Best 2 Baked Lemon Chicken Breasts Recipes

Craving a succulent and flavorful dish that tantalizes your taste buds? Look no further than baked lemon chicken breasts, an easy-to-prepare recipe that combines the zesty brightness of lemons with the tender juiciness of chicken. This delectable dish promises a delightful culinary experience, perfect for a weeknight dinner or an impressive main course at your next gathering. With just a few simple ingredients and minimal effort, you can create a masterpiece that will leave your family and friends raving. Prepare to embark on a flavor-packed journey as we explore the art of making baked lemon chicken breasts, ensuring a delightful dining experience that will have everyone coming back for seconds.

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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 good quality lemon. The flavor of the lemon will be imparted to the chicken, so it's important to use a lemon that is fresh and juicy.
Don't overcook the chicken. Chicken breasts are very lean, so they can easily become dry and overcooked. Cook them until they are just cooked through, or they will be tough and chewy.
Serve the chicken immediately. Baked lemon chicken breasts are best served hot out of the oven. If you need to make them ahead of time, you can cook them and then reheat them gently before serving.
Garnish the chicken with fresh herbs or lemon slices. This will add a pop of color and flavor to the dish.

Conclusion:

Baked lemon chicken breasts are a quick, easy, and delicious weeknight meal. They are perfect for busy families or anyone who is looking for a healthy and flavorful dinner option. Serve them with your favorite sides, such as rice, potatoes, or vegetables, and enjoy!