This baked lemon chicken starts with a quick sear, then finishes in the oven with a bright lemon butter sauce. Ready in just 30 minutes!
This post may contain affiliate links. Read disclosure policy.
Quick and Easy Lemon Chicken in the Oven
This baked lemon chicken gets a 5-star review from everyone in my family. It’s a go-to dinner that we make at least once a month, right up there with my lemon baked fish.
The baked chicken is coated in light lemon butter sauce that’s so full of flavor. I love tossing in asparagus, too, before it goes in the oven, it saves time, cuts down on dishes, and soaks up all that lemony goodness.
Why I Love This Recipe
- One-pan meal. The chicken and veggies cook together in the same skillet for an easy meal with minimal cleanup.
- Quick and simple. Perfect for busy weeknights and on the table in just 30 minutes.
- Light and satisfying. A feel-good fresh dinner made with lean protein!
Ingredient Notes
- Chicken breasts: Boneless, skinless, and about ½-inch thick for even cooking.
- Salt and lemon pepper: Simple seasonings that enhance the fresh lemon flavor.
- Butter: Adds richness to the sauce; I used salted butter but unsalted butter can be used just increased added salt.
- Fresh lemon juice: Bright and tangy; about 1 lemon is perfect.
- Honey: Just a touch to balance out the tartness.
- Garlic: Fresh minced garlic adds depth to the sauce.
How to Make Baked Lemon Chicken
Pound the chicken to about 1/2″ thickness. If using thicker breasts, cut in half to create 2 thinner pieces. Season both sides with salt and pepper.
Melt butter in a large cast iron skillet (or oven-safe pan) over medium-heat. Once melted, add the meat. Cook each side about 2 minutes, or edges have begun to lightly brown.
In a small bowl, whisk together lemon juice, honey and garlic. Pour sauce over the chicken. Bake for 15-20 minutes, or until chicken has reached 165°F. Spoon some of the sauce over the chicken half way through and just before serving.
Cooking Tips
- Add more flavor. For a little kick, sprinkle in red pepper flakes or extra lemon pepper. To boost the lemony taste, place a thin lemon slice on each chicken breast and stir an extra Tablespoon of lemon juice into the sauce before baking.
- Even out thick chicken. For quicker, more even cooking, make sure your chicken is about ½” thick. I like to pound the breasts with a meat mallet, but you can also slice them in half lengthwise if they’re on the thicker side.
- Make it a one-pan meal. Toss in veggies like asparagus or green beans before baking. They roast perfectly in the lemon butter sauce and soak up all that flavor, plus it’s fewer dishes than making a side separately.
- Use the sauce twice. About halfway through baking, spoon some of the sauce over the chicken and vegetables to help them soak in even more flavor. Do it again right before serving for an extra-delicious finish.
More easy dinner ideas include lemon chicken orzo soup and lemon butter baked salmon.
More Chicken Recipes
Baked Lemon Chicken
Ingredients
- 4 boneless skinless chicken breasts
- ½ teaspoon Kosher salt , more to taste
- ¼ teaspoon lemon pepper , more to taste
- 2 Tablespoons salted butter
- 3 Tablespoons fresh lemon juice , 1 lemon
- ½ Tablespoon honey
- 2 teaspoons minced garlic
Optional: Asparagus or green beans, fresh lemon slices and parsley for serving
Instructions
- Tenderize chicken. Preheat the oven to 400°F. Pound the chicken to about 1/2" thickness. If using thicker breasts, cut in half to create 2 thinner pieces. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon lemon pepper.
- Melt 2 Tablespoons butter in a large cast iron skillet (or oven-safe pan) over medium-heat. Once melted, add the meat. Cook each side about 2 minutes, or edges have begun to lightly brown.
- Bake. In a small bowl, whisk together 3 Tablespoons lemon juice, 1/2 Tablespoon honey and 2 teaspoons minced garlic. Then pour the sauce over the chicken. Add green beans or asparagus if desired. Then bake for 15-20 minutes, or until chicken has reached 165°F. Spoon some of the sauce over the chicken half way through and just before serving.
- Garnish with lemon and parsley if desired. Serve while hot.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
FAQs
Let the chicken cool completely, then store in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or in a skillet with a splash of broth or water to keep it moist.
Yes, this recipe freezes well. Place the cooled chicken (without veggies) in a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat before serving.
Absolutely! Boneless, skinless thighs work great in this recipe. You may need to add a few extra minutes to the bake time since they tend to be thicker.
Stephanie
This recipe is amazing! I love the combination of chicken and lemon. It makes for a light “summery” meal that is good with sides and also served on top of a salad. I tried it with turkey breast tenderloins as well and it was great too.
Ashley
Yum! This was the perfect dinner.
Gina
A perfect meal to make after a busy day. Quick and easy yet so tasty! Can’t wait to make again!
Tara
This is definitely a new favorite — the whole family loved it!
Jessica Formicola
I made this chicken for dinner last night and it was incredible! It will definitely be added to our regular rotation!