Easy Lemon Chicken is bursting with zesty flavor, naturally gluten-free, and ready in just 30 minutes for the perfect weeknight dinner.
This Lemon Chicken recipe has been a weeknight staple in our house for as long as I can remember. It’s one of those feel-good meals that the whole family loves — especially the kids, who would happily eat it every week. A while back, I gave it a little makeover to make it gluten-free and keto-friendly without sacrificing any of that zesty, fresh flavor we love. Like our Chicken Piccata and Steak Fajitas, this simple, satisfying, one pan meal is made with ingredients you probably have on hand.
Jump to:
Ingredients
- CHICKEN BREASTS: boneless skinless chicken breasts
- EGGS: large or extra large eggs
- LEMONS: fresh lemons add acidity and lightness
- MILK: whole milk, low-fat milk, or nut milk
- OLIVE OIL: use the best quality extra virgin olive oil you can afford
- PARSLEY: fresh parsley, chopped
- ROSEMARY: dried rosemary
- BUTTER: salted butter works best
- TOMATOES: small tomatoes work best, like cherry tomatoes or grape tomatoes
- SALT and PEPPER: to taste
*see recipe card for quantities.
🔪Top tip
Before sautéing the chicken, make sure the pan is hot enough. The oil should sizzle in the pan when it is hot.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Instructions
- Preheat oven to 350°F. Line a baking sheet with foil or parchment paper.
- Make egg mixture: In a medium bowl combine eggs, milk, parsley, rosemary, salt and pepper and mix until incorporated.
- Pound chicken breasts so they are uniform in thickness.
- Heat pan: Using a large sauté pan, place half the olive oil and half the butter and heat over medium-high heat.
- Sauté chicken: Place chicken breasts in egg mixture and coat well. Transfer to sauté pan, doing 3 breasts at a time. Sauté for 4 minutes (or until golden brown). Flip chicken breasts over and allow to brown an additional 3 minutes. Transfer to baking sheet and repeat with remaining 3 breasts.
- Add lemon, rosemary, tomatoes: Once all breasts are on baking sheet, slice 2 lemons and place 3-4 slices of lemon and a sprig of rosemary on each chicken breast. Spread cherry tomatoes around chicken. Place in oven for 20 minutes.
- Serve: When chicken is done, slice remaining lemons in half and squeeze juice over top of all chicken breasts. Serve with roasted tomatoes.
Storage
- Store leftover chicken in airtight container in the refrigerator for up to 3 days.
- Warm up in a sauté pan with a little olive oil or in the microwave.
- Do not freeze.
FAQ
We love using boneless, skinless chicken breasts for this recipe because they cook quickly and soak up all that zesty lemon flavor. Chicken thighs work great too if you prefer a juicier, richer bite — just adjust your cook time accordingly.
For boneless chicken breasts, bake at 350°F for about 20 minutes, or until the internal temperature hits 165°F. Always check for doneness to keep it juicy.
The trick is not to overcook it. Bake until the chicken reaches 165°F, then let it rest for a few minutes. Drenching it in egg mixture beforehand also helps lock in moisture.
Absolutely! It’s made with lean chicken, olive oil, lemon juice, and herbs — no breading, no added sugars. A perfect low-carb, high-flavor dinner option.
We love pairing this with simple sides like Steamed Asparagus, a crisp Asian Salad, or cauliflower rice to keep it light and keto-friendly. It also tastes amazing with our Creamy Mashed Potatoes on a weeknight spread.
Related recipes
🍅 Making this recipe?
- Please feel free to reach out with questions. We're happy to help.
- If you enjoyed it, please leave us a comment with ⭐️⭐️⭐️⭐️⭐️
Lemon Chicken recipe
This easy Lemon Chicken is bursting with zesty flavor, naturally gluten-free, and ready in just 30 minutes for the perfect weeknight dinner.
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
- 6- 6 oz chicken breasts boneless skinless
- 3 eggs
- 4 lemons
- ⅓ c milk
- ½ c olive oil
- 1 tbsp fresh chopped parsley
- 1 Tbsp dried and chopped rosemary
- 6 tbsp butter
- I pint of cherry tomatoes
- salt and pepper to taste
Instructions
- Preheat oven to 350°F. Line a baking sheet with foil or parchment paper.
- In a medium bowl combine eggs, milk, parsley, rosemary, salt and pepper and mix until incorporated.
- Pound chicken breasts so that they are uniform in thickness.
- Using a large sauté pan, place half the olive oil and half the butter and heat over medium-high heat.
- Place chicken breasts in egg mixture and coat well. Transfer to sauté pan, doing 3 breasts at a time. Sauté for 4 minutes (or until golden brown). Flip chicken breasts over and allow to brown an additional 3 minutes.
- Transfer to baking sheet and repeat with remaining 3 breasts.
- Once all breasts are on baking sheet, slice 2 lemons and place 3-4 slices of lemon and a sprig of rosemary on each chicken breast.
- Spread cherry tomatoes around chicken. Place in oven for 20 minutes.
- When chicken is done, slice remaining lemons in half and squeeze juice over top of all chicken breasts. Serve with roasted tomatoes.
Notes
- Before sautéing the chicken, make sure the pan is hot enough. The oil should sizzle in the pan when it is hot.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: main dishes
Nutrition
- Serving Size: 1 breast
- Calories: 350
- Sugar: 2.3 g
- Sodium: 451.1 mg
- Fat: 33.5 g
- Carbohydrates: 4.5 g
- Protein: 10.5 g
- Cholesterol: 144.5 mg
Leave a Reply