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Hellooooooo companions! Did you endure the end of the week? I did to say the least! I spent mine in Portland—my first time in Oregon and I am glad to report that I l.o.v.e.d. it. I just wish I'd had more opportunity to investigate the city, however fortunately this was only a see and we are arranging a family excursion to the Oregon Coast this mid-year which is something to be thankful for because I NEED more marionberry frozen yogurt.

I was unable to reveal to you why however the whole time I was away I was wanting lemon chicken.

I keep a running rundown of formula thoughts in my telephone and when we were on the train going from the air terminal to our inn I added lemon chicken to my menu during the current week and it's been in the rear of my brain from that point onward.

After standing by the entire end of the week to give it a shot, I am excited that it merited the hold up because I love the way this sound heated lemon chicken turned out! It is succulent, delicate, exquisite with a trace of pleasantness, thus so natural to make. I served it with dish simmered garlic asparagus and it was supreme paradise.


It is safe to say that you are prepared to assemble the simplest lemon chicken on earth? Try not to stress in case you're not used to cooking, I'm here to help you en route!

Preheat your stove and oil your cooking sheet or heating dish. (Use cooking shower for a more beneficial choice.) Melt margarine in an enormous skillet over medium-high and include the chicken, cooking on the two sides until they are both seared. This should just take around 2-3 minutes for each side. At that point put the chicken on the heating sheet.

Next, whisk together in a little bowl the stock, lemon juice, nectar, garlic, Italian seasonings, salt, and pepper and pour this over the chicken. Stick the container, sauce and all, in the broiler for 20-30 minutes, contingent upon the size of your chicken bosoms. About every 5-10 minutes, open the stove entryway and cautiously spoon the sauce over the highest point of the bosoms to help heat in the most flavor. At the point when it's finished cooking, haul the chicken out of the stove and serve. I like to serve mine with some new rosemary and lemon cuts.

When I got home from my trip and made this dish, I served mine alongside asparagus, and it was delicious. Other ideas for sides that go with lemon chicken include:  
·         Rice. Whether you cook white, brown, wild, or a pre-packaged rice pilaf or other rice dish, I think rice always pairs well with chicken. 
·         Egg noodles. I love egg noodles any which way. But cook up a package of them and add a lemon chicken breast to the top then spoon some of the pan juices over that with an extra squeeze of lemon — mmmmm!
·         Roasted vegetables. If you are not a fan of asparagus, how about broccolistring beans, or Brussels sprouts?  
·         Potatoes. For another delicious, starchy side option, I always go for potatoes. Mashedbaked, or roasted, you really can’t go wrong with lemon chicken and potatoes. 
·         Salad. Another favorite side of mine is a simple side salad. Use whatever greens and veggies you have on hand to create a one-of-a-kind nutritious veggie dish to munch on in between bites of lemony chicken. 
·         Greens. Or, you could take your heartier greens (kale, spinach, chard) and cook them up or steam them down into a warm, comforting side. 


If you only use lemon juice on your chicken, then yes, it can dry it out. That’s why I like to pair the juice with other ingredients, such as the chicken broth, honey, and butter to add moisture and fat to the chicken to counteract any drying effects lemon juice might have. What your left with is all of the flavor of the lemon chicken and none of that dry, hard-to-chew taste.


Along the same vein as using only lemon juice when baking lemon chicken, marinating chicken in only lemon juice will also dry it out.
But, if you do like your chicken super lemony, you can marinate it up to two hours in a glass or plastic bowl with a lid or in an airtight plastic bag. I would suggest that you use a lemon marinade instead of straight-up lemon juice that includes olive oil or another fat and some spices to keep the lemon juice from breaking the chicken down and drying it out. 
Bottom line, you need to make this Healthy Baked Lemon Chicken today!


  • 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: fresh rosemary and lemon slices for garnish


1.            Preheat oven to 400 degrees and grease a baking sheet or large casserole dish.
  1. Melt butter in a large skillet over medium-high heat. Add chicken and cook chicken 2-3 minutes on each side just until browned. Transfer chicken to prepared baking sheet.
  2. In a small bowl whisk together chicken broth, lemon juice, honey, garlic, Italian seasoning, and salt and pepper.
  3. Pour sauce over chicken. Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger) until chicken is cooked through. Every 5-10 minutes spoon the sauce from the pan over the chicken.
  4. Garnish with fresh rosemary and lemon slices if desired and serve.