This creamy baked Lemon Chicken comes together in 30 minutes with simple ingredients and tons of flavor! Made with juicy, tender chicken breast baked in a garlicky lemon-Parmesan sauce.
If creamy and cozy is your vibe, try my Crockpot Creamy Garlic Chicken, One Pot Lemon Orzo pasta, or this Creamy Baked Tuscan Chicken Breasts.
This Lemon Chicken recipe is a one-dish meal that’s perfect for busy weeknights when your brain is done and you just want dinner to make itself!
The chicken breast is baked in the oven until golden brown, then you’ll pour the parmesan garlic sauce on top and bake so that it thickens slightly.
It’s seriously so simple and transforms basic ingredients into something you’ll want to add to your regular recipe rotation.
Everything bakes in one dish, it’s naturally gluten-free, and my kids actually ask for seconds. This one’s officially on repeat around here!
Lemon Chicken Ingredients:
- Boneless skinless chicken breasts: These are pounded to an even thickness so they cook uniformly and stay juicy. You can swap for boneless, skinless chicken thighs if you prefer.
- Lemon: Thin slices bake right on top of the chicken for a mellow citrus flavor. Add extra lemon juice or zest at the end for a brighter kick.
- Dried spices: I use a blend of parsley, garlic powder, paprika, black pepper, onion powder, and salt for easy, everyday flavor.
- Heavy cream: This is the base for our creamy garlic sauce! Full-fat heavy or whipping cream works best here for a rich, smooth finish. I don’t recommend lighter cream as it could curdle and won’t thicken as much.
- Parmesan cheese: Melts right into the sauce and adds a savory, nutty kick.
- Minced garlic: For bold, aromatic flavor in the sauce. You can use fresh or pre-minced garlic. Whatever’s easiest!
How to make Lemon Chicken:
This recipe comes together quickly with just a few simple steps and one dish. Check out the pink recipe card below for all the details and step-by-step instructions!
- Combine dried herbs and spices in a small bowl.
- Pound the thicker end of each breast so they cook evenly.
- Rub the chicken with oil and coat it in the spice blend. Place in the dish and top with lemon slices.
- Whisk together the sauce and pour it around the chicken. Bake until chicken is cooked.
Tips for foolproof baked chicken breast:
- Pound chicken breasts to even thickness: This helps them cook evenly so you don’t end up with dry, overcooked edges and raw centers. Cover with plastic wrap and use a rolling pin or small skillet to gently flatten the thicker end.
- Dry the chicken before seasoning: Moisture on the surface can keep the spices from sticking and prevent that golden finish. Pat each piece dry with paper towels before brushing with oil and seasoning.
- Use freshly grated Parmesan if possible: It melts more smoothly into the sauce and helps it thicken naturally, unlike pre-grated versions, which often have anti-caking agents.
How to store leftover chicken:
Store leftovers in an airtight container in the fridge for up to 4 days. If you used heavy cream like the recipe directs, you can freeze it for up to 3 months.
Add a small splash of water and reheat gently on the stovetop or microwave, spooning sauce over the chicken to keep it moist.
Serving suggestions:
This creamy lemon chicken has so much flavor going on that it really shines with simple, cozy sides that help soak up all that dreamy sauce.
We love it with a pile of Buttered Noodles for a quick and kid-friendly option, or these Garlic Mashed Potatoes when we’re feeling a little extra.
For a lighter option, these Roasted Vegetables or Roasted Carrots are our go-tos. They roast up tender and caramelized right in the oven while the chicken bakes, so everything’s ready at once!
You can’t go wrong with a piece of No Knead Artisan Bread or one of Mom’s Homemade Buns to scoop up the creamy, lemon-y sauce, either.
The Easiest Lemon Chicken Recipe
written by Ashley Fehr
Ingredients
- 1 teaspoon dried parsley
- ¾ teaspoon salt
- ¾ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- 4 boneless, skinless chicken breasts, (about 2 lb)
- 1 tablespoon oil
- 1 lemon, thinly sliced
Creamy Garlic Sauce
- ½ cup heavy cream
- 1 tablespoon grated Parmesan
- 2 cloves garlic, (finely minced)
- ½ teaspoon corn starch
- additional lemon as desired
Instructions
- Preheat the oven to 425℉ and lightly grease a 9×13" baking dish.
- In a small bowl stir together parsley, salt, garlic powder, paprika, pepper and onion powder.
- Place chicken breasts on a cutting board and cover with a piece of plastic wrap. Use a rolling pin or small frying pan to flatten the thick end of the chicken so it is a uniform thickness.
- Place chicken in the prepared baking dish, brush with oil and sprinkle both sides with the seasoning blend.
- Add lemon slices over the chicken and bake for 15 minutes.
Creamy Garlic Sauce
- Whisk together the cream, Parmesan, garlic and corn starch. Remove pan from the oven and add the sauce (I pour around the edges so the chicken continues to brown).
- Bake for 5-15 more minutes (the total time will depend on the size of your chicken breasts), until an internal temperature of 165℉ is reached.
- If desired, serve with lemon wedges for squeezing on top of the chicken.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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- Use thighs: Boneless, skinless thighs will work well, too! They take longer to cook, so just adjust the cook time.
- Add lemon zest to the sauce: For an extra citrus punch.
- Add veggies: Throw in halved cherry tomatoes or baby spinach during the last 10 minutes of baking.
- Dairy-free: The sauce is cream-based, so you’d need a dairy-free cream substitute and skip the Parmesan. The flavor will change, but it can still work.
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