chicken dry and place it skin side up over the sauce.
    Best Ever Lemon Chicken - The Cooking Mom
  • What does lemon chicken taste like?

    Serve immediately. What does Chinese lemon chicken taste like? It’s sweet and tangy with a strong lemon flavor, thanks to all that lemon juice and zest. YUM! What is Chinese lemon sauce/honey lemon chicken sauce?
    Chinese Lemon Chicken - The Taste of Kosher
recipeschoice.com

Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... Chicken Casserole Recipes With Bisquick ... Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple Cider Holiday Drink Recipes Holiday Championship Bake Off Recipes ...

therecipes.info

https://www.halfbakedharvest.com › one-skillet-lemon-butter-chicken-and-orzo. All information about healthy recipes and cooking tips

tasteofhome.com

Rub garlic over chicken; sprinkle with salt and pepper. Place chicken on a rack in a shallow roasting pan. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with pan juices and adding carrots and onion during the last hour.

allrecipes.com

11 Apple Crumble Recipes for Celebrating Fall If you're craving a sweet fall treat, look no further than these apple crumble recipes. Crumbles get their name because the fruit filling is typically covered with a crumbly mix of butter, flour, and sugar, …

Baked Lemon Chicken Recipe: How to Make It

Prep: 25 min. Bake: 25 min. In a shallow bowl, combine flour and pepper; dredge the chicken. Set remaining flour mixture aside. In a skillet, brown chicken in oil; transfer to an ungreased 9-in. square baking dish. In a saucepan, saute onion in butter. Add reserved flour mixture; stir to form a ...

Home Recipes Ingredients Meat & Poultry Chicken

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Prep: 25 min. Bake: 25 min.

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4 servings

I found this baked lemon chicken recipe many years ago when my children were toddlers. I've changed it a little over the years to make it my own. Everyone in my family just loves it!

  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (1-1/2 pounds)
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 1 cup chicken broth
  • 3 tablespoons lemon juice
  • 2 teaspoons dried basil
  • 1/2 teaspoon dried thyme
  • 4 lemon slices
  • 2 tablespoons minced fresh parsley
  • Hot cooked rice, optional
  1. In a shallow bowl, combine flour and pepper; dredge the chicken. Set remaining flour mixture aside. In a skillet, brown chicken in oil; transfer to an ungreased 9-in. square baking dish.
  2. In a saucepan, saute onion in butter. Add reserved flour mixture; stir to form a thick paste. Gradually add broth, lemon juice, basil and thyme; mix well. Bring to boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over the chicken. Top each half with a lemon slice. Sprinkle parsley. Cover and bake at 350° for 25-30 minutes or until the juices run clear. Serve over rice if desired.
It’s better to bake this chicken recipe covered. Boneless, skinless chicken breasts can dry out when baked, so be careful how you cook them. Covering the baking dish captures moisture that would otherwise evaporate. The food in a covered dish will also cook more evenly, preventing top bits from getting brown and dry while the bottom isn’t quite done. If your baking dish doesn’t have a lid, use aluminum foil.Yes, you can use chicken thighs instead of breasts for this recipe! Lots of great recipes call for either a href="https://www.tasteofhome.com/collection/ways-to-cook-boneless-skinless-chicken-breasts/">chicken breasts or chicken thighs, but the two can usually be swapped out. Figure two thighs for each breast to get the same amount of meat. Dark meat can take a just a little longer to cook than white meat, especially if you use bone-in thighs, so be sure you check for doneness.Let the chicken cool to room temperature (but no longer than 2 hours), wrap tightly and store in an airtight container for up to 4 days. Love the combination of lemon and chicken? Try these recipes, too !
—Hazel Wheaton, Taste of Home Books Editor

1 chicken breast half: 312 calories, 14g fat (4g saturated fat), 103mg cholesterol, 353mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.

Baked Lemon Chicken Breasts

And to make your chicken dinners even easier to pull together, may we recommend these top-rated recipes — from chicken Marsala to chicken bulgogi, …

06/11/2020

I made these with chicken thighs instead of breasts (since that's what we had), and it was delicious! I love the simplicity of the ingredients, but it was still full of flavor.

01/02/2021

Looked interesting but I didn’t have a lemon so substituted a lime. Used two large boneless breasts and kept the “marinate” ingredients faithful to the recipe. Turned out very good and rice was a nice compliment to the chicken and buttery sauce. I doubt the refrigerator time in the “marinate” changes the flavor much as the butter quickly solidifies preventing spices and flavors from penetrating the meat. I believe preparing the butter sauce, pouring it over the chicken in the baking dish and letting it sit for 15 min while the oven preheats would be just as flavorful. Also cutting large pieces of chicken into smaller pieces would allow the sauce to flavor more surfaces of the meat (might need to adjust cooking time).

09/09/2020

I used boneless, skinless chicken breasts. For once, my chicken wasn't dry! I will certainly be making this again.

03/09/2021

Really good. Made 1/2 recipe and needed to add some liquid to have enough sauce [I used 1/4 cup pasta water]. Hubby liked it

07/25/2020

is a great marinade.....works with any chicken parts, then bake or grill...

12/04/2020

I used chicken thighs and they turned out so moist and flavorful. Even after only an hour of marinating. Can't wait to try again and marinate for the full 3 hours.

09/21/2020

I made this with boneless, skinless chicken breasts and pounded the chicken so it was thinner. I then marinated it for three hours and baked it for 30 minutes. It was delicious.

10/04/2021

The butter coagulated as a marinade. Not sure it is a good choice for a marinade. I haven’t seen any marinade recipes with melted butter. Maybe a different oil could be suggested by the writer. Otherwise tasty. I am uncertain the recipes from this site are healthy. Starting to Re think how to cook with all this fat and salt and heavy cream and cheeses.

01/10/2021

Lovely recipe! Moist and delicious.

1 of 2 Baked Lemon Chicken Breasts
Drake Kohn
2 of 2 Baked Lemon Chicken Breasts
fabeveryday
Baked Lemon Chicken

22-07-2020 · How to Make Baked Lemon Chicken. Make Marinade: In a small mixing bowl, w hisk together olive oil, lemon juice, garlic, salt, thyme, oregano and black pepper. Remove 3 tablespoons of the marinade and set aside in a small cup or bowl; cover and refrigerate.

22-07-2020
Katerina Petrovska
Baked Lemon Chicken long pinterest image
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This tender Baked Lemon Chicken is full of amazing flavors and one of my family’s favorite recipes. It’s an easy, tangy baked chicken recipe that’s perfect for summer!

An Easy and Healthy Chicken Dinner Idea

This simple chicken dinner has a homemade garlic lemon marinade and a 3-ingredient spice rub. It uses flavorful spices and fresh lemons to keep it delicious, yet healthy! And delicious! 😋 

This restaurant-style chicken recipe will have your family clearing their plates in no time. Marinating your chicken in lemon gives it a tasty hint of citrus and keeps it extra juicy and tender. The marinade is real easy to make, and it’ll make all the difference when it comes to your chicken’s texture and flavor.

You can’t go wrong with these lemon baked chicken breasts. 🍽 

Recipe Ingredients

For the Lemon Chicken

  • Olive Oil
  • Lemon Juice: Use freshly squeezed lemon juice.
  • Minced Garlic
  • Salt
  • Dried Thyme
  • Dried Oregano
  • Black Pepper
  • Chicken Breasts: Use boneless, skinless chicken breasts for this recipe.
  • Lemon: You’ll need one whole lemon, cut into thin slices, to bake in the pan with your chicken.

For the Spice Rub

  • Paprika
  • Garlic Powder
  • Onion Powder

How to Make Baked Lemon Chicken

  1. Make Marinade: In a small mixing bowl, whisk together olive oil, lemon juice, garlic, salt, thyme, oregano and black pepper. Remove 3 tablespoons of the marinade and set aside in a small cup or bowl; cover and refrigerate.
  2. Marinate Chicken: Pour the remaining marinade in a large resealable bag; add chicken breasts to the bag. Seal the bag, turn to coat and set aside for 30 minutes, or keep in the fridge for up to 8 hours.
  3. Heat Oven: Preheat oven to 350˚F.
  4. Remove Chicken from Fridge & Let Stand: Remove the bag of chicken breasts from the fridge and set it on the counter for 12 to 15 minutes, while the oven preheats.
  5. Grease Pan: Lightly grease a 9×13 baking dish with cooking spray. Arrange your lemon slices on the bottom of the baking dish and set it aside.
  6. Make Spice Rub: In a small mixing bowl, combine paprika, garlic powder and onion powder.
  7. Dry Chicken: Remove chicken breasts from the bag and lightly pat them dry with paper towels.
  8. Assemble for Baking: Sprinkle the chicken breasts with your prepared spice rub and set them over the lemon slices inside the baking dish. Drizzle reserved marinade over the chicken breasts.
  9. Cook: Cover with foil and bake for 35 to 40 minutes, or until the internal temperature of the chicken reaches 165˚F.
  10. Remove from Heat: Remove your baking dish from the oven, remove the covering and let the chicken stand for 5 to 8 minutes before cutting it.

Tips for the Best Lemon Chicken

  • Brown to Your Liking: You can remove the cover a few minutes before the chicken is cooked through and set the chicken under the broiler to get a bit of browning on top.
  • Marinate for At Least 30 Minutes: In order for your chicken to stay juicy and soak up the flavor of the marinade, let it sit in the marinade for at least 30 minutes before cooking.
  • Use an Internal Read Thermometer: Not sure how to tell when your chicken is done? The best way is to check its internal temperature with a meat thermometer. Once it registers at 165˚F, it’s perfect!

Serving Suggestions

There are so many sides that go great with lemon baked chicken. Here are a few of my favorites:

How to Store and Reheat Leftovers

  • To store your chicken breasts for later, wrap them tightly in plastic wrap and place them in the fridge once they’re cooled. You can also store them in an airtight container and place in the fridge.
  • Enjoy your leftover chicken within 2 to 3 days. To reheat it, either microwave it or heat it in the oven until hot.

More Baked Chicken Breasts Recipes

ENJOY!

Tools Used in this Recipe

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This tender Baked Lemon Chicken is full of amazing flavors and browned to your liking. It's an easy, tangy baked chicken recipe that's perfect for summer!
  • In a small mixing bowl, whisk together olive oil, lemon juice, garlic, salt, thyme, oregano and black pepper. Remove 3 tablespoons of the marinade and set aside in a small cup; cover and refrigerate.
  • Pour the remaining marinade into a large resealable bag; add chicken breasts to the bag.
  • Seal the bag; turn to coat and set aside for 30 minutes, or refrigerate for up to 8 hours.
  • Preheat oven to 350˚F. Remove bag with chicken breasts from the fridge and let stand on kitchen counter for 12 to 15 minutes, while the oven preheats.
  • Lightly grease a baking dish with cooking spray. Arrange lemon slices on the bottom of the baking dish. Set aside.
  • In a small mixing bowl, combine paprika, garlic powder and onion powder.
  • Remove chicken breasts from the bag and lightly pat dry with paper towels. Discard marinade that's in the bag.
  • Sprinkle chicken breasts with prepared spice rub and set chicken breasts over lemon slices inside the baking dish.
  • Drizzle reserved marinade over the chicken breasts.
  • Cover with foil and bake for 35 to 40 minutes, or until internal temperature of chicken reaches 165˚F.
  • Optionally, remove the cover several minutes before the chicken is cooked through and set it under the broiler to get a bit of browning on top.
  • Remove from oven; remove cover and let stand 5 to 8 minutes before cutting.
Calories 387 Calories from Fat 270
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: baked lemon chicken, baked lemon chicken recipe, best chicken marinade, chicken marinade, easy chicken marinade, keto dinner idea, lemon chicken recipe, low carb chicken
simply-delicious-food.com

Instructions. Pre-heat the oven to 220ºC/430ºF. Place the chicken in an oven-proof dish and season generously with salt and pepper on both sides. Add the garlic, thyme and …

Lemon Chicken Recipes

Plus, the beauty of a chicken casserole is that you can give any recipe a head start by simply using leftover or rotisserie chicken. These 15 chicken casseroles, like chicken enchiladas, chicken and biscuit casserole, and chicken Parmesan casserole, are all highly rated and are sure to be family favorites after just one bite.

These low-carb, keto-friendly chicken thighs are basted with a tangy and rich butter sauce. They are easy enough for a weeknight meal and guaranteed to impress the pickiest eaters. Serve over egg noodles, mashed potatoes, or rice, or alongside your favorite vegetables.

I love one-pan meals, especially when no measuring and exact ingredients are involved. I made this one Sunday when I didn't want to babysit my food in the kitchen! Turned out great, and I served it with tzatziki sauce.

I made this randomly and it was delicious.

These keto-friendly and low-carb chicken thighs are packed with tangy lemon and garlic flavor. Serve with mashed cauliflower or your favorite keto side dish.

A simple combination of seasonings with olive oil and lemon juice makes these chicken tenderloins so delicious!

Classic Piccata reaches a new peak with the marvelous addition of mushrooms! This is a favorite in our family. Serve with rice and a green salad if desired.

This Portuguese chicken can be baked or grilled. You may double or triple the recipe (or more if required) for bigger batches of chicken. An easy recipe to make several servings for a party!

Roast chicken could not be easier - or tastier - than with this recipe. Lemon, rosemary, and garlic help to flavor this gloriously roasted chicken with crispy skin.

Use an instant stuffing to make this quick, savory, lemon herb chicken and stuffing dish. A great gourmet flavor that is made in minutes.

One of our go-to recipes for chicken breast that we make often during the week because it's so easy. Chicken breast gets marinated in Mediterranean flavors like lemon juice, olive oil, and herbs and then baked in the oven.

This is a super-easy dinner and very refreshing for an outdoor barbeque or spring dinner. The lemon adds a fresh taste to a simple chicken dish.

Want a crispy skin on a chicken that's tender and moist inside? Try this...it takes a little tending in the beginning, then you're home free!

Lemon chicken baked in a wonderful lemon juice sauce. Great served over rice.

A southern favorite and the hit of our family reunion in 1995!

My family loves this. My husband even requests it.

Quick, tasty rosemary chicken thighs.

This is my son's favorite dish. He is a very persnickety eater. Serve this chicken recipe over white rice.

This dish was a great hit with my family. Even my 2-year-old loved it and he's a very picky eater. The lemon in this chicken dish gives it a great zing. Serve with rice pilaf and steamed garlic green beans and you've got a delicious meal.

The great blend of spices on these broiled chicken breasts has a wonderful flavor and pairs well with many vegetable side dishes.

Lemony flavored chicken with a heavenly coating. Prepare this dish and get ready to have your tummy 'touched by an angel'!

Sauteed chicken tenders get a flavor boost from fresh lemon and thyme. Great as a main meal or as a salad topper.

Its so easy and so tasty. Serve over cooked vermicelli.

This is a wonderful and very easy chicken dish. Everything is in one pan so it makes for easy cleanup. Goes great with mashed potatoes or rice.

Juicy, flavorful chicken meat with a crispy skin. Tastes wonderful and is super simple to make.

Baked Lemon Chicken {One Pan Recipe!}

03-04-2017 · Instructions. Place a rack in the center of your oven, then preheat the oven to 400 degrees F. Generously coat a large, rimmed baking sheet with nonstick spray. Place the potatoes in the center and top with 1 tablespoon olive oil, 1 tablespoon rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.

03-04-2017

A pan with a plan: Baked Lemon Chicken. It cooks together on a single sheet pan, includes servings of healthy veggies, and tastes extra fresh and peppy, thanks to the dynamic duo of lemon and garlic.

Baked lemon chicken and potatoes with asparagus on a baking sheet

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If ever a meal were made for weeknights, this easy baked lemon chicken recipe would be it!

This healthy lemon chicken recipe is one of the easiest dinners I’ve ever made, and I wouldn’t change a single thing about it.

  • The only major flavor players are lemon, garlic, and rosemary, because that’s all the recipe needs.
  • The potatoes and asparagus are ideal for spring, the chicken is tender and juicy, and the sheet-pan cooking method is near foolproof.

Sheet-pan-style suppers like this baked lemon chicken and potatoes are one of my favorite ways to cook, especially on busy weeknights.

I usually opt for sheet-pan chicken (see Sheet Pan Chicken with Sweet Potatoes, Apples, and Brussels Sprouts; Maple Dijon Chicken and Vegetables; Sheet Pan Chicken with Rainbow Vegetables), but other proteins work well too (see Fish and Chips).

Sheet pan dinners provide an entire meal in one go, involve fewer dishes to wash, and are super adaptable to any ingredients you have on hand.

If you are out of (or don’t care for) certain vegetables, swap them out for others and adjust the cooking time accordingly.

Cooked meat and vegetables on a baking sheet

“This recipe was so yummy and so easy! The chicken came out perfectly and the potatoes and asparagus were perfect! Highly recommend, especially if you want easy clean up!”

— Liz —

How to Make Baked Lemon Chicken

Whether you need a quick and healthy dinner (this is no slow baked lemon chicken), a great meal prep recipe, or simply don’t feel like washing dishes (me!), this healthy baked lemon chicken is here to save the day.

The Ingredients

  • Chicken. Boneless, skinless chicken breast adds lean protein to the meal, making it more filling and flavorful.

You can make baked lemon chicken thighs if you prefer. Swap the breasts for boneless, skinless chicken thighs.

Chicken out Lemon Butter Chicken for another great lemon chicken breast recipe.

  • Potatoes. Once roasted, baby red potatoes become melt-in-your-mouth tender and creamy. Plus, they’re packed with potassium and antioxidants.
  • Asparagus. A healthy and tasty veggie that pairs perfectly with the lemon and chicken. Asparagus is rich in folate and vitamins.
  • Rosemary. Fresh rosemary adds hints of woodsy flavor.
  • Spices. A simple yet flavorful combination of garlic powder, salt, and pepper works perfectly for this dish.
  • Lemon. This recipe uses the juice and zest to really play up the delicious lemon flavor.

The Directions

  1. Roast the potatoes at 400 degrees F for 20 minutes.
  2. Toss the asparagus and chicken with oil and seasonings. Add them to the sheet pan with the potatoes.
  3. Bake lemon chicken for 15 to 20 minutes more. DIG IN!
Healthy baked lemon chicken on a sheet pan

Storage Tips

  • To Store. Refrigerate leftovers in an airtight storage container for up to 4 days.
  • To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave. 
  • To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Cut the asparagus, and chicken up to 1 day in advance. Refrigerate each ingredient in a separate airtight storage container until you’re ready to finish the recipe.

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Easy, healthy Baked Lemon Chicken with Garlic and Rosemary. Add asparagus and potatoes for a DELICIOUS sheet pan meal that’s perfect for busy weeknights! The veggies are crispy, the chicken juicy, and the flavors so fresh. Our family loves this simple meal! Recipe at wellplated.com | @wellplated

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Since my dishes refuse to wash themselves, I’m glad I have this baked lemon garlic chicken breast recipe at my disposal. I’ll only have one pan to clean!

What Can I Do with Leftovers?

Leftover baked lemon chicken can become a delicious rice dish. Try pairing your leftovers with Lemon Rice.

What Does Lemon Do to Chicken?

In this recipe, you add lemon to chicken before cooking instead of after. Lemon juice plays two critical roles in this recipe. Not only does the lemon juice help flavor the chicken, but it also tenderizes it too.

Can I Use Different Vegetables?

Yes, you can swap the veggies for others you have on hand. However, you’ll need to account for any difference in cook time, as some vegetables will take more or less time than those listed in this recipe.

  • 1 pound baby red potatoes cut into 1-inch pieces
  • 3 tablespoons olive oil divided
  • 2 tablespoons chopped fresh rosemary divided
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 2 pounds thin asparagus tough ends trimmed and discarded, cut into 2-inch pieces (about 2 bunches)
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 teaspoon garlic powder
  • 1 large lemon juice and zest (you should have about 1/4 cup lemon juice total)
  • Place a rack in the center of your oven, then preheat the oven to 400 degrees F. Generously coat a large, rimmed baking sheet with nonstick spray. Place the potatoes in the center and top with 1 tablespoon olive oil, 1 tablespoon rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat, then spread into an even layer. Place in the oven and roast for 20 minutes.
  • Meanwhile, place the asparagus, chicken, and garlic powder in a large bowl. Drizzle with the lemon juice and add the lemon zest, remaining 2 tablespoons olive oil, 1 tablespoon rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat, then transfer to the baking pan with the potatoes. With a spatula, loosely toss the ingredients so that they are evenly combined and spread into an even layer. Overlap the chicken as little as possible.
  • Return the pan to the oven and bake an additional 15 to 20 minutes, until the chicken is cooked through, stirring once or twice throughout. The asparagus may release some liquid, which you can carefully pour off the pan, or use a slotted spoon or spatula to serve so that you do not get this liquid on your plate. Enjoy hot.
  • TO STORE: Refrigerate leftovers in an airtight storage container for up to 4 days.
  • TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave. 
  • TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 
Serving: 1(of 4)Calories: 432kcalCarbohydrates: 32gProtein: 44gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 109mgPotassium: 1621mgFiber: 8gSugar: 6gVitamin A: 1804IUVitamin C: 52mgCalcium: 89mgIron: 7mg

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Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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tasteofhome.com

Sheet-Pan Lemon Garlic Chicken. Everyone needs an easy meal. Try this sheet-pan chicken with roasted potatoes for a simple and tasty meal guaranteed to please the whole family. If you use fresh lemon juice, garnish each serving with a little lemon zest for bright flavor. —Andrea Potischman, Menlo Park, California. Go to Recipe.

easychickenrecipes.com

Instructions. Preheat oven at 350F/180C. Add chicken breast in an oven safe dish. In a jar add lemon juice, warm water, honey, dijon mustard, sweet soy sauce. …

allrecipes.com

Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish. Step 3. Stir lemon juice and zest …

foodnetwork.com

Whisk together the olive oil, lemon juice, garlic powder, salt and pepper in a small bowl. Add the chicken pieces to a large resealable plastic bag and pour the …

Easy Healthy Baked Lemon Chicken - Creme De La Crumb

12-04-2016 · The chicken came out flavorful and was tender. Thanks for a great recipe!!” – Katie “Thank you for this quick and healthy lemon chicken recipe. I made it tonight and my family loved it. I also roasted potatoes along with the chicken in the pan and they were very tasty and moist. I will make this again!” – Rosie “Loved it!

12-04-2016
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The name says it all, this recipe is exactly what you are looking for if you’re in the mood for Easy Healthy Baked Lemon Chicken with tangy, savory flavors. Got 30 minutes, a couple of lemons and some chicken breasts? Then this juicy – never dry – lemon chicken should be your dinner tonight!

Looking for more healthy recipes? Some of my favorites are Mango Salsa Chicken. Healthy Sheet Pan Chicken Fajitas, and Sheet Pan Chicken, Potatoes, and Green Beans.

close up of healthy baked lemon chicken in a baking sheet.

Hellooooooo friends! Did you survive the weekend? I did and then some! I spent mine in Portland—my first time in Oregon and I am happy to report that I l.o.v.e.d. it. I only wish I’d had more time to explore the city, but the good news is that this was just a preview and we are planning a family trip to the Oregon Coast this summer which is a good thing because I NEED more marionberry ice cream.

I couldn’t tell you why but the entire time I was out of town I was craving lemon chicken.

I keep a running list of recipe ideas in my phone and when we were on the train going from the airport to our hotel I added lemon chicken to my menu for this week and it’s been in the back of my mind ever since. 

After waiting all weekend to try it out, I am thrilled that it was worth the wait because I love how this healthy baked lemon chicken turned out! It is juicy, tender, savory with a hint of sweetness, and so so easy to make. I served it with pan-roasted garlic asparagus and it was absolute heaven.

hands holding a baking sheet of healthy baked lemon chicken.

HOW DO YOU MAKE HEALTHY BAKED LEMON CHICKEN?

Are you ready to put together the easiest lemon chicken on the planet? Don’t worry if you’re not used to cooking, I’m here to help you along the way!
Preheat your oven and grease your cooking sheet or baking dish. (Use cooking spray for a healthier option.) Melt butter in a large skillet over medium-high and add the chicken, cooking on both sides until they are both browned. This should only take about 2-3 minutes per side. Then put the chicken on the baking sheet.
Next, whisk together in a small bowl the broth, lemon juice, honey, garlic, Italian seasonings, salt, and pepper and pour this over the chicken. Stick the pan, sauce and all, in the oven for 20-30 minutes, depending on the size of your chicken breasts. About every 5-10 minutes, open the oven door and carefully spoon the sauce over the top of the breasts to help bake in the most flavor. When it’s done cooking, pull the chicken out of the oven and serve. I like to serve mine with some fresh rosemary and lemon slices.

WHAT DO YOU EAT LEMON CHICKEN WITH?

When I got home from my trip and made this dish, I served mine alongside asparagus, and it was delicious. Other ideas for sides that go with lemon chicken include:  

  • Rice. Whether you cook white, brown, wild, or a pre-packaged rice pilaf or other rice dish, I think rice always pairs well with chicken. 
  • Egg noodles. I love egg noodles any which way. But cook up a package of them and add a lemon chicken breast to the top then spoon some of the pan juices over that with an extra squeeze of lemon — mmmmm!
  • Roasted vegetables. If you are not a fan of asparagus, how about broccoli, string beans, or Brussels sprouts?  
  • Potatoes. For another delicious, starchy side option, I always go for potatoes. Mashed, baked, or roasted, you really can’t go wrong with lemon chicken and potatoes. 
  • Salad. Another favorite side of mine is a simple side salad. Use whatever greens and veggies you have on hand to create a one-of-a-kind nutritious veggie dish to munch on in between bites of lemony chicken. 
  • Greens. Or, you could take your heartier greens (kale, spinach, chard) and cook them up or steam them down into a warm, comforting side.  

top view of healthy baked lemon chicken in a baking sheet.

DOES LEMON JUICE DRY OUT CHICKEN?

If you only use lemon juice on your chicken, then yes, it can dry it out. That’s why I like to pair the juice with other ingredients, such as the chicken broth, honey, and butter to add moisture and fat to the chicken to counteract any drying effects lemon juice might have. What your left with is all of the flavor of the lemon chicken and none of that dry, hard-to-chew taste.

CAN YOU MARINATE CHICKEN OVERNIGHT IN LEMON JUICE?

Along the same vein as using only lemon juice when baking lemon chicken, marinating chicken in only lemon juice will also dry it out.
But, if you do like your chicken super lemony, you can marinate it up to two hours in a glass or plastic bowl with a lid or in an airtight plastic bag. I would suggest that you use a lemon marinade instead of straight-up lemon juice that includes olive oil or another fat and some spices to keep the lemon juice from breaking the chicken down and drying it out. 

Bottom line, you need to make this Healthy Baked Lemon Chicken today! 

close up of healthy baked lemon chicken.

What people are saying about this recipe

“This was a great meal! Followed the recipe to the letter then broiled at the end for about 3 min for the perfect brown on the chicken. My husband and extremely picky 5yo gobbled it up and said this one was “a keeper”.” – Kristin

“Made this recipe last night and loved it! Had to come back and comment on it because it was delicious & the boyfriend thought it was really good as well. So nice that it was simple ingredients, most of which I already had on hand & the cooking process was super easy. The chicken came out flavorful and was tender. Thanks for a great recipe!!” – Katie

“Thank you for this quick and healthy lemon chicken recipe. I made it tonight and my family loved it. I also roasted potatoes along with the chicken in the pan and they were very tasty and moist. I will make this again!” – Rosie

“Loved it! I made it for my boyfriend last night and he kept raving about it and even sent himself this link so he knows how to make it for himself. I made it with a side of sweet potatoes and it was the perfect amount of food.” – Janie

If you love lemon and chicken (who doesn’t??) then you’ll go crazy for my Creamy Lemon Chicken Piccata (ready in 20 minutes!) and One Pan Creamy Lemon Chicken and Asparagus (can’t beat a one pot meal ready in 30 minutes!).

myrecipes.com

This easy lemon chicken recipe is one of our most popular main dish chicken recipes. With simple flavor additions that don't overpower the dish, the natural flavor of the chicken is allowed to shine. The low ingredient list also makes for a level of ease that allows this dinner to come together in no time at all, which is perfect for a busy weeknight.

Roasted Lemon Chicken Recipe: How to Make It

Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon over chicken; rub with remaining spice mixture. Bake, uncovered, at 375° for 1 to 1-1/2 hours or until chicken juices run clear and a thermometer reads 180° (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes.

Home Recipes Ingredients Meat & Poultry Chicken

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Prep: 10 min. Bake: 1 hour standing

Makes-Icon.png

6 servings

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This gorgeous herb-rubbed chicken is so moist and tender that you'll want to serve it for special occasions as well as family suppers. Margaret Wilson of Hemet, California shared the succulent entree.

  • 1 whole broiler/fryer chicken (3-1/2 pounds)
  • 1-1/2 teaspoons salt-free lemon-pepper seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon dried thyme
  • 1 medium lemon, halved
  • 2 fresh rosemary sprigs
  1. Loosen skin around chicken breast, leg and thigh. Combine the seasonings; rub half under skin. Cut half of the lemon into quarters and place in the cavity along with rosemary sprigs. Skewer openings; tie drumsticks together with kitchen string.
  2. Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon over chicken; rub with remaining spice mixture. Bake, uncovered, at 375° for 1 to 1-1/2 hours or until chicken juices run clear and a thermometer reads 180° (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes. Remove and discard skin, and discard lemon and herbs from cavity before carving.

3-1/2 ounce-weight: 197 calories, 8g fat (2g saturated fat), 90mg cholesterol, 215mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 4 lean meat.

theseamanmom.com

Cover the bowl with plastic wrap and keep in the fridge over night, up to 3 days. Pre heat the oven at 400 F. Line a baking sheet with baking paper (add a double layer or use a layer …

Lemon Chicken Bake Recipe: How to Make It

Preheat oven to 350°. In a shallow dish, combine butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs. Place in a greased 13x9-in. baking dish. Drizzle with remaining butter mixture. Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes.

Home Recipes Ingredients Meat & Poultry Chicken

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Prep: 10 min. Bake: 25 min.

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4 servings

This lovely lemon chicken bake is moist, tender and lemony with a nice crunch. It's a delicious picnic entree as well as a wonderful meal with scalloped or baked potatoes and a fresh green salad on the side. —Marion Lowery, Medford, Oregon

Lemon Chicken Bake Recipe photo by Taste of Home

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11 Modern Hawaiian Cookbooks Ft10 Modern Hawaiian Cookbooks We Love

  • 3 tablespoons butter, melted
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup seasoned bread crumbs
  • 4 boneless skinless chicken breast halves (6 ounces each)
  1. Preheat oven to 350°. In a shallow dish, combine butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs.
  2. Place in a greased 13x9-in. baking dish. Drizzle with remaining butter mixture. Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes.

1 each: 255 calories, 12g fat (6g saturated fat), 86mg cholesterol, 652mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 25g protein.

Baked Lemon Chicken - Dinner at the Zoo

29-01-2018 · Instructions. Preheat the oven to 400 degrees. Season the chicken breasts on both sides with salt, pepper and the Italian seasoning. Heat the olive oil in a large pan over medium …

29-01-2018
Jump to Recipe Print Recipe

This baked lemon chicken is coated in a butter and herb sauce, then roasted to perfection. A super easy dinner option that even the pickiest eaters will enjoy!

Chicken breasts baked in the oven can sometimes come out dry, but this recipe will never let you down! These baked lemon chicken breasts come out juicy and delicious every time, and the delicious sauce will have you licking your plate.

Baked Lemon Chicken Recipe | Baked Chicken Breasts | Lemon Chicken Recipe | Easy Chicken Recipe #chicken #lemon #bakedchicken #chickenbreast #lowcarb #dinner #dinneratthezoo

A baking dish full of lemon chicken coated in sauce and garnished with lemons and parsley.

Sometimes I just need a quick and easy protein option to get dinner on the table in a hurry! I love the convenience of baked chicken, but I find that sometimes the end result can be disappointing with bland, rubbery chicken. This baked lemon chicken comes out perfectly delicious every time, and my whole family adores it!

How to make baked lemon chicken

For this recipe, you’ll need boneless skinless chicken breasts. I brown the breasts before I put them in the oven, it takes a few extra minutes but I feel like the added flavor is so worth it.

Seared chicken breasts in a pan for baked lemon chicken.

After the chicken is golden brown and crispy, it goes into a baking dish with some lemon juice, butter, garlic, herbs and chicken broth. If you have an oven proof skillet, you can simply brown the chicken breasts, pour the sauce over the top and bake directly in the skillet instead of transferring the chicken to a baking dish.

Chicken breasts coated in a lemon butter sauce in a baking dish.

What I love about this recipe is that it’s so easy to bake as few or as many chicken breasts as you need. You can bake 2 or 20 chicken breasts, same process!

The final step is to add a little chopped fresh parsley and lemon slices. This baked lemon chicken is best served over rice, mashed potatoes or pasta. Be sure to spoon all that extra sauce at the bottom of the baking dish over the chicken when you serve it; the sauce is the best part!

I often make extra chicken to chop up and use in other recipes during the week. It’s a great basic chicken that works in so many dishes like casseroles, soups and pasta.

Baked lemon chicken in a white dish topped with herbs.

More chicken recipes

Baked Lemon Chicken Video


A baking dish full of lemon chicken coated in sauce and garnished with lemons and parsley.
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This baked lemon chicken is coated in a butter and herb sauce, then roasted to perfection. A super easy dinner option that even the pickiest eaters will enjoy!

Course Main Course

Cuisine American

Keyword baked chicken, baked lemon chicken, lemon chicken

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 4

Calories 271kcal

Author Sara Welch

  • 1 1/4 pounds boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • 3 tablespoons butter melted
  • 1 teaspoon minced garlic
  • 1/4 cup chicken broth
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped parsley
  • lemon slices for serving optional

  • Preheat the oven to 400 degrees. Season the chicken breasts on both sides with salt, pepper and the Italian seasoning.
  • Heat the olive oil in a large pan over medium high heat. Add the chicken breasts and cook for 3-5 minutes on each side or until browned.
  • Transfer the chicken to a baking dish. 
  • In a small bowl, mix together the butter, garlic, chicken broth and lemon juice. Pour the butter mixture over the chicken.
  • Bake for 25 minutes or until chicken is cooked through. Bake time may vary depending on the thickness of your chicken breasts.
  • Spoon the sauce on the bottom of the baking dish over the chicken, then sprinkle with parsley and serve. Garnish with lemon slices if desired.

  1. Recipe adapted from Creme de la Crumb.
  2. When I make this recipe I use chicken breasts that are about 1 inch thick. If you use thinner chicken breasts, be sure to decrease the bake time accordingly. 

Calories: 271kcal | Protein: 30g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 113mg | Sodium: 293mg | Potassium: 536mg | Vitamin A: 305IU | Vitamin C: 5.6mg | Calcium: 18mg | Iron: 0.7mg

allrecipes.com

Preheat oven to 300 degrees F (150 degrees C). Advertisement. Step 2. Rub chicken with salt inside and out. Squeeze lemon juice from lemon halves over outside of chicken, then rub paprika over all. Place squeeze lemon halves inside chicken cavity, then place …

thedinnerbite.com

Lightly grease a 9 x 13-inch baking dish with butter and placed the chicken breasts in it. Pour the chicken marinade over the chicken, add crushed garlic and lemon slices then bake in the oven for 30 minutes. to be sure that the chicken is cooked through, stick a knife in the thickest part and the juice from the chicken should run clear.

Lemon Chicken Recipe (with Lemon Butter Sauce ...

11-02-2020 · Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F on an Instant Read Thermometer. Reduce the …

11-02-2020

This parmesan-crusted Lemon Chicken Recipe is so EASY to make and completely ready in 30 minutes! The quick garlic and lemon butter sauce enhances the flavor of the chicken and adds so much flavor to the dish!

Homemade lemon chicken recipe in a skillet topped with a lemon butter sauce and fresh lemon slices then garnished with herbs.

This post may contain affiliate links. Read my disclosure policy.

Hey, hey! Valentina with Valentina’s Corner sharing our Lemon Chicken with the best Lemon Butter Sauce.

Lemon Chicken Recipe:

This dish is going to become a favorite chicken dinner recipe for BUSY evenings. The chicken breast is generously coated in parmesan and pan-fried to give it a crispy crust. The chicken is then smothered in a lemon butter sauce with garlic that adds so much flavor to the chicken.

We love easy 30-minute chicken recipes for busy weeknights and some of our go-to’s include Chicken Marsala, classic Chicken Parmesan and of course this easy lemon garlic chicken. With these recipes in your arsenal, you can make restaurant-quality meals for a fraction of the price of eating out.

Parmesan crusted chicken breast on a bed of mashed potatoes and zucchini in a lemon butter sauce topped with greens.

How to Make Lemon Chicken:

With just a few simple ingredients a few minutes of prep time, you can have yourself the most DELICIOUS crispy chicken breast in a buttery garlic lemon sauce!

  1. Cut chicken in half lengthwise and beat with a meat mallet to an even thickness.
  2. Prepare Egg Mixture – whisk together eggs, garlic, Italian seasoning, salt, and pepper.
  3. Prepare Parmesan Mixture – in a separate bowl, mix together the parmesan cheese and flour.
  4. Dredge the Chicken – coat in the egg mixture, then generously coat in parmesan mixture, shaking off excess.
  5. Cook Chicken. Add oil to a hot skillet then add breaded chicken and cook 4-5 minutes per side, until golden brown and the internal temperature reads 165˚F with an Instant Read Thermometer.

Cook’s Tip If the chicken crust begins to brown too quickly, reduce heat allowing the chicken to fully cook through.

Step-by-step collage instructions how to make lemon chicken with lemon butter sauce.

How to Make Lemon Butter Sauce:

This 5-minute EASY lemon butter sauce will become a staple in your home. The sauce is tangy from the fresh lemon and butter and the garlic just brings all the flavors together – SO GOOD!

For a quicker dinner, prepare the lemon sauce in a separate saucepan or skillet while the chicken is cooking. Then just pour the sauce over the chicken once it is cooked. Or, you can just cook the chicken, remove it from the skillet (cover to keep warm) and prepare the sauce in the same skillet, then add the chicken back.

  1. Saute the garlic and butter until fragrant.
  2. Whisk in the lemon juice, chicken broth, Italian seasoning, and pepper. Allow the sauce to cook over med heat for about 2 minutes.

NOTE: We love the fresh and tangy lemon flavor in this recipe. If you prefer a less lemony flavor, reduce the lemon juice.

Parmesan crusted chicken with a lemon butter sauce in a skillet topped lemon slices.

Can I make this Ahead?

If you like to prep dinner in advance, slice the chicken and add it to the egg mixture, cover and refrigerate until you are ready for dinner. Allowing the chicken to marinate will result in a juicier and more tender chicken breast. Then, just continue with the remaining recipe instructions.

Can I make the Lemon Chicken without Parmesan Crust?

Yes! For a healthier option, completely omit the egg mixture and parmesan mixture. Slice the chicken breast and season with salt, pepper, and Italian seasoning. Then, continue with the preparation of the sauce.

Substituting for Chicken Thighs?

This lemon chicken will work with chicken breast, chicken thighs, and even chicken tenderloins. You will want to prepare the recipe according to the instructions, the only difference will be in the cooking time. The cook time will depend on the size of the thighs, you want the internal temperature to reach 165F on an instant-read thermometer.

Adding Vegetables to the Chicken in Skillet:

Yes, you may definitely add vegetables to complete the dish. Asparagus, green beans, and zucchini will all go great with the lemon sauce and compliment the chicken

Easy 30-minute Chicken Lemon on a plate with mashed potatoes and zucchini topped with lemon butter.

I can’t wait for you to give this simple chicken dinner recipe a try!

What to Serve with Lemon Chicken?

The EASY chicken dish is completely ready in just 30 minutes and can be served with our Mashed Potatoes or your favorite pasta and it pairs well with Caesar Salad.

More Chicken Recipes to Try:

Prep Time: 18 minutes

Cook Time: 12 minutes

Total Time: 30 minutes

Lemon chicken in lemon butter sauce in skillet garnished with lemon slices

Ingredients for Parmesan Crusted Chicken:

  • 1 1/2 lb chicken breast, (2 large), patted dry with paper towels
  • 1 Tbsp olive oil , to sautee
  • 1 Tbsp parsley, to garnish (optional)
  • 1/2 lemon, sliced for garnish (optional)

For the Egg Mixture:

For the Parmesan Breading Mixture:

  • 1 cup Parmesan cheese, grated
  • 3 Tbsp all-purpose flour

Ingredients for Lemon Butter Sauce:

  1. Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.

  2. In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture. Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. Allow any excess ingredients to fall off from each bowl.

  3. In a large skillet, heat enough oil to cover the bottom of a skillet. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F on an Instant Read Thermometer. Reduce the heat if chicken browns too quickly.

  4. Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice and pepper. Allow the sauce to cook for about 2 minutes. Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

food.com

In medium skillet, melt butter and oil until it sizzles. Saute chicken until cooked through. Remove chicken and set aside. Add lemon juice to chicken stock and …

food.com

Wash the chicken, dry, then place, skin side up, on the rack in the pan. Drizzle the juice of about 1/2 a lemon over the chicken. Dust with the spices, and place in the oven. 3. Cook for 45 minutes, then flip the chicken over, drizzle more lemon on top, then spice again. 4.

flavourandsavour.com

Instructions. Preheat oven to 400°F. Prepare the sauce. Gently heat the olive oil in a small saucepan over low heat. Add the minced garlic and heat until tender but not browned, …

thestayathomechef.com

Instructions. Place chicken breasts in a gallon-size resealable plastic bag. Pour in lemon juice, olive oil, lemon pepper, basil, oregano, and salt. Shake it a bit so all the chicken get covered. Let …

jocooks.com

Chicken: I am using chicken breast for this recipe, sliced in half to get a thinner form.Boneless chicken thighs work as well. Eggs: Two large eggs will be used to help the flour and cornstarch mix to stick to the chicken pieces. Seasoning: Salt and pepper to taste. Olive Oil: Regular or extra virgin works well. Cornstarch and Flour: Besides using it to thicken our lemon …

gimmesomeoven.com

Heat oven to 450°F. In a medium bowl, whisk together the garlic, melted butter, lemon juice, and thyme until combined. Set aside. Pour the melted butter mixture into a large baking dish, and place the chicken breasts on top of it in an even layer.

Easy Lemon Garlic Baked Chicken Breast

Say goodbye to dry, flavorless chicken and hello to this easy and flavorful oven baked chicken breast recipe with fresh lemon, garlic, and olive oil. How to bake …

Say goodbye to dry, flavorless chicken and hello to this easy and flavorful oven baked chicken breast recipe with fresh lemon, garlic, and olive oil. How to bake juicy and tender chicken in the oven. Jump to the Lemon Garlic Baked Chicken Breasts Recipe

Easy Lemon Garlic Baked Chicken Breast

3 Secrets for the Best Baked Chicken Breasts

When it comes to skinless, boneless chicken breasts, there are three secrets for making sure they come out juicy, tender and full of flavor. Read on to find out how to make juicy, tender, and flavorful baked chicken breasts!

Easy Lemon Garlic Baked Chicken Breast

It’s no secret that we love sharing chicken recipes with you! If you haven’t seen our recipes for Lemony Chicken Breasts with Cucumber and Feta Salad or Baked Chicken with Roasted Red Peppers yet, you should. And if you love chicken thighs, take a look at our Oven Baked Chicken Thighs — it’s insanely good.

Secret #1: Marinate!

In our recipe below, we share a marinade made of fresh lemon, garlic, and Dijon mustard. It’s best to marinate chicken breasts 1 to 2 hours before baking. There isn’t a need to go longer than that.

Marinate the chicken for juicy baked chicken breasts

We’ve shared this marinade recipe before — see our Easy, No-Fail Lemon Chicken Marinade Recipe. This tops our list as our favorite marinade. It’s a magical mixture of fresh lemon, garlic, Dijon mustard, and parsley. The marinade works wonders with all cuts of chicken as well as pork, by the way. A definite keeper!

Here’s another favorite marinade: These Garlic Basil Baked Chicken Breasts are easy and absolute perfection.

Secret #2: Loosely Cover the Chicken While Baking

After marinating, we loosely cover the chicken with parchment paper — aluminum foil is a good alternative. By loosely covering the chicken, the chicken breasts roast and braise at the same time. This means the chicken bakes in its juices, keeping the chicken breasts juicy, tender, and never dry!

Loosely cover the chicken.

How long you need to bake chicken breasts will depend on how large they are. We like to check for doneness around 25 minutes then go from there. Most chicken breasts will take 35 to 40 minutes to bake.

Secret #3: Don’t overcook.

Here is where an internal thermometer comes in handy. You only want to bake the chicken breasts until the thermometer reads 165 degrees F. If you bake it past that, they will most certainly be overcooked, which means they will be dry and flavorless. Investing in a thermometer is the absolute best way to guarantee you won’t overcook the chicken. Ours cost us less than , and in my opinion, it’s one of the best purchases we’ve ever made for our kitchen.

Let’s recap. For the best juicy, tender baked chicken breasts remember these three things: 

  1. Marinate
  2. Bake loosely covered
  3. Use a meat thermometer

Do those three things and you can say goodbye to dry, flavorless chicken and hello to healthy, juicy chicken breasts that you will love!

3 Secrets for Perfectly Cooked and Juicy Chicken

More Easy Chicken Recipes

Recipe updated, originally posted April 2016. Since posting this in 2016, we have tweaked the recipe to be more clear. – Adam and Joanne

Easy Lemon Garlic Baked Chicken Breast

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  • TOTAL

For the best, juicy, and tender chicken breasts remember these three things: marinate first, bake loosely covered, and use a meat thermometer. We marinate the chicken breasts in a magical mixture of fresh lemon, garlic, Dijon mustard, and parsley before baking in the oven. If you’re short on time, marinate as close to an hour as you can. If you’re flexible, go for a whole two hours. And since we want to keep things safe, it’s best to marinate the chicken in the refrigerator (no matter how long you do it for). We highly recommend using an internal thermometer when cooking meats.

Makes 4 servings

Watch Us Make the Recipe

You Will Need

2 large lemons

2 tablespoons extra-virgin olive oil

1 tablespoon Dijon mustard

1/2 teaspoon sea salt

1/4 teaspoon red pepper flakes, or more to taste

1/2 teaspoon fresh ground black pepper

3 cloves garlic, crushed with the side of a large knife or minced

1/2 cup loosely packed fresh parsley, roughly chopped

4 boneless, skinless chicken breasts (6 to 8 ounces each)

Directions

  • Marinate Chicken

Peel or zest the thin, yellow skin (zest) from 1 lemon, and then juice the lemon so that you have 1/4 cup of fresh lemon juice. (Use half of the second lemon to make up the 1/4 cup of juice if the first lemon was not enough).

Whisk lemon juice, olive oil, mustard, salt, red pepper flakes, and black pepper together until the salt has dissolved. Stir in the garlic, lemon zest, and parsley (if using). Refrigerate and use within 1 to 2 hours.

Add the chicken breasts to the marinade and marinate for 1 hour and up to 2 hours in the refrigerator.

  • Bake Chicken

Position oven rack in the middle of the oven and heat the oven to 400 degrees F. Oil a baking dish large enough to fit the chicken breasts arranged in one layer. Oil one side of a sheet of parchment paper that is large enough to cover the baking dish.

Quarter the second lemon. Transfer chicken breasts to the prepared baking dish and remove any large pieces of garlic that might be stuck to the chicken. Season the chicken with salt and pepper, scatter lemon wedges around the chicken then cover with parchment paper — oiled side down towards the chicken. Loosely tuck the parchment paper around the chicken.

Bake until the chicken is opaque all the way through and an internal thermometer reads 165 degrees F when inserted into the thickest part of the breast. Check for doneness around 25 minutes then go from there. Most chicken breasts will take 35 to 40 minutes.

Let chicken rest about 10 minutes then serve drizzled with some of the liquid left in the baking dish or slice the chicken and place back into the baking dish with all the leftover cooking liquid (our favorite).

  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 212 / Protein 27 g / Carbohydrate 4 g / Dietary Fiber 1 g / Total Sugars 1 g / Total Fat 10 g / Saturated Fat 2 g / Cholesterol 83 mg

AUTHOR: Adam and Joanne Gallagher

Easy Lemon Chicken Recipe

Lemon lovers will rejoice over this bright and flavor-filled chicken recipe.

  • Be the first to rate & review!

Lemon lovers will rejoice over this bright and flavor-filled chicken recipe. With a total time of just 30 minutes, you wouldn't expect such big lemony flavor out of such a simple recipe. This recipe is effortless enough for a quick weeknight meal, yet it looks and tastes special enough to serve at a laid-back dinner party. Flatten skinned and boned chicken breasts, sprinkle with salt and pepper, then dredge through flour. Cook on the stovetop in a little olive oil and melted butter. The sauce, made from chicken broth, lemon juice and slices, butter, and parsley, really makes this a stand-out recipe. For added flavor, add in some capers. For a weeknight dinner, serve Lemon Chicken with rice or couscous and a tossed salad. For a supper party, try this recipe with a Carrot Orzo and Green Beans with Goat Cheese, Tomatoes, and Almonds. Either way you serve it, this will become your new go-to recipe for a quick and tasty entrée.  

Instructions Checklist

This chicken dish would pair well with sautéed asparagus, green beans (haricots verts), or even broccoli.

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Baked Lemon Chicken Breasts

08-07-2019 · Instructions. Preheat the oven to 400F. Begin by combining salt, pepper, paprika, oregano, cumin and olive oil until well mixed. Wash lemons and thinly slice. Place chicken breasts bone side down in a glass baking dish. Evenly coat …

08-07-2019
Jump to Recipe Print Recipe

Baked Lemon Chicken breasts are an easy and flavor-packed way to spice up an ordinary chicken dinner. Use leftover sauce to drizzle on top before serving!

baked lemon chicken sliced on a dark plate and topped with lemon and parsley

Baked Lemon Chicken Breasts

Who doesn’t love a good easy baked chicken recipe?! Finding new and fun ways to dress up baked chicken is always a fun task and these baked lemon chicken breasts are truly ones to take note on.

Juicy and tender bone-in chicken breasts are topped with fresh spices and lemon slices and oven baked until they reach perfection. It’s really one of those recipes that will never let you down.

How To Make Baked Lemon Chicken Breasts

You’ll want to note that this recipe calls for bone-in chicken breasts, that’s why the overall cook time is a little longer than most chicken breast recipes. I prefer to use the bone-in because cooking with the bone in allows for a juicier and more flavorful end product. Don’t let the longer cook time deter you though, this is still a great easy recipe that doesn’t take a lot of effort. Options included below for boneless chicken.

  1. Start by preheating the oven and combine the salt, pepper, paprika, oregano, cumin, and olive oil in a bowl and stir until well mixed.
  2. Next, wash the lemons and thinly slice.
  3. Place chicken breasts bone side down in a glass baking dish. Evenly coat with the spice mixture and then top with lemon slices.
  4. Bake uncovered until chicken breasts reach an internal temperature of 165F.
  5. Remove the chicken breasts from the baking dish to a serving platter.
  6. Collect the pan juices and serve alongside the chicken as a sauce. Top chicken with a bit of chopped parsley, Serve and Enjoy!

ingredients for lemon chicken breast recipe

Can I Make This With Another Type of Chicken?

Yes, you can make the recipe with other types of chicken. You will just have to adjust the cooking time based on the type of chicken you decide to make the recipe with. Each type of chicken will have a different cooking time, so here’s a guide below on how to adjust your cooking time based on your cut of meat.

Chicken Cooking Times

Boneless chicken breasts: 25-30 minutes

Chicken tenderloins: 15-20 minutes

Bone-in chicken thighs: 35-45 minutes

Boneless chicken thighs: 20-25 minutes

What To Serve With Baked Lemon Chicken

A recipe as classic as a baked lemon chicken can really go with anything. Pair it with your favorite sides for an easy weeknight dinner.

I usually serve this alongside my Garlic Rubbed Roasted Cabbage Steaks (they have the same cook time and temperature!). An easy Arugula Salad on the side takes no time. Feeling like something a bit more hardy? Try my Instant Pot Rice, Instant Pot Mashed Potatoes (Dairy Free), or even Classic Potato Salad (my Mom’s recipe!).

Recipe Tips

  • The longer you leave the spice marinade on the chicken, the more flavor you are going to get so feel free to mix up the spices and oil and put it on the chicken the night before or in the morning.
  • The size of bone-in chicken breasts can really vary. As a general rule, a 1/2 pound per person is usually perfect as 2 to 3 ounces will be bones and the cooked portion will always be smaller than the uncooked portion. I calculated each serving size as 5-ounces cooked chicken plus 1/6 of the marinade.
  • To always be sure your chicken is cooked all the way through, use a meat thermometer and remove the chicken from the oven when the internal temperature reaches 165F.

cooked lemon chicken breast coated with spices, sliced lemon and chopped parsley

Like This Recipe? Check Out More Easy Chicken Recipes

Dinner is about to get a whole lot easier once you check out even more of my favorite chicken dinner recipes. All easy, healthy, and full of flavor. A dinner ever busy mom dreams about!

Paleo Chicken Pot Pie

Buffalo Chicken Salad

Low Carb Chicken Parmesan

Ground Chicken Picadillo

Paprika Chicken Skillet

Easy Chicken Stir Fry

Did you make this recipe? Please give it a star rating below!

Course: Mains

Cuisine: American

Keyword: how to cook bone-in chicken, lemon chicken recipe, roasted chicken breast recipe

Servings: 6 servings

Calories: 366 kcal

Author: Alyssa Brantley

overhead photo of baked lemon chicken breast on a grey plate topped with parsley

  • 1.25 teaspoons kosher salt
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 2 Tablespoons olive oil
  • 2 medium organic lemons washed and thinly sliced
  • 3 pounds bone-in skinless chicken breasts (usually 4 to 6 pieces)
  • parsley for garnish

  1. Preheat the oven to 400F. Begin by combining salt, pepper, paprika, oregano, cumin and olive oil until well mixed.

  2. Wash lemons and thinly slice.

  3. Place chicken breasts bone side down in a glass baking dish. Evenly coat with spice mixture and then top with lemon slices.

  4. Bake uncovered for 50 to 55 minutes until chicken breasts reach an internal temperature of 165F. Remove the chicken breasts from the baking dish to a serving platter. Collect the pan juices and serve alongside the chicken as a sauce. Top chicken with a bit of chopped parsley, Serve and Enjoy!

  • The longer you leave the spice marinade on the chicken, the more flavor you are going to get so feel free to mix up the spices and oil and put it on the chicken the night before or in the morning.
  • The size of bone-in chicken breasts can really vary. As a general rule, a 1/2 pound per person is usually perfect as 2 to 3 ounces will be bones and the cooked portion will always be smaller than the uncooked portion. I calculated each serving size as 5-ounces cooked chicken plus 1/6 of the marinade.
  • To always be sure your chicken is cooked all the way through, use a meat thermometer and remove the chicken from the oven when the internal temperature reaches 165F.

Update Notes: This recipe was originally published in June 2013 and was updated in July 2019 with new photos, step-by-step instructions and more helpful information.

Crispy Lemon Chicken - Cafe Delites

08-06-2018 · Roast Lemon Chicken thighs with crispy skin, seared then oven baked for tender and juicy chicken full of flavour! Your new favourite chicken recipe is here! An easy Lemon Chicken recipe with a …

08-06-2018
Jump to Recipe Print Recipe

Your new favourite chicken recipe is here! An easy Lemon Chicken recipe with a kick of garlic and a touch of herbs will fast become a requested chicken dinner. Simple to make with minimal ingredients and maximum flavour, this is one low carb meal the entire family will get behind!

Roast Lemon Chicken thighs with crispy skin pan, seared then oven baked for tender and juicy chicken full of flavour! Your new favourite chicken recipe is here! With a kick of garlic and a touch of herbs, simple to make with minimal ingredients and maximum flavour! | cafedelites.com

Roast Chicken

You all know how much I love a good, juicy whole roast chicken recipe, but my absolute most favourite parts of a chook are either legs or thighs. I know, I know most people hate dark meat and for those people, we have juicy baked chicken breasts. For today, however, these thighs are the shiznit!

Chicken Thighs Or Breasts?

Bone-in, skin-on chicken thighs are an inexpensive cut of chicken that won’t kill your weekly food shop! Deliciously versatile, easy to make on either stove top or oven, nothing beats crispy skin on chicken! Due to the nature of this recipe, I recommend using thighs. If you want to use chicken breasts, I’d recommend using skin-on and bone-in for ultimate flavour.

Easy Lemon Chicken | cafedelites.com

How To Make Lemon Chicken

Our lemon chicken recipe starts off seared in a pan first. Searing skin-side down in a hot skillet over medium-high heat gives the skin time to get the crispy texture we love so much, while roasting them finishes cooking them off, giving you tender, juicy meat.

Seasoned with only salt and pepper to avoid any other seasonings from burning in the hot pan, you’re going to sear your bone-in chicken thighs, UNDISTURBED, for a good 8-10 minutes — skin-side down first — to render the fat and get the skin nice and golden brown in colour.

Tips for a crispy skin

  • Thoroughly pat skin dry with a paper towel. This gets rid of any excess water from freezing or refrigeration.
  • Use a cast iron skillet or oven-proof stainless steel pan and heat over medium heat until hot.
  • Add in a tiny amount of oil (about 2 teaspoons) and wait for it to shimmer. When it’s hot enough, add your chicken as mentioned above.
  • Once skin has seared, flip and continue searing the underside for a crispy, golden meat base.
  • When adding in the rest of the ingredients, add them to the base of the pan without touching the skin to keep that skin as crunchy and crispy as possible.
  • If wanting to baste the skin with the liquid ingredients, it won’t turn out as crispy as it was. Yes, the flavour will be present, but the pan seared crispiness will diminish a little.
  • Transfer the pan or skillet to a hot oven and roast for 15 – 20 minutes until done and cooked through to the bone.
  • Baste with pan juices when serving.

Lemon Chicken with crispy skin pan | cafedelites.com

Sides for Roast Chicken

Looking for more chicken recipes? Try these!

Chicken Thighs With Creamy Mushroom Garlic Sauce
Crispy Chicken Parmesan (Parmigiana)
Chicken Tikka Masala

Roast Lemon Chicken thighs with crispy skin pan, seared then oven baked for tender and juicy chicken full of flavour! Your new favourite chicken recipe is here! With a kick of garlic and a touch of herbs, simple to make with minimal ingredients and maximum flavour! | cafedelites.com

  • 6-8 chicken thighs skin-on, bone-in, trimmed of excess fat
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons olive oil divided
  • 1 1/2 tablespoons garlic minced or crushed
  • 1/4 cup lemon juice
  • 1/4 cup chicken stock or broth (or a dry white wine for extra flavour!)*
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 tablespoon  fresh chopped parsley, plus extra to garnish
  • Lemon slices for garnish

  • Preheat oven to 220°C | 430°F. Thoroughly pat thighs dry with paper towel. Season with salt and pepper.
  • Heat 2 teaspoons of oil in a large oven-proof pan or skillet over medium-high heat. When pan is HOT, sear chicken skin-side down for 8-10 minutes, until crispy and golden browned. Flip and sear the underside for another 8 minutes, until the meat is golden.
  • Move thighs to the side and add the garlic to the pan juices. Sauté until fragrant (30 seconds). Pour in the lemon juice and stock, then add in the herbs. 
  • Transfer chicken to hot oven and roast until completely cooked through (about 15-20 minutes). 
  • Garnish with extra parsley; taste test and adjust salt and pepper, if needed. Serve with lemon slices.

*If using a dry white wine instead of chicken stock/broth, use a Sauv Blanc, Chardonnay or Pinot Grigio.

Calories: 510kcal | Carbohydrates: 4g | Protein: 36g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 212mg | Sodium: 772mg | Potassium: 520mg | Vitamin A: 495IU | Vitamin C: 11.7mg | Calcium: 49mg | Iron: 2.4mg

cdkitchen.com

Return the pan to the oven and bake for 30 minutes at 375 degrees F, basting occasionally with the melted butter. Combine the lemon juice, onion, garlic, salt, and pepper in a small bowl. Remove the chicken from the oven and brush with the lemon mixture. Return the chicken to the oven and bake for 30 minutes longer or until the chicken is ...

woolworths.com.au

Add chicken, tossing to coat, then refrigerate to marinate for at least 20 minutes. Step 2. Place chicken in a 26 x 20cm 1.5L capacity baking dish and roast for 50 minutes, basting chicken with pan juices and adding lemon slices at 25 minutes, or until golden and chicken is tender. Step 3.

averiecooks.com

Ingredients 2 tablespoon olive oil 4 thinner boneless skinless chicken breasts* (about 1 1/2 to 2 pounds total) 1/2 teaspoon salt, or to taste 1/2 teaspoon freshly ground black pepper, or to taste 4 tablespoons unsalted butter 1 small white or …

food.com

Dip chicken in butter mixture, then coat with crumbs. Place in greased 13x9x2 baking pan; drizzle with remaining butter mixture. Bake uncovered at 350 for 25-30 minutes or until juices run clear.

food.com

Preheat oven to 350°F. Thinly slice one lemon and set aside; then peel and juice the other lemon. In a small sauce pot, over low heat, add the butter and when melted, add in the …

cooking.nytimes.com

Heat the oven to 400 degrees. Season the lemon curd with 2 teaspoons salt and 1 teaspoon black pepper. To butterfly the chicken, place the chicken on a cutting board, breast side down. Using sharp kitchen shears, remove the backbone by cutting on either side of the backbone. (Save the backbone for stock.)

bonappetit.com

1 day ago · cup plus 1 Tbsp. grapeseed or vegetable oil 5 oz. frozen pearl onions or 1½ cups coarsely chopped scallions (pale green and white parts only) 5 garlic cloves, thinly sliced ½ cup heavy cream ½ cup...

Easy Lemon Chicken Recipe

Using the same bowl mix together the white wine, garlic, lemon zest, lemon juice, sugar and remaining 1 teaspoon salt. Pour over chicken breast. If using, nestle the lemon slices between the chicken bake for 15 minutes, baste the chicken with the pan juice, bake for another 15 minutes or until the internal temperature of the chicken reads 165 F.

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Lemon Chicken breasts baked in a baking dish

Our easy lemon chicken recipe shines with a sunny, lemony zing. Garlic and herbs—plus a glug of white wine—mean that these juicy, tender chicken breasts are as delicious as they are healthy.

Lemon chicken is really just a simple baked chicken recipe, jazzed up with some punchy ingredients that add lots of flavor without taking away from how super-healthy baked chicken breasts are. Our lemon chicken recipe is fast and easy—a recipe you might turn to on a busy weeknight when you need dinner to be simple as it can be. It’s also a great one to include in your weekend meal-prep (if you do that kind of thing) because one of the many reasons we love lemon chicken breasts is their versatility. Having a container of them in the fridge, all baked and ready to go, means you’ve got the makings of lots of meals! They can anchor a simple and healthy lunch salad, and are delicious sliced up into hearty sandwiches—ones where the bread is slathered with mayo and Homemade Pesto—for dinner, too.

Ingredients laid out for Lemon chicken, chicken breast, lemon, olive oil, lemon juice, brown sugar, garlic, spices
spices in a bowl with olive oil
4 chicken breasts with olive oil and spices in a baking dish.
lemon zest, lemon juice and olive oil in a small bowl.

Let’s start with the good news: lean and protein-packed, boneless, skinless chicken breast is super healthy! The bad news: boneless, skinless chicken breast is kind of bland! The solution? Use the chicken breast as a blank canvas for all of your favorite big flavors, without undermining its’ inherent healthfulness. Our lemon chicken recipe does all of that thanks to a few of our favorite big, bright flavors:

  • Lemon, three ways. We aren’t messing around—this isn’t just lemon chicken. It’s LEMON chicken! We use lemon zest, fresh-squeezed lemon juice and whole lemon slices to give this lemon chicken recipe all of the citrusy punch that we possibly can.
  • Garlic, two ways. We could maybe have called this lemon garlic chicken, since our recipe calls for both fresh garlic cloves and (you guessed it) our beloved garlic powder.
  • Herbs, herbs and more herbs. A whole garden’s worth of fragrance and flavor, all from a few dried herbs that you probably already have in your pantry.
lemon chicken breast in a baking dish with herbs and lemon juice and lemon slices

Our easy, baked lemon chicken recipe is healthy, fast, and so, so delicious. The key is coating the lemon chicken with lots of moisture-giving things, and watching that internal temp closely so that you don’t over-bake the chicken.

  1. Make a lemon chicken marinade. Well, it’s really more like a rub or a paste, because our lemon chicken recipe requires no actual marinating (yay!). But basically, we coat the chicken breasts in a thick, olive oil-based herb paste flavored with oregano, thyme, garlic powder, salt and pepper.
  2. Make the lemon chicken sauce! Stir together all of the zingy things—white wine, fresh garlic, lemon zest, lemon juice—to make the sauce that the chicken breasts will bake in. You’ll also use this sauce to baste the chicken as it bakes, ensuring that these bright flavors have a chance to be absorbed by the chicken (without having to actually marinate the chicken).
  3. Bake! Until you get that internal temperature reading of 165°F. Then it’s time to dig in!
4 Baked lemon chicken breast in a baking dish topped with lemon slices
Lemon Chicken breasts baked in a baking dish
Lemon Chicken breasts baked in a baking dish topped with lemon slices and parsley
Lemon garlic Chicken breasts baked in a baking dish topped with

This one really is all of the things. We hope this healthy lemon chicken recipe felt as miraculously breezy to you as it does to us. Let us know how it all went down! Snap a photo of your baked lemon chicken and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

  • 4 Boneless chicken breasts (roughly 2.5 lbs)
  • 1/4 cup Olive oil
  • 2 tsp Oregano, dried
  • 2 tsp Thyme, dried
  • 2 tsp Garlic powder
  • 2 tsp Salt, divided
  • ½ tsp Black pepper
  • 1/2 cup Dry white wine, such as sauvignon blanc, pinot grigio or pinot gris
  • 2 tbsp Minced garlic (6 cloves)
  • 1 tbsp Lemon zest (2 lemons)
  • 2 tbsp Lemon juice, freshly squeezed
  • 1 tbsp Brown sugar
  • 1 Lemon, cut into 6 slices, optional
  1. Heat the oven to 400 degrees F.
  2. Pat the chicken breasts dry and place them in a 9 x 13 baking dish.
  3. In a small bowl, mix the olive oil, oregano, thyme, garlic powder, 1 teaspoon salt and pepper to create a thick marinade/paste. Coat the chicken breast with seasoning paste.
  4. Using the same bowl mix together the white wine, garlic, lemon zest, lemon juice, sugar and remaining 1 teaspoon salt. Pour over chicken breast.
  5. If using, nestle the lemon slices between the chicken bake for 15 minutes, baste the chicken with the pan juice, bake for another 15 minutes or until the internal temperature of the chicken reads 165 F.
  • I would just prepare the sauce ahead of time and throw it together and cook it when you are ready to eat it.

  • We haven't tried it that way, so it's hard to say. But, this freezer Greek chicken recipe is similar and is ideal for making ahead—not in a Crock-Pot, but at least time-saving! : https://themodernproper.com/greek-chicken-freezer-meal

  • You could use chicken stock!

  • Nope! No need to do that.

  • You are so welcome! Glad you enjoyed it!

  • So sorry it wasn't your fave. Glad you can see how others can like it! We make this all the time, especially for the kids!

  • Yay! Amazing Shrijita! So excited to hear you tried something new and excited to hear more of your culinary journey! Thanks for trying our recipe and letting us know how it went!

  • Love to hear this Helen! It's such a good feeling when the whole family enjoys a meal! Great job!

Creamy Lemon Chicken Breast

20-11-2019 · Chicken breast recipes can be so dull – time to step it up! Cream and lemon are a luscious combination and is sensational served over golden crispy chicken. A quick and easy 10 minute recipe with few ingredients, serve this Creamy Lemon Chicken with pasta, mashed potato or for a low carb option, creamy cauliflower mash! Chicken Breast Recipe. I was browsing my Instagram feed the other …

20-11-2019

Chicken breast recipes can be so dull – time to step it up! Cream and lemon are a luscious combination and is sensational served over golden crispy chicken. A quick and easy 10 minute recipe with few ingredients, serve this Creamy Lemon Chicken with pasta, mashed potato or for a low carb option, creamy cauliflower mash!

Close up of easy chicken breast recipe - Creamy Lemon Chicken

Chicken Breast Recipe

I was browsing my Instagram feed the other day, and all I could think was “it’s so yellow and orangey.” I shared this observation with my mother, and her immediate response was “Well, of course. You post so many cheesy bread, potatoes and meat. Everything you like is yellow and brown. Even Dozer is yellow.” (Imagine this with a Japanese accent and finished with a snort of laughter).

I had no smart comeback for that. Because it’s completely true. 😂

So one of my (many) New Years’ resolutions will be (yet again) to post more green foods on RecipeTin Eats.

But for now – more yellow food.

In fact, a whole skillet of yellow food. 🙌🏻

Creamy Lemon Chicken - All made in one skillet, and on the table in about 15 minutes!

Creamy Lemon Chicken Breast in a skillet, fresh off the stove, ready to be served

What you need for creamy lemon chicken breast

Creamy Lemon Chicken ingredients

  • Chicken breast – or boneless skinless thigh

  • Chicken broth/stock – gives the sauce flavour (it’s pretty dull without it)

  • Cream and lemon – because we’re making a creamy lemon sauce

  • Parmesan – for umami AND to help thicken the sauce

  • Mustard – sauce thickening and extra flavour/tang

  • Flour – to dust chicken (gives it a crust that the sauce wants to cling to, optional)

  • Garlic – because garlic goes in 99% of my savoury foods

  • Butter – because butter makes everything better

How to make creamy lemon chicken breast

You’re 10 minutes away from having this for dinner!

How to make Creamy Lemon Chicken

Here’s how it goes down:

  • Sprinkle chicken with salt and pepper, dust with flour;

  • Pan fry until golden then remove

  • Add everything else in, then simmer for 3 minutes until thickened;

  • Return chicken into skillet to rewarm; and

  • Serve over pasta, mashed potato or for a low carb option, Creamy Mashed Cauliflower.

Close up of fork stabbing piece of Creamy Lemon Chicken Breast

There’s plenty of creamy lemon sauce for this chicken breast recipe. Enough to toss through pasta!

Fork twirling pasta coated with creamy lemon sauce from Creamy Lemon Chicken Breast

What to serve with Creamy Lemon Chicken

Serve this with a crisp garden salad with a tangy French Dressing or Balsamic dressing. Or try one of these:

Side salad suggestions

Also, some warm bread rolls to mop the plate clean wouldn’t go astray! If you’re in the mood for homemade bread, try these easy No Knead Soft Dinner Rolls or this simple Irish Soda Bread (I call it Emergency Bread!).

 – Nagi x

Watch how to make it

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Servings4

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Recipe video above. Cream and lemon is a luscious combination and is stellar served over crispy chicken! It's super easy and fast to make, and the sauce is absolutely to die for. A little dusting of flour creates a terrific crispy coating on the chicken and gives the sauce something to cling to.

Crispy Chicken

  • Slice chicken breast horizontally to create two thin steaks (so you end up with 4 thin steaks in total).
  • Sprinkle each side with salt and pepper, then coat with flour, shaking off excess.
  • Melt butter in a large skillet over medium high heat. Cook chicken 2 minutes on each side until golden and crispy, then remove onto plate.

Sauce

  • Add a touch of butter if your pan is dry - but you shouldn't need it. Add garlic, stir 10 seconds.
  • Then add chicken broth, cream, lemon and Dijon mustard. Bring to simmer and scrape the bottom of the pan to dissolve brown bits into the liquid. Use a whisk if needed to dissolve mustard.
  • Add parmesan then simmer rapidly for 3 minutes or until sauce thickens slightly. Add salt, pepper and adjust lemon to taste.
  • Return the chicken to the pan (pour in any juices on the plate too), turn to coat.
  • Place chicken on serving plates with pasta or mashed potatoes. Sprinkle with fresh parsley if using. Spoon over Lemon Sauce and serve! (Bread for mopping wouldn't go astray either)
1. Chicken - use 2 large breasts split in half, or 4 small ones around 150g/5oz each and pound with fist to about 1.5cm / 1/2" even thickness. You can purchase chicken breast steaks here in Australia at supermarkets and butchers. Sometimes they are labelled "chicken schnitzel" (but no crumbs, just thin slices of chicken). 2. Cream - light cream won't thicken as much. To decrease fat, better to use evaporated milk! 3. Parmesan - must use either finely grated yourself OR the store bought finely shredded ie very fine thin strands. Do not use store bought "sandy-like" parmesan, it just doesn't dissolve as well. 4. Nutrition per serving for chicken and all the sauce, assuming 4 servings.

Serving: 276gCalories: 497cal (25%)Carbohydrates: 4g (1%)Protein: 41g (82%)Fat: 35g (54%)Saturated Fat: 20g (125%)Cholesterol: 193mg (64%)Sodium: 913mg (40%)Potassium: 670mg (19%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 1118IU (22%)Vitamin C: 2mg (2%)Calcium: 266mg (27%)Iron: 1mg (6%)

Keywords: chicken breast recipe, creamy lemon chicken

Originally published January 2016, updated with new photos and video in November 2019.

Life of Dozer

In the big fancy house I’m currently housesitting while I’m in between houses – when he gets fed up following me up and down the stairs, he parks himself halfway!!

Dozer on stairs landing

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bbcgoodfood.com

Heat the oven to 200C/fan 180C/gas 6. Tip a couple of tbsp olive oil into a small roasting tin. Add the lemon slices and then sit the chicken on top. Rub the top of …