Baked Lemon Chicken Recipe
Baked Lemon Chicken Recipe photo by Taste of Home

Baked Lemon Chicken Recipe

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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!
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Baked Lemon Chicken in Country Extra March 1996, p51

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Baked Lemon Chicken

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (3)
3 Star
 (4)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 26, 2014

"Very good! I seasoned the flour with lemon pepper seasoning and that was the only thing I did different. Very easy, will make again."

MY REVIEW
Reviewed Apr. 30, 2014

"The recipe was flavorful. I added a little more lemon based on reviews I read. The chicken turned out moist. We served this with rice. Overall easy recipe that is good for a work night."

MY REVIEW
Reviewed Feb. 4, 2013

"This chicken was awesome. I doubled the recipe to serve the 6 of us in my family. The lemon sauce was perfect. I didn't add the thyme since I don't really care for the taste. When I doubled the ingredients I only added 3 tsp. of basil which was plenty. I also cooked some basmati rice which was perfect when you poured some of the lemon sauce over it. This is an easy recipe and definitely a keeper."

MY REVIEW
Reviewed Oct. 24, 2012

"My family loved this! The chicken was tender and sauce smooth. I used a whole can of chicken broth and added a tad more flour to the mix. We are a saucy bunch!"

MY REVIEW
Reviewed Nov. 27, 2011

"nice citrus flavor"

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