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Baked Lemon Chicken

 Baked Lemon Chicken
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!
4 ServingsPrep: 25 min. Bake: 25 min.


  • 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


  • 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.

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Baked Lemon Chicken (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.