Baked Lemon Garlic Chicken

Some days, I just need dinner to feel like a little sigh of relief. A warm plate, a quiet table (okay, not that quiet with three kids!), and something simple but special. This Baked Lemon Garlic Chicken came together on one of those evenings—after a long day of errands, homework help, and spilled snacks.

I needed a dinner win, and this dish delivered. The lemon is bright without being too tangy, the garlic makes it cozy, and the touch of honey brings it all together. My kids love the juicy chicken, and I love how easy it is to make.

We even had leftovers for lunch the next day, which felt like a little gift. Meals like this one—simple, nourishing, and made with what’s already in the fridge—remind me why I love cooking for my family.

Short Description

This Baked Lemon Garlic Chicken is an easy, flavorful dinner made with juicy chicken breasts, fresh lemon, garlic, and a buttery sauce. Perfect for weeknights, family meals, or meal prep.

Ingredients

Main Ingredients

• 4 boneless skinless chicken breasts
• 3 tablespoons butter
• 1/3 cup chicken broth
• 4 tablespoons fresh lemon juice
• 1 tablespoon honey
• 2 teaspoons minced garlic
• 1 teaspoon Italian seasoning
• Salt and pepper to taste (I used 1 teaspoon salt and 1/4 teaspoon pepper)

Optional Garnishes

• Fresh rosemary sprigs
• Lemon slices

Tools & Equipment

• Large skillet
• Baking sheet or large casserole dish
• Small mixing bowl
• Whisk or fork

Step-by-Step Instructions

Step 1: Preheat the Oven
Preheat your oven to 400°F. Lightly grease a baking sheet or casserole dish.

Step 2: Sear the Chicken
Melt butter in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes per side, just until golden. Transfer to your prepared baking dish.

Step 3: Make the Sauce
In a small bowl, whisk together the chicken broth, lemon juice, honey, garlic, Italian seasoning, salt, and pepper.

Step 4: Add Sauce to Chicken
Pour the sauce over the chicken in the baking dish.

Step 5: Bake the Chicken
Bake uncovered for 20-30 minutes. (20 minutes for smaller breasts, 30 for larger.) Every 5-10 minutes, spoon the sauce over the chicken to keep it moist.

Step 6: Garnish and Serve
Optional: Garnish with fresh rosemary and lemon slices. Serve warm.

Pro Tip: For extra golden tops, switch to broil for the last 2-3 minutes of baking. Watch closely!

Notes & Variations

Make it richer by swapping chicken breasts for boneless thighs. They’re juicier and more forgiving.Use olive oil instead of butter for a dairy-free option. It brings a Mediterranean flair.

Toss in thin-sliced zucchini or asparagus for a one-pan meal. Just don’t overcrowd the dish. Everything needs room to cook. Don’t skip basting. Spoon the sauce over the chicken a few times during baking. It keeps everything juicy.

Storage & Reheating

Refrigerator: Let chicken cool. Store in an airtight container for up to 3 days.

Freezing: Not recommended after baking. Sauce may separate.

Reheating: Warm in oven at 350°F until heated through. Or reheat in a skillet over low. Avoid the microwave to prevent drying. If you must, cover with a damp paper towel and heat in short bursts.

Serving Suggestions

Serve warm with a spoonful of sauce over each piece. Pair with: Mashed potatoes, rice, or buttered noodles, roasted carrots, broccoli, or green beans, crusty bread and a crisp green salad

Perfect for weeknight dinners or casual weekend meals. To make it dinner-party ready, serve with a chilled white wine and simple lemony greens.

Frequently Asked Questions

Q: Can I freeze this dish?
A: Yes, freeze after baking and cooling. Thaw overnight in the fridge and reheat in the oven.

Q: Can I use bottled lemon juice?
A: Fresh lemon juice gives the best flavor, but bottled works in a pinch.

Q: What if I don’t have Italian seasoning?
A: Use a mix of dried basil, oregano, and thyme.

Q: Can I make this ahead of time?
A: Yes! Prep the chicken and sauce in the morning and bake just before dinner.

Q: Can I add vegetables to the pan?
A: Definitely! Try cherry tomatoes, green beans, or baby carrots.