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overhead view of four baked lemon chicken breasts in an oval baking dish with lemon slices and thyme sprigs.
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4.54 from 15 votes

Baked Lemon Chicken Recipe

Juicy baked lemon chicken breasts made with a simple honey Dijon lemon sauce. An easy, hands-off dinner that’s perfect for busy weeknights.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 2 people
Calories: 299kcal
Author: Becky Hardin

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
    lemon, honey, dijon, soy sauce mixture in a glass jar.
  • Pour ⅔ of the sauce mixture over the chicken breasts, then sprinkle the thyme over top.
    1 teaspoon dried thyme
    two raw seasoned chicken breasts with marinade poured around them in an oval baking dish.
  • Bake in the preheated oven for 30 minutes, then carefully remove the pan, flip the chicken breasts, and pour the remaining sauce over top.
    pouring remaining marinade over baked lemon chicken breasts in an oval baking dish.
  • Bake for another 10-15 minutes, or until the chicken is thoroughly cooked and lightly golden on top.

Video

Notes

*Boneless, skinless chicken thighs also work but may take 10-15 minutes longer.
**For the very best flavor, use freshly squeezed lemon juice only, not bottled.
***Coconut aminos or tamari also work great.
Tips:
  • 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.
Make-Ahead: The lemon sauce makes a great marinade, too! Marinate the chicken covered in the refrigerator (you can do this right in the baking pan) for up to 24 hours before baking.
Storage: Store baked lemon chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 299kcal | Carbohydrates: 7g | Protein: 51g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 151mg | Sodium: 407mg | Potassium: 911mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 93IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 2mg