Easy Lemon Chicken Recipe

We can not even begin to tell you how much we love this easy lemon chicken recipe. It’s far from boring. Instead the chicken is juicy, flavorful and easy to make. Jump to the recipe now or read on to see how we make it.

This recipe bursts with lemon along with herbs, such as oregano and thyme, as well as toasted garlic and tangy mustard.

Easy Lemon Chicken

It all starts with chicken thighs that we’ve rubbed with mustard, lemon zest and dried herbs. Then, we sear it in a hot pan, creating a golden brown crust.

After that, we add lots of tart lemon juice and savory chicken stock then slide it into a hot oven until the chicken is juicy and cooked through.

Oven Baked Chicken Breast RecipeYou May Also Like this Lemon Garlic Baked Chicken Breast recipe: If you’ve been searching for a oven baked chicken breast recipe that guarantees chicken that’s juicy, tender and flavorful then you should take a look!

This is no ordinary lemon chicken recipe. It’s one you’ll think about and crave for days.

Not ordinary at all, but the best part? It’s easy and is so versatile. Serve with rice and vegetables or with mashed potatoes. Pasta, even.

You Can Use Chicken Thighs or Chicken Breasts

We love making this lemon chicken recipe with bone-in, skin-on chicken thighs, however, you could certainly use chicken breast. If you can find them, try bone-in, skin-on chicken breasts. When cooked, they are moist and juicy. You could also use skinless chicken breasts — the chicken won’t be as succulent, but will still be delicious.

Grilled Lemon Garlic Chicken Wings RecipeYou May Also Like these Grilled Lemon Garlic Chicken Wings. If you’ve never tried grilling wings, you need to start and this grilled wings recipe is here to help.

Easy Lemon ChickenRecipe updated, originally posted December 2012. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

4.8 from 54 reviews
Easy Lemon Chicken Recipe with Herbs
Prep time
Cook time
Total time
Far from boring, this lemon chicken recipe is moist, flavorful and easy to make. It bursts with lemon flavor along with herbs, toasted garlic and tangy mustard.

What you need to know: At home, we love to use bone-in, skin-on chicken thighs, which we’ve found to be more moist and flavorful than chicken breast. With that said, this recipe can be made with chicken breasts and will still be very tasty.

Special Equipment: Bowls, large oven-safe skillet or frying pan, and a whisk
Created By:
Yield: 4 Servings
You Will Need
  • 1 1/2 pounds chicken thighs, skin-on, bone-in, trimmed of excess fat
  • 1 tablespoon whole grain mustard
  • 1 tablespoon lemon zest (1 teaspoon for rub and 2 teaspoons for sauce)
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon kosher salt
  • 2 tablespoons olive oil (1 tablespoon for rub, 1 tablespoon for cooking)
  • 1/4 cup (60 ml) lemon juice (about 1 lemon)
  • 1 1/4 cups (300 ml) low-sodium chicken stock
  • 2 garlic cloves, smashed
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  1. Heat oven to 400 degrees F (200 C).
Prepare Chicken
  1. Make rub for chicken. Combine mustard, 1 teaspoon of the lemon zest, oregano, thyme, salt and 1 tablespoon of the olive oil in a small bowl. Use fingers or a brush to coat chicken on both sides with the mustard rub.
  2. In another bowl or measuring jug, combine remaining lemon zest (2 teaspoons), lemon juice and the chicken stock. Set aside.
Flavor Oil with Garlic
  1. Heat remaining tablespoon of oil in a large oven-safe skillet or frying pan over medium heat. Add the smashed garlic then cook about 1 minute or until you can smell toasted garlic and the garlic has browned around the edges. Remove and discard the garlic, but leave the oil.
Cook Chicken
  1. Add chicken, skin-side down into the hot garlic-infused oil and cook 2 to 3 minutes or until the skin has turned golden brown.
  2. Flip the chicken then add the lemon juice mixture from before. Stir then slide the pan into the oven and bake 25 to 35 minutes or until a thermometer inserted into the thickest part of the chicken reads 175 degrees F (79 degrees C).Easy Lemon Chicken Recipe Step 2
Finish Lemony Sauce
  1. Remove pan from oven then transfer the chicken to a plate and cover with aluminum foil. There should still be liquid in the pan. Place the pan over medium heat and bring the liquid to a gentle simmer.
  2. In a small bowl, use your fingers to mix butter and flour together, making a dry, crumbly paste. Whisk the flour and butter into the sauce. The sauce will thicken slightly and look glossy.Easy Lemon Chicken Recipe Step 3
  3. Nestle the chicken back into the pan then serve.

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143 comments… Leave a Comment
  • Stanley June 20, 2016, 11:48 pm

    This was awesome. I just ate the frozen leftovers and it was great despite lack of crisp skin. Love that it’s simple to make, economical, and pretty much foolproof. The skin is soo.. delicious and the sauce is velvety. Like what you’d get at a really good Italian restaurant.

  • Michele May 6, 2016, 8:21 pm

    I just made this tonight. SO delicious! Thank you for sharing this recipe. I will definitely be making this again.

  • Bill Lewis April 3, 2016, 6:43 pm

    Another success! Tried this one tonight along with your bacon-baked potatoes. Everything was excellent! keep up the good work.

  • Joan April 2, 2016, 11:03 pm

    The chicken dish turned out very well. Thank you! It is very healthy and very delicious while easy to digest.

  • Lorna February 22, 2016, 7:57 pm

    Excellent! Easy and delicious. Printed and filed under keeper. Mix of lemon and grainy mustard was perfect. Thanks!

  • Mary January 17, 2016, 8:56 pm

    Love the combination of fresh lemon and cbicken. I used boneless thighs and left out the butter and added a tablespoon of flour to the liquid left (after baking), whisked it and reduced it in the skillet to make the sauce). The recipe was easy and the results were delicious and lemony. My husband loved it. I served it over rice. Next time I will add capers. Five out of five stars!

  • Patsy December 29, 2015, 7:34 pm

    Delicious and easy. Probably the best flavor for a lemon sauce I’ve ever made while being the easiest. Loved it and highly recommend! Enjoy.

  • Keria C. November 23, 2015, 11:26 pm

    Thanks for this amazing recipe I made it for my husband and he demolished it! Didn’t have the dried mustard but it still turned out perfect! Looking forward to trying more of you guys great recipes!!! Definitely 5 Stars (:

  • Karrie November 11, 2015, 6:34 pm

    thank you so much for this recipe. The chicken is in the oven and smells amazing!
    I enjoyed the pictures and your great instructions!!!

  • Sam November 6, 2015, 7:16 pm

    Love love love this recipe! Thanks so much for this delicious recipe family loves it.

  • Joseph September 20, 2015, 9:11 pm

    Love this recipe. First time I made it as is. Wife and I loved it but kiddos were not too keen on it. Second time I added a little agave nectar to sweeten it up a bit and the kiddos ate it all up!

  • Kasia August 10, 2015, 12:02 pm

    Although we live in Poland we have this summer exactly like in Greece.
    So I chosen your recipe for a chicken with lemon.
    And it was just 10/10.
    Great one.
    Thank you and love from Poland/Krakow.

  • Kat May 9, 2015, 6:49 pm

    Eveytime I have chicken thighs, I go straight to this recipe! I love it and so does my hubby 🙂

  • Alonso lujano May 7, 2015, 11:21 pm

    Great dish I tried it twice, just need it to come back a see again the recipe,
    Plsee post more if posible
    This recipe is easy and delicious, we served it with steam vegetables and rice
    100 % recommend it


  • Priyanka April 17, 2015, 5:50 am

    This has been long due and i should have mentioned this before! I love your youtube channel and all your recipes! This one is due for this coming weekend! Thanks a ton for such wonderful recipes! 🙂

    • Joanne April 21, 2015, 1:02 pm

      Thank you so much, you are very sweet 🙂

  • Susie March 9, 2015, 4:12 pm

    Yummy. I added paprika and some finely minced garlic to the rub.

  • Teresa February 21, 2015, 2:36 pm

    I made this recipe as written, except for the oregano/thyme. I didn’t have them, so replaced with italian seasonings. Everyone in my family loved it. I served the chicken over baked rice and boy, was it delicious. It has become one of my monthly, go to chicken recipes. Thanks for sharing!!

  • Cat Arias February 12, 2015, 2:38 pm

    This is one of my favorite dishes of all time. I make it to wow dinner guests. It is easy, delicious, and presents beautifully! Thank you SO much!

  • Kevin Conley January 12, 2015, 8:20 pm

    We just made the Moist Lemon Chicken and LOVED IT!! Very easy to make and we had a blast making it together. Chardonnay went great with it. Thanks for a great date-night recipe!

  • Belinda January 7, 2015, 9:26 am

    I doubled the recipe using skinless, boneless thighs. Delicious! But question – Took me a very long time to thicken the sauce after removing from oven. I kept stirring and heating till it was not so thin. Guests were waiting patiently. Was it due to doubling the amount? Was I trying to get it too thick? Otherwise, seemed too thin. Thank you.

  • Suzanne December 21, 2014, 8:52 pm

    Can’t stop making this dish. For those asking about chicken breasts instead of thighs, YES! It’s lovely.

    I’ve been playing with it, it’s so versatile. I’ve been adding some sherry, more lemon, and instead of oregano and thyme, Greek seasonings.

    Just made it tonight – double up on the sauce cause its REALLY good! I served it with Greek roasted potatoes and steamed broccoli. Then I dumped a bunch of capers (because I love them so) and some really nice grated Parmesan on top, and I spooned the sauce all over everything.

    I guess its the combination of grainy mustard and real lemon that makes it so nice. You can do a lot with this dish.

  • chinjillavanilla November 24, 2014, 5:13 pm

    This recipe reminded me of an oregano chicken we used to get at a middle eastern place. I am having a hard time waiting while it finishes in the oven right now! It smells so good and the flavor mix is one I tried to duplicate myself without much success. Thanks for this awesome recipe!!

  • Joy November 21, 2014, 3:57 pm

    This recipe is too good to be true. Love the sauce – love, love, love. Chicken is so juicy and flavorful. House smells wonderful on a cold autumn day.

    I’m a new cook so your video let me see how to brown chicken. I did pat w/paper towel but should have made drier. And pulled on it before it had browned.

    So the sauce is supposed to be truly ‘slightly’ thickened. Mine was just ‘barely’ but maybe that’s the same. Love it as I think of it.

    What a wonderful name for this webpage. I will be trying more. For some reason the stars aren’t lighting up for me. It’s 5 stars. Correct if you can.

  • Sandra November 18, 2014, 3:27 pm

    Hi! I saw this recipe and would love to try it for tonights dinner. I don’t have the thighs but I did notice another comment were you responded that chicken breast could also be used. My question is, I have all of the other ingredients minus the chicken stock. I actually don’t have any stock at home, is there anything else that I can substitute or can I omit that part all together?

    Thank you kindly!

  • Veronica November 17, 2014, 10:15 pm

    Love this! I actually don’t have an oven, so instead of baking the chicken, I put a cover on my pan and let the chicken cook in the sauce. Turned out so flavorful and moist!

    • Carissa August 26, 2015, 9:45 pm

      Hi I’m wondering How long did u cook it for when u just covered it instead of putting it in the oven?

  • Tiffany October 8, 2014, 8:25 pm

    the chicken was great! I followed the recipe exact and to ,my amazement it was awesome! Some recipes I follow and never turn out well but this was a hit! I never use chicken thighs but I will def again

  • Rochelle September 29, 2014, 2:36 pm

    This recipe is delicious. I was tired of eatting plain chicken but You Guys put a twist on it. Thank you so much.

  • mary September 23, 2014, 8:14 pm

    Just made it! Just ate it! So easy but looks so elegant! I will make it again and add a little white wine to the sauce. Perfect with gently steamed green beans.

  • Peter September 22, 2014, 7:39 pm

    Made this tonight
    Second time in as many weeks
    Family loves it
    Added capers tonight (couldn’t resist as I had some)
    Good, but not as good without

  • Peter September 2, 2014, 7:26 pm

    I used your recipe to a t but I also doubled it
    Cooked in a tagine
    Really good
    Family was all over the kitchen after ten minutes of cooking
    The tagine is a great vessel to cook this recipe

  • Larissa August 26, 2014, 5:05 pm

    Great recipe! Just added to my list! My husband loved it and hè is very picky!

  • KennyK July 31, 2014, 5:38 am

    omg…. soo good never made anything like this before.. Had some chicken that accidentally brought with the skin on so thought id try something that included it. Sooo good adding to my list of regular recipes!

  • Helen May 31, 2014, 10:30 pm

    Just had my daughter and grandsons over for supper and the lemon chicken was a hit! Everyone emptied their plates…served it with roasted potatoes, zesty green beans and corn on the cob. I think I would like to try it with pasta and thicken the sauce, I didn’t bother tonight and it was still delicious! . 5

  • Helen May 31, 2014, 2:05 pm

    I have never seen so many excellent reviews for another recipe…I LOVE chicken and lemon and am making this tonight! I’ll use chicken breasts as I have to watch the fat content so I probably will thicken it with cornstarch as well…although it looks good enough to not even bother thickening! (maybe a little tsp. of butter!).

  • maggie May 13, 2014, 12:24 pm

    Can I give it 10 stars?!?! Usually my first time with a new recipe ends with “Eh, it’s ok. Now I know what to do next time.” This one? Was perfect to a T. Thank you for providing a new staple to my weekly meal planning!

    • Joanne May 16, 2014, 11:30 am

      Aww, thanks! So glad you enjoyed it 🙂

  • sue April 28, 2014, 12:37 am

    Tried this recipe tonight with chicken breast – turned out awesome, so tasty – loved it!!

  • Donna April 19, 2014, 2:17 pm

    Hi, I was wondering if I can use chicken breast instead of chicken thigh???

    • Joanne April 23, 2014, 2:24 pm

      Yep, chicken breast will work well.

  • Chelsea April 17, 2014, 5:07 pm

    This is one of my all time favorites. I found this recipe about a 9 months ago and have probably made it about twice a month since. My husband is in love with it!

    • Joanne May 12, 2014, 1:27 pm

      That’s so awesome! So happy you enjoy it so much.

  • Katy Held April 7, 2014, 8:26 pm

    This is our new favorite chicken recipe!! I told my husband I thought I would make this again, and he said, “Tomorrow is fine.” Can’t get much better than that!

    • Adam April 8, 2014, 11:36 am

      Perfect! So glad you both loved it!

  • Jennifer Waters March 20, 2014, 7:19 pm

    Came across your recipe on pinterest and it was great! Thanks for sharing!
    Oh, and I just love how you say “…I just love that”, sweet!

    • Joanne March 21, 2014, 1:17 pm

      Thanks! Glad you enjoyed it!

  • Kim March 18, 2014, 3:04 pm

    I doubled the recipe for dinner with friends. The recipe was very easy to follow, the flavors were excellent and the chicken stayed moist, even when reheated. Give this a try, you wont be disappointed!

    • Adam March 18, 2014, 4:17 pm

      So glad you and your friends enjoyed the chicken. Thanks for coming back and commenting.

  • Barry Prentice March 16, 2014, 11:13 am

    This is the best lemon chicken I have ever Made.

    • Joanne March 17, 2014, 2:48 pm

      Nice! Thanks for coming back and sharing.

  • Sheena March 1, 2014, 8:33 am

    This sounds amazing! I would like to make it for a buffet next weekend – can I freeze it? How would you reheat it?
    Do you have any one pot recipes for chicken thighs that I could cook and freeze ahead?
    So glad I found this site!

    • Joanne March 3, 2014, 9:56 am

      Hi Sheena, you can freeze this, just remember the crispy skin will not be as crispy when reheated. We would just reheat in the oven until warmed through.

  • Lou February 23, 2014, 8:06 pm

    Delicious, especially sauce. Only had chicken breasts and they came out moist and flavorful but will try next time with thighs which I really prefer. Served with rice and sautéed mushrooms, fresh parsley sprinkled on top. Added a bright green arugula/romaine salad also. Quick and super tasty dinner. Thank you. Looking forward to trying some of your other recipes!

  • Faith February 22, 2014, 10:57 pm

    this is really delicious but i made some modifications to my personal taste. i double the mustard, added more lemon juice, and added a bunch of red chard to the baked stage (washed and sliced) for more greens. yum! good starting point and great over brown rice. i also don’t do the flour/butter portion at the end and instead add a tbps of corn starch to the broth mixture to cut fat.

  • Ana February 16, 2014, 7:10 pm

    i just want to tell u guys that you are the best.
    this recipe is so delicious. you guys make everything easier.
    I used fresh thyme and oregano so yummy.
    thank you very much.

    • Joanne February 20, 2014, 11:00 am

      Thanks Ana! You are so sweet 🙂

  • Scarlett February 11, 2014, 7:35 pm

    I followed the ingredients to a T, but felt it was too lemony. i used chicken breasts,not sure why that would make a difference. Don’t get me wrong, I loved the recipe,but might try 1/8 c. lemon juice and 1.5 C chicken stock.

  • JT February 10, 2014, 6:45 am

    Glad I found your site. I didn’t have the exact ingredients for this dish but I improvised a bit (dijon mustard, lemon extract for the lemon rind). I went a little easy on the mustard because some of my family doesn’t like mustard. Once everything is cooked together, the mustard didn’t stand out. I used bone-in chicken breast. I rubbed some of the seasoning under the skin. I had to double this and while I have a cast iron pan, it was too small for my needs. I seared the chicken and put it in a bigger roasting pan. Very good results. I will definitely try this again, using the listed ingredients. I can’t wait to try this with chicken thighs!

  • Jessica February 9, 2014, 9:47 pm

    I’ve made this twice in the past week and my family loves it! Great flavor, moist and super easy. I did add a little white wine:)

  • Jessica February 9, 2014, 9:47 pm

    I’ve made this twice in the past week and my family loves it! Great flavor, moist and super easy. I did add a little white wine:)


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