Baked Lemon Chicken {Dump-and-Bake}

With just a few minutes of prep, this baked lemon chicken delivers bright, fresh flavor and perfectly juicy meat every time. A simple sauce made with olive oil, white wine, garlic, and fresh herbs goes right into the baking dish with the chicken. No marinade, no searing, no extra steps. Just dump it all in and let the oven take it from there!

Before You Get Started

A few tips to make sure this chicken turns out perfectly:

• Chicken size determines your cook time. This recipe is calibrated for small chicken breasts (about 4 to 6 ounces each), which bake through in 28 to 30 minutes at 425°F. Larger breasts need 45 to 55 minutes. To speed things up, use chicken cutlets or slice thick chicken breasts in half lengthwise before baking. They’ll cook faster and more evenly.
• Baste the chicken halfway through. It takes about 30 seconds, but spooning the pan sauce over the meat at the halfway point keeps the chicken moist and helps build a more flavorful crust. Don’t skip it.
• The lemon slices are for flavor, not for eating. As they roast, they turn bitter. Tuck them in around the chicken for aroma, then set them aside when you serve.

How to Make Baked Lemon Chicken

The key to this recipe is the sauce. It’s light, fresh, and layered with flavor from some of the most basic kitchen ingredients. Here’s how it all comes together:

Step 1: Make the Lemon Herb Sauce

Combine the olive oil, white wine, garlic, sugar, salt, pepper, lemon zest, and lemon juice in a large jar with a lid. Shake until everything is well combined. It takes about 10 seconds. 

You can also whisk everything together in a bowl if you prefer. The sugar balances the acid from the lemon juice, so don’t leave it out.

⇢ Prep the sauce a day ahead if it helps. Store it in the jar in the fridge, let it come to room temperature and give it a good shake before using.

Step 2: Prep the Chicken

Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. Drying the surface helps the sauce cling to the meat and promotes a better finish in the oven.

Pour the sauce into a greased baking dish, add the chicken, and turn each piece so it’s fully coated on all sides. Tuck the lemon slices and fresh herb sprigs in and around the chicken.

Step 3: Bake

Bake uncovered at 425°F for 30 to 40 minutes, basting the chicken with the pan sauce at the halfway mark. The chicken is done when it reaches an internal temperature of 165°F. 

If you want a little more color on top, slide the dish under the broiler for 2 to 3 minutes at the end. Keep a close eye on it so it doesn’t burn.

⇢ Want more pan sauce? Double the sauce ingredients. The extra is delicious spooned over rice, noodles, or pasta alongside the chicken.

Step 4: Rest and Serve

Let the chicken rest in the dish for 5 to 10 minutes before slicing. This gives the juices time to redistribute, so the meat stays moist when you cut into it. 

Serve with the pan sauce spooned over the top and garnish with fresh herbs and lemon wedges if you’d like.

What to Serve With Lemon Chicken

This chicken pairs well with just about any simple side. For a fast weeknight dinner, try it alongside Oven Roasted Asparagus or Arkansas Green Beans.

For something heartier, a scoop of Rice Pilaf or Garlic Mashed Potatoes soaks up the sauce beautifully.

A few more easy pairings:

• Southern Caesar Salad
• Dill Roasted Potatoes
• 3-Ingredient Buttermilk Biscuits

Storage and Make-Ahead

Refrigerator: Store leftover chicken with the pan sauce in an airtight container for up to 3 to 4 days.

Freezer: Freeze cooled chicken in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm in a 350°F oven for 10 to 15 minutes, covered loosely with foil, or microwave individual portions in 30-second intervals until heated through. Spoon a little of the pan sauce over the chicken before reheating to keep it moist.

Make-Ahead: Assemble the chicken and herbs in the baking dish and prepare the sauce separately up to 24 hours in advance. Store both in the refrigerator. When ready to bake, combine the sauce with the chicken, bring the dish to room temperature for about 20 to 30 minutes, and bake as directed.

Frequently Asked Questions

How do I keep baked chicken breast from drying out?

The sauce in this recipe does most of the work. Baking the chicken in the olive oil, white wine, and lemon sauce keeps the meat moist throughout. Beyond that, basting at the halfway point adds another layer of protection. The biggest variable is chicken size. Smaller, thinner breasts cook faster and are less likely to dry out than large thick ones. When in doubt, use a meat thermometer and pull the chicken as soon as it hits 165°F.

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well here. They’re naturally more forgiving than breasts because of their higher fat content, so they’re a great option if you want extra insurance against dry meat. Thighs will need slightly less time, so start checking around the 20-minute mark. Bone-in thighs will take longer, closer to 40 to 45 minutes.

What can I substitute for the white wine?

Chicken broth works as a 1:1 swap and keeps the flavor of the sauce well-balanced. You won’t get quite the same depth, but the garlic, lemon, and herbs carry the dish either way. Dry vermouth is another option if you have it on hand.

More Easy Baked Chicken Dinners

• Chicken Thigh Marinade (Grilled or Baked)
• Baked Chicken Thighs
• Baked Breaded Chicken Tenders
• Oven BBQ Chicken Thighs
• Rosemary Oven Roasted Chicken