Baked Lemon Chicken

Sometimes you want something hearty and heavy for dinner, like beef stew or fried chicken. Other times you want something filling and tasty but not so stick-to-your-ribs. Enter our baked lemon chicken recipe. It’s light and quick enough for a no-biggie lunch yet substantial enough for an easy chicken dinner. Add your side dishes based on the time of day and season, and you’re all set for a mini or mega meal.

Because it’s cooked in a lemon-herb sauce, the meat stays moist and juicy and is not too salty or heavy. Baked chicken and lemon is a stellar summer chicken recipe—pops of citrus and fragrant herbs will transport you straight to sunny gardens with a gentle breeze. Or, add creamy mashed potatoes, a platter of roasted vegetables and a large glass of red wine, and you have dinner for a cold day. Either way, you’re bound to have a satisfying baked lemon pepper chicken entree the whole table will enjoy.

Ingredients for Baked Lemon Chicken

• All-purpose flour: Flour serves two purposes in this baked lemon chicken recipe: to dredge the chicken and to make a thick sauce.
• Pepper: Black pepper gives a tingly warmth without adding spiciness. Add more or less to taste.
• Boneless, skinless chicken breast: Chicken breast recipes please every palate, making them a popular protein option for everyone at the table. If you prefer, go with skin-on breasts or thighs (of the same total weight). If you use bone-in, you may need to cook the chicken a few minutes longer.
• Canola oil: Browning the chicken in oil helps develop a lovely, light crust on the chicken.
• Onion: Onions add a subtle sweetness to the baked chicken and lemon sauce. Choose the type of onion you like best.
• Butter: Butter is the base for the sauce. This baked lemon chicken recipe does not add salt, so you can use salted butter for extra seasoning.
• Chicken broth: As with the butter, you can use low-sodium or regular chicken broth. If you go low-sodium, you may need to add some salt or other seasoning.
• Fresh lemons: Lemon slices and juice give this baked lemon pepper chicken its signature bright citrus pop. Get two lemons—one for the freshly squeezed juice and another for the slices. If you’re a lemon fan, go big with even more juice or slices.
• Fresh and dried herbs: Dried basil and thyme are added to the sauce, and fresh parsley is sprinkled on top of the baked chicken and lemon dish.
• Hot cooked rice (optional): Our baked lemon chicken recipe goes great over warm rice, as the sauce seeps into the grains and soaks up wonderfully. Feel free to choose another grain for serving, or skip altogether.

Directions

Step 1: Dredge the chicken

Preheat the oven to 350°F. In a shallow bowl, stir together the flour and pepper. Dip the chicken into the flour mixture to coat on both sides, letting excess fall off. Set the remaining flour mixture aside.

Editor’s Tip: Don’t discard the flour mixture after you dredge the chicken. You will use it again in a few steps to make the roux for your sauce.

Step 2: Brown the chicken

In a skillet, brown the chicken in oil. Transfer the chicken to an ungreased 9-inch square baking dish. Set aside.

Editor’s Tip: When you brown the chicken, don’t worry about cooking it through. You’re searing it in hot oil to give each side a golden outer crust. The browning process helps lock in moisture when the chicken cooks later.

Step 3: Saute the onion

In a saucepan, saute the onion in butter over medium-high heat (don’t burn the butter!), anywhere from 5 to 15 minutes.

Editor’s Tip: Sauteeing onions is similar to caramelizing onions. In a saute, however, you don’t cook the onions quite as long and your goal is to develop a just-golden color and a soft texture with a bit of bite left. Lower the heat as needed if your onions start to brown too quickly.

Step 4: Make the roux and sauce

Add the reserved flour mixture to the onion in the saucepan. Stir to form a thick paste (the roux). Gradually add the broth, lemon juice, basil and thyme, stirring well to combine. Bring the mixture to a boil. Boil, stirring constantly, for two minutes or until thickened and bubbly.

Editor’s Tip: Dried herbs are dehydrated herbs. Without moisture, the volatile compounds of fresh herbs become concentrated. To reawaken those aromatic, flavorful compounds, rub the dried herbs between the palms of your hands as you add them to the saucepan. To reawaken their potency, you can also bloom the dried herbs in a tiny bit of oil over gentle heat.

Step 5: Bake the chicken

Pour the sauce over the chicken in the baking dish. Top each chicken breast half with a lemon slice. Sprinkle evenly with parsley. Cover and bake in the preheated oven for 25 to 30 minutes or until the chicken juices run clear. Serve over rice if desired.

Editor’s Tip: The technical temperature of cooked chicken is 165°, and it’s worth the effort to temp your baked lemon pepper chicken carefully before you call it “done.”

Recipe Variations

• Make it creamy: For a more traditional creamy sauce, replace some or all of the broth with whole milk or half-and-half cream.
• Add a green garnish: Sprinkle the baked chicken and lemon dish with finely chopped fresh herbs or spinach for a burst of bright color and flavor.
• Try different herbs: Replace either the dried or fresh herbs called for with other chicken-friendly herbs. Chicken goes great with most culinary herbs, but we especially like it with tarragon, basil, cilantro, rosemary and lemon balm.

How to Store Baked Lemon Chicken

Store baked chicken and lemon in the refrigerator or the freezer. Just make sure you let it cool before you cover and store it.

How long does baked lemon chicken last?

Your baked lemon pepper chicken will keep in the refrigerator for up to four days or in the freezer for up to four months. Let it cool to room temperature (no longer than two hours), then wrap it or place it in an airtight container.

How do you reheat baked lemon chicken?

You can use just about any kitchen appliance to reheat chicken: the stovetop, oven, air fryer or microwave. If you stored your baked lemon chicken recipe leftovers in the freezer, let them thaw in the refrigerator before you reheat.

Baked Lemon Chicken Tips

Is it better to bake lemon chicken covered or uncovered?

For this baked lemon chicken recipe, you want to bake the chicken covered to lock in moisture. Compared to other cuts of meat, chicken breast dries out quickly under heat. Boneless, skinless chicken is especially prone to drying out. When you cover the chicken in the oven, you trap the moisture inside the baking dish so it doesn’t escape.

Can you use chicken thighs in this baked lemon chicken recipe?

With just a few minor modifications, you can use chicken thighs instead of breasts in most chicken recipes. You may need two chicken thighs for every breast in a recipe, but your best bet is to go by weight and make sure you have the same weight of chicken called for. If using bone-in thighs, plan to cook your meat a bit longer; for the juiciest results, cook thighs to 175°.

What can you serve with baked lemon chicken?

Baked lemon pepper chicken is delicious in its own right, but it’s awesome served alongside the proper starch and vegetables. Choose something to soak up the delicious butter sauce, like cooked rice, quinoa or mashed potatoes. Choose vegetables like steamed leafy greens, a sweet potato salad and roasted squash to contrast color and texture against the baked chicken and lemon.