Baked Lemon Garlic chicken

Author: Cooped Up Chick  //  Category: Chicken Dishes, July 2013, Main Course



Good Lord I hope I still have a reader or two out there.

I know I have been neglectful….again. For that I am sorry. I know ya’ll are procrastinators and forgetful and sometimes sufferers of mild bouts of depression like me. Or maybe I just ASSUME you are little mirrors of myself. Any-who….I have had quite a few set backs in my life lately that have caused me to hide away and nurse my wounds but I am coming out of it. Won’t bore you with anymore info (it bores ME) and i’ll just get to the blog post. My first one in months.


I had to come up with something on rather short notice last night for supper as I was supposed to work but woke up with my right eye swollen shut. I looked like the sleep fairy beat the shit out of me while I slept.

Just before heading out to the doctors (my mommy drove me…safety first!) I checked the freezer and had 2 bone-in, skinless chicken breasts right on top. Took them out and started a-thawing. Still wasn’t sure what I was going to do with them but it’s chicken….i’ll come up with something.

Upon returning home with eye drops for my eye fungus (??), some corn on the cob and a new bottle of nail polish, I got online and started looking for recipes. I knew I wanted to BBQ one and the other I wanted something lemony and garlicy and buttery. So that’s what I searched for. I love Google. chicken + lemon + garlic + butter. This was what I got :,1739,153181-226199,00.html


What you will need: (for one serving)

1 bone-in, skinless chicken breast (seasoned with salt and pepper)

1 Tbsp extra virgin olive oil

1 Tbsp minced garlic

grated peel and juice of half of 1 lemon

1/4 tsp coarse salt

1/8 cup chicken stock/white wine

1 1/2 Tbsp butter

1/4 tsp fresh ground pepper

sprinkle of dried thyme


I realized after searching the pantry, twice, that I did not have any chicken stock. Oh well. I have white wine. I find they are pretty interchangeable.Like you didn’t know I was going to change SOMETHING. 😉




Preheat oven to 400.

Heat small skillet over medium heat. Add the olive oil and once it is hot add garlic and saute for 30 seconds until fragrant and softened. Stir in lemon juice, salt and pepper and bring to a boil. Set aside. In a shallow, lightly buttered casserole dish, add seasoned chicken breast. Pour lemon garlic sauce over chicken and sprinkle with grated peel.

Cover with foil and bake for 25 minutes (if you use boneless breasts bake for 15 minutes).

Remove the foil and bake an additional 25 minutes or until no longer pink when cut next to the bone (additional 15 for boneless) or when the internal temperature reaches 165.

Transfer to individual serving plates and keep warm. Pour baking liquid into skillet, add chicken broth (or wine) and bring to a boil. (I found the wine and cooking liquid wasn’t enough so I added about 1/8 cup of beef broth) Cook for approximately 4 minutes, until you see a visible reduction. Remove from heat and whisk in butter. Pour sauce over chicken and serve immediately.


I wish I had have quadrupled this sauce and poured it over chicken and roasted potatoes. Or even reduce the baking time of the chicken by 10-15 minutes and pour 3/4 of the sauce over chicken and potatoes and roast them together for the last 15 minutes. Then pour the remaining reserved sauce just before serving. YUM!!!




This is super delicious and super easy. I love that you can add more sauce, less sauce, more butter, less lemon…whatever your preference.

I actually think that 2nd breast…that was supposed to be BBQ’d is going to get lemon roasted. 🙂



love, peace and chicken grease,

-A Cooped Up Chick