Looking for a quick and reliable dinner that’s packed with flavor? This juicy baked lemon chicken is ready in just 30 minutes and delivers tender, moist chicken with bright lemon notes, a savory finish, and a subtle touch of sweetness.
It’s a fresh and satisfying meal that feels light yet comforting, perfect for busy weeknights. Serve it with garlic asparagus or crispy potatoes for an easy, well balanced dinner.
Made with simple ingredients you likely already have in your kitchen, this recipe is as practical as it is delicious. It’s easy to double for family dinners or gatherings and works wonderfully for meal prep since the chicken stays juicy even after reheating. Cook once, enjoy for days, and keep dinner stress free with this go to baked lemon chicken.
Easy Baked Lemon Chicken
Looking for a quick and reliable dinner that’s packed with flavor? This juicy baked lemon chicken is ready in just 30 minutes and delivers tender, moist chicken with bright lemon notes, a savory finish, and a subtle touch of sweetness.
Ingredients
- 4 boneless skinless chicken breasts
- 3 tablespoons butter
- ⅓ cup chicken broth
- 4 tablespoons fresh lemon juice
- 1 tablespoon honey
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- salt and pepper to taste , (I used 1 teaspoon salt and ¼ teaspoon pepper)
- optional: fresh rosemary and lemon slices for garnish
Instructions
- Preheat oven to 400 degrees and grease a baking sheet or large casserole dish.
- Melt butter in a large skillet over medium-high heat. Add chicken and cook chicken 2-3 minutes on each side just until browned. Transfer chicken to prepared baking sheet.
- In a small bowl whisk together chicken broth, lemon juice, honey, garlic, Italian seasoning, and salt and pepper.
- Pour sauce over chicken. Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger) until chicken is cooked through. Every 5-10 minutes spoon the sauce from the pan over the chicken.
- Garnish with fresh rosemary and lemon slices if desired and serve.
Notes
- For the Chicken: this recipe also works well with chicken thighs. I recommend medium size, boneless. If you are using skin-on, be sure to brown them in a skillet over medium-high heat first, 1-2 minutes on each side.
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