Name: Baked Lemon Chicken Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: American
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)

There’s something so comforting about that bright, tangy pop you get from a classic **Baked Lemon Chicken Recipe**. It’s simple, satisfying, and fills your kitchen with the kind of aroma that just makes you happy. Trust me, this one’s a keeper for busy weeknights and casual dinners alike.

The image shows three golden brown cooked chicken pieces in a white baking dish, each piece topped with small green parsley leaves. The chicken has a shiny, slightly textured surface with specks of black pepper and herbs. Between the chicken pieces, there are thin lemon slices adding a touch of yellow. The background is a white marbled texture, and the overall look is vibrant, fresh, and appetizing. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Lemon Chicken Recipe
Top Tip
How to Serve Baked Lemon Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Lemon Chicken Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this baked lemon chicken recipe. It feels fancy because of the lemon and garlic butter sauce but comes together so easily, which is everything when I’m juggling dinner plans. Plus, it’s one of those dishes that everyone seems to enjoy—even the picky eaters at my table.

Effortless Flavor: The lemon-butter sauce packs a punch without needing a million ingredients.
Quick Prep: You brown the chicken in just a few minutes before baking, so you’re not stuck over the stove for long.
Versatile: It pairs well with so many sides, from roasted veggies to fluffy rice, so you can make it your own every time.
Perfectly Juicy: Baking the chicken in the flavorful sauce keeps it moist and tender—never dry.

Ingredients & Why They Work

The magic of this dish really comes down to simple, fresh ingredients that harmonize beautifully. Each element plays a part in that delicate balance of rich, tangy, and savory. When you shop, look for fresh lemons and good quality chicken breasts for the best results.

Flat lay of boneless skinless chicken breasts, a small white bowl with golden olive oil, a few whole uncracked brown eggs, a small white bowl of melted butter, a small white bowl of minced fresh garlic, a small white bowl of light chicken broth, a small white bowl of bright yellow lemon juice, fresh green chopped parsley scattered, fresh lemon slices arranged neatly, salt and pepper grains sprinkled, all ingredients placed on simple white ceramic dishes arranged symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breasts: Easy to cook evenly and soak up all that lovely lemon butter sauce.
Olive oil: Helps get a nice golden sear on the chicken, which adds extra flavor and texture.
Salt and pepper: Basic but essential for seasoning and drawing out the flavors.
Italian seasoning: A blend of herbs adds warmth and depth with minimal fuss.
Butter: Gives richness and a silky texture that makes the sauce irresistible.
Minced garlic: Just enough bite to complement the lemon without overpowering.
Chicken broth: Adds moisture and savoriness, helping keep the chicken juicy as it bakes.
Lemon juice: The star ingredient that brightens everything and adds fresh zing.
Chopped parsley: A pop of color and fresh herb flavor that finishes the dish beautifully.
Lemon slices (optional): Gorgeous for garnish and an extra hit of citrus aroma.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep my Baked Lemon Chicken Recipe pretty classic, but don’t hesitate to make it your own! Adding a sprinkle of red pepper flakes gives it a nice subtle heat, or swapping parsley for thyme makes it feel a little more rustic. It’s all about what you enjoy.

Variation: I once added sliced mushrooms to the baking dish for extra savoriness—it soaked up all the lemony goodness and was a hit with my family.

Step-by-Step: How I Make Baked Lemon Chicken Recipe

The image shows a white rectangular baking dish with three golden-brown cooked chicken pieces arranged in a single layer. Each piece has a slightly crispy, seasoned surface with small green herb bits sprinkled on top. There are three yellow lemon wedges placed around the chicken, one near each piece. Small green parsley leaves are placed on top of each chicken piece, adding color contrast. A bit of sauce or juices with a light brown color sits at the bottom of the dish. The dish is set on a white marbled surface with a blurred gray and white striped cloth partially visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Sear

Start by patting your chicken breasts dry—it helps them get a better sear. Then season both sides generously with salt, pepper, and Italian seasoning. Heat your olive oil in a pan over medium-high heat, and brown the chicken for 3-5 minutes per side. Don’t rush this part; a good golden crust locks in those juices and builds flavor.

Step 2: Prepare the Lemon Butter Sauce

While the chicken is browning, whisk together melted butter, minced garlic, chicken broth, and fresh lemon juice in a small bowl. This mixture is what really makes the dish sing, so be generous with the lemon juice if you want more tang.

Step 3: Bake and Baste

Transfer that beautifully seared chicken to a baking dish. Pour the lemon butter sauce evenly over, then pop it in a preheated 400 degrees Fahrenheit oven. Bake for about 25 minutes, but keep an eye—if your chicken breasts are thick, it might take a little longer. You’re looking for an internal temperature of 165°F to know they’re perfectly cooked through.

Step 4: Finish with Fresh Herbs

Once out of the oven, spoon any sauce pooled at the bottom over the chicken to make it extra saucy. Sprinkle with chopped parsley and garnish with lemon slices if you’ve got them handy. That fresh green and vibrant lemon makes the dish look as good as it tastes.

Top Tip

Over the years, here are a few things I’ve learned that really help nail this recipe every time.

Dry the chicken well: Moisture on the surface steams the meat rather than browning it, so take a moment to pat it dry with paper towels.
Don’t overbake: Chicken breasts vary in size and thickness—check for doneness early to prevent dryness.
Use freshly squeezed lemon juice: Bottled lemon juice just doesn’t have the same bright, fresh flavor in this dish.
Rest before serving: Let the chicken sit a few minutes out of the oven with the sauce spooned on top, so the juices redistribute and stay locked in.

How to Serve Baked Lemon Chicken Recipe

Garnishes

I usually keep it simple with chopped parsley and a few thin lemon slices on top—that fresh aroma and pretty pop of color is just the right finishing touch. Sometimes, I throw on a few sprigs of thyme if I’m feeling fancy.

Side Dishes

This lemon chicken is a natural partner for roasted asparagus or green beans, buttery mashed potatoes, or even a light couscous salad. I love pairing it with something that soaks up that delicious buttery sauce.

Creative Ways to Present

For special dinners, I serve the chicken on a bed of herbed quinoa and drizzle the sauce over everything, topped with edible flowers and extra lemon zest. It looks gorgeous and impresses guests without much extra effort.

Make Ahead and Storage

Storing Leftovers

After it cools, I store leftover chicken in an airtight container in the fridge. It keeps well for up to 3 days and tastes great reheated because the lemon-butter sauce protects against drying out.

Freezing

I’ve frozen this baked lemon chicken a couple of times with success. Just wrap it tightly or use freezer-safe containers. When you thaw and reheat it gently, it still holds its moisture and flavor nicely.

Reheating

To reheat, I recommend warming it in the oven at 325°F for around 15 minutes, covered loosely with foil to keep it juicy. Avoid microwaving if you can—it tends to dry the chicken out.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts for the Baked Lemon Chicken Recipe?

Absolutely! Chicken thighs add more richness and tend to stay juicy. Just adjust the baking time since thighs may take a little longer to cook through.

How do I know when the chicken is done baking?

The best way is to use a meat thermometer; chicken breasts are done when they reach an internal temperature of 165°F. If you don’t have one, cut into the thickest part and ensure the juices run clear and the meat is no longer pink.

Can I prepare this Baked Lemon Chicken Recipe ahead of time?

Yes! You can season and sear the chicken in advance, then keep it covered in the fridge. When ready, simply add the sauce and bake. This shortcut saves you a bunch of time on busy days.

What are good side dishes to pair with this Baked Lemon Chicken Recipe?

Roasted or steamed green veggies like broccoli, asparagus, or green beans work wonderfully. You could also serve it alongside rice, mashed potatoes, or a fresh salad to balance the richness of the dish.

Final Thoughts

This Baked Lemon Chicken Recipe really holds a special spot in my routine; it’s one of those go-to meals I make when I want something that feels wholesome but isn’t complicated. It’s comforting, bright, and just downright delicious. I hope trying it out brings some sunshine to your dinner table like it does for mine!