Best 2 Baked Lemon Chicken Breasts Recipes

Baked Lemon Chicken Breasts: A Delightful Fusion of Citrusy Flavors and Tender Juiciness

Baked lemon chicken breasts are an enticing culinary creation that offers a harmonious blend of tangy citrus notes and succulent chicken, making it a favorite among food enthusiasts. This delectable dish features boneless, skinless chicken breasts generously coated in a zesty lemon marinade, which infuses the meat with vibrant flavors. As the chicken bakes in the oven, the marinade caramelizes, creating a golden-brown crust that encases the tender and juicy chicken within. Accompanying the chicken are delectable side dishes that elevate the overall dining experience. Roasted vegetables, such as broccoli and carrots, are seasoned with herbs and olive oil, resulting in a colorful and flavorful medley. Additionally, a refreshing lemon-herb sauce is served alongside the chicken, providing a delightful contrast to the savory flavors of the main course. This recipe offers a balanced and satisfying meal that caters to various dietary preferences, making it suitable for any occasion.

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BAKED LEMON CHICKEN BREASTS

Baked Lemon Chicken Breasts image

Lemon chicken baked in a wonderful lemon juice sauce. Great served over rice.

Provided by Sarah

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 3h55m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup unsalted butter, melted
2 lemons, juiced
1 tablespoon paprika
1 tablespoon dried oregano
1 teaspoon garlic salt
salt and ground black pepper to taste
4 (6 ounce) skin-on, bone-in chicken breasts, split

Steps:

Mix butter, lemon juice, paprika, oregano, garlic salt, salt, and pepper together in a bowl or resealable bag. Add chicken breasts and marinate in the refrigerator for 3 to 4 hours.
Preheat the oven to 325 degrees F (165 degrees C). Transfer chicken to a baking dish, skin-side up. Pour marinade around the chicken.
Bake, uncovered, in the preheated oven until no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 447.8 calories, Carbohydrate 7.8 g, Cholesterol 156.6 mg, Fat 32.4 g, Fiber 3.8 g, Protein 35.2 g, SaturatedFat 17.2 g, Sodium 578.1 mg, Sugar 0.2 g

OVEN-BAKED CHICKEN BREASTS WITH LEMON-MUSTARD ARUGULA SALAD

Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad image

Provided by Jeanne Thiel Kelley

Categories Chicken Mustard Bake Marinate Kid-Friendly Quick & Easy Dinner Lemon Arugula Bon Appétit Small Plates

Yield Makes 6 servings

Number Of Ingredients 30

Ingredients

Marinade:
1 1/3 cups buttermilk
1/4 cup Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 garlic cloves, pressed
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
6 chicken breast halves with skin and bones (about 4 pounds)
Coating:
1 1/3 cups panko (Japanese breadcrumbs)*
3/4 cup grated Parmesan cheese
6 tablespoons all purpose flour
1 tablespoon minced fresh thyme
1 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons dry mustard
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons butter, melted
Salad:
3 tablespoons fresh lemon juice
1 tablespoon minced shallot
1 1/2 teaspoons Dijon mustard
1 teaspoon minced fresh thyme
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
1 5-ounce package arugula
1 ounce Parmesan cheese, shaved with vegetable peeler into strips

Steps:

For marinade:
Whisk first 7 ingredients in large bowl. Add chicken; turn to coat. Cover and chill overnight, turning occasionally.
For coating:
Mix first 10 ingredients in another large bowl. Place 1 wire rack on each of 2 rimmed baking sheets. Remove 1 chicken breast from bowl. Turn chicken breast in coating mixture. Transfer to rack, skin side up. Repeat with remaining chicken breasts, arranging 3 breasts on each rack. Let stand 30 minutes.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Drizzle 1/2 tablespoon melted butter over each breast. Place 1 baking sheet on top rack and second sheet on bottom rack.
Bake chicken 20 minutes. Reverse baking sheets. Bake until coating is browned and instant-read thermometer registers 160°F when inserted into thickest part of breast, about 20 minutes longer.
For salad:
Meanwhile, whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with pepper.
Place arugula and Parmesan in large bowl. Add some of dressing; toss to coat. Season to taste with salt and pepper.
Place 1 chicken breast on each plate. Divide salad among plates and serve.

Tips:

Use a meat thermometer to ensure the chicken is cooked through. The internal temperature should reach 165°F (74°C).
To make a quick and easy marinade, combine lemon juice, olive oil, garlic, and herbs in a bowl.
If you don't have a lemon on hand, you can substitute lime juice.
Serve the chicken with roasted vegetables, mashed potatoes, or a simple green salad.
For a more flavorful dish, use fresh herbs such as thyme, rosemary, or oregano.

Conclusion:

Baked lemon chicken breasts are a healthy and delicious meal that can be prepared in under an hour. This dish is perfect for a weeknight dinner or a special occasion. The chicken is tender and juicy, and the lemon-herb flavor is perfectly balanced. Serve the chicken with your favorite sides and enjoy!