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Lemon Chicken Recipe
This easy, healthy, baked Lemon Chicken Recipe infuses tangy citrus into tender, marinated chicken for a simple, protein-packed main dish.
When the morning sun streams into my kitchen, I start plotting bright dinners—and this baked lemon chicken always wins. It’s all about a quick citrus marinade (hello vitamin C!), minimal oil, and that satisfying sear-then-bake finish. Whether you’re hosting a casual weeknight meal or a small spring gathering, this main dish combo of juicy chicken, zesty lemon zest, and fresh herbs feels like sunshine on a plate.
I first tested this recipe at my daughter’s bridal shower—true story—and realized how a simple, healthy recipe could become everyone’s signature dish. It’s gluten-free, low-carb, and ridiculously easy: perfect for busy home cooks who crave flavor without fuss.
Why You’ll Love This Lemon Chicken Recipe
- Ready in under an hour: weeknight hero when life’s busy
- Simple ingredients: pantry staples keep it wallet-friendly
- Baked, not fried: guilt-free crispiness with less oil
- High-protein main dish: about 32 g protein per serving (USDA data)
- Bright citrus kick: fresh lemon juice and zest in every bite
- Versatile: doubles as salad topping or sandwich filler
- Family-approved: picky eaters can’t resist the tangy glaze
- Healthy and easy: low-carb, gluten-free, family-friendly
Ingredients for Lemon Chicken Recipe
- 4 boneless, skinless chicken breasts (about 1.5 lbs; Kirkland or Tyson)
- ¼ cup fresh lemon juice (2–3 large lemons; Meyer lemons for extra sweetness)
- Zest of 1 lemon (keeps flavors lively)
- 2 Tbsp extra-virgin olive oil (or avocado oil)
- 3 garlic cloves, minced (or 1 tsp jarred garlic for convenience)
- 1 tsp Dijon mustard (adds depth; omit for milder taste)
- 1 tsp dried oregano (or 1 Tbsp fresh, finely chopped)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper (freshly ground if possible)
- 2 sprigs fresh thyme or rosemary (optional garnish)
Tips:
• Use organic lemons for more vibrant zest oils.
• Pat chicken dry before marinating so flavors stick.
• Swap Dijon for whole-grain mustard if you like texture.
Directions
- Marinate the chicken
In a bowl or zip-top bag, whisk lemon juice, zest, oil, garlic, mustard, oregano, salt, and pepper. Add chicken, turn to coat thoroughly, and chill 30 minutes–2 hours. - Preheat the oven to 400 °F
Line a baking sheet with parchment or foil for easy cleanup. - Sear the chicken
Heat 1 tsp olive oil in an oven-safe skillet over medium-high. Once shimmering, sear each breast 2 minutes per side until golden. - Bake to juicy perfection
Transfer skillet (or move chicken to the sheet) and bake 20–25 minutes, until an instant-read thermometer hits 165 °F. - Rest and slice
Tent chicken loosely with foil and rest 5 minutes—this locks in juices. - Make the pan sauce (optional)
Return skillet to medium heat, add ¼ cup chicken broth or white wine, scrape up brown bits, simmer 2 minutes, then stir in a pat of butter for gloss. Drizzle over sliced chicken.
Chef’s tips:
• If you lack an oven-safe skillet, sear in a pan then finish on the sheet.
• For extra tang, stir in a splash of vinegar or a pinch of red pepper flakes.
Servings & Timing
Makes 4 servings (1 breast each)
Prep Time: 15 minutes
Marinate Time: 30–120 minutes
Cook Time: 20–25 minutes
Total Time: ~1 hour (including quick rest)
Variations
• Honey Citrus: Add 1 Tbsp honey to the marinade for a sweet-savory glaze.
• Spicy Zing: Stir in ¼ tsp red pepper flakes or a dash of hot sauce.
• Herby Fresh: Swap oregano for chopped basil and tarragon.
• Thigh Upgrade: Use bone-in thighs—bake 5 minutes longer.
Storage & Reheating
• Fridge: Airtight container, up to 4 days.
• Freezer: Freeze slices in a zip-top bag, up to 3 months.
• Reheat: Warm at 350 °F for 8–10 minutes or microwave at 50% power with a splash of broth.
• Make-Ahead: Marinate overnight to streamline weeknight cooking.
Notes
• Resting chicken is non-negotiable—it keeps each bite juicy.
• If you skip searing, bake a few extra minutes; golden bits add serious flavor.
• For lighter sauce, swap butter for a cornstarch slurry in broth.
• I love this in spring and summer, but it’s just as comfy on a chilly night.
FAQs
Q: Can I use frozen chicken?
A: Thaw fully in the fridge before marinating; frozen won’t absorb flavor.
Q: What if I don’t have fresh lemons?
A: Bottled juice works, but zest lacks vibrancy—add a drop of lemon oil if you have it.
Q: Is this gluten-free?
A: Absolutely—every ingredient here is naturally gluten-free.
Q: Can I make it dairy-free?
A: Skip the butter in the sauce or swap for coconut oil for a glossy finish.
Q: How do I reheat without drying out?
A: Add a splash of broth or leftover marinade before reheating.
Q: Will this work on a grill?
A: Yes—grill over medium heat 6–8 minutes per side, watching for flare-ups from drips.
Conclusion
This Lemon Chicken Recipe delivers bright citrus flavor, juicy chicken, and a simple method that feels like a hug from the inside out. Give it a whirl this week, let me know your favorite twist, and explore more zesty dinners like my Lemon Garlic Salmon or Zesty Lemon Rice for a full citrus feast!
Lemon Chicken Recipe
Ingredients
- 4 boneless, skinless chicken breasts about 1.5 lbs; Kirkland or Tyson
- 1/4 cup fresh lemon juice 2–3 large lemons; Meyer lemons for extra sweetness
- Zest of 1 lemon keeps flavors lively
- 2 Tbsp extra-virgin olive oil or avocado oil
- 3 cloves garlic minced or 1 tsp jarred garlic for convenience
- 1 tsp Dijon mustard adds depth; omit for milder taste
- 1 tsp dried oregano or 1 Tbsp fresh, finely chopped
- 1/2 tsp salt adjust to taste
- 1/4 tsp black pepper freshly ground if possible
- 2 sprigs fresh thyme or rosemary optional garnish
Instructions
- In a bowl or zip-top bag, whisk lemon juice, zest, oil, garlic, mustard, oregano, salt, and pepper. Add chicken, turn to coat thoroughly, and chill 30 minutes–2 hours.
- Line a baking sheet with parchment or foil for easy cleanup.
- Heat 1 tsp olive oil in an oven-safe skillet over medium-high. Once shimmering, sear each breast 2 minutes per side until golden.
- Transfer skillet (or move chicken to the sheet) and bake 20–25 minutes, until an instant-read thermometer hits 165 °F.
- Tent chicken loosely with foil and rest 5 minutes—this locks in juices.
- Return skillet to medium heat, add ¼ cup chicken broth or white wine, scrape up brown bits, simmer 2 minutes, then stir in a pat of butter for gloss. Drizzle over sliced chicken.
Notes
• Pat chicken dry before marinating so flavors stick.
• Swap Dijon for whole-grain mustard if you like texture.
