Baked Lemon Chicken Recipe

Baked Lemon Chicken RecipePhoto by: Taste of Home Baked Lemon Chicken Recipe Rating 4

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I found this recipe many years ago when my children were toddlers. I've changed it a little over the years to make it my own. Everyone in my family just loves it!

This recipe is:

Diabetic Friendly

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Baked Lemon Chicken Recipe
  • Prep: 25 min. Bake: 25 min.
  • Yield: 4 Servings
    •
25 25 50

Ingredients

  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (1-1/2 pounds)
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 1 cup chicken broth
  • 3 tablespoons lemon juice
  • 2 teaspoons dried basil
  • 1/2 teaspoon dried thyme
  • 4 lemon slices
  • 2 tablespoons minced fresh parsley
  • Hot cooked rice, optional

Directions

  • In a shallow bowl, combine flour and pepper; dredge the chicken. Set remaining flour mixture aside. In a skillet, brown chicken in oil; transfer to an ungreased 9-in. square baking dish.
  • In a saucepan, saute onion in butter. Add reserved flour mixture; stir to form a thick paste. Gradually add broth, lemon juice, basil and thyme; mix well. Bring to boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over the chicken. Top each half with a lemon slice. Sprinkle parsley. Cover and bake at 350° for 25-30 minutes or until the juices run clear. Serve over rice if desired. Yield: 4 servings.

Nutritional Facts One serving (prepared with margarine and reduced-sodium broth and served without rice) equals 287 calories, 13 g fat (0 saturated fat), 73 mg cholesterol, 104 mg sodium, 12 g carbohydrate, 0 fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.

Originally published as Baked Lemon Chicken in Country Extra March 1996, p51

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviews for Baked Lemon Chicken (10)

Baked Lemon Chicken Recipe

Baked Lemon Chicken

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Reviewed on Nov. 27, 2011 by larissabarrett

nice citrus flavor


Reviewed on Sep. 16, 2011 by dgp102

I wasn't expecting it to be so intense with the herbs until I started adding them. I cut them down and still thought it was more of an herb lemon chicken then classified as a "lemon chicken." both my husband and i agreed that we wish it had more lemon flavor and would take the herbs down even more.


Reviewed on Jan. 24, 2011 by veronicadalzon

I tried this recipe because i was tired of eating regular chicken, i really liked this recipe the only thing i would consider adding is a little salt to the blend. Other than that i really loved it and will be making it again!


Reviewed on Jul. 14, 2010 by MurphyHaHa

I made this tonight for dinner! I was pleased with the moistness of the chicken. I used olive oil in place of the vegetable oil, and served this with rice. Overall, it was a nice change! I will probably make this again!


Reviewed on May. 31, 2010 by kcrabtree27

Yum! I did not bake this. Just simmered in pan with the sauce, after browning chicken.


Reviewed on Mar. 08, 2010 by janbiddlecombe

Excellent, tasty, healthy recipe. I used low-fat low-sodium chicken broth, and olive oil for browning the chicken.


Reviewed on Feb. 24, 2010 by luquita

My family thought this was a very tasty way to enjoy yet another chicken meal. The chicken is very moist and perfectly flavored. I will definately cook this again.


Reviewed on Oct. 22, 2009 by LAMirante

Nice, moist chicken but I did lessen the amount of basil by about half so picky eaters wouldn't complain!


Reviewed on Mar. 31, 2009 by smeloche63@gmail.com

This is a very good chicken dish. I have made it for awhile now, and my family never tires of the lemon flavor and moistness. This has become a staple...we love it!! Sue


Reviewed on Oct. 26, 2008 by razelle

I cooked half the recipe for my husband and I and it turned out very good. I served it with garlic mashed potatoes with brussel sprouts and cauliflower. My husband really enjoyed the flavour. I will definitely make it again

 
 
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