Like a lot of people, I am always on the lookout for quick, easy, and tasty chicken recipes. With a lot of lemons left over after Easter's lemon-focused menu, I was also on a hunt for dishes that called for lemon. I found a great recipe for Easy Healthy Baked Lemon Chicken that satisfied all of my requirements, and am happy to report that the end result is really good.
The only changes I made to the original recipe were to reduce the amount of honey (which is insignificant anyway, so feel free to use the full 1 T. if you prefer, or omit it completely if you like) and to substitute fines herbes for the Italian seasoning. I happen to love dried fines herbes, but this blend can be hard to find, so use whatever herbs you like. If you would like to try the fines herbes, I recommend ordering it from Amazon as I did (I ordered the Spice Islands 3-pack here). Boneless chicken breasts can get too dry if overcooked, so watch the cooking time carefully. Next time I might try pounding the chicken a little to even out their sizes, as some pieces were much bigger than others and took longer to cook. Be sure to serve this dish with pasta or mashed potatoes to soak up any extra sauce, because it is so delicious you would not want to waste a drop!
Easy Baked Lemon Chicken
3-4 chicken breasts (about 1½-2 lbs.)
3 T. butter
⅓ C. chicken broth
4 T. lemon juice
1 tsp. honey
2 tsp. minced garlic
1 tsp. fines herbes (or Italian seasoning)
salt and pepper to taste
Melt the butter in a large ovenproof skillet over medium-high heat. Add the chicken and cook 2-3 minutes on each side to brown. Whisk together the remaining ingredients and pour over the chicken.
Bake at 400 degrees for 20-30 minutes (cooking time will depend on size of chicken breasts). Spoon the pan juices over the chicken every 5-10 minutes. Remove from the oven and allow to cool slightly before serving. Serves 3-6 (depending on size of chicken breasts).
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