Make this zesty, juicy Baked Lemon Chicken your easy, weeknight staple.
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Baked Lemon Chicken is a popular dish worldwide—that’s because lemon and chicken are a perfect cuisine couple. I love everything lemon, so this Baked Lemon Chicken is a weeknight staple in my house. Even the pickiest eaters will enjoy the zesty lemon flavor and savory butter, paired with oregano and garlic, that smother this juicy chicken breast.
I know you will love this chicken because it is so simple and only requires one pan. I make chicken once a week, sometimes twice. It is a protein-packed and easy option, but I am always happy when I have new ways to mix it up. Lately, I rotate the Baked Lemon Chicken with other fan favorites, like the bright and yummy Santa Fe Chicken and the flavorful Sesame Chicken Breast. This Baked Lemon Chicken certainly deserves a spot on our all-time favorite delicious and easy Chicken Recipes.
Is Baked Lemon Chicken Healthy?
Chicken breasts are a great source of protein and have less fat than chicken thighs or drumsticks. Eating chicken also promotes a healthy heart, supports brain function, and can help in building muscle. Lemon provides numerous health benefits and is high in vitamin C. Baked Lemon Chicken also includes garlic, which is good for your immune system and heart.
This Baked Lemon Chicken dish is keto friendly, low-carb, paleo, Mediterranean, and gluten-free.
What Is Pan Roasting?
Pan roasting is my all-time favorite way to cook chicken. It comes out juicy every time and also has a slightly crispy, browned outside. Pan roasting involves searing chicken in a hot pan then finishing it off in the oven. Although in this recipe we sear the meat in the pan and then put it in another dish to bake, I highly recommend using a pan that can withstand high heat and go straight in the oven. You can use a cast-iron skillet or something similar.
INGREDIENTS
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1/4 cup low-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- Lemon wedges for serving
INSTRUCTIONS
Season
Prepare and season chicken.
Sear
Brown chicken in skillet.
Bake
Combine sauce ingredients, pour over chicken, and bake.
Devour!
FAQs & Tips
To make ahead of time, combine all ingredients (including the chicken) in an airtight container or plastic Ziploc bag. This will allow the chicken to marinate longer.
If you have leftovers, store the chicken, after it has reached room temperature, in an airtight container for up to three to five days in the refrigerator. Be sure to include every drop of the sauce to help retain the moisture and flavor.
To reheat, pop it in the oven for about ten minutes at 350°F.
Through years of experience, I have learned that it is best to pound your chicken to be sure that the breasts are equal in thickness. This will allow each piece to cook evenly.
I ran into this problem the other day! I ended up using a bit of beef bouillon, but you can use beef or vegetable broth, white wine, or even water.
Serving Suggestions
I love this Baked Lemon Chicken over a simple 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 grander meal, I recommend a colorful melody of Roasted Vegetables, Twice-Baked Mashed Potatoes, and light and delicious Angel Hair Pasta.
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 2 tablespoons unsalted butter melted
- 2 cloves garlic minced
- 1/4 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:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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