Lemon-Garlic Baked Chicken - Bravabod
Recipes

Lemon-Garlic Baked Chicken

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 60"

Fresh lemon, mustard, and ample roasted garlic gives delicious tang to this tender baked chicken. No marinating is needed, as the lemony sauce keeps the chicken moist as it bakes. After cooking, the pan-juices can be quickly thickened into a tart gravy. It's fantastic drizzled over the sliced chicken.

How To MakeDiet Type: Low-carb

liked this

Freeze For 3-4 months

Best by 3-4 days


Shopping List
  • 2 (8 ounce) boneless chicken breasts, skin optional
  • 2 tablespoons olive oil
  • 4 garlic cloves, left whole and smashed with the side of a knife
  • 2 tablespoons dijon and/or whole grain mustard
  • 1/2 whole lemon, cut into 4 wedges
  • 1 tablespoon lemon juice
  • 1/2 tablespoon water
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • black pepper, to taste Sauce (Optional)
  • 1 tablespoon grass-fed butter
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon cold water

Instructions
  1. Step 1: Preheat the oven to 375°F.
  2. Step 2: Heat the olive oil in a small pan over medium heat and add the whole garlic cloves. Cook for only 30 seconds, so that the garlic does not brown. Remove the pan from the heat and add the mustard, lemon juice, water, onion powder, garlic powder, salt, and pepper. Stir the mixture until it's combined.
  3. Step 3: Place the chicken breasts in a rimmed baking dish, about 7 inches x 9 inches. Pour the lemon mixture over the chicken, making sure the chicken has been evenly coated on all sides in the sauce. Place the lemon wedges over the chicken.
  4. Step 4: Bake the chicken for 35 to 40 minutes, or until a meat thermometer inserted into the center of the chicken reads 165°F.
  5. Step 5: After cooking, cover the pan with foil and allow the chicken to rest for 5 to 10 minutes.
  6. Step 6: To make a quick sauce out of the pan drippings, stir together the starch with the cold water until a slurry is formed. Transfer the pan drippings and butter to a pan over medium heat. To make it more tart, add in the squeezed lemon juice from the roasted lemon wedges. Once the butter has melted, add in the starch slurry. Stir constantly as you pour it in. For a thicker sauce, add in additional starch slurry (do not add just starch, or it will clump up the sauce if it is not mixed with cold water first). Continue stirring until the sauce thickens to your liking. Transfer the sauce to a serving bowl.
  7. Serve: Slice the chicken and serve drizzled with the lemon sauce. Enjoy.

Recipe Notes

Fun fact: mustard is actually a versatile cruciferous vegetable which belongs to the same family as broccoli and cabbage. The seeds of the mustard plant are sources of calcium, magnesium, phosphorous and even potassium.

Nutrition

Fresh lemon, mustard, and ample roasted garlic gives delicious tang to this tender baked chicken. No marinating is needed, as the lemony sauce keeps the chicken moist as it bakes. After cooking, the pan-juices can be quickly thickened into a tart gravy. It's fantastic drizzled over the sliced chicken.

How To MakeDiet Type: Paleo

liked this

Freeze For 3-4 months

Best by 3-4 days


Shopping List
  • 2 (8 ounce) boneless chicken breasts, skin optional
  • 2 tablespoons olive oil
  • 4 garlic cloves, left whole and smashed with the side of a knife
  • 2 tablespoons dijon and/or whole grain mustard
  • 1/2 whole lemon, cut into 4 wedges
  • 1 tablespoon lemon juice
  • 1/2 tablespoon water
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • black pepper, to taste Sauce (Optional)
  • 1 tablespoon grass-fed butter
  • 1/2 teaspoon tapioca starch or arrowroot starch
  • 1/2 teaspoon cold water

Instructions
  1. Step 1: Preheat the oven to 375°F.
  2. Step 2: Heat the olive oil in a small pan over medium heat and add the whole garlic cloves. Cook for only 30 seconds, so that the garlic does not brown. Remove the pan from the heat and add the mustard, lemon juice, water, onion powder, garlic powder, salt, and pepper. Stir the mixture until it's combined.
  3. Step 3: Place the chicken breasts in a rimmed baking dish, about 7 inches x 9 inches. Pour the lemon mixture over the chicken, making sure the chicken has been evenly coated on all sides in the sauce. Place the lemon wedges over the chicken.
  4. Step 4: Bake the chicken for 35 to 40 minutes, or until a meat thermometer inserted into the center of the chicken reads 165°F.
  5. Step 5: After cooking, cover the pan with foil and allow the chicken to rest for 5 to 10 minutes.
  6. Step 6: To make a quick sauce out of the pan drippings, stir together the starch with the cold water until a slurry is formed. Transfer the pan drippings and butter to a pan over medium heat. To make it more tart, add in the squeezed lemon juice from the roasted lemon wedges. Once the butter has melted, add in the starch slurry. Stir constantly as you pour it in. Continue stirring until the sauce thickens to your liking. For a thicker sauce, add in additional starch slurry (do not add just starch, or it will clump up the sauce if it is not mixed with cold water first). Transfer the sauce to a serving bowl.
  7. Serve: Slice the chicken and serve drizzled with the lemon sauce. Enjoy.

Recipe Notes

Fun fact: mustard is actually a versatile cruciferous vegetable which belongs to the same family as broccoli and cabbage. The seeds of the mustard plant are sources of calcium, magnesium, phosphorous and even potassium.

Nutrition

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Lemon-Garlic Baked Chicken

PT1H 2 (8 ounce) boneless chicken breasts, skin optional 2 tablespoons olive oil 4 garlic cloves, left whole and smashed with the side of a knife 2 tablespoons dijon and/or whole grain mustard 1/2 whole lemon, cut into 4 wedges 1 tablespoon lemon juice 1/2 tablespoon water 1/2 teaspoon onion powder 1/2 teaspoon salt 1/4 teaspoon garlic powder black pepper, to taste 1 tablespoon grass-fed butter 1/2 teaspoon cornstarch 1/2 teaspoon cold water Gluten Free Paleo Low-Carb 4 Servings Ingredients:

4 Servings

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