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You are here: Home / Proteins / Poultry / Baked Lemon Chicken Breasts

Published July 8, 2019. By Alyssa Brantley 76 Comments

Baked Lemon Chicken Breasts

  • Dairy free
  • Gluten free
  • Nut free
  • Paleo
  • Primal
  • Whole 30
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cooked lemon chicken breasts on a plate with parsley

Baked Lemon Chicken breasts are an easy and flavor-packed way to spice up an ordinary chicken dinner. Use leftover sauce to drizzle on top before serving!

baked lemon chicken sliced on a dark plate and topped with lemon and parsley

Baked Lemon Chicken Breasts

Who doesn’t love a good easy baked chicken recipe?! Finding new and fun ways to dress up baked chicken is always a fun task and these baked lemon chicken breasts are truly ones to take note on.

Juicy and tender bone-in chicken breasts are topped with fresh spices and lemon slices and oven baked until they reach perfection. It’s really one of those recipes that will never let you down.

How To Make Baked Lemon Chicken Breasts

You’ll want to note that this recipe calls for bone-in chicken breasts, that’s why the overall cook time is a little longer than most chicken breast recipes. I prefer to use the bone-in because cooking with the bone in allows for a juicier and more flavorful end product. Don’t let the longer cook time deter you though, this is still a great easy recipe that doesn’t take a lot of effort. Options included below for boneless chicken.

  1. Start by preheating the oven and combine the salt, pepper, paprika, oregano, cumin, and olive oil in a bowl and stir until well mixed.
  2. Next, wash the lemons and thinly slice.
  3. Place chicken breasts bone side down in a glass baking dish. Evenly coat with the spice mixture and then top with lemon slices.
  4. Bake uncovered until chicken breasts reach an internal temperature of 165F.
  5. Remove the chicken breasts from the baking dish to a serving platter.
  6. Collect the pan juices and serve alongside the chicken as a sauce. Top chicken with a bit of chopped parsley, Serve and Enjoy!

ingredients for lemon chicken breast recipe

Can I Make This With Another Type of Chicken?

Yes, you can make the recipe with other types of chicken. You will just have to adjust the cooking time based on the type of chicken you decide to make the recipe with. Each type of chicken will have a different cooking time, so here’s a guide below on how to adjust your cooking time based on your cut of meat.

Chicken Cooking Times

Boneless chicken breasts: 25-30 minutes

Chicken tenderloins: 15-20 minutes

Bone-in chicken thighs: 35-45 minutes

Boneless chicken thighs: 20-25 minutes

What To Serve With Baked Lemon Chicken

A recipe as classic as a baked lemon chicken can really go with anything. Pair it with your favorite sides for an easy weeknight dinner.

I usually serve this alongside my Garlic Rubbed Roasted Cabbage Steaks (they have the same cook time and temperature!). An easy Arugula Salad on the side takes no time. Feeling like something a bit more hardy? Try my Instant Pot Rice, Instant Pot Mashed Potatoes (Dairy Free), or even Classic Potato Salad (my Mom’s recipe!).

Recipe Tips

  • The longer you leave the spice marinade on the chicken, the more flavor you are going to get so feel free to mix up the spices and oil and put it on the chicken the night before or in the morning.
  • The size of bone-in chicken breasts can really vary. As a general rule, a 1/2 pound per person is usually perfect as 2 to 3 ounces will be bones and the cooked portion will always be smaller than the uncooked portion. I calculated each serving size as 5-ounces cooked chicken plus 1/6 of the marinade.
  • To always be sure your chicken is cooked all the way through, use a meat thermometer and remove the chicken from the oven when the internal temperature reaches 165F.

cooked lemon chicken breast coated with spices, sliced lemon and chopped parsley

Like This Recipe? Check Out More Easy Chicken Recipes

Dinner is about to get a whole lot easier once you check out even more of my favorite chicken dinner recipes. All easy, healthy, and full of flavor. A dinner ever busy mom dreams about!

Paleo Chicken Pot Pie

Buffalo Chicken Salad

Low Carb Chicken Parmesan

Ground Chicken Picadillo

Paprika Chicken Skillet

Easy Chicken Stir Fry

Did you make this recipe? Please give it a star rating below!

Baked Lemon Chicken
Prep Time: 5 mins
Cook Time: 55 mins
Total Time: 1 hr
 

Baked Lemon Chicken breasts are an easy and flavor-packed way to spice up an ordinary chicken dinner. Use leftover sauce to drizzle on top before serving!

Course: Mains
Cuisine: American
Keyword: how to cook bone-in chicken, lemon chicken recipe, roasted chicken breast recipe
Servings: 6 servings
Calories: 366 kcal
Author: Alyssa Brantley
5 from 14 votes
overhead photo of baked lemon chicken breast on a grey plate topped with parsley
Print
Ingredients
  • 1.25 teaspoons kosher salt
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 2 Tablespoons olive oil
  • 2 medium organic lemons washed and thinly sliced
  • 3 pounds bone-in skinless chicken breasts (usually 4 to 6 pieces)
  • parsley for garnish
Instructions
  1. Preheat the oven to 400F. Begin by combining salt, pepper, paprika, oregano, cumin and olive oil until well mixed.

  2. Wash lemons and thinly slice.

  3. Place chicken breasts bone side down in a glass baking dish. Evenly coat with spice mixture and then top with lemon slices.

  4. Bake uncovered for 50 to 55 minutes until chicken breasts reach an internal temperature of 165F. Remove the chicken breasts from the baking dish to a serving platter. Collect the pan juices and serve alongside the chicken as a sauce. Top chicken with a bit of chopped parsley, Serve and Enjoy!

Recipe Video

NOTES:
  • The longer you leave the spice marinade on the chicken, the more flavor you are going to get so feel free to mix up the spices and oil and put it on the chicken the night before or in the morning.
  • The size of bone-in chicken breasts can really vary. As a general rule, a 1/2 pound per person is usually perfect as 2 to 3 ounces will be bones and the cooked portion will always be smaller than the uncooked portion. I calculated each serving size as 5-ounces cooked chicken plus 1/6 of the marinade.
  • To always be sure your chicken is cooked all the way through, use a meat thermometer and remove the chicken from the oven when the internal temperature reaches 165F.
Nutrition Facts
Baked Lemon Chicken
Amount Per Serving (1 chicken breast)
Calories 366 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 6g38%
Cholesterol 116mg39%
Sodium 600mg26%
Potassium 449mg13%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 38g76%
Vitamin A 275IU6%
Vitamin C 19.1mg23%
Calcium 32mg3%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

Update Notes: This recipe was originally published in June 2013 and was updated in July 2019 with new photos, step-by-step instructions and more helpful information.

Filed Under: By Diet, Dairy Free, Egg Free, Fall, Gluten Free, Grain Free, Keto, Kid Friendly, Low Carb, Mains, Nut Free, Paleo, Passover, Plant Paradox, Poultry, Primal, Proteins, Season, Spring, Summer, Whole30, Winter

EverydayMaven.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Reader Interactions

Comments

  1. Erin says

    October 25, 2019 at 11:30 am

    I haven’t been able to locate smoked paprika in any grocery stores near me and am just wondering if regular Paprika would work just as well? Thanks!

    Reply
    • Alyssa Brantley says

      October 28, 2019 at 2:25 pm

      Absolutely! Just a bit more mild for the flavor profile.

      Reply
  2. Melissa says

    February 2, 2016 at 8:12 am

    Hey
    I’m going to make this tonight.
    What side did you for the dish?

    Reply
    • EverydayMaven says

      February 2, 2016 at 1:56 pm

      I like to bake my Garlic Rubbed Roasted Cabbage Steaks as a side since they cook at the same temperature and for the same amount of time!

      Reply
      • Nic says

        May 18, 2016 at 6:02 am

        Not a seasoned cooker here, can I cook both the cabbage side and chicken at the same time? Both go in the oven right? The last I tried cooking two diff dishes in the oven that required the same temp one didn’t cook as well….

        Reply
        • EverydayMaven says

          May 19, 2016 at 11:41 am

          Hi Nic! For these two recipes, definitely because they both cook at 400F. However, when I have more than one tray in my oven, I find that I occasionally have to add an additional 5 to 10 minutes of cook time so just keep that in mind.

          Reply
  3. Karina Rook says

    October 14, 2015 at 4:38 pm

    This recipe was EASY but I didn’t think it would be SO DELICIOUS! My husband, and my 3 year old son devoured it. I found this recipe/website online when I was getting ready to cook. I will be coming back for more recipes. I am pregnant and don’t have energy to cook like I used to but it tasted like I did! Thank you so much!

    Reply
    • EverydayMaven says

      October 14, 2015 at 5:05 pm

      Thank you so much Karina!! There is nothing better than the whole family loving the same dish. Congrats on your pregnancy. I just had my second son earlier this year (January). 🙂

      Reply
  4. Jamie says

    July 30, 2015 at 4:40 am

    Question – Does this recipe cook and freeze well? Would I be better offer freezing the raw chicken in the marinade and then simply cooking it off once we arrived at the vacation home?

    Reply
    • EverydayMaven says

      July 30, 2015 at 2:40 pm

      Hi Jamie,
      You could do it either way and it would work. One benefit to freezing the raw chicken in the marinade is that you can cook it and serve. If you pre-cook it and defrost, you will need to reheat the chicken, which could dry it out. Either way, enjoy it and have a great trip!

      Reply
  5. Anonymous says

    June 20, 2015 at 11:04 am

    I made this tonight and it was amazing! It is definitely a keeper. My son went back for thirds!!! Thank you so much for sharing

    Reply
    • EverydayMaven says

      June 20, 2015 at 9:27 pm

      So glad you liked it! Thanks for letting me know 🙂

      Reply
      • Cheryl Byron says

        April 13, 2016 at 11:14 am

        I agree!!!

        Reply
  6. Amanda says

    May 15, 2015 at 5:00 pm

    I was not ready for the deliciousness of this chicken dish. I followed the recipe to the letter because I’m weird like that. I agree with what was said about the more spice on the chicken the more flavorable. My family really enjoyed it. .. even my 5hr old. I even shared the recipe with a couple of people. Thank you!

    Reply
    • EverydayMaven says

      May 19, 2015 at 11:58 am

      Hi Amanda! Thank you so much for the feedback – so glad everyone enjoyed it – especially your 5-year old!!! 🙂

      Reply
  7. Sue says

    March 11, 2015 at 6:58 am

    I made this for the first time, using (gasp!) frozen boneless, skinless chicken breasts. I used a basting brush to put the oil-seasoning mix onto the chicken, and I loosely covered with foil for the first 40 minutes (because they were frozen), and removed the foil for the last 20. I did it at 400 degrees. It was GREAT! The chicken was very moist and flavorful. This definitely goes into my “tried and true” file, to be made again. I served it with sauteed sliced red onion and broccoli.

    Reply
    • EverydayMaven says

      March 12, 2015 at 10:26 am

      Hi Sue, So great to hear! Thanks so much for taking the time to comment and let me know 🙂

      Reply
  8. Anastasia says

    March 2, 2015 at 4:00 pm

    This was so good! Thanks for the recipe.

    Reply
    • EverydayMaven says

      March 10, 2015 at 10:36 am

      So glad you liked it Anastasia!

      Reply
  9. Anna says

    February 25, 2015 at 3:58 pm

    Just finished eating this. I was looking for something quick and easy, and this was delightfully DELISH!!! Even our just-turned-2-year-old devoured a whole piece.

    Reply
    • EverydayMaven says

      February 25, 2015 at 5:02 pm

      So glad to hear it Anna – thanks for taking the time to comment and let me know! 🙂

      Reply
  10. Scott Dorsey says

    February 12, 2015 at 1:34 pm

    Everyday Maven – absolutely love this recipe!! Have you ever tried Limes instead of lemons? Just curious as I am planning on doing that tonight.

    Being new to cooking and such, I’m trying to find quick and easy recipes that taste great and that I can enjoy on my Paleo eating plan! This was just the ticket! Thanks

    Reply
    • EverydayMaven says

      February 15, 2015 at 10:14 am

      No, I haven’t Scott. How did the limes work out?

      Reply
  11. Ruth says

    February 2, 2015 at 11:05 am

    Your chicken recipes looks good to try. I have been searching for lots of chicken recipes to make.

    Reply
    • EverydayMaven says

      February 2, 2015 at 4:08 pm

      Come back and let me know how you like this one Ruth!

      Reply
  12. Rikki-Lynne says

    January 16, 2015 at 1:14 pm

    Love this recipe! I make it all the time!!

    Reply
    • EverydayMaven says

      January 18, 2015 at 11:37 pm

      So glad you love it Rikki-Lynne and thanks for taking the time to comment and let me know!

      Reply
  13. Colleen says

    December 4, 2014 at 2:11 pm

    I love this recipe, I make it all the time! Thanks for a great twist!

    Reply
    • EverydayMaven says

      December 4, 2014 at 9:37 pm

      So great to hear Colleen – thanks for taking the time to let me know! 🙂

      Reply
  14. Faye says

    October 8, 2014 at 4:36 am

    This recipe looks simple and delicious; I’d really like to try it. I have a question regarding rewarming. I will probably be making this the day before I’ll be serving it, due to time constraints. How would you recommend rewarming to minimize dryness? Also, if I use boneless cutlets as opposed to bone-in, would you recommend any recipe modifications?

    Thank you!

    Reply
    • EverydayMaven says

      October 9, 2014 at 3:39 pm

      That is tricky Faye as boneless chicken cutlets tend to be on the dryer side to start with. You will obviously need to adjust your cooking time but I would also suggest keeping the chicken in the pan juices until you rewarm it. Good luck and I hope it turns out – this is probably one I wouldn’t make the night before so I can’t wait to hear if it works for you!

      Reply
  15. Melissa says

    September 18, 2013 at 8:54 pm

    Hi!

    I was wondering, could I use boneless chicken breasts? If so, are there any adjustments I need to make?

    Thanks!

    Reply
    • EverydayMaven says

      September 19, 2013 at 7:40 am

      Hi Melissa,
      Yes, I would reduce the heat to 350F and let them cook 30 to 40 minutes or until the internal temp is 165F. Enjoy!

      Reply
  16. Krista says

    September 5, 2013 at 2:32 pm

    Would I be able to use real lemon juice instead of lemon slices?

    Reply
    • EverydayMaven says

      September 6, 2013 at 12:06 pm

      Hi Krista,
      For this recipe, I would go with real lemons. The flavor would be completely different with bottled lemon juice.

      Reply
  17. mary says

    August 6, 2013 at 1:08 pm

    We loved this, my kids love it too!

    Reply
    • EverydayMaven says

      August 7, 2013 at 11:42 am

      Nice! Thanks for taking the time to let me know Mary 🙂

      Reply
  18. Bernadette says

    July 14, 2013 at 11:09 pm

    This recipe sounds delicious! Would there be any modifications (oven temp or cooking time) if boneless breasts are used?

    Reply
    • EverydayMaven says

      July 15, 2013 at 11:22 am

      Hi Bernadette,
      I would reduce the heat to 350F and let them cook 30 to 40 minutes or until the internal temp is 165F. Enjoy!

      Reply
  19. Nancy/SpicieFoodie says

    June 30, 2013 at 12:11 pm

    What a great recipe! I love the flavours you’ve combined!! I hope your summer isn’t too hot and unbearable without AC. 🙂

    Reply
    • EverydayMaven says

      June 30, 2013 at 8:09 pm

      Thanks Nancy! Luckily, we did get A/C for our bedrooms so sleeping is OK but this weekend has been over 90F so we have been out of the house non-stop just to keep cool!

      Reply
  20. Kristi Rimkus says

    June 28, 2013 at 6:37 am

    It’s going to get even warmer. We don’t have air conditioning either, just a lot of fans! This chicken looks incredible, and I forgot about your cabbage steaks. Thanks for the reminder. I’ve been meaning to make them. They looked delicious.

    Reply
    • EverydayMaven says

      June 28, 2013 at 10:30 am

      Kristi – I saw pretty good deals on portable A/C’s at both Home Depot and Bed, Bath and Beyond in case you are interested. Stay cool!

      Reply
  21. Jeanette says

    June 27, 2013 at 5:20 pm

    I love simple recipes like this for hot summer nights – the lemons look so pretty on top.

    Reply
    • EverydayMaven says

      June 27, 2013 at 8:19 pm

      Thanks Jeanette! I think we will doing a lot of simple food the next week because we are supposed to get a heat wave!

      Reply
  22. [email protected] says

    June 26, 2013 at 5:18 pm

    We couldn’t live without AC. And because we have AC, turning the oven on is no problem – so we use it all the time. That said, it’s been awhile since I’ve done chicken breasts in the oven. These look terrific! And I’d totally forgotten how good roast lemons are. 😉 Really good stuff – thanks so much.

    Reply
    • EverydayMaven says

      June 26, 2013 at 9:05 pm

      I know John – even though we have the A/C window units for the bedrooms, it’s unbearable being in the kitchen on warm days because it just takes hours to cool off!

      Reply
  23. [email protected] says

    June 26, 2013 at 5:18 pm

    I had the best lemon and salt roasted chicken in Florence, and I’ve tried to duplicate it ever since.
    This looks promising–thanks Alyssa!

    (I could not handle life w/o AC, even if I don’t need to use it, having lived with a western-facing 3rd floor bedroom I completely understand . . .)

    Reply
    • EverydayMaven says

      June 26, 2013 at 9:04 pm

      Luckily, it doesn’t get all that hot here but (confession) we do have portable A/C units for our bedrooms 😉

      Reply
  24. ashley - baker by nature says

    June 26, 2013 at 4:48 pm

    I’ve said this before, but I don’t even like chicken and I want this!!! It looks so light and yet full of flavor. My ideal Summer meal!

    Reply
    • EverydayMaven says

      June 26, 2013 at 9:04 pm

      I think it’s summer + lemons. Add in an herb and all seems right in the world.

      Reply
  25. Heather @girlichef says

    June 26, 2013 at 12:15 pm

    Just the thought of no air conditioning makes me shudder ;). This chicken sounds amazing though…so packed with flavor! Plus, so pretty.

    Reply
  26. Harrison says

    June 26, 2013 at 11:03 am

    Definitely trying this! I have some lemon slices left over from a juice cleanse and everything else is in the fridge or pantry!

    Reply
    • EverydayMaven says

      June 26, 2013 at 11:29 am

      Nice, I love when recipes work out like that – enjoy it Harrison!

      Reply
  27. [email protected] says

    June 26, 2013 at 8:02 am

    We don’t eat meat very often but this looks so good and easy we might just need to try it. I use these spices a lot but usually with beany and tofu-y things. Love the lemon slices, they go so juicy and almost caramelised when cooked this way. Lovely

    Reply
  28. Medeja says

    June 26, 2013 at 3:01 am

    Simple recipe, but looks very flavorful! I don’t think I have tried making chicken with lemon, will save this recipe 🙂 thanks.

    Reply
  29. Norma Chang says

    June 25, 2013 at 5:54 pm

    Great recipe. I would double the amount so as to have leftovers for salad and/or sandwich.

    Reply
    • EverydayMaven says

      June 26, 2013 at 10:30 am

      Great idea Norma!

      Reply
  30. Laura (Tutti Dolci) says

    June 25, 2013 at 2:28 pm

    I love roasted chicken, the lemon is a must!

    Reply
  31. Liz @ The Lemon Bowl says

    June 25, 2013 at 1:33 pm

    I could eat lemon roast chicken daily!

    Reply
  32. Faith says

    June 25, 2013 at 12:38 pm

    Delicious! I have been using smoked paprika like crazy lately! It adds such great flavor to so many things. This looks like a yummy meal, especially with those cabbage steaks!

    Reply
  33. Kiran @ KiranTarun.com says

    June 25, 2013 at 10:52 am

    A perfect dish to celebrate the beginning of summer. Love the lemon slices 🙂

    Reply
  34. Hannah says

    June 25, 2013 at 8:18 am

    What a beautiful dish, Alyssa! I love the lemon slices on top, too. I’ll bet they help keep the breasts nice and moist, as well. Love your summer orange nail polish! 🙂

    Reply
    • EverydayMaven says

      June 26, 2013 at 10:28 am

      They do Hannah and some of the lemon juice drips into the pan juice and makes for a nice sauce!

      Reply
  35. Mr. & Mrs. P says

    June 25, 2013 at 7:45 am

    This looks amazing…. Love that you put the lemons ontop of the chicken before roasting….

    Reply
    • EverydayMaven says

      June 26, 2013 at 10:28 am

      Roasted lemon slices are sooooo good!

      Reply

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