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.
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.
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.
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.
More chicken recipes
- Firecracker Chicken
- Lemon Pepper Chicken
- Teriyaki Chicken Stir Fry
- Chicken Noodle Casserole
- Baked Fried Chicken
Baked Lemon Chicken Video
Baked Lemon Chicken
Ingredients
- 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
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 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.
Notes
- Recipe adapted from Creme de la Crumb.
- 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.
Janet Dodman says
I just recently tried a few of your recipes, and really enjoyed them.
I want to make the Baked Lemon Chicken recipe, its the only recipe that doesn’t have the carbohydrate count.
Since I have a few family members on keto, its a number that I’m really interested in.
Could you let me know?
Thanks
Sara says
There are no carbs which is why it didn’t display!
Angea says
I had chicken in the house. Looked for something with lemon flavor. This was what I came upon. The right amount of ingredients and was absolutely delicious. I will definitely make this again.
Cheryl says
This is amazing. Never disappoints. Don’t be afraid to season the chicken breasts generously with salt, pepper and Italian seasoning before browning. Also, I always double the sauce so we have plenty of sauce to drizzle over the chicken and rice. I like to zest the squeezed lemons and sprinkle that on top of the chicken just before baking. Pure deliciousness!!
Jeanie says
I make this all the time now so finally decided to comment! Fresh taste and I add whatever vegetables I have on hand.
EM says
I just made this and it turned out awesome! I diced up the chicken, doubled the sauce and cooked in a skillet. Once the chicken was done I drained the sauce into a saucepan, then whisked with 2 tablespoons on corn starch, added back to skillet and let it thicken. Served with brown rice and green beans. Delicious!
Kelly says
Made it several times, always delicious. So easy and simple. I use a cast iron frying pan to cook the chicken on the stove then pop it right in the oven to finish cooking.
Andrea says
Yum! Ya’ll, I’m not a great cook but do consider myself a food snob. My husband is a great cook and sets the bar HIGH! But this recipe turned fantastic twice! Like, lick the pan drippings good. It’s now my favorite go to. We served it over rice for the kids, over a salad for the parents, and in a pita with feta, cucumbers, and tzatziki sauce. Next, I’m gonna dial down the lemon a bit for quesadillas. I brown it and bake it in a cast iron and add extra garlic to the oil in the beginning. Italian season, Trader Joe’s vegan chicken less seasoning salt and dried parsley. Thank you for the recipe.
KT says
This was definitely a hit for my family. Will be making again!
NH J says
Love it !
Now that fall is here I will be making this weekly
krystal says
I make this atleast once a month. My family adores every bite!
Laura Young says
I’ve made this many times and love it!
Maireen says
Thank you, this turned out awesome as a part of our Easter meal! I’m making it again today at the request of mt teenage daughter, but added some quartered red potatoes. Hopefully it turns out as good as the original. 🙂
Annie says
I made this last night for supper. It was delicious! Very flavorful and not dry. We just had tossed salads with it but any side would be perfect. I am definitely adding this to my regular rotation of dishes.
Laura says
Made this tonight and my husband really liked it. I used a splash of white wine and a little less chicken broth. The sauce was good but I think if I make it again I’ll thicken the sauce a little. I served it with sautéed spinach and some orzo pasta. Nice quick easy recipe
julia says
this chicken was AMAZING. we paired it with whole grain brown rice and green beans and sauteed greens. this meal was delicious and the recipe will definitely be used again . if i were to choose a favorite part it would have to be the lemon garlic butter sauce it paired well with everything on my plate and would even use it with other recipes. thank you so much for this recipe!
julia says
this chicken was AMAZING. we paired it with whole grain brown rice and green beans and sauteed greens. this meal was delicious and the recipe will definitely be used again . if i were to choose a favorite part it would have to be the lemon garlic butter sauce it paired well with everything on my plate and would even use it with other recipes. thank you so much for this recipe!
Lee says
Easy and delicious! I’ve been searching for a recipe like this, it was a hit with my family. Really honing my cooking skills during quarantine. Thank you!
Brittany says
Oh goodness, I cannot get over how delicious this recipe was!! Once the chicken was done, I poured the sauce into a sauce pan, added a little corn starch and brought it to a quick simmer to thicken it slightly. I paired it with balsamic roasted carrots and green beans. Definitely adding it to my rotation of dinners I make on a regular basis!
Angelina says
Oh my deliciousness! This is the absolute best chicken I have ever eaten! Even my 4 year old who doesn’t like meat gobbled this up! Thank you for sharing your recipe with us!