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–+ servings
Lemon Chicken Recipe

Lemon Chicken Recipe

This easy, healthy, baked Lemon Chicken Recipe infuses tangy citrus into tender, marinated chicken for a simple, protein-packed main dish.
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Servings 4 servings

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

• 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.
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