Baked Breaded Lemon Chicken

This baked breaded lemon chicken recipe is a fast go-to dinner choice on a busy day. If you have time to marinate the chicken 4 hours ahead, the flavor is even greater! I use both Panko and regular seasoned bread crumbs to make the chicken extra crunchy, but you can use all regular if you don’t have Panko bread crumbs. I also add more seasoning to the bread crumbs, especially because Panko usually come unseasoned. Serve with rice and vegetables. Tip: Broil the chicken in a toaster oven for a few minutes to make extra crunchy!

5.0 from 1 reviews
Baked Breaded Lemon Chicken
Prep time
Cook time
Type: Main
Serves: 2
  • 2 boneless, skinless chicken breasts
  • 4 tablespoons butter, melted
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ tsp Italian seasoning
  • 1 tsp lemon zest
  • pinch of onion powder
  • ¼ cup seasoned bread crumbs
  • ¼ cup Panko bread crumbs
  1. Preheat oven to 350 ºF.
  2. In a bowl, combine the butter, lemon juice, garlic, salt and pepper.
  3. Pour bread crumbs on a plate and mix in Italian seasoning, lemon zest and onion powder.
  4. Cut chicken breasts in half to make 4 pieces.
  5. Dip chicken in butter mixture, then coat with crumbs.
  6. Place on a greased broiling pan and drizzle with remaining butter mixture.
  7. Bake for about 25 minutes, then transfer to a toaster oven and broil for a few minutes.
  8. Watch carefully to make sure tops do not burn!


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  1. Amber Shuker says:

    I have just made this for dinner and it was absolutely lovely. I will defiantly be making it again. It was a dinner winner in our house :-)

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