Baked Lemon Chicken Breasts is and amazing recipe. It has so much flavor and takes so little effort that this is likely to become one of your family’s favorite meals!
This chicken has so much lemon flavor it smacks you in the face in the best possible way. Tender and moist and packed with lemon and shallot flavors, this is a real winner, winner, chicken dinner, LOL.
Ready for the oven!
The leftovers were wonderful too – just as tender as the first night. Some of the best chicken breasts I’ve ever had. Amazing!
Though it is convenient, please do not use bottled lemon juice for this chicken dinner. Freshly squeezed is the only way to go – so flavorful and truly lovely. You will thank me as you squeeze and zest each lemon!
The wine adds a beautiful essence that I love but not everyone cares for it or wants to use it in cooking. You can substitute chicken stock if you prefer.
Another ingredient that might surprise you is the lemon marmalade. It adds just a little sweetness to offset and balance the tart lemon juice. You can use orange marmalade in its place if you can’t find lemon at your local store.
I chose to use bone-in chicken for this recipe because it was what I could find at my grocers. If you prefer boneless chicken, they will only take 25 to 30 minutes depending on the thickness. Always use a thermometer when cooking poultry.
Chicken and turkey are done when the internal temperature registers 165°F (74°C) on an instant read thermometer for tender and moist chicken every time. A good quality thermometer like a Thermapen from ThermoWorks will pay for itself in no time. They definitely are an investment, but they last a really long time and I can’t imagine cooking without mine now! (Not affiliate links, I just love their products!)
Another tool I use all the time, also from ThermoWorks is their Time Stick. It is a timer that you can hang around your neck and carry with you as you wander around the kitchen or yard. You’ll never miss hearing the alarm when it goes off again!
Bright with just the right amount of acidity from the lemon, this is chicken fit for dinner parties or weeknight suppers. Give these Baked Lemon Chicken Breasts a try and I promise you will have very happy family and friends!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Baked Lemon Chicken Breasts:
- Olive oil, butter, shallot, garlic, wine or broth,
- Lemon zest, lemon juice, lemon marmalade,
- Oregano, thyme, chicken breasts, sliced almonds
- Lemon slice, minced parsley, sliced green onions
PRO Tip:
The lemon marmalade adds just a little sweetness to offset and balance the tart lemon juice. You could use orange marmalade in its place if you can’t find it at your local store.
How to make Baked Lemon Chicken Breasts:
- Warm the oil and butter in a small saucepan, add the shallots and cook until softened but don’t brown them. Add the garlic and cook 30 to 60 seconds, swirling the pan often. Remove the pan from the heat and add in the wine, lemon zest, lemon juice, marmalade, oregano, thyme, and a pinch of salt. Stir together and pour into a 9×13-inch (23×33 cm) baking pan. Spread the shallots evenly in the pan.
- Place the chicken breasts, skin side up over the sauce in the pan. Brush more olive oil over each breast and sprinkle liberally with salt and pepper. Tuck the lemon wedges between the chicken pieces.
- Bake 40 to 45 minutes until the chicken registers 165°F (74°C) on an instant read thermometer. Remove from the oven and let it rest for 10 minutes.
- Serve hot drizzled with the pan drippings. Sprinkle with sliced almonds, lemon slices, parsley, and/or green onions for a pop of color.
PRO Tip:
If you prefer boneless chicken, they will only take 25 to 30 minutes to cook depending on the thickness. Always use a thermometer when cooking poultry. Chicken and turkey is done when the internal temperature registers 165°F (74°C) – not touching a bone – on an instant read thermometer for tender and moist chicken every time.
Recommended Tools (affiliate links; no extra cost to you):
- Paring knife or chef’s knife
- Grater/zester
- Citrus reamer
- Small saucepan
- Instant read thermometer (see below for more options)
Gluten-Free Tips:
*NOTE: The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially if you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Inspired by a recipe from Ina Garten
Baked Lemon Chicken Breasts (Gluten Free)
Bright with just the right amount of acidity from the lemon, this is chicken fit for dinner parties or weeknight suppers. Give these Baked Lemon Chicken Breasts a try and I promise you will have very happy family and friends!
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 1 large shallot, sliced thinly
- 1 clove garlic, minced
- 1/3 cup (78ml) white wine*, dry vermouth, or chicken broth
- Zest from 2 lemons, finely grated
- Juice of 2 small lemons, strained
- 2 tbsp lemon marmalade (preferred) or orange marmalade
- 1-1/2 tsp dried oregano
- 1 tsp minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 skin-on, bone-in chicken breasts (or 8 thighs)
- 2 lemons, cut into wedges
- Sliced almonds and lemon slices, for garnishing, optional
- Minced parsley or sliced green onions, if desired for garnishing
Instructions
- Preheat the oven to 350°F (177°C).
- Warm the olive oil and butter in a small saucepan over medium-low heat, add the shallots and cook until they are softened, a few minutes, but don’t allow them to brown. Add the garlic and cook 30 seconds.
- Remove the pan from the heat, add the white wine, lemon zest, lemon juice, lemon marmalade, oregano, thyme, and a pinch of salt. Stir together and pour into a 9×13-inch (23x33 cm) baking dish. Spread the shallots evenly in the pan.
- Place the chicken breasts skin side up over the sauce in the pan. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Tuck the lemon wedges among the pieces of chicken.
- Bake for 40 to 45 minutes, depending on the size of the chicken breasts, until the chicken has reached 165°F (74°C) on an instant read thermometer and the skin is lightly browned. Remove from the oven and allow to rest for 10 minutes.
- Serve hot with the pan juices. Sprinkle with sliced almonds, lemon slices, and parsley or green onions for a pop of color.
Recipe found at www.theheritagecook.com
Notes
* The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially if you are baking.
Inspired by a recipe from Ina Garten
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 280Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 28mgSodium: 279mgCarbohydrates: 23gFiber: 5gSugar: 11gProtein: 11g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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