There’s something wonderfully bright and comforting about this Baked Lemon Chicken Recipe. It’s simple yet bursting with fresh lemon flavor that turns everyday chicken into a delicious, satisfying meal perfect for any night of the week.

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’ve made this baked lemon chicken more times than I can count, and honestly, it never gets old. The blend of zesty lemon with buttery garlic sauce gives the chicken such a lovely, juicy flavor that’s hard to beat. Plus, it’s surprisingly easy to pull together without a lot of fuss.

Bright, fresh flavor: The lemon juice adds a vibrant tang that wakes up the whole dish beautifully.
Simple preparation: You don’t need a ton of fancy ingredients, and it all comes together quickly.
Versatile and adaptable: Whether you want to keep it classic or add your twist, it’s easy to customize.
Great for all skill levels: Beginners and experienced cooks alike will enjoy the straightforward steps and delicious results.

Ingredients & Why They Work

This recipe is all about balancing fresh, simple ingredients to highlight the chicken without overpowering it. Here’s why each component plays a crucial role and a few shopping tips I always keep in mind.

Flat lay of a raw boneless skinless chicken breast, a small stream of golden olive oil in a simple white ceramic bowl, a few coarse grains of salt and black peppercorns spread evenly, a small white bowl with mix of Italian seasoning herbs, another white bowl holding melted golden butter, minced garlic cloves in a tiny white bowl, clear chicken broth in a small white bowl, fresh lemon juice pooled in a white bowl, a small bunch of vibrant chopped green parsley on a white plate, thinly sliced bright yellow lemon rounds arranged neatly on a white plate, 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

Chicken breasts: Boneless, skinless chicken breasts cook evenly and soak up the lemon sauce perfectly; look for firm, fresh pieces.
Olive oil: A good-quality olive oil adds a subtle richness when browning the chicken and prevents sticking.
Salt and pepper: Basic seasoning is key to enhancing the natural flavors without masking them.
Italian seasoning: The herb blend adds warmth and complexity without needing separate fresh herbs.
Butter: Melted butter creates a luscious base for the sauce, giving the chicken a silky finish.
Minced garlic: Garlic adds an irresistible aroma and a slight punch that pairs beautifully with lemon.
Chicken broth: Pouring this into the sauce keeps the chicken moist and adds depth without heaviness.
Lemon juice: The star ingredient brightens every bite and balances the richness of the butter.
Chopped parsley: A fresh sprinkle for color and a hint of herbal brightness just before serving.
Lemon slices (optional): Fun for garnish and extra citrus zing if you want to amp up the presentation.

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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

One of the things I love most about this baked lemon chicken recipe is how easy it is to switch things up. Feel free to tweak the herbs or swap the lemon juice for lime if you want a slightly different citrus twist.

Variation: Sometimes I add a sprinkle of crushed red pepper flakes for a little heat — it adds a surprising depth that warms up the bright lemon flavors.
Make it dairy-free: Replace butter with olive oil or a plant-based spread, and you’re good to go without losing that luscious sauce vibe.
Add veggies: Toss bell peppers, cherry tomatoes, or green beans into the baking dish to roast alongside the chicken for an all-in-one meal.
For extra crispiness: Try broiling the chicken for the last 2 minutes if you prefer a golden crust.

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

A white rectangular baking dish holds three golden-brown cooked chicken breasts. Each chicken breast has a slightly crispy texture with specks of green herbs sprinkled on top and a small sprig of parsley placed in the center. The chicken is positioned in a single layer, side by side, filling the dish. Around the chicken, there are three lemon wedges placed at the bottom left, bottom right, and middle left inside corners of the dish. The dish is set on a white marbled surface with a small green parsley sprig visible at the top left corner. photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Sear the Chicken

After preheating your oven to 400°F, I like to give the chicken breasts a good rub down with salt, pepper, and Italian seasoning. This little step locks in flavor right from the start. Then, heat olive oil in a pan over medium-high heat and sear each chicken breast for about 3-5 minutes per side until they're nicely golden brown. This creates a tasty crust and keeps the inside juicy. Don't worry if they’re not cooked through yet — they’ll finish in the oven.

Step 2: Make the Lemon Butter Sauce

While the chicken’s resting in the baking dish, whisk together melted butter, minced garlic, chicken broth, and fresh lemon juice. This sauce feels indulgent but is so easy to mix. Pour it all over the chicken—your kitchen will start smelling amazing right here.

Step 3: Bake to Juicy Perfection

Bake the chicken uncovered for about 25 minutes, depending on thickness. I always check with a meat thermometer—165°F is perfect. Once done, spoon the buttery lemon sauce from the bottom over each piece for extra flavor. A quick sprinkle of fresh parsley finishes it off beautifully.

Top Tip

After making this baked lemon chicken recipe several times, I’ve picked up a few handy tips to help you nail it every time. The small details really make a difference.

Pat chicken dry: Before seasoning, use a paper towel to pat the chicken dry. This helps it sear better, giving you that irresistible golden crust.
Use fresh lemon juice: It may sound obvious, but fresh lemon juice makes the lemon flavor pop way more than bottled.
Don’t skip the resting: Let the chicken rest a few minutes after baking so the juices redistribute and it stays juicy.
Adjust bake time to thickness: Thicker breasts will need extra time. Keep a meat thermometer handy to avoid overcooking.

How to Serve Baked Lemon Chicken Recipe

Garnishes

I love to keep it simple here — a sprinkle of fresh chopped parsley adds just the right pop of color and brightness. Adding lemon slices on the side not only looks gorgeous but invites everyone to squeeze a little extra citrus over their chicken if they want.

Side Dishes

For sides, I often go with roasted asparagus or green beans to keep things fresh and light. Sometimes, I’ll pair this baked lemon chicken recipe with creamy mashed potatoes or a fluffy couscous salad to soak up all the lemony sauce — both always a hit at the table.

Creative Ways to Present

For a dinner party, I’ve arranged the chicken breasts on a bed of lemon herb quinoa with some edible flowers and extra lemon zest on top. It looks fancy with very little extra effort. You could also serve it atop a fresh salad of arugula, avocado, and toasted pine nuts for a lighter, modern spin.

Make Ahead and Storage

Storing Leftovers

Leftovers of this baked lemon chicken store beautifully in an airtight container in the fridge for up to 3 days. I recommend separating the chicken from the sauce to keep textures fresh—recombine when reheating.

Freezing

I’ve frozen this dish several times with good results. Just freeze the cooked chicken and sauce in a sealed container or freezer bag. Thaw overnight in the fridge before reheating to keep the juicy tenderness.

Reheating

To reheat, I either use a microwave (covered to retain moisture) or warm it gently in a pan on the stove with a splash of broth to restore some juiciness. Avoid overheating, which can dry out the chicken.

Frequently Asked Questions:

Can I use bone-in chicken for this baked lemon chicken recipe?

Yes! Bone-in chicken breasts or thighs will work, but you’ll need to increase the baking time and check for doneness with a meat thermometer to ensure it’s fully cooked. Bone-in pieces often add extra flavor and juiciness as well.

How do I know when the baked lemon chicken is fully cooked?

The best way to tell is with a meat thermometer. Insert it into the thickest part of the chicken—it should read 165°F (74°C). If you don’t have a thermometer, cut into the thickest part to ensure there’s no pink and the juices run clear.

Can I make this baked lemon chicken recipe gluten-free?

Absolutely! This recipe is naturally gluten-free as long as the chicken broth you use doesn’t contain any gluten additives. Always check the labels just to be sure.

What sides go best with baked lemon chicken?

Sides like roasted vegetables, garlic mashed potatoes, couscous, or a crisp green salad pair wonderfully with this lemon chicken. Choose lighter sides to complement the bright citrus flavor and buttery sauce.

Final Thoughts

This baked lemon chicken recipe holds a special spot on my weekly dinner rotation because it manages to be effortlessly elegant and comfort food all at once. It’s true kitchen magic when just a few simple ingredients come together to create something that feels both fresh and indulgent. I hope you enjoy making it as much as I do — it’s the kind of recipe you’ll come back to again and again.