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Square overhead shot of an easy baked lemon chicken recipe on a platter.
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5 from 3 votes

Baked Lemon Chicken

A simple garlic, herb, and white wine sauce keeps this baked lemon chicken juicy and full of bright, fresh flavor. Just dump everything in one dish and let the oven do the work!
Course Dinner
Cuisine American
Keyword baked lemon chicken, easy baked lemon chicken, healthy baked lemon chicken
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings 4 servings
Calories 328kcal
Author Blair Lonergan

Equipment

  • 11 x 7-inch baking dish

Ingredients

  • ¼ cup olive oil (or sub with melted butter)
  • 2 tablespoons dry white wine (or sub with chicken broth)
  • 2 teaspoons minced fresh garlic (about 2 cloves)
  • 1 ½ teaspoons sugar
  • ½ teaspoon kosher salt, plus more for seasoning the chicken
  • Dash of ground black pepper, plus more for seasoning the chicken
  • Zest and juice from 1 lemon
  • 1 sprig fresh rosemary (or ½ teaspoon minced dried rosemary)
  • 1 sprig fresh thyme (or ½ teaspoon minced dried thyme)
  • 1 ½ lbs. small boneless skinless chicken breasts or chicken breast cutlets (about 4-6 ounces each)
  • 1 lemon, sliced into rounds

Instructions

  • Preheat the oven to 425°F. Spray an 11 x 7-inch baking dish (or any similar size) with nonstick cooking spray and set aside.
  • Place olive oil, wine, garlic, sugar, salt, pepper, lemon zest, and lemon juice in a large jar with a lid.
    Process shot showing how to make the lemon sauce for a baked lemon chicken recipe.
  • Shake until fully combined, then pour into the prepared baking dish.
    Lemon sauce in a dish.
  • Pat the chicken dry, and season with salt and pepper.
    Chicken breasts on a blue and white plate.
  • Place the chicken in the dish. Turn each piece to coat all sides in the sauce.
    Adding the chicken to the sauce in the pan and tossing.
  • Tuck the lemon slices and herb sprigs around the chicken. Note: the lemon slices turn bitter as they cook. Use them for flavor and aroma, then discard before serving.
    Chicken in a dish with lemon sauce before baking.
  • Bake uncovered for 30 to 40 minutes, basting the chicken with the pan sauce at the halfway mark, until the chicken reaches an internal temperature of 165°F. For a golden finish, place under the broiler for 2 to 3 minutes at the end.
    Baked lemon chicken in a white dish.
  • Rest the chicken in the dish for 5 to 10 minutes before slicing. Serve with pan juices spooned over the top. Garnish with fresh herbs and lemon wedges if desired.
    Horizontal overhead image of a baked lemon chicken breast on a plate with fresh herbs and lemon slices.

Video

Notes

  • Chicken size matters. Small breasts (4-6 oz) bake in 28-30 minutes. Larger breasts need 45-55 minutes. For a faster meal, slice thick breasts in half lengthwise to create thinner cutlets.
  • For more pan sauce, double the sauce ingredients. The extra is delicious over rice or noodles.
  • Herb swaps: Not a fan of rosemary and thyme? Try chives, parsley, or oregano instead.
  • Wine substitute: Use chicken broth as a 1:1 swap for the white wine.
  • Chicken thighs: Boneless skinless thighs work well. Start checking at 25 minutes. Bone-in thighs will take 40-45 minutes.
  • Cooking for two: Cut all ingredients in half and bake in a small dish. Cooking time stays the same.
  • Storage: Refrigerate leftovers in an airtight container for up to 3-4 days or freeze for up to 3 months.
  • Make-ahead: Assemble the chicken and herbs in the dish and prepare the sauce separately up to 24 hours ahead. Store in the fridge and combine when ready to bake.

Nutrition

Serving: 1/4 of the recipe (including pan sauce) | Calories: 328kcal | Carbohydrates: 2g | Protein: 36g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 489mg | Potassium: 642mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 63IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg