Baked Lemon Chicken Breasts are juicy, bright, and full of fresh flavor.
This easy baked lemon chicken is ready in about 30 minutes, uses simple pantry ingredients, and is perfect for busy weeknights, meal prep, or family dinners.
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Baked Lemon Garlic Chicken
If you’ve ever searched for juicy oven baked chicken breasts, healthy lemon garlic chicken, or a quick chicken dinner recipe, this one checks every box.
I make this simple lemon chicken at least twice a month because it’s one of those no-fail recipes my whole family eats without complaints.
Julia's Why-You'll-Love-It List
♥ This baked lemon chicken breasts recipe works because it balances acid, fat, and seasoning perfectly.
♥ The fresh lemon juice adds brightness. The olive oil locks in moisture. Garlic and oregano bring savory depth. Paprika adds gentle warmth and color.
♥ Texture matters here. Pounding the chicken to an even thickness helps it cook evenly, so you don’t end up with dry edges and raw centers. The result is tender, juicy chicken with lightly caramelized edges and fresh citrus flavor.
♥ It tastes fresher than store-bought lemon chicken and cleaner than heavy restaurant versions that use too much butter or cream. This is simple, light, and family-friendly.
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Ingredients
- Chicken - Boneless, skinless chicken breasts cook quickly and stay lean. If they’re very thick, pounding is worth it. If you can find air-chilled chicken, it’s worth it for better texture and flavor.
- Fresh lemon juice + zest - Use both. The juice adds tang. The zest gives concentrated lemon aroma. Bottled juice works in a pinch, but fresh really makes a difference.
- Olive oil - Keeps the chicken moist and helps the seasoning stick. Avocado oil works too.
- Garlic - Fresh minced garlic gives stronger flavor than powder. If you love garlic, you can add an extra clove.
- Dried oregano & paprika - Oregano gives that classic Mediterranean feel. Paprika adds subtle warmth and color. Smoked paprika gives a deeper flavor twist.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Lemon Garlic Chicken
- Preheat the oven to 400°F. This temperature gives you a nice roast without drying the chicken.
- Pound the chicken. Place chicken between parchment paper and lightly pound to even thickness. Aim for about ¾ inch thick. This is where people go wrong. Uneven chicken cooks unevenly.
- Arrange in baking dish. Leave a little space between each piece so they roast instead of steam.
- Make the lemon garlic mixture. Whisk olive oil, garlic, lemon zest, lemon juice, salt, pepper, oregano, and paprika until combined.
- Pour over chicken. Spoon it evenly. Make sure garlic isn’t clumped in one spot.
- Bake 20–25 minutes. The chicken is done when it reaches 165°F internally and juices run clear. It should look lightly golden at the edges, not pale. Spoon pan juices over top. This step adds moisture and flavor.
- Garnish and serve. Fresh parsley and lemon slices brighten everything.
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Use a thermometer and remove the chicken at exactly 165°F to keep it juicy.
Tips
- Pound the chicken evenly for juicy baked chicken breasts.
- Don’t overbake. Use a thermometer if you have one.
- Let the chicken rest 5 minutes before slicing. This keeps juices inside.
- If your chicken is large, cut it in half lengthwise first.
- Flavor tip: Add a tiny pinch of honey to balance lemon acidity.
- Texture tip: Broil for 1–2 minutes at the end for golden edges.
- Shortcut tip: Skip pounding if your chicken is already evenly sized.
- Restaurant-style tip: Finish with a small pat of butter for glossy pan sauce.
Serving Suggestions
It pairs beautifully with sides like roasted broccoli or a fresh cucumber salad.
- Roasted vegetables
- Garlic mashed potatoes
- Simple green salad
- Rice or quinoa
Don’t Make These Mistakes
- Don’t skip zest. It gives deeper lemon flavor.
- Don’t overcrowd the baking dish. It causes steaming.
- Don’t guess doneness. Dry chicken happens fast.
- Don’t slice immediately after baking.
I’ve made that mistake before and lost half the juices on the cutting board.
Storing Leftovers
- To Store. Place in an airtight container in the fridge for up to 4 days.
- To Freeze. Freeze cooked chicken tightly wrapped for up to 2 months. Thaw overnight in the refrigerator.
- To Make Ahead. Marinate the chicken in the lemon mixture up to 8 hours in advance.
- To Reheat. Reheat gently in the oven at 325°F, spooning pan juices over top to keep it moist.
Bonus: Upgrade Variations
- Bold Flavor Twist: Add capers and a splash of white wine before baking.
- Lighter option - Use less oil and add a splash of chicken broth for moisture.
- Restaurant-inspired version: Top with grated Parmesan and broil briefly for a lemon Parmesan crust.
- Family-friendly adjustment: Reduce lemon slightly and add a drizzle of honey for kids.
More Easy Baked Dinners
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Recipe Card
Baked Lemon Chicken Breasts
VIDEO
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INGREDIENTS
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- zest of 1 lemon
- ¼ cup fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon paprika
INSTRUCTIONS
- Preheat the oven to 400°F. Place the chicken breasts between two sheets of parchment paper and lightly pound to an even thickness.4 boneless
- Arrange the chicken in a baking dish. In a small bowl, whisk together the olive oil, garlic, lemon zest, lemon juice, salt, black pepper, oregano, and paprika.2 tablespoons olive oil, 3 cloves garlic, zest of 1 lemon, ¼ cup fresh lemon juice, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, 1 teaspoon dried oregano
- Pour the mixture evenly over the chicken breasts. Bake uncovered for 20–25 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F.
- Spoon the pan juices over the chicken before serving. Garnish with fresh parsley and lemon slices.
- Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!
NOTES
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NUTRITION
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If chicken dinners are on repeat at your house, these Mediterranean Chicken Thighs recipe is a must-try.
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
Yes. Boneless, skinless thighs work great. Add a few extra minutes of cook time.
Yes. It reheats well and works for salads, wraps, and bowls.
Don’t overcook and always let it rest before slicing.
It helps even cooking and keeps it juicy. Skip only if thickness is uniform.
Yes. Up to 8 hours in the fridge.
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