Lemon Supper Chicken Bake (Printable)

Tender chicken baked with fresh lemon, herbs, and onions for a comforting weeknight dinner.

# What You Need:

→ Proteins

01 - 4 boneless skinless chicken breasts (approximately 5 ounces each)

→ Vegetables & Aromatics

02 - 1 medium onion thinly sliced
03 - 2 cloves garlic minced
04 - 1 lemon thinly sliced
05 - 2 tablespoons fresh parsley chopped

→ Pantry & Dairy

06 - 2 tablespoons olive oil
07 - 1/4 cup chicken broth (gluten-free if needed)
08 - 2 tablespoons unsalted butter melted

→ Spices & Seasonings

09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried thyme
11 - 1 teaspoon salt
12 - 1/2 teaspoon freshly ground black pepper

# How To Make It:

01 - Preheat oven to 400°F. Lightly grease a large baking dish with cooking spray or additional oil.
02 - Arrange sliced onions and half the lemon slices evenly across the bottom of the baking dish to form a bed.
03 - Pat chicken breasts dry with paper towels and place on top of the onion and lemon layer.
04 - In a small bowl, whisk together olive oil, melted butter, minced garlic, oregano, thyme, salt, and black pepper until thoroughly combined.
05 - Brush or spoon the herb butter mixture evenly over all chicken breasts, ensuring complete coverage.
06 - Pour chicken broth into the dish around the chicken, not directly over it. Top each breast with remaining lemon slices.
07 - Cover dish tightly with aluminum foil. Bake for 25 minutes to steam and tenderize the chicken.
08 - Remove foil and continue baking for 15 additional minutes until chicken reaches internal temperature of 165°F and develops golden color.
09 - Remove from oven and let chicken rest for 5 minutes to redistribute juices. Sprinkle with fresh parsley before serving.

# Expert Suggestions:

01 -
  • One pan means almost zero cleanup which is always a win
  • The lemon keeps the meat incredibly moist while the herbs deepen the flavor
02 -
  • Do not skip the step of patting the chicken dry or it will steam instead of roast
  • Letting the meat rest is crucial for keeping those juices inside where they belong
03 -
  • Use a meat thermometer to ensure you do not overcook the breasts
  • Tucking the thinner ends of the chicken under helps them cook evenly

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