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Ready in 40 minutes, this Baked Lemon Chicken is juicy, garlicky, and infused with fresh lemon flavor. Simply bake at 400°F until golden and tender. It’s a quick and easy weeknight dinner recipe that’s both gluten-free and keto-friendly.
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I’ve spent years testing and creating different lemon chicken recipes, from flour-coated chicken piccata and pan-seared lemon pepper chicken to my lemon and herb Greek chicken marinade. This baked lemon chicken captures the same bright, buttery flavor without any dredging, frying, or marinating.
The secret is baking the chicken breasts in a flavorful combination of fresh lemon juice, lemon zest, real butter, and minced garlic. The chicken stays tender and juicy while it soaks up the bright citrus flavors of the buttery pan sauce (the best part).
Why You’ll Love this Baked Lemon Chicken Recipe
- Fast and fuss-free. Only 10 minutes of prep and 25 to 35 minutes in the oven is all it takes to make restaurant-quality weeknight dinner.
- Versatile and family-approved. Mild citrus and herb flavors please picky eaters and pair perfectly with a variety of side dishes from mashed potatoes and sautéed zucchini to wild rice and roasted butternut squash.
- No marinating or searing required. Simply mix, pour, and bake for juicy, tender chicken breasts every time.
- Meal-prep ready. Leftovers stay juicy and reheat beautifully for quick lunches or next-day dinners.
Ingredients in Baked Lemon Chicken
Simple ingredients like garlic, herbs, and fresh lemon can make any dish shine, but paired with chicken and a little butter and it’s pure magic. I skip the flour and parmesan coating to keep this recipe simple, quick, and healthy without sacrificing flavor.
- Chicken breasts: Boneless, skinless chicken breasts are the leanest choice and are best for even cooking. You can also use chicken thighs, but they may need a few extra minutes in the oven, especially if they’re bone-in.
- Olive oil: Helps the seasoning stick to the chicken and adds richness.
- Butter: Real butter gives the sauce a silky texture, helps brown the chicken, and balances the acidity of the lemon.
- Lemon juice and zest: Fresh lemon juice keeps the chicken bright and tangy, while the zest adds fragrant oils for deeper citrus flavor.
- Garlic: Use freshly minced garlic for the best flavor. It caramelizes slightly in the butter, giving the sauce a savory depth.
- Fresh thyme: Brings a hint of earthiness that complements the citrus. You can also use parsley, oregano, or rosemary.
- Salt and black pepper: Essential for bringing all the flavors together and seasoning the sauce as it bakes.
- Paprika: Adds a subtle smokiness and beautiful color to the top of the chicken as it bakes. Feel free to skip it if you don’t have any.
How to Make It
To make this easy, flavorful baked lemon chicken recipe follow these step-by-step instructions:
- Preheat the oven. Heat to 400°F. Lightly coat an 11 x 8 inch baking dish with nonstick spray or a thin layer of olive oil. (note pictured)
- Season the chicken. Place the boneless, skinless chicken breasts in the dish. Drizzle with 1 tablespoon olive oil. Season both sides with salt, black pepper, and paprika. (photo 1)
- Make the lemon butter. In a bowl, whisk together minced garlic, fresh lemon zest, fresh lemon juice, thyme, a pinch of salt, and pepper. Melt the butter and whisk it into the lemon mixture. (photo 2)
- Coat the chicken. Pour the lemon butter sauce over the chicken. Turn the pieces to coat. Add 1 to 2 thin lemon slices on top of each piece of chicken (optional). (photo 3)
- Bake. Place in the oven and bake until the thickest part of the chicken reaches 160°F on an instant-read thermometer, about 25 to 35 minutes depending on thickness. (photo 4)
- Rest. Remove from the oven and let the chicken rest for 5 minutes so the juices redistribute.
- Serve. Spoon the pan sauce over the chicken and your sides. It is great over rice, potatoes, or roasted vegetables.
Serving Ideas
This buttery, garlicky baked lemon chicken pairs perfectly with almost any side dish. I love serving it with steamed or roasted broccoli and rice, or with roasted asparagus and creamy mashed potatoes for a more comforting meal. Here are a few more delicious ideas to round out your plate:
Rice: White, brown, jasmine, or chewy wild rice are all great options. Try this simple oven-baked stick of butter rice for more flavor and richness.
Roasted vegetables: Try roasted green beans, roasted Brussels sprouts, or tender roasted cauliflower steaks.
Salads: A fresh arugula salad with shaved parmesan or a bright fruit salad helps balance the richness of the sauce.
Potatoes: Baked sweet potatoes, baked russets, or creamy cauliflower mash all soak up that lemony butter sauce beautifully.
Frequently Asked Questions
Bake for 25 to 35 minutes, or until the internal temperature reaches 160°F as measured by a digital meat thermometer. Let the chicken rest for 5 minutes before slicing to keep it juicy.
Yes. Boneless, skinless thighs work perfectly and are even more forgiving. If you’re using bone-in thighs, add 10 to 15 extra minutes of baking time.
No. The lemon juice, zest, and melted butter infuse plenty of flavor while baking, so marinating isn’t necessary.
Yes. You can assemble the chicken and sauce earlier in the day, cover, and refrigerate. Bake right before serving. Leftovers keep for up to 4 days in an airtight container.
More Lemon Recipes You’ll Love
I hope you enjoy this flavorful baked lemon chicken recipe as much as I do! It’s easy to make, uses simple pantry ingredients, and makes the perfect weeknight dinner!
If you make this recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Baked Lemon Chicken
Ingredients
- 2 tablespoon olive oil, divided
- 4 large boneless skinless chicken breasts
- 2 teaspoon paprika
- 4 tablespoon butter, melted
- 6 cloves garlic, minced
- 1 lemon, zest + juice (plus additional lemon slices)
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F. Grease a large baking dish with olive oil or non-stick cooking spray.
- Arrange the chicken breasts in the prepared baking dish and drizzle with 1 tablespoon of olive oil. Season with salt, pepper, and paprika (optional).
- In a bowl, whisk together the remaining 1 tablespoon of olive oil, melted butter, garlic, lemon juice, lemon zest, thyme, salt, and black pepper.
- Pour the prepared lemon butter sauce directly over your chicken breasts. Gently turn to coat and top each chicken breast with 1-2 lemon slices.
- Bake for 25-35 minutes, or until the internal temperature registers 160℉ as measured with a digital meat thermometer.
- Remove from the oven and allow the chicken to rest for 5 minutes before serving.
Notes
- Keep leftovers stored in a sealed container in the refrigerator for up to 4-5 days.
- I did not feel the need to sear my chicken breasts before baking. If you decide to use bone-in skin-on chicken thighs, this is a step that I would recommend.
- Poultry should be cooked to an internal temperature of 160 degrees F and allowed to rest for 5 minutes before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is, by far, the tastiest boneless, skinless chicken breast I have ever had. I’m 59, a lifetime cook from a family of wonderful cooks, so believe me when I say the best ever. I made a few tweaks – i seasoned with all spices listed, including garlic, at once. instead of mixing the lemon juice ingredients with butter, i omitted step completely and lined covered the bottom of each breast with thinly sliced lemon. I have no doubt that the addition of butter would bring it to the next level, but, it was delicious without it. Baking at high heat quickly is the key – as well pounding ginormous breasts to the same thickness. Chef’s Kiss!
Thank you so much! I am thrilled it earned “best ever” status.
This is so quick and yummy!!! If you are looking for gluten free/ keto approved chicken dish with tons of flavor, this is it! I will definitely be making this again very soon.
Thanks for the great feedback, Cindy ๐