Make this zesty, juicy Baked Lemon Chicken an easy weeknight staple. Your family will beg for it again and again!
In the culinary world, there are plenty of great, inseparable flavor pairings that just work together. Chocolate and peanut butter, peanut butter and jelly, peanut butter and banana… Okay, so I really love peanut butter. But there’s also steak and salted butter, potatoes and sour cream, cheese and French fries, pulled pork and barbecue sauce, pineapple on pizza. (Yes, I know that last one is contentious, but you can see which side I fall on. Pineapple pizza forever.) One flavor pairing, however, goes beyond time and cultural boundaries: lemon and chicken.
People have been putting lemon and chicken together for centuries in cultures across the world. You can find a version of lemon chicken in Cantonese, Greek, Spanish, French, and Italian cooking, and that’s just a few. Any way you spin it, the lemon and chicken flavor combination is well-tested by time.
This recipe for baked lemon chicken is as classic as it gets. It’s simple, starting with a quick sear of lightly-seasoned chicken breast. Then, it goes in the oven with lemon juice, butter, minced garlic, and chicken broth. It comes out baked to perfection, juicy and succulent, ready for whatever delicious sides you’re craving. If you’re looking for something simple and delicious, look no further than this delightfully bright recipe.
Is Baked Lemon Chicken Healthy?
Boneless, skinless chicken breasts are a great source of protein, and have less fat than chicken thighs or drumsticks. Chicken breast also provides plenty of B vitamins and minerals like potassium and magnesium. Lemon juice is high in vitamin C, too. There is a good bit of butter in this recipe, however, which adds some saturated fat to the dish. If you’re concerned about saturated fat, you can always use olive oil or avocado oil to substitute for the butter.
This recipe, overall, is suitable for keto, low-carb, Paleo, Mediterranean, and gluten-free diets. If you use vegan butter or a vegan oil instead of butter, it’s dairy-free, too!
Add Some Fun To The Pan
This recipe is a simple but delicious way to prepare chicken breast. But if you like playing around with flavors, baked lemon chicken is ripe with opportunities for additions! Here are a few things I love to add to my baked lemon chicken during the baking process.
- Capers: Capers are my absolute favorite ingredient to add to this recipe. Just toss in a few tablespoons of capers (and their juice, if you like extra tang!), and bake as directed.
- Broccoli: Broccoli also tastes amazing with lemon juice, so throw in some broccoli florets before you put the pan in the oven. It makes an amazing side dish!
- Herbs: This recipe calls for oregano, which is great. But you know what else is great with lemon and chicken? Rosemary and thyme. If you use fresh rosemary (which I prefer for this), leave the sprig whole so you can easily remove it for serving.
How Do I Store Leftovers?
If you have leftovers, let the chicken cool completely, then transfer it to an airtight container and store it in the fridge for up to 4 days. Be sure to include every drop of the sauce to help retain the moisture and flavor. You can also freeze it in freezer-safe bags or containers for up to 3 months. Let it thaw in the fridge overnight before reheating. To reheat, pop it in the oven for about ten minutes at 350°F.
Serving Suggestions
I love serving my baked lemon chicken over a scoop of brown rice. But if you want to make it more interesting and keep it low-carb, pair it with this Roasted Cauliflower Rice or add extra veggies with this delicious Cauliflower Rice Stir-Fry.
To serve this as part of a fancy meal, I recommend a colorful medley of Oven-Roasted Vegetables, Twice-Baked Mashed Potatoes, and this Delicious Angel Hair Pasta.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter melted
- 2 cloves garlic minced
- ¼ cup low-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley chopped
- Lemon wedges for serving
Instructions
- Preheat the oven to 400°F. Season the chicken breasts with salt, pepper, and dried oregano.
- In a skillet, heat the olive oil over medium-high heat. Sear the chicken for 4 minutes on each side until golden.
- Place the seared chicken in a baking dish.
- Combine the melted butter, minced garlic, chicken broth, and lemon juice in a bowl. Drizzle over the chicken.
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove from oven, baste with the pan juices, sprinkle with chopped parsley, and serve with lemon wedges.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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