baked lemon chicken

This baked lemon chicken is coated in a butter and herb sauce, then roasted to perfection. A super easy dinner option that even the pickiest eaters will enjoy!

Baked Lemon Chicken

chicken breasts

olive oil

salt and pepper

Italian seasoning

butter (melted)

garlic

chicken broth

lemon juice

parsley

lemon

Preheat the oven to 400 degrees. Season the chicken breasts on both sides with salt, pepper and the Italian seasoning.

Heat the olive oil in a large pan over medium high heat. Add the chicken breasts and cook for 3-5 minutes on each side or until browned.

Transfer the chicken to a baking dish.&nbsp;

In a small bowl, mix together the butter, garlic, chicken broth and lemon juice. Pour the butter mixture over the chicken.

Bake for 25 minutes or until chicken is cooked through. Bake time may vary depending on the thickness of your chicken breasts.

Spoon the sauce on the bottom of the baking dish over the chicken, then sprinkle with parsley and serve. Garnish with lemon slices if desired.

https://content.jwplatform.com/videos/GSR98EQA.mp4

This baked lemon chicken is coated in a lemon herb and butter sauce.

BAKED LEMON CHICKEN

This tender Baked Lemon Chicken is full of amazing flavors and browned to your liking. It&#039;s an easy, tangy baked chicken recipe that&#039;s perfect for summer!

garlic, (minced)

salt

thyme

oregano

black pepper

boneless, skinless chicken breasts

lemon, (thinly sliced)

paprika

garlic powder

onion powder

In a small mixing bowl, whisk together olive oil, lemon juice, garlic, salt, thyme, oregano and black pepper. Remove 3 tablespoons of the marinade and set aside in a small cup; cover and refrigerate.

Pour the remaining marinade into a large resealable bag; add chicken breasts to the bag.

Seal the bag; turn to coat and set aside for 30 minutes, or refrigerate for up to 8 hours.

Preheat oven to 350˚F. Remove bag with chicken breasts from the fridge and let stand on kitchen counter for 12 to 15 minutes, while the oven preheats.

Lightly grease a baking dish with cooking spray. Arrange lemon slices on the bottom of the baking dish. Set aside.

In a small mixing bowl, combine paprika, garlic powder and onion powder.

Remove chicken breasts from the bag and lightly pat dry with paper towels. Discard marinade that&#039;s in the bag.

Sprinkle chicken breasts with prepared spice rub and set chicken breasts over lemon slices inside the baking dish.

Drizzle reserved marinade over the chicken breasts.

Cover with foil and bake for 35 to 40 minutes, or until internal temperature of chicken reaches 165˚F.

Optionally, remove the cover several minutes before the chicken is cooked through and set it under the broiler to get a bit of browning on top.

Remove from oven; remove cover and let stand 5 to 8 minutes before cutting.

Easy, healthy Baked Lemon Chicken with garlic, rosemary, potatoes, and asparagus. Everything cooks on ONE pan. Delicious and perfect for busy weeknights!

baby red potatoes

olive oil (divided)

rosemary (divided)

black pepper (divided)

asparagus

lemon (juice and zest (you should have

(and black pepper)

Place a rack in the center of your oven, then preheat the oven to 400 degrees F. Generously coat a large, rimmed baking sheet with nonstick spray. Place the potatoes in the center and top with 1 tablespoon olive oil, 1 tablespoon rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat, then spread into an even layer. Place in the oven and roast for 20 minutes.

Meanwhile, place the asparagus, chicken, and garlic powder in a large bowl. Drizzle with the lemon juice and add the lemon zest, remaining 2 tablespoons olive oil, 1 tablespoon rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat, then transfer to the baking pan with the potatoes. With a spatula, loosely toss the ingredients so that they are evenly combined and spread into an even layer. Overlap the chicken as little as possible.

Return the pan to the oven and bake an additional 15 to 20 minutes, until the chicken is cooked through, stirring once or twice throughout. The asparagus may release some liquid, which you can carefully pour off the pan, or use a slotted spoon or spatula to serve so that you do not get this liquid on your plate. Enjoy hot.

A DELICIOUS family dinner that&#x27;s ready in 30 minutes and full of lemon buttery goodness!! ONE PAN keeps things EASY for you with less dishes!!

One Pan Lemon Butter Chicken and Potatoes

chicken breasts (see Notes)

kosher salt,

black pepper,

unsalted butter,

parsley,

Preheat oven to 400F (use convection if you...

Preheat oven to 400F (use convection if you have it) and to a WOLL Diamond Lite Pro Saute Pan with Lid add the olive oil, chicken, and cook on the stove over medium-high heat to sear chicken on the first side.

Keep chicken on one side of the pan...

Keep chicken on one side of the pan while you begin to sear it and then add the potatoes to the other side.

Evenly season the chicken and potatoes with the...

Evenly season the chicken and potatoes with the salt and pepper.

After about 4 minutes, or after chicken is...

After about 4 minutes, or after chicken is lightly golden browned on the bottom side, flip the chicken to sear it on the other side, and stir the potatoes.

After about 4 additional minutes, or after the...

After about 4 additional minutes, or after the chicken is lightly golden browned on the second side and the potatoes are beginning to lightly sear around the edges, move the chicken to the center of the pan (without touching) and move the potatoes so they are positioned around the chicken and evenly distributed in the pan, as shown in the photos.

Place a few diced butter pieces on top...

Place a few diced butter pieces on top of each chicken breast and place the remaining butter pieces over the potatoes.

Evenly drizzle the lemon juice over the chicken...

Evenly drizzle the lemon juice over the chicken and potatoes.

Place the pan in the oven and bake...

Place the pan in the oven and bake for about 20 minutes, or until chicken and potatoes are both cooked through.

Optionally garnish with parsley and serve immediately.

This simple yet elevated One Pan Meyer Lemon Chicken with Golden Rice combines the brightness of vibrant meyer lemons, with the cozy &amp; warm flavors of turmeric and ginger. It&#x27;s made completely in one pan, it&#x27;s a little different from your average chicken dish, and it celebrates the long-awaited winter citrus season! Serve it with your favorite roasted vegetable, or a simple salad!

One Pan Meyer Lemon Chicken with Golden Rice

bone-in, skin-on chicken thighs (about 4 thighs)

extra virgin olive oil, divided

meyer lemon

salt, divided

pepper

salted butter, divided

meyer lemon, sliced

ginger

basmati rice

turmeric

juice of 1/2 a meyer lemon

flat-leaf parsley,

lemon wedges,

Preheat oven to 350℉. Place chicken thighs in a large bowl. Add one tablespoon of the olive oil, half of the garlic, meyer lemon zest, one teaspoon of the salt, and pepper. Toss to coat.

Heat a large oven-safe skillet (that has a lid), braiser or dutch oven over medium to medium-high heat. Add the remaining tablespoon of olive oil. Once hot, sear the chicken thighs for 2-3 minutes per side, or until the skin is golden brown and develops a nice crust. Set the chicken aside on a plate.

Reduce heat to medium. Discard a few tablespoons of the fat, leaving 3 or so tablespoons in the pan. Add one tablespoon of the butter. Sauté the meyer lemon slices in the butter/fat mixture for 1 minute or so per side, until they get a little caramelized and fragrant. Set aside on a plate.

Carefully, with a wad of paper towels, wipe any dark bits out of the pan (the chicken fat and sugars in the lemons can cause some burning, so just discard any bits that are too dark to avoid any bitterness). Add the remaining tablespon of butter. Add the remaining garlic and ginger and sauté for 30 seconds - 1 minute or until fragrant. Add the rice, turmeric, garlic powder, onion powder, and remaining 1/2 teaspoon salt. Toss to coat, and stirring constantly, letting the rice toast for 1-2 minutes. Season with a few turns of freshly ground black pepper.

Add the chicken stock, and bring to a boil. Once boiling, stir the rice, and arrange the chicken thighs on top. Top the chicken thighs with the sautéed meyer lemon slices. Cover and bake for 27-30 minutes, or until rice and chicken are cooked through, and all liquid is absorbed. Let cool for a few minutes, then remove chicken from pan and place on a fresh plate. Add the juice of half of a meyer lemon into the rice and stir. Place the chicken back over the rice and garnish with chopped parsley. Serve with freshly ground black pepper and meyer lemon wedges.

Tender baked lemon chicken coated in a flavorful lemon butter sauce. An easy 30-minute meal that requires only 7 simple ingredients!

Kosher salt (, more to taste)

lemon pepper (, more to taste)

Tablespoons salted butter

Tablespoons fresh lemon juice (, 1 lemon)

Tablespoon honey

Preheat the oven to 400°F. Pound the chicken to about 1/2&quot; thickness. If using thicker breasts, cut in half to create 2 thinner pieces. Season both sides with salt and pepper.

Melt the butter in a large cast iron skillet (or oven-safe pan) over medium-heat. Once melted, add the meat. Cook each side about 2 minutes, or edges have begun to lightly brown.

In a small bowl, whisk together the lemon juice, honey and garlic. Then pour the sauce over the chicken. Add green beans or asparagus if desired. Then bake for 15-20 minutes, or until chicken has reached 165°F. Spoon some of the sauce over the chicken half way through and just before serving.

Garnish with lemon and parsley if desired. Serve while hot.

This succulent Baked Lemon Chicken Tenders with Tomatoes and Zucchini is your solution to a quick and easy weeknight dinner! Marinaded chicken tenderloin, sliced zucchini, and whole tomatoes are baked together for a fuss-free sheet pan meal.

Baked Lemon Chicken Tenders with Tomatoes and Zucchini

tbsp + 1 tsp extra virgin olive oil

tbsp honey

lb chicken tenderloin (option to remove tendon)

zucchini

tomatoes

shallot (thinly sliced)

lemon juice (about ½ lemon)

Salt and pepper (to taste)

Preheat oven to 400°F. Option to line a sheet tray with foil or parchment paper.

In a gallon size zip-top bag, combine 2 tbsp olive oil, scant 1 tsp salt, ½ tsp pepper, garlic powder, oregano, paprika, honey, and lemon zest. Lightly whisk so there aren&#39;t any clumps. Add chicken tenders to the bag, squeeze out as much air  as possible, and seal the bag. Massage to evenly distribute the marinade. Let sit for 20-30 minutes.

Meanwhile, spread zucchini slices, tomatoes, and shallot around sheet tray. Add 1 tsp oil, ¼ tsp salt, and ¼ tsp pepper. Lightly mix, then bake for 10 minutes.

Carefully take out the sheet tray and flip the zucchini slices. Clear a space in the middle and place chicken tenders onto the baking sheet. Pour lemon juice on top of the chicken. Bake for 8-12 minutes or until internal temperature of chicken is 155°F. Let rest 5-10 minutes.

These tenders were so good. Next time I will cut the salt in half,.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1699651031/vgrivpa3qtuesslbhfpq.mp4

This succulent Baked Lemon Chicken Tenders with Tomatoes and Zucchini is your solution to a quick and easy weeknight dinner! Marinaded chicken tenderloin, sliced zucchini, and whole grape tomatoes are baked together for a fuss-free sheet pan meal.

Juicy baked lemon chicken breasts made with a simple honey Dijon lemon sauce. An easy, hands-off dinner that’s perfect for busy weeknights.

Baked Lemon Chicken Recipe

boneless, skinless chicken breasts (*)

lemon juice (from 1 lemon**)

water

honey

Dijon mustard

low-sodium soy sauce (***)

thyme (optional)

Preheat

Preheat oven to 350°F. Add the chicken breasts to an oven-safe baking dish.

Combine

In a jar, add lemon juice, warm water, honey, dijon mustard, and soy sauce. Shake well until the sauce mixture is well combined.

Pour ⅔ of the sauce mixture over the chicken breasts, then sprinkle the thyme over top.

Bake

Bake in the preheated oven for 30 minutes, then carefully remove the pan, flip the chicken breasts, and pour the remaining sauce over top.

Bake for another 10-15 minutes, or until the chicken is thoroughly cooked and lightly golden on top.

Tried this recipe the other night. The only ingredient I didn't have was the sweet soy sauce. I Googled and found a make-your-own - so I did. I also prepared this using frozen breast and thigh (hubby's preference), so I cooked it for an additional 15 minutes (a little too long - next time I'll try 10 minutes). Just wanted to say IT WAS FABULOUS - especially loved the sauce. Even Mr. Picky said "This is a keeper."

I read the recipe a couple of times, but still can't see where the sauce becomes as thick as the picture indicates. It was tasty, but lacked the color and sauce I was looking for. Maybe I'll try it with a little/more honey. Not a bust, for sure, though...

https://content.jwplatform.com/videos/tKaT9Zyq.mp4

Baked lemon chicken breasts are a perfect solution for an easy weeknight meal. Made with a handful of simple pantry ingredients, these perfectly cooked oven chicken breasts require minimal prep.

Top 8 baked lemon chicken recipes from across the web

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Baked Lemon Chicken

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One Pan Meyer Lemon Chicken with Go...

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Baked Lemon Chicken Recipe

Top 8 baked lemon chicken recipes from across the web

The most viewed baked lemon chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Lemon Chicken

Baked Lemon Chicken

Baked Lemon Chicken

One Pan Lemon Butter Chicken and Po...

One Pan Meyer Lemon Chicken with Go...

Baked Lemon Chicken

Baked Lemon Chicken Tenders with To...

Baked Lemon Chicken Recipe

The most viewed baked lemon chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine