One of my absolute favorite quick and easy dinners is this baked lemon chicken. It takes just 5 minutes to prep with only 5 simple ingredients. I simply mix the 4-ingredient sauce, then pour it over the chicken breasts and bake. This recipe is foolproof, and my kids love it.
Baked Lemon Chicken Recipe
I’m obsessed with lemon chicken in all forms, because the bright citrus flavor just complements chicken so well. This recipe for baked lemon chicken is the perfect proof of that, and it’s ridiculously easy to make. I simply mix lemon juice, honey, Dijon mustard, and soy sauce to create a sweet, savory, and tangy sauce that infuses the chicken breast with so much moisture and flavor. Baking in the oven means this is a relatively hands-off recipe, so I have plenty of time to make some veggies and starches to go with it. I like rice and broccoli, but this dish truly goes with anything!
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How to Store and Reheat
Store leftover baked lemon chicken in an airtight container in the refrigerator for up to 3 days. Reheat for 30 seconds at a time in the microwave until warmed through.
How to Freeze
Let the 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.
Baked Lemon Chicken Recipe
Ingredients
- 2 boneless, skinless chicken breasts *
- 2 tablespoons 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 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
- The lemon sauce makes a great marinade, too! Marinate the chicken for up to 24 hours before baking.
- 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 tablespoons of lemon juice, ¼ cup of warm water, 2 teaspoons of honey, 1½ teaspoons of Dijon mustard, and 1 teaspoon of low-sodium soy sauce in a jar.
Prepare for Baking: Place 2 boneless, skinless chicken breasts in an oven-safe dish. Pour ⅔ of the sauce mixture into the dish and all over the chicken. Sprinkle 1 tablespoon of dried thyme on top, if desired.
Bake the Chicken: Bake at 350°F for 30 minutes. Flip the chicken breasts, pour the 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!