Lemon Chicken Breasts
Brighten up your dinner table with this vibrant and flavorful Lemon Chicken Breasts recipe! Perfectly seared and oven-baked, these juicy chicken breasts are infused with a tangy, zesty marinade made from fresh lemon juice, lemon zest, garlic, honey, and thyme. The dish is finished with a light, citrusy sauce that keeps the chicken moist and bursting with flavor. With just 15 minutes of prep time, this easy-to-make recipe is ideal for weeknight meals yet elegant enough for entertaining. Garnished with fresh parsley and lemon slices, it’s a stunning centerpiece that pairs beautifully with sides like roasted vegetables or a fluffy bed of rice. Balanced, refreshing, and irresistibly delicious—this lemon chicken will quickly become a family favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 0.25 cups Lemon juice
- 1 tablespoon Lemon zest
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 2 teaspoons Fresh thyme leaves
- 1 tablespoon Honey
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Chicken broth
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 4 pieces Lemon slices (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together the lemon juice, lemon zest, olive oil, minced garlic, fresh thyme, honey, salt, and black pepper to create a marinade.
Place the chicken breasts in a shallow dish or a resealable plastic bag, then pour the marinade over the chicken. Ensure the chicken is evenly coated. Let it marinate in the refrigerator for 30 minutes to 1 hour for best flavor.
Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil to the skillet to prevent sticking.
Remove the chicken breasts from the marinade, allowing excess to drip off, and reserve the leftover marinade. Sear the chicken on both sides in the hot skillet until golden brown, about 2-3 minutes per side.
Add the reserved marinade and chicken broth to the skillet, bringing the mixture to a gentle simmer. Spoon some of the liquid over the chicken to coat it.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through with an internal temperature of 165°F (74°C).
Carefully remove the skillet from the oven. Let the chicken rest for 5 minutes to allow the juices to redistribute.
Garnish the chicken breasts with fresh parsley and lemon slices before serving. Serve warm with your choice of side, such as roasted vegetables or rice.
Nutrition Facts
Calories |
1627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 3151 mg | 137% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 19.5 g | ||
| Protein | 216.4 g | 433% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 295 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
