Ah, lemon chicken—what a delightful concoction that dances on the taste buds! You know, there’s something about the zesty pop of citrus that just feels like a hug from the sun, even on a rainy Tuesday. This easy baked lemon chicken recipe is like the culinary equivalent of your favorite old book:
classic, comforting, and always a good idea. I remember the first time I tried it, thinking it might be too simple to be memorable. Boy, was I wrong!
The aroma alone is enough to make you weak in the knees, a fragrant symphony that fills the whole house. And, let’s be honest—who doesn’t love a dish that practically cooks itself while you catch up on the latest episode of your favorite show? Grab your apron, a couple of lemons, and let’s get this deliciousness underway!
Steps
- Preheat your oven to 400°F (200°C) and lightly grease a baking sheet or casserole dish with cooking spray for a healthier option.
- In a large skillet over medium-high heat, melt the butter. Add the chicken breasts, cooking them for 2-3 minutes on each side until they’re browned, then transfer the chicken to the prepared baking sheet.
- In a small bowl, whisk together chicken broth, fresh lemon juice, honey, minced garlic, Italian seasoning, salt, and pepper.
- Pour the mixture over the chicken, then bake for 20-30 minutes, depending on the size of your chicken breasts. Every 5-10 minutes, open the oven and carefully spoon the sauce over the chicken to enhance the flavor.
- Once the chicken is cooked through, remove it from the oven. If desired, garnish with fresh rosemary and lemon slices before serving.
Ingredients
- 4 boneless, skinless chicken breasts
- 3 tablespoons of butter
- ? cup of chicken broth
- 4 tablespoons of fresh lemon juice
- 1 tablespoon of honey
- 2 teaspoons of minced garlic
- 1 teaspoon of Italian seasoning
- Salt and pepper to taste (suggested: 1 teaspoon salt and ¼ teaspoon pepper)
- Optional: fresh rosemary and lemon slices for garnish
FAQ
- Can I use chicken thighs instead of breasts for this recipe?
- Yes, chicken thighs work well with this baked lemon chicken recipe. If you’re using boneless, medium-sized thighs, you can follow the same instructions. However, if you prefer skin-on thighs, brown them in a skillet over medium-high heat for about 1-2 minutes on each side before baking.
- How can I prevent the lemon juice from drying out the chicken?
- To avoid drying out the chicken, it’s essential to combine lemon juice with other ingredients like chicken broth, honey, and butter. These ingredients help to retain moisture and add richness, ensuring the chicken remains juicy and tender.
- How long can I store the baked lemon chicken?
- The baked lemon chicken can be stored in the refrigerator for up to five days. If you wish to keep it longer, you can freeze it for up to six months.
- What are some good side dishes to serve with baked lemon chicken?
- Baked lemon chicken pairs well with a variety of sides, including rice (white, brown, or wild), egg noodles, roasted vegetables like broccoli or Brussels sprouts, potatoes (mashed or roasted), and fresh salads.
- Can I make the chicken more lemony in flavor?
- For an extra lemony taste, marinate the chicken for up to two hours in a mixture that includes lemon juice, olive oil or another fat, and spices. This will enhance the lemon flavor without drying out the chicken.
Tips
- Use a Meat Thermometer: To ensure the chicken is perfectly cooked and juicy, use a meat thermometer to check that the internal temperature reaches 165°F (74°C) before removing it from the oven.
- Baste for Maximum Flavor: Every 5-10 minutes, spoon the sauce over the chicken while it’s baking. This keeps the chicken moist and infuses it with more of the delicious lemony flavor.
- Marinate for Extra Flavor: For a more pronounced lemon taste, marinate the chicken for up to two hours in a mixture of lemon juice, olive oil, and spices. This helps prevent the lemon juice from drying out the chicken.
- Try Chicken Thighs: If you prefer, substitute with boneless, skinless chicken thighs. They tend to be juicier and more forgiving if slightly overcooked. If using skin-on thighs, sear them in a skillet for a minute or two on each side before baking.
Equipment
- Large Skillet – If you don’t already own one, a quality large skillet is essential for browning the chicken.
- Baking Sheet or Large Casserole Dish – A baking sheet or casserole dish is needed to bake the chicken in the oven.
- Whisk – Useful for mixing the sauce ingredients thoroughly.
- Meat Thermometer – To ensure the chicken is cooked through properly, a meat thermometer can be very helpful.
