I am all about cooking easy dinners for busy weeknights and this chicken recipe is no exception.

A lemony sauce envelops the chicken while cooking to give it serious flavour!

Fresh and bright, this baked lemon chicken is here to become your new go-to chicken recipe! You start by seasoning and searing the chicken breasts in a frying pan to give them a lovely golden hue. Then, the chicken breasts are transferred to a baking dish, drizzled with the lemon sauce and baked. It’s seriously so simple!

If you love easy chicken dinners like this One Pan Roasted Chicken with Chickpeas and Tomatoes and this Easy Sheet Pan Roasted Chicken with Vegetables, then this healthy chicken recipe is for you.

Why you’ll love this healthy baked lemon chicken

• The sauce for this baked lemon chicken is so simple to mix together and provides so much flavor!
• It takes just simple ingredients to whip up this lemon chicken for an easy weeknight dinner.
• There are 48g of protein per serving in this simple recipe!
• Perfect to meal prep for weekday lunches.

Ingredients needed for baked lemon chicken

Chicken: Boneless skinless chicken breasts work best for this recipe but you could use skinless boneless chicken thighs as an alternative.

Lemon: Make sure to use fresh lemons squeezed for the fresh lemon juice and then another lemon for fresh lemon slices that top the chicken.

Garlic: Minced garlic cloves is a part of the delicious lemon sauce.

Olive oil: Use extra virgin olive oil to bring all of the sauce ingredients together.

Dried spices: Dried oregano, dried thyme and dried rosemary are a part of the lemon sauce along with salt and ground black pepper.

How to make this easy baked lemon chicken recipe

Step 1: Preheat the oven to 400F and set aside a baking dish.

Step 2: Make the lemon sauce: In a small bowl mix together lemon juice, olive oil, minced garlic, dried oregano, dried thyme, dried rosemary, chili flakes, salt & pepper. Set aside.

Step 3: Season each side of the chicken breasts generously with salt and pepper. Then, add 1 tbsp olive oil to a large skillet or frying pan and turn the heat to medium-high.

Step 4: Once the frying pan is hot, add chicken breasts to the pan and brown on both sides by cooking for 3-4 minutes per side. Remove from heat once browned and transfer to a baking or casserole dish.

Step 5: Pour the lemon sauce over chicken breasts, moving them around the baking dish a bit to make sure sauce gets under the chicken too. Put a lemon slice on top of each chicken breast.

Step 6: Bake 22-25 minutes (or until chicken is cooked through to an internal temperature of 165 degrees F). Serve with grains and greens of choice and drizzle sauce from the baking dish on top of chicken for extra flavor.

Expert tips

• If you don’t have fresh garlic cloves, use 3/4 tsp garlic powder for the sauce instead.
• Add fresh herbs like fresh parsley or fresh basil as a garnish to add even more flavour.
• The cooking time of the delicious chicken will depend on the size of the chicken breasts. Highly recommend using a meat thermometer if you have one to check the internal temperature of the chicken.
• Make sure to use fresh lemons (instead of bottled lemon juice) to ensure you get the bright and fresh lemony flavor in this dish!

What do you eat baked lemon chicken with?

• Grains: Any kind of rice or quinoa would be delicious with this chicken recipe.
• Roasted Vegetables: I love roasted carrots, brussels sprouts or green beans as a side but honestly whatever vegetable is your fav works!
• Green Salad: A simple, fresh side salad is a fresh bite beside the baked chicken.
• Sauteed Kale: Bright, fresh kale just lightly sauteed is a delicious side with the lemon chicken. Or, try an easy kale salad!
• Potatoes: For a more decadent dish, try roasted or mashed potatoes.

Common questions

Can I use another cut of chicken for this recipe?
Yes! You can use boneless skinless chicken thighs instead of chicken breasts for this healthy baked lemon chicken. BUT, please note the chicken will probably take less time to cook so start checking the doneness of the chicken around 18-20 minutes.

Why do you put lemon in the sauce and add lemon slices on top of the chicken?
The lemon juice in the sauce AND the slices of lemon on top keep the chicken juicy. The lemon along with the other aromatics like garlic and dried spices infuse the chicken while cooking, giving it amazing flavour!

How to store

Store leftovers of this healthy lemon baked chicken in an airtight container in the fridge for up to 3 days. Alternatively, portion the chicken breasts into single containers along with your grains and greens for perfect meal prep lunches.

More delicious and easy chicken recipes to love from the blog

The Best-Ever Baked Jalapeno Popper Chicken Recipe

One Pan Baked Chicken with Tomatoes & Oregano

Peanut Chicken Power Bowls

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Easy Healthy Baked Lemon Chicken (quick dinner!)

For a quick, flavourful & easy weeknight dinner make this Healthy Baked Lemon Chicken! Made with simple ingredients & perfect for the family.

Course dinner

Cuisine American

Keyword chicken, one pan

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 384kcal

Author Jess

Equipment

• frying pan
• baking dish

Ingredients

• 4 chicken breasts
• salt & pepper
• 4 lemon slices

Lemon Sauce

• juice from one lemon
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp chili flakes
• 1/2 tsp coarse salt
• ground pepper

Instructions

• Preheat the oven to 400F and set aside a baking dish.
• Make the sauce: mix together lemon juice, olive oil, minced garlic, dried oregano, dried thyme, dried rosemary, chili flakes, salt & pepper. Set aside.
• Season each side of chicken breasts with salt and pepper. Then, add 1 tbsp olive oil to a frying pan and turn the heat to medium-high.
• Once the frying pan is hot, add chicken breasts to the pan and brown on both sides by cooking for 3-4 minutes per side. Remove from heat once browned and transfer to a baking dish. 
• Pour the lemon sauce over chicken breasts, moving them around the baking dish a bit to make sure sauce gets under the chicken too. Put a lemon slice on top of each chicken breast. 
• Bake 22-25 minutes (or until chicken is cooked through). Serve with grains and greens, drizzle sauce from the baking dish on top of chicken.

Nutrition

Calories: 384kcal | Carbohydrates: 2g | Protein: 48g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 556mg | Potassium: 864mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 115IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 1mg

The post Easy Healthy Baked Lemon Chicken (quick dinner!) appeared first on Cooking in my Genes.

Pillowy gnocchi and tender chicken is enveloped in a luxurious lemon cream sauce.

It’s a divine one-pan dish you’re sure to make for dinner again and again.

Just like my baked lemon chicken recipe, this one pan creamy lemon chicken and gnocchi is a keeper. You get juicy chicken in a creamy lemon-garlic sauce along with fluffy gnocchi. It’s the ultimate comfort food! Top with a dash of fresh dill for the ultimate flavor explosion.

why you’ll love this one pan chicken & gnocchi recipe

• The entire recipe is made in one pan so it makes for easy cleanup and fewer dishes!
• Use store-bought gnocchi for this recipe makes it even easier.
• The gnocchi cooks right in the bright lemon sauce so there’s no need to boil it separately.
• It’s the perfect meal for a weeknight dinner or to serve to guests on the weekend!
• There is 36g of protein per serving!

Ingredients needed to make this lemon chicken one-pan meal

Olive oil: a must for searing the chicken in.

Chicken: I like to use boneless, skinless chicken breasts in this recipe but you could also try boneless, skinless chicken thighs if desired

Seasonings: salt and black pepper, garlic cloves, dried oregano, dried thyme and red pepper flakes / chili flakes

Onion: use a yellow onion to start making the lemon sauce in the pan

Lemon: use lemon juice and lemon zest to get a deep lemon flavor in the sauce

Chicken broth: the base of the sauce

Whole milk: to help make the creamy lemon sauce

Gnocchi: use a store-bought shelf stable gnocchi; fresh gnocchi will not work as the cook time for it will be too long

Parmesan cheese: to finish the sauce and add an extra dose of flavour

Fresh dill: dill goes perfectly with the flavours in this recipe

step by step process to make this easy one pan lemon chicken gnocchi recipe

Step 1: To a high-sided large skillet, add 1 1/2 tbsp olive oil and turn to medium-high heat. When the pan is hot, sear the chicken, 5-6 minutes per side until golden brown. Set aside on a plate.

Step 2: Turn the skillet to medium heat. Add 1/2 tbsp olive oil and the onion and cook for 4-5 minutes until softened.  Then add the minced garlic, dried oregano, dried thyme and chili flakes. Cook for 1 minute until fragrant.

Step 3: Add the broth and scrape the browned bits from the bottom of pan. Add the lemon zest and whole milk and stir. Finally add the lemon juice, constantly stirring as you add it. Bring to a simmer and once simmering, stir in the gnocchi. Nestle the chicken breasts and their juices into the pan. Bring to a simmer again, reduce heat and keep at a simmer at medium-low heat. Cook for 10-15 minutes or until the chicken is cooked through.

Step 4: Once the chicken is cooked, remove from the pan and stir in parmesan cheese and cook a few more minutes until the sauce has slightly thickened.

Step 5: Serve topped with fresh dill and lemon slices if desired.

expert tips

• Make sure to whisk or stir constantly when adding the lemon juice to ensure it incorporates into the sauce.
• I use a shelf-stable gnocchi in this recipe but you can also use gnocchi that is found in the refrigerated section of the grocery store. Using this type of gnocchi is key because it releases starch as it cooks, helping to thicken the sauce. I do not recommend using your own homemade gnocchi as it’s likely to bread down in the sauce since it’s very delicate compared to store-bought.
• If you want to add a dose of greens to this recipe, add a handful or two of baby spinach when you stir in the parmesan cheese.
• Servings suggestions: green beans, roasted broccoli, Brussels Sprouts and Kale Salad or peas

common questions about this lemon chicken gnocchi

Can I use cauliflower gnocchi in this recipe?
I have only tested this recipe with potato gnocchi.  The potato gnocchi will help add starch to the lemon sauce when cooking to help it thicken whereas the cauliflower gnocchi won’t. If you want to use cauliflower gnocchi, you might want to add some cornstarch to the sauce to help thicken it.

Instead of whole milk, can I use heavy cream in this lemon chicken gnocchi recipe?
Many similar recipes use heavy cream which does create an even creamier sauce. I like to use whole milk as it lends itself to a creamy but not overly heavy sauce.

Can I make this recipe gluten-free?
YES! Use a gluten-free shelf stable gnocchi, generally found in the dry pasta aisle of the grocery store. All of the other ingredients in the recipe can remain the same.

how to store this recipe

Keep leftovers in an airtight container in the fridge for 1-2 days. Reheat in a baking dish with 2 tbsp – 1/4 cup more chicken broth at 400F, covered, for 15-20 minutes or until warmed through.

more one pan recipes to love from the blog:

One Pan Creamy Spinach and Artichoke Orzo Bake

Quick Spring Gnocchi with Asparagus

One Pan Baked Gnocchi with Boursin Cheese & Tomatoes

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Easy One Pan Creamy Lemon & Garlic Chicken Gnocchi

Tender pan-fried chicken & fluffy gnocchi are the stars of this one pan lemon chicken gnocchi. A delicious dinner with a creamy lemon sauce!

Course dinner

Cuisine American

Keyword chicken, gnocchi, one pan

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 496kcal

Author Jess

Ingredients

• 2 tbsp olive oil, divided
• 4 boneless, skinless chicken breasts
• salt and pepper
• 1/2 yellow onion, diced
• 4 garlic cloves, minced
• 1/4 tsp dried oregano
• 1/4 tsp dried thyme
• pinch of chili flakes
• zest of one lemon
• juice of one lemon
• 2 cups chicken broth
• 1 cup whole milk
• 450 g (16oz) shelf-stable gnocchi (regular or gluten-free) - do not use homemade or fresh-made gnocchi, it will not work in this recipe
• 1/2 cup shredded parmesan cheese
• garnishes: fresh dill, parmesan cheese and chili flakes

Instructions

• Season the chicken breasts generously with kosher salt and ground pepper and set aside on a plate.
• To a high-sided large skillet, add 1 1/2 tbsp olive oil and turn to medium-high heat. When the pan is hot, sear the chicken, 5-6 minutes per side until golden brown. Set aside on a plate.
• Turn the skillet to medium heat. Add 1/2 tbsp olive oil and the onion and cook for 4-5 minutes until softened.  Then add the minced garlic, dried oregano, dried thyme and chili flakes. Cook for 1 minute until fragrant.
• Add the broth and scrape the browned bits from the bottom of pan. Add the lemon zest and whole milk and stir. Finally add the lemon juice, constantly stirring as you add it. Bring to a simmer and once simmering, stir in the gnocchi. Nestle the chicken breasts and their juices into the pan. Bring to a simmer again, reduce heat and keep at a simmer at medium-low heat. Cook for 10-15 minutes or until the chicken is cooked through.
• Once the chicken is cooked, remove from the pan and stir in parmesan cheese and cook a few more minutes until the sauce has slightly thickened.
• Serve topped with fresh dill and lemon slices if desired.

Notes

• Make sure to whisk or stir constantly when adding the lemon juice to ensure it incorporates into the sauce.
• I use a shelf-stable gnocchi in this recipe but you can also use gnocchi that is found in the refrigerated section of the grocery store. Using this type of gnocchi is key because it releases starch as it cooks, helping to thicken the sauce. I do not recommend using your own homemade gnocchi as it's likely to bread down in the sauce since it's very delicate compared to store-bought.
• If you want to add a dose of greens to this recipe, add a handful or two of baby spinach when you stir in the parmesan cheese.

Nutrition

Calories: 496kcal | Carbohydrates: 51g | Protein: 36g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 1215mg | Potassium: 577mg | Fiber: 3g | Sugar: 4g | Vitamin A: 238IU | Vitamin C: 3mg | Calcium: 270mg | Iron: 5mg

The post Easy One Pan Creamy Lemon & Garlic Chicken Gnocchi appeared first on Cooking in my Genes.

I’ve got you covered with inspiration for easy weeknight dinners and refreshing smoothies.

So let’s get into the kitchen and start with new some new cooking ideas!I love the start of the New Year because it is also citrus season.

Oranges of all kinds; lemons; limes; all of the citrus flavours have a place in recipes for breakfast, lunch or dinner.

My personal favourite is the blood orange which has a red colour to it and is subtly sweet with hints of pink grapefruit and raspberries.  You can find blood oranges in most grocery stores this month.

A couple of delicious ways to enjoy oranges this month that you may not have thought of include:

• Use orange segments to top yogurt and granola bowls or your favourite oatmeal
• Enjoy as a topping to pancakes and waffles with a dollop of almond butter
• Blend a few different types of oranges to make a bright juice

And, I’d be remiss if I didn’t share my favourite cake for this time of year; this Parsnip Cake with Blood Orange Buttercream is DIVINE! We make it every year in January because it’s not to sweet and celebrates citrus with a beautiful buttercream icing.

So, which other blog recipes are there to make this month?!

Recipes to Make in January:

Blood Oranges: Tropical Blood Orange Smoothie

Citrus: Winter Citrus Chopped Salad

Kale: Brussels Sprouts and Kale Salad

Lemon: Easy Healthy Baked Lemon Chicken

Limes: Mojito Smoothie

Parsnips: Baked Parsnip Fries with Garlic Yogurt Dip

I hope you have a lovely start to the New Year!

Until the next cooking adventure,
Jess

The post What’s In Season – Recipes to Make in January appeared first on Cooking in my Genes.