Baked Lemon Chicken Breasts is an amazing recipe. It’s full of bright lemon flavor and takes very little effort, making it likely to become a family favorite.
This dish delivers pronounced lemon notes without overpowering the chicken. The breasts bake up tender and moist with a lovely balance of shallot, garlic, and citrus. It’s an easy, crowd-pleasing dinner you’ll make again and again.
Ready for the oven!
Leftovers stay surprisingly tender, making this a great recipe for quick lunches and next-day meals. It’s one of the best chicken breast recipes for flavor and ease.
For the brightest flavor, use freshly squeezed lemon juice and grated zest — bottled lemon juice lacks the same vibrant acidity and aroma.
The recipe calls for a splash of wine for depth, but you can substitute chicken broth if you prefer not to cook with alcohol.
A small spoonful of lemon marmalade brings a subtle sweetness that balances the tart juice. If lemon marmalade isn’t available, orange marmalade works well as a substitute.
This version uses bone-in chicken breasts; if you prefer boneless breasts, reduce the bake time to 25–30 minutes depending on thickness. Always check doneness with an instant-read thermometer.
Poultry is safe and juicy when it reaches an internal temperature of 165°F (74°C) measured in the thickest part without touching bone. A reliable instant-read thermometer is a worthwhile kitchen tool.
Bright, with just the right lemon acidity, this chicken is suitable for both weeknight dinners and casual dinner parties. Try it once and you’ll see why it’s so popular.
If you make this recipe, please leave feedback and a star rating in the recipe card. I always enjoy seeing photos and hearing how it turned out for you.
Ingredients needed for Baked Lemon Chicken Breasts:
- 2 tbsp olive oil
- 2 tbsp butter
- 1 large shallot, thinly sliced
- 1 clove garlic, minced
- 1/3 cup white wine, dry vermouth, or chicken broth
- Zest from 2 lemons
- Juice of 2 small lemons, strained
- 2 tbsp lemon marmalade (or orange marmalade)
- 1-1/2 tsp dried oregano
- 1 tsp minced fresh thyme
- Kosher salt and freshly ground black pepper
- 4 skin-on, bone-in chicken breasts (or 8 thighs)
- 2 lemons, cut into wedges
- Optional garnishes: sliced almonds, lemon slices, minced parsley, sliced green onions
PRO Tip:
Lemon marmalade adds a touch of sweetness to balance the tart lemon juice. Use orange marmalade if lemon marmalade isn’t available.
How to make Baked Lemon Chicken Breasts:
- Preheat the oven to 350°F (177°C).
- Warm the olive oil and butter in a small saucepan over medium-low heat. Add the sliced shallot and cook until softened, a few minutes, without browning. Stir in the garlic and cook about 30–60 seconds, then remove the pan from the heat.
- Stir in the wine (or broth), lemon zest, lemon juice, marmalade, oregano, thyme, and a pinch of salt. Mix and pour the sauce into a 9×13-inch (23×33 cm) baking dish, spreading the shallots evenly across the pan.
- Arrange the chicken breasts skin-side up on top of the sauce. Brush each breast with olive oil and season generously with salt and pepper. Tuck lemon wedges between the pieces.
- Bake for 40–45 minutes for bone-in breasts, or 25–30 minutes for boneless breasts, depending on thickness. Cook until an instant-read thermometer registers 165°F (74°C) in the thickest part. Remove from the oven and let rest 10 minutes.
- Serve hot, spooning pan juices over the chicken. Garnish with sliced almonds, lemon slices, parsley, or green onions for color and texture.
PRO Tip:
Always use a thermometer when cooking poultry. The safe internal temperature for chicken and turkey is 165°F (74°C) measured away from bone. Boneless breasts will cook faster than bone-in pieces.
Recommended Tools:
- Paring knife or chef’s knife
- Grater/zester
- Citrus reamer
- Small saucepan
- Instant-read thermometer
Gluten-Free Tips:
Major gluten-free organizations generally agree that distilled alcohols are gluten free, and wine is typically considered safe. If you are extremely sensitive, select wines aged only in stainless steel. Always check product labels and ingredient lists to ensure ingredients remain gluten-free.
Weighing ingredients with a digital kitchen scale can improve consistency, especially for baking recipes.
This recipe was inspired by a lemon chicken breast preparation popularized by another cook, adapted here with a few personal touches.
Baked Lemon Chicken Breasts (Gluten Free)
Bright with just the right amount of lemon acidity, this chicken suits both weeknight meals and casual dinner parties. The flavors are simple, fresh, and satisfying.
15 minutes
45 minutes
10 minutes
1 hour 10 minutes
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 1 large shallot, sliced thinly
- 1 clove garlic, minced
- 1/3 cup (78ml) white wine, dry vermouth, or chicken broth
- Zest from 2 lemons, finely grated
- Juice of 2 small lemons, strained
- 2 tbsp lemon marmalade (preferred) or orange marmalade
- 1-1/2 tsp dried oregano
- 1 tsp minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 skin-on, bone-in chicken breasts (or 8 thighs)
- 2 lemons, cut into wedges
- Sliced almonds and lemon slices, for garnishing, optional
- Minced parsley or sliced green onions, if desired for garnishing
Instructions
- Preheat the oven to 350°F (177°C).
- Warm the olive oil and butter in a small saucepan over medium-low heat, add the shallots and cook until softened without browning. Add the garlic and cook 30 seconds.
- Remove from the heat and add the wine, lemon zest, lemon juice, marmalade, oregano, thyme, and a pinch of salt. Stir and pour into a 9×13-inch (23×33 cm) baking dish, spreading the shallots evenly.
- Place the chicken breasts skin-side up over the sauce, brush with olive oil, and season with salt and pepper. Tuck lemon wedges among the chicken pieces.
- Bake 40–45 minutes for bone-in breasts, or 25–30 minutes for boneless, until the internal temperature reaches 165°F (74°C). Remove and rest 10 minutes.
- Serve hot with pan juices and garnish with sliced almonds, lemon slices, parsley, or green onions.
Recipe adapted from the original source.
Notes
* Distilled alcohols and most wines are generally considered gluten-free, but if you are highly sensitive, choose wines aged only in stainless steel. Always verify ingredients on packaged products to ensure they remain gluten-free.
Using a digital kitchen scale can help with accuracy in recipes, especially baking.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 280Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 28mgSodium: 279mgCarbohydrates: 23gFiber: 5gSugar: 11gProtein: 11g
The nutritional information is an estimate calculated by online tools.
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