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Baked Lemon Chicken Recipe

Baked Lemon Chicken Recipe

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. YIELD:4 servings


  • 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.

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.

Reviews for Baked Lemon Chicken

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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."

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!"

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."

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."

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."

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!"

larissabarrett User ID: 4063797 14201
Reviewed Nov. 27, 2011

"nice citrus flavor"

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."

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!"

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!"

kcrabtree27 User ID: 1160272 11677
Reviewed May. 31, 2010

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

janbiddlecombe User ID: 4657652 14741
Reviewed Mar. 8, 2010

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

luquita User ID: 3358463 14174
Reviewed Feb. 24, 2010

"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."

LAMirante User ID: 4498165 8927
Reviewed Oct. 22, 2009

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

[email protected] User ID: 1193357 11670
Reviewed Mar. 31, 2009

"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"

razelle User ID: 2612406 40209
Reviewed Oct. 26, 2008

"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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