Baked Lemon Garlic Chicken Breasts
Baked lemon garlic chicken breasts are one of those dinners that help take some pressure off busy weeknights. Everything goes into one dish, and the oven does the cooking while dinner comes together.
It's an easy oven baked chicken recipe that works well during the week, especially on nights when time and energy are limited.
This is a recipe that gets made often during the week when dinner needs to come together without much prep. It's helpful on nights when there's a lot going on and standing over the stove isn't realistic.
Once the chicken is in the oven, I can get a side going or take care of a few last minute things before dinner is ready.
Why You'll Love This Recipe
- It's a helpful option for busy nights. I like this recipe because it doesn't take much effort once it's in the oven, which makes a big difference at the end of the day.
- Leftovers make the next day easier. Any extra chicken you have can be used for lunch throughout the week.
- The chicken goes great with your favorite sides. Rice, potatoes, or vegetables all work well with this baked lemon chicken.
Ingredients
- Boneless, skinless chicken breasts: Bake up tender and cook evenly once pounded, making them a good choice for a one-dish dinner.
- Olive oil: Coats the chicken and helps keep it from drying out while it bakes.
- Garlic: Adds a savory base flavor that balances the lemon.
- Lemon zest: Brings a bright citrus aroma that adds flavor without making the chicken too tangy.
- Fresh lemon juice: Adds light acidity that brightens the dish and keeps it from tasting heavy.
- Salt: Helps bring out all of the flavors in the chicken and sauce.
- Black pepper: Adds gentle seasoning without overpowering the dish.
- Dried oregano: Adds a mild herb flavor that works well with lemon and garlic.
- Paprika: Adds warmth and color, giving the chicken a more finished look.
How to Make Baked Lemon Chicken Breasts
Step 1: Heat the oven to 400°F.
Step 2: Place the chicken breasts between two pieces of parchment paper and gently pound them until they are an even thickness. This helps them cook at the same rate.
Step 3: Lay the chicken breasts in a baking dish, spreading them out so they aren't overlapping.
Step 4: In a small bowl, mix together the olive oil, minced garlic, lemon zest, lemon juice, salt, black pepper, oregano, and paprika until combined.
Step 5: Spoon the lemon mixture over the chicken, making sure each piece is coated.
Step 6: Bake uncovered for 20 to 25 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F.
Step 7: Before serving, spoon some of the pan juices over the chicken to add extra flavor.
Step 8: Add fresh parsley and lemon slices on top if you'd like, then serve warm.
Substitutions and Easy Swaps
- Chicken thighs: Boneless, skinless thighs can be used instead and may need a few extra minutes in the oven.
- Dried thyme or basil: Either can be used instead of oregano if that's what you have on hand. Both work well with lemon and chicken.
- Lemon juice: Bottled lemon juice works if fresh lemons aren't available.
- Garlic powder: If fresh garlic isn't available, garlic powder can be used. About ¾ teaspoon works well in place of the minced garlic.
- Lower sodium option: Reduce the salt slightly and use a salt free seasoning blend if needed. The lemon still adds plenty of flavor.
What to Serve With Baked Lemon Chicken
This chicken is great with roasted vegetables, rice, or mashed potatoes. On lighter nights, I'll pair it with a green salad. Leftovers can be sliced and used in wraps or added to salads the next day.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven, spooning some of the pan juices over the chicken to keep it from drying out.
Freezing isn't recommended, as the texture can change after thawing.
FAQs
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless chicken thighs work well in this recipe. They may need a few extra minutes in the oven to cook through.
Do I need to pound the chicken first?
Pounding helps the chicken cook evenly, but it can be skipped if the pieces are already close in thickness.
Can this be made ahead of time?
Yes. The chicken can be marinated in the lemon mixture for up to 8 hours in the refrigerator before baking.
How do I know when the chicken is done?
The chicken is fully cooked when it reaches an internal temperature of 165°F and the juices run clear.
Easy Baked Garlic Lemon Chicken Breasts
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 garlic cloves minced
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried oregano
- ½ teaspoon paprika
Instructions
- Set the oven to 400°F and allow it to preheat.
- Place the chicken breasts between parchment paper and lightly pound until each piece is an even thickness.
- Transfer the chicken to a baking dish, arranging it in a single layer.
- In a small bowl, add the olive oil, garlic, lemon zest, lemon juice, salt, black pepper, oregano, and paprika. Stir until the mixture is well combined.
- Spoon the lemon mixture over the chicken breasts, spreading it evenly across the top.
- Bake the chicken uncovered for 20 to 25 minutes, until it is fully cooked and reaches an internal temperature of 165°F.
- Remove from the oven and spoon the juices from the baking dish over the chicken before serving.
Notes
- Make-ahead: Chicken can marinate in the lemon mixture for up to 8 hours.
- Storage: Refrigerate leftovers for up to 4 days.
- Reheating: Warm gently and spoon pan juices over the chicken.
Nutrition
Any nutrition calculation are only estimates using online calculators. Please verify using your own data.
