There's something about the bright, zesty flavor of lemon paired with tender chicken that just lifts your whole dinner. This Baked Lemon Chicken Recipe is one of those dishes that feels fresh and comforting all at once—a surefire way to bring a little sunshine to your plate.
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Why You'll Love This Recipe
I adore this baked lemon chicken because it’s one of those recipes that’s effortlessly impressive. You get a juicy, flavorful chicken that's moist and infused with a buttery lemon garlic sauce—it's comfort food with a bright twist.
- Simple Ingredients: You probably have almost everything in your kitchen already, making it easy and practical for weeknight dinners.
- Fail-Proof Cooking: Browning on the stovetop before baking locks in moisture and flavor so the chicken never comes out dry.
- Bright, Fresh Flavor: That splash of lemon juice combined with garlic and butter hits all the right notes for a deliciously balanced meal.
- Versatile and Adaptable: You can swap herbs, add veggies, or use different cuts of chicken—this recipe plays well with many variations.
Ingredients & Why They Work
Each ingredient here plays a key role in creating this easy baked lemon chicken recipe’s magic. From the tender chicken breasts to the rich butter and zesty lemon juice, they combine perfectly for balanced flavor and appealing texture.
- Chicken breasts: Boneless and skinless keep it simple and lean; you want tender meat that soaks up the sauce.
- Olive oil: Helps brown the chicken nicely, sealing in juices while adding a subtle fruity note.
- Salt and pepper: Basic seasoning that pulls out the chicken’s natural flavors.
- Italian seasoning: Adds herby depth—if you don’t have it, dried oregano, basil, or thyme work great too.
- Butter: Melted and drizzled over the chicken to create a luscious, silky sauce that’s irresistible.
- Garlic: Minced fresh garlic infuses the sauce with warmth and aroma.
- Chicken broth: Adds moisture and umami richness without diluting flavors.
- Lemon juice: The star of the show—its acidity brightens the dish and balances the richness from butter.
- Parsley: Fresh chopped parsley lends a pop of color and a touch of herbal freshness at the end.
- Lemon slices (optional): Lovely for garnish, adding visual appeal and extra brightness if squeezed over before serving.
Make It Your Way
One of the joys of this baked lemon chicken recipe is how easily you can tweak it. I often play around with different herbs or add capers for a little briny bite. Feel free to make it your own—this recipe is a great base to experiment on.
- Variation: I swapped Italian seasoning for fresh rosemary and thyme one time, and it added a nice earthy flavor that was fantastic alongside the lemon.
- Make it spicy: Add a pinch of red pepper flakes to the butter sauce if you want a subtle kick.
- Easy one-pan dinner: Toss some baby potatoes and green beans around the chicken in the baking dish for a full meal.
- Diet-friendly option: Use less butter or swap it for olive oil for a lighter version without losing flavor.
Step-by-Step: How I Make Baked Lemon Chicken Recipe
Step 1: Season and Sear for Flavor
First, I pat my chicken breasts dry and season them generously with salt, pepper, and Italian seasoning on both sides. This simple seasoning is key to building flavor. Then I heat olive oil in a pan over medium-high heat and sear the chicken for about 3-5 minutes per side. You want a nice golden-brown crust without fully cooking it—that’s what locks in those juicy flavors during baking.
Step 2: Prepare the Lemon Butter Sauce
While the chicken is browning, I mix melted butter with minced garlic, chicken broth, and freshly squeezed lemon juice in a small bowl. This sauce is the secret to that rich yet tangy finish that makes this baked lemon chicken recipe stand out.
Step 3: Bake to Juicy Perfection
I transfer the browned chicken breasts to a baking dish and pour the lemon butter sauce evenly over them. Then, it's into the preheated oven at 400°F for about 25 minutes. Depending on your chicken’s thickness, cooking times can vary, so I like to check by slicing the thickest part to make sure it’s no longer pink.
Step 4: Finish and Serve
Once out of the oven, I spoon any sauce pooled at the bottom over the chicken and sprinkle chopped parsley on top for freshness. Adding a few lemon slices as garnish lifts the dish both visually and taste-wise. You’ll love how the buttery sauce coats every bite.
Top Tip
After making this baked lemon chicken recipe more times than I can count, I’ve learned a few simple tricks that make the biggest difference between good and great chicken.
- Don’t skip searing: Browning the chicken breasts before baking keeps them moist and adds a savory crust that baking alone can't achieve.
- Use fresh lemon juice: Bottled lemon juice just doesn't have the same brightness. Fresh lemon juice makes this dish pop in flavor.
- Check internal temperature: To avoid overcooked chicken, use a meat thermometer—160°F is perfect since the chicken will rest and carry over cook.
- Rest before serving: Let the chicken sit for a few minutes after baking to lock in juices and keep it tender.
How to Serve Baked Lemon Chicken Recipe
Garnishes
I like to finish this dish with a sprinkle of chopped fresh parsley and some thin lemon slices right on top. The greenery adds a fresh look, and those lemon slices invite you to squeeze a little extra zing over your chicken right at the table. It’s simple but impactful!
Side Dishes
This baked lemon chicken recipe pairs beautifully with fluffy rice or creamy mashed potatoes. For veggies, roasted asparagus or steamed green beans complement the tangy sauce perfectly. I sometimes add a crisp green salad with a light vinaigrette to round things out.
Creative Ways to Present
For a special dinner, I like plating with a few wedges of lemon and a sprinkle of edible flowers or microgreens for a delicate touch. Serving it in a rustic baking dish at the table, letting guests spoon the buttery sauce over everything, adds a cozy, welcoming vibe that’s hard to beat.
Make Ahead and Storage
Storing Leftovers
I store leftover baked lemon chicken in an airtight container in the fridge, ideally within two hours of cooking. It keeps well for up to 3 days, and I find the flavors actually meld nicely overnight.
Freezing
This recipe freezes well too. I like to freeze individual portions in freezer-safe containers or bags, making sure to pour some of the buttery lemon sauce over before freezing to lock in moisture. It tastes great reheated and is a lifesaver for busy nights.
Reheating
To reheat, I recommend warming the chicken gently in a low oven (around 300°F) to avoid drying it out. Adding a splash of chicken broth or a little extra lemon juice before reheating keeps the sauce luscious.
Frequently Asked Questions:
Absolutely! Boneless skinless chicken thighs work wonderfully and tend to stay juicy even if cooked slightly longer. Just adjust the baking time accordingly—it may need a few extra minutes.
The best way is to use a meat thermometer inserted into the thickest part of the chicken. When it reads 160°F (71°C), it’s safe to eat and will remain juicy after resting. Alternatively, cut into the thickest piece to ensure there’s no pink.
Yes! You can mix the butter, garlic, chicken broth, and lemon juice sauce a day ahead and store it in the fridge. Just bring it to room temperature before pouring it over the chicken prior to baking.
This recipe shines alongside tender roasted asparagus, buttery mashed potatoes, or a fluffy rice pilaf. A simple mixed green salad tossed in a light vinaigrette also makes a perfect fresh contrast.
Final Thoughts
Honestly, this baked lemon chicken recipe is one of my go-to dishes when I need a quick, flavorful meal that feels special without a ton of fuss. The balance of buttery richness and lemony brightness makes it a crowd-pleaser every time. I hope you fall in love with it as much as I have—it's like a little hug from the kitchen that you'll want to make again and again.
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Baked Lemon Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Description
This baked lemon chicken recipe features tender boneless skinless chicken breasts cooked in a buttery, garlicky lemon sauce with Italian seasoning. It's an easy, flavorful dinner perfect for weeknights, garnished with fresh parsley and optional lemon slices for a bright finish.
Ingredients
Chicken
- 1 ¼ pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 teaspoon Italian seasoning
Sauce
- 3 tablespoons butter, melted
- 1 teaspoon minced garlic
- ¼ cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon chopped parsley
- lemon slices for serving (optional)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the chicken.
- Season Chicken: Season both sides of the chicken breasts evenly with salt, pepper, and Italian seasoning to infuse flavor.
- Brown Chicken: Heat olive oil in a large pan over medium-high heat. Add chicken breasts and cook 5 minutes per side until nicely browned but not fully cooked through.
- Prepare Baking Dish: Transfer the browned chicken breasts into a baking dish, arranging them evenly.
- Make Sauce: In a small bowl, mix melted butter, minced garlic, chicken broth, and lemon juice until combined.
- Pour Sauce Over Chicken: Pour the prepared butter-lemon sauce evenly over the chicken breasts in the baking dish.
- Bake Chicken: Place the baking dish in the oven and bake for 25 minutes until the chicken is cooked through and juices run clear. Adjust baking time according to chicken thickness.
- Serve: Spoon sauce from the bottom of the baking dish over the chicken. Sprinkle with chopped parsley and garnish with lemon slices if desired before serving.
Notes
- Use boneless, skinless chicken breasts for faster cooking and easy slicing.
- To ensure even cooking, pound chicken breasts to uniform thickness if needed.
- Butter and lemon sauce can be adjusted for more tang or richness by adding extra lemon juice or butter.
- Serve with steamed vegetables or rice to complete the meal.
- Leftovers can be refrigerated up to 3 days and reheated gently to keep chicken moist.
Nutrition
- Serving Size: 1 serving
- Calories: 271 kcal
- Sugar: 1 g
- Sodium: 293 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 113 mg
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