This baked lemon chicken is one of my go-to dinners for busy weeknights. It’s super easy to prep (just 5 minutes and 5 simple ingredients) and the result is juicy, flavorful chicken with the perfect citrus kick. I mix up a quick honey, dijon, and lemon sauce, pour it over the chicken breasts, and pop it in the oven. It’s hands-off, foolproof, and my whole family loves it!
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.”
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Oven-Baked Lemon Chicken Breast
I’ve always been a fan of lemon chicken! There’s just something about that bright citrus flavor that works so well with poultry. This oven baked lemon chicken breast recipe is one of the easiest ways to get that flavor without a lot of effort.
Baking the chicken in a small amount of liquid at a lower temperature helps prevent it from drying out. Flipping halfway through ensures even cooking, while the honey and Dijon balance the acidity of the lemon for a flavorful, tender result.
While it’s in the oven, I usually throw together a quick side like rice, roasted potatoes, some sautéed green beans, or lemon pasta. This lemon baked chicken goes with just about anything, and it’s just as good the next day for lunch.
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Don’t Skip the Rest Time!
For the juiciest baked chicken with lemon, don’t skip the rest time! After baking, let the chicken sit for 5-10 minutes before slicing it. This lets the juices redistribute instead of running out the moment you cut into it. It’s a simple step that keeps your chicken from drying out, and it really makes a difference in the texture and flavor.
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 thoroughly cooked and lightly golden on top.
Notes
- I doubled this recipe for the photos. You can easily double it by using the “2x” button above the ingredients list.
- If your chicken breasts are thick on one end, lightly pound them to an even thickness so they cook evenly and stay juicy.
- If you prefer a milder lemon flavor, start with 1½ tablespoons lemon juice and add more to taste.
- Use a baking dish that fits the chicken snugly so the sauce stays around the chicken instead of spreading too thin.
- Use an instant-read thermometer to check that the chicken is cooked through. It should register at 165°F.
- This recipe is designed to be juicy and saucy, not crispy. For extra color, broil for 1-2 minutes at the end.
- Let the chicken rest for 5 minutes before slicing so the juices redistribute.
- Spoon the pan sauce over the chicken before serving for extra flavor.
- Reheat in a covered pan set over medium-low heat with a splash of water to rehydrate the chicken until warmed through.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Bake Lemon Chicken Breasts in the Oven Step by Step
Season the Chicken: Preheat your oven to 350°F. Add 2 boneless, skinless chicken breasts (pounded to an even thickness if needed–I doubled the recipe for these photos) to an oven-safe baking dish. I used a 3-quart oval dish so the chicken fit nice and snug. In a jar, add 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. Shake well until the sauce mixture is well combined. The warm water should dissolve the honey. Pour ⅔ of the sauce mixture over the chicken breasts, then sprinkle 1 teaspoon of dried thyme over top.
Bake the Chicken: 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 thoroughly cooked to 165°F and lightly golden on top. If you prefer a crispy top, you can broil the chicken at the end. Let rest for 5-10 minutes before slicing to lock in the juices.
How to Store, Freeze, and Reheat
Store leftover baked lemon chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating gently in a covered skillet set over low heat with a splash of water or broth. Alternatively, you can microwave the chicken in 30-second increments until warmed through, but it may dry out.
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