There’s something about bright, zesty flavors that just lift your spirits, and this Baked Lemon Chicken Recipe nails that perfectly. With tender chicken bathed in a buttery lemon sauce, it’s a straightforward dinner that feels fancy enough to impress but easy enough to whip up any night.

The image shows three golden-brown cooked chicken pieces in a white dish, each piece topped with small green parsley leaves and sprinkled with herbs and spices. Between the chicken pieces, there are thin yellow lemon slices slightly visible at the edges. The chicken pieces have a moist, slightly shiny texture from cooking, with crispy edges that show some browning. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Lemon Chicken Recipe
Top Tip
How to Serve Baked Lemon Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Lemon Chicken Recipe

Why You'll Love This Recipe

I love how this recipe balances simplicity with big flavor. It’s one of those dishes I reach for when I want a comforting, homey meal that still delivers that fresh, vibrant zing lemon lovers crave.

Speedy preparation: You can have this on the table in about 40 minutes, making it perfect for weeknight dinners.
Simple ingredients: No fancy shopping trips needed — just pantry staples and fresh lemons.
Moist and flavorful chicken: The butter-lemon sauce locks in juiciness and adds a luscious finish.
Versatile dish: Works equally well for family dinners or meal prepping for the week ahead.

Ingredients & Why They Work

Each ingredient in this baked lemon chicken recipe plays a unique role in layering flavor and texture. I always emphasize fresh lemon juice because it brightens up the rich butter and savory garlic beautifully.

Flat lay of boneless skinless chicken breasts, a small white bowl of olive oil, a small white bowl of melted butter, a small white bowl of minced garlic, a small white bowl of chicken broth, a small white bowl of lemon juice, a few lemon slices, a small handful of fresh chopped parsley, scattered coarse salt crystals, whole black peppercorns, and a small pile of Italian seasoning herbs, all arranged symmetrically in a balanced composition, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breasts: They cook quickly and soak up the marinade while staying tender when baked.
Olive oil: Perfect for searing the chicken before baking, adds subtle richness.
Salt and pepper: Basic but essential seasoning to enhance all the flavors.
Italian seasoning: A handy blend that adds herbs like oregano and basil without needing several jars.
Butter (melted): Gives the sauce a rich, velvety texture and helps carry the lemon and garlic flavors.
Minced garlic: Infuses a fragrant warmth without overpowering the lemon.
Chicken broth: Adds a savory moisture foundation for the sauce.
Lemon juice: The star of the dish, bringing tang and brightness that balances the richness.
Chopped parsley: A fresh, color-boosting touch that also adds a mild herbaceous note.
Lemon slices (optional): For garnish and a pop of fresh citrus aroma on the plate.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like switching things up depending on the mood or season. You can easily tweak this baked lemon chicken recipe to suit what you have or want—from spicing it up to making it extra garlicky.

Variation: Once, I swapped in fresh thyme instead of Italian seasoning, and it gave it an earthy twist I really enjoyed.
Dietary tweak: For a dairy-free version, use olive oil instead of butter and watch how beautifully it still turns out.
Extra flavor: I sometimes add a pinch of red pepper flakes when searing for a subtle kick that livens up the dish nicely.

Step-by-Step: How I Make Baked Lemon Chicken Recipe

The image shows three cooked chicken pieces arranged side by side in a white baking dish. Each piece has a golden-brown color with a slightly crispy texture and is topped with small green parsley leaves. There are lemon wedges placed between and around the chicken pieces, adding a bright yellow color. The dish contains a light sauce or juices pooling at the bottom. The background surface is white marble with some green parsley on the top left corner. photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Sear

Start by patting your chicken breasts dry. This helps them brown nicely. I season both sides evenly with salt, pepper, and Italian seasoning – don’t skimp here, it’s your flavor base! Heat olive oil in a pan over medium-high heat until shimmering, then add the chicken. Cook for about 3-5 minutes on each side until you see a gorgeous golden crust forming. This step locks in juices and adds that delicious texture you want in baked chicken.

Step 2: Prepare the Lemon Butter Sauce

While the chicken is browning, whisk together melted butter, garlic, chicken broth, and fresh lemon juice in a small bowl. The butter adds richness, the garlic warms things up, and the lemon juice gives that bright zing. It’s such a simple combo that makes a big impact later.

Step 3: Bake It to Juicy Perfection

Transfer your browned chicken breasts into a baking dish. Pour that lemon butter sauce over the top and slide it into your preheated 400°F oven. Bake for about 25 minutes, or until the chicken reaches an internal temperature of 165°F. Thickness affects timing, so if your breasts are on the larger side, give it a little extra time.

Step 4: Finish and Garnish

Once your chicken is cooked, spoon some of the buttery sauce from the dish over the top to keep things juicy. Sprinkle chopped parsley for a fresh visual and flavor boost. For an extra pretty touch, add a few lemon slices on the side or directly on top. It makes the plate look inviting and reinforces that citrus note visually and aromatically.

Top Tip

Having baked this lemon chicken more times than I can count, I've learned that a few little tweaks make all the difference between good and unforgettable.

Dry the Chicken Well: Patting the chicken dry before seasoning helps it develop a better crust when searing.
Don’t Skip Searing: Browning the chicken locks in juices and creates a depth of flavor that baking alone can’t achieve.
Use Fresh Lemon Juice: Freshly squeezed lemon always gives a brighter, more vibrant flavor than bottled.
Check the Thickness: If your chicken breasts are especially thick, cover with foil halfway to prevent over-browning before finishing the bake.

How to Serve Baked Lemon Chicken Recipe

Garnishes

I usually top my chicken with freshly chopped parsley and thin lemon slices—they add a nice pop of color and a fresh aroma just before serving. Sometimes I even add a sprinkle of cracked black pepper for a little hint of spice.

Side Dishes

This baked lemon chicken pairs so well with roasted veggies like asparagus or green beans, or something creamy like garlic mashed potatoes. I’ve also loved serving it alongside fluffy couscous or a simple quinoa salad to soak up that buttery lemon sauce.

Creative Ways to Present

For celebratory dinners, I arrange the chicken on a platter layered with lemon wedges and fresh herbs, adding edible flowers for a fun, fancy touch. You can also slice it thinly and serve over a bed of mixed greens as a light, elegant salad.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, usually enjoying them within 3 days for best flavor and safety. The chicken stays moist thanks to that buttery sauce, which also helps keep it tasty even as leftovers.

Freezing

If I need to freeze it, I cool the chicken completely, then wrap the pieces tightly or store in a freezer-safe container. It freezes well for up to 2 months. When thawed, the sauce keeps the chicken from drying out.

Reheating

To reheat, I prefer baking it at 350°F for about 15 minutes, which warms it through evenly and keeps the chicken juicy. If you’re short on time, a quick microwave burst covered loosely with a damp paper towel works too.

Frequently Asked Questions:

Can I use bone-in chicken for this recipe?

Absolutely! Using bone-in chicken thighs or breasts will add extra flavor, though the baking time may need to increase to ensure they’re cooked through. Monitor the internal temperature to reach 165°F.

What’s the best way to prevent the chicken from drying out?

Searing the chicken before baking seals in juices and adds flavor. Also, using the buttery lemon sauce to baste or cover the chicken during baking helps keep it moist. Avoid overcooking by checking the internal temperature early.

Can I prepare this recipe ahead of time?

You can season and sear the chicken a few hours ahead and refrigerate it, then pour over the sauce and bake when ready. Just make sure it doesn’t sit too long before baking to maintain freshness.

What sides pair best with baked lemon chicken?

Light, fresh sides like roasted asparagus, steamed green beans, or a crisp salad complement the brightness of the lemon chicken well. Creamy mashed potatoes or a grain like quinoa soak up the sauce beautifully too.

Final Thoughts

This baked lemon chicken recipe has become a staple in my kitchen because it’s unfussy but always satisfying. It’s a dish I’m happy to share with friends or make for a cozy evening at home. I’m confident you’ll appreciate how the simple ingredients come together to create something memorable and full of bright, buttery goodness.