Amish-Style 4-Ingredient Lemon Baked Chicken
The Lemon Chicken That Somehow Tastes Like Comfort is a tender, buttery lemon baked chicken made with bottled lemon juice and simple pantry seasonings. Spoon the bright lemon-butter pan juices over potatoes, noodles, rice, or bread for an easy comfort dinner.
Ingredients
- 4 raw boneless, skinless chicken breast halves about 2 pounds total
- 1/2 cup bottled lemon juice the pantry kind, not fresh squeezed unless that’s what you have
- 1/4 cup salted butter melted
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper or a little extra if preferred
Instructions
- Preheat your oven to 375°F and set out a 9-by-13-inch glass baking dish.
- Place the raw chicken breast halves in the baking dish in a single layer, keeping them refrigerated until ready to use and not rinsing them in the sink.
- If one end of a chicken breast is much thicker than the other, gently pound the thick end with the smooth side of a meat mallet, rolling pin, or towel-wrapped jar until the pieces cook more evenly.
- In a small bowl or measuring cup, stir together the bottled lemon juice, melted butter, garlic powder, salt, and black pepper until the seasonings are distributed.
- Slowly pour the lemon-butter mixture over the chicken breasts, spooning a little over the tops if needed so every piece is moistened.
- Cover the baking dish tightly with foil to help the chicken stay tender during the first part of baking.
- Bake the covered chicken for 20 minutes, then carefully remove the foil slowly with your face turned away from the steam.
- Return the dish to the oven uncovered and bake for another 15 to 25 minutes, until the chicken is cooked through and reaches 165°F in the thickest part.
- Let the chicken rest in its lemony pan juices for 5 to 10 minutes before serving.
- Spoon the warm lemon-butter juices over each piece of chicken and serve with mashed potatoes, buttered egg noodles, rice, green beans, corn, a crisp salad, or bread.
Notes
Store leftover chicken in a shallow container with some of the pan juices and refrigerate within 2 hours. It keeps well for 3 to 4 days. Reheat the chicken with a little lemony juice in a covered baking dish in a low oven until heated through, or microwave covered at medium power; add a splash of water or extra pan juice to help prevent drying. Cold slices are also good over mixed greens with a spoonful of the juices drizzled on top.
Nutrition
Calories: 380kcal
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