Baked Lemon Chicken
Baked Lemon Chicken Breasts is a simple dish that’s loaded with flavor. With just a few ingredients, this chicken bakes up tender, juicy, and all-around delicious. Perfect for a busy weeknight dinner!
Easiest Baked Lemon Chicken
I’m here again with another easy chicken recipe, friends!
I’ve been on a mission to whip up some flavorful, yet easy meals that are ready in a pinch. And since we always have chicken stashed away in our freezer, I couldn’t wait to test out my latest lemon marinade.
If you’re a fan of savory lemon dishes, then you’ll love this baked lemon garlic chicken. Not only is it a breeze to whip up, but contains simple ingredients that you may already have in your kitchen.
And since lemons remind me of spring and summer, I thought now was the perfect time to debut this baked lemon chicken recipe.
Ingredients for Baked Lemon Chicken Breasts
This easy oven baked lemon chicken recipe requires just eight main ingredients, plus salt and pepper. Here’s what you’ll need:
- Chicken breasts
- Unsalted butter
- Salt and pepper
- Chicken broth
- Lemon juice + slices
- Garlic powder
- Italian seasoning
- Smoked paprika
How to Make Baked Lemon Chicken Breasts
This lemon chicken breast recipe couldn’t get any easier. All you need is a few ingredients and your oven!
- Season four chicken breasts with some salt and pepper and place onto a baking pan or dish. Brush both sides of each chicken breast with melted butter (or olive oil).
- In a small bowl, mix together the ingredients for the lemon marinade: chicken broth, lemon juice, and a few seasonings.
- Spoon half of the mixture onto the chicken and then bake for about 15 minutes.
- Remove the chicken from the oven and spoon the rest of the marinade over the chicken.
- Return to the oven and bake until chicken is cooked through and the internal temperature reaches 165°F.
- To get the chicken a bit crisp, broil for 2-4 minutes or until the top gets browned. This will result in extra flavor!
- Before serving, squeeze some fresh lemon juice on top and garnish with fresh parsley, if desired.
How to Tell If Baked Chicken Breasts Are Done
Chicken should be cooked to reach an internal temperature of 165°F. The best way to check this is to use a meat thermometer for accuracy.
If you don’t have a thermometer, you can cut into the thickest part of the chicken. If the juices run clear and looks cooked through (some pink is ok) the chicken should be done.
How to Prevent Baked Chicken Breasts From Drying Out
Great question! The easiest way to keep your chicken tender and juicy is to make sure the internal temperature reaches 165°F and doesn’t go over this, as it will dry out. The marinade or sauce that you baste your chicken in will also help retain moisture, giving you that juicy texture.
You also want the chicken to rest for at least 5-10 minutes after coming out of the oven so that it will retain the juices.
Should You Sear Chicken Breasts Before Baking Them?
Nope! I chose not to do this with that with this lemon chicken recipe and it turned out flavorful. While searing is optional, if you prefer to do this, simply sear the chicken in a skillet before baking in the oven.
Otherwise, you can also broil the chicken for a few minutes right before it comes out of the oven to get that slightly crisp texture.
Leftovers of the oven lemon chicken breasts will last around four days in the fridge and three months in the freezer.
I like to let the chicken come to room temperature and then place in a freezer-safe container in the freezer and write the date of when placed in there. When ready to eat, let chicken thaw in the refrigerator.
What to Serve with Lemon Chicken Breasts
Try serving these oven baked lemon chicken breasts with one or more of the following sides:
- Garlic herb rice
- Garlic cauliflower
- Bacon & feta peas
- Herb roasted potatoes
- Garlic herb mashed potatoes
- Buttered egg noodles
Looking for more baked chicken recipes? I’ve got you covered!
- Creamy Parmesan Mushroom Chicken
- Baked Salsa Chicken
- Baked Chicken Tacos
- Baked Chicken Tenders
- Sheet Pan Chicken Fajitas
Baked Lemon Chicken Breasts
- 4 boneless skinless chicken breasts
- 2 tablespoons unsalted butter, melted, OR olive oil
- Salt and pepper, to taste
- ½ cup low-sodium chicken broth
- 3 tablespoons fresh lemon juice, juice from about 1 lemon
- 1½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- 4 lemon slices
- Preheat oven to 400°F. Line a large baking pan with parchment paper or lightly grease a baking dish with cooking spray. Set aside.
- Place chicken on pan and brush both sides with melted butter and then season both sides with salt and pepper.
- In a small bowl, whisk chicken broth, lemon juice, garlic powder, Italian seasoning, and paprika. Spoon half of mixture over chicken.
- Bake for 15 minutes, then remove from oven and spoon rest of marinade over chicken. Top each breast with a lemon slice. Return to oven and bake for another 10-15 minutes, or until chicken is cooked through and the internal temperature reaches 165°F. For a crispy texture, broil for 2-4 minutes, or until chicken is slightly browned on top.
- Remove from oven and let chicken rest for 5-10 minutes before slicing. This will help the chicken retain the juices so it remains moist and tender.
- Before serving, squeeze additional lemon juice on top, if desired.
- For best results, use a meat thermometer to know when your chicken is done cooking, as the size of chicken breasts will vary in the oven.
- See my tips and tricks for making this baked lemon chicken above the recipe box.