What is the best cut of chicken to use for lemon chicken?

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.

How long should you bake lemon chicken?

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.

How do you keep lemon chicken from drying out?

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.

Is lemon chicken keto-friendly?

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.

What sides go well with lemon chicken?

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.

Baked Lemon Chicken

Name: Lemon Chicken recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 6- 6 oz chicken breasts boneless skinless; 3 eggs; 4 lemons; 1/3 c milk; 1/2 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

Ingredients

Scale

6- 6 oz chicken breasts boneless skinless
3 eggs
4 lemons
1/3 c milk
1/2 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

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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.

Author: Keith
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