Baked Lemon Chicken Recipe

4.5 16 23
Baked Lemon Chicken Recipe
Baked Lemon Chicken Recipe photo by Taste of Home
Publisher Photo

Baked Lemon Chicken Recipe

Read Reviews
4.5 16 23
Publisher Photo
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!
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

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

Nutritional Facts

1 each: 287 calories, 13g fat (0 saturated fat), 73mg cholesterol, 104mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.

  • 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
  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

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Reviews forBaked Lemon Chicken

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MY REVIEW
patmcci User ID: 8305125 268632
Reviewed Jun. 28, 2017

"I used fresh herbs....makes a world of difference. very tasty.....definitely serve with the rice."

MY REVIEW
KirstenMcKeon User ID: 8953550 255412
Reviewed Oct. 14, 2016

"Big household with a few pescatarians (vegetarian but will eat fish) and one with a sodium restriction in our household. Made a tray of chicken and a tray of shrimp (SAME receipt except substituted vegetable broth for all with chicken) - VERY easy to to do the two proteins side by side then bake. EVERYONE in the family actually liked it - miracle on to itself. THANK YOU!"

MY REVIEW
DebSurace User ID: 7957150 40215
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
greatwithoutgluten User ID: 6330173 31713
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
kpkaren User ID: 2650977 14766
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
Mom1230 User ID: 1382829 68628
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
larissabarrett User ID: 4063797 14201
Reviewed Nov. 27, 2011

"nice citrus flavor"

MY REVIEW
dgp102 User ID: 6206601 15633
Reviewed Sep. 16, 2011

"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."

MY REVIEW
veronicadalzon User ID: 5782377 8935
Reviewed Jan. 24, 2011

"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!"

MY REVIEW
MurphyHaHa User ID: 5263593 25265
Reviewed Jul. 14, 2010

"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!"

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