Baked Lemon Chicken takes just 5 minutes to prep with a handful of simple ingredients! Chicken breasts are made flavorful with freshly squeezed lemon juice, sweet honey, dijon mustard and a splash of soy sauce. So fail proof and flavorful!
What’s in baked lemon chicken?
The glaze for this chicken is so easy and quick to make with pantry staple ingredients. It’s the perfect mix of tangy, sweet and salty. Here are the main players:
- Lemon Juice: For the very best flavor, use freshly squeezed lemon juice only, not bottled.
- Honey: I always try to use local organic honey for the best quality.
- Soy Sauce: Low-sodium soy sauce is the best! Coconut aminos or tamari also work great.
- Dijon Mustard: Don’t swap this with regular yellow mustard!
Can I use chicken thighs?
Yes, but they will require an additional 10-15 minutes of cooking time.
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How to Store and Reheat
This baked lemon chicken can be prepped up to two days ahead of time and kept covered in the fridge until you are ready to bake it. The cooked chicken will keep in the fridge in an airtight container for up to 3 days. Reheat for 30 seconds at a time in the microwave until warmed through.
How to Freeze
Let the lemon chicken fully cool to room temperature before freezing in an airtight container for up to 3 months. Thaw the chicken in the fridge for a few hours prior to reheating.
Top Reader Review
“Tried this recipe the other night. The only ingredient I didn’t have was the sweet soy sauce. I Googled and found a make-your-own – so I did. I also prepared this using frozen breast and thigh (hubby’s preference), so I cooked it for an additional 15 minutes (a little too long – next time I’ll try 10 minutes). Just wanted to say IT WAS FABULOUS – especially loved the sauce. Even Mr. Picky said “This is a keeper.”” – Jill S.
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Baked Lemon Chicken Recipe
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons fresh lemon juice from 1 lemon
- ¼ cup warm water
- 2 teaspoons honey
- 1½ teaspoons Dijon mustard
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon dried thyme (optional)
Instructions
- Preheat oven to 350°F.
- Add the chicken breasts to an oven-safe baking dish.2 boneless, skinless chicken breasts
- In a jar, add lemon juice, warm water, honey, dijon mustard, and soy sauce. Shake well until the sauce mixture is well combined.2 tablespoons fresh lemon juice, ¼ cup warm water, 2 teaspoons honey, 1½ teaspoons Dijon mustard, 1 teaspoon low-sodium soy sauce
- Pour ⅔ of the sauce mixture over the chicken breasts, then sprinkle the thyme over top.1 teaspoon dried thyme
- Bake in the preheated oven for 30 minutes, then carefully remove the pan, flip the chicken breasts, and pour the remaining sauce over top.
- Bake for another 10-15 minutes, or until the chicken is golden brown and thoroughly cooked.
Notes
- Use good quality chicken breasts for this recipe. Use free run / organic if you can.
- You can also make this recipe with bone-in chicken thighs, but they will require an additional 10-15 minutes of cooking time.
- Use an instant-read thermometer to check that the chicken is cooked through. It should register at 165°F.
How to Make Baked Lemon Chicken Step by Step
Make the sauce: Combine 2 tbsp lemon juice, 1/4 cup warm water, 2 tsp honey, 1 1/2 dijon mustard and 1 tsp low-sodium soy sauce in a jar.
Prepare for baking: Place 2 chicken breasts in an oven safe dish. Pour 2/3 of the sauce mixture into the dish and all over the chicken. Sprinkle 1 tbsp dried thyme on top.
Bake: Bake at 350°F for 30 minutes. Flip the chicken breasts, pour remaining sauce on top, then bake for another 10-15 minutes.
I read the recipe a couple of times, but still can’t see where the sauce becomes as thick as the picture indicates. It was tasty, but lacked the color and sauce I was looking for. Maybe I’ll try it with a little/more honey. Not a bust, for sure, though…
Tried this recipe the other night. The only ingredient I didn’t have was the sweet soy sauce. I Googled and found a make-your-own – so I did. I also prepared this using frozen breast and thigh (hubby’s preference), so I cooked it for an additional 15 minutes (a little too long – next time I’ll try 10 minutes). Just wanted to say IT WAS FABULOUS – especially loved the sauce. Even Mr. Picky said “This is a keeper.”
That’s awesome! Thanks for sharing Jill!