Baked Lemon Chicken Recipe

Name: Baked Lemon Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil, Divided Or More If Needed; 4 whole Boneless Skinless Chicken Breasts Cut Into Bite Size Pieces; 1/2 cups Cornstarch; 3 whole Large Eggs; 4 cloves Garlic, Minced; 1 piece (1 In. Size) Fresh Ginger, Minced; 1/2 cups Chicken Stock; 6 Tablespoons Fresh Lemon Juice; 1 Tablespoon Lemon Zest; 2 Tablespoons Soy Sauce; 4 Tablespoons Granulated Sugar; 2 teaspoons Cornstarch; 2 Tablespoons Water

Servings: persons

2 Tablespoons Olive Oil, Divided Or More If Needed
4 whole Boneless Skinless Chicken Breasts Cut Into Bite Size Pieces
1/2 cups Cornstarch
3 whole Large Eggs
4 cloves Garlic, Minced
1 piece (1 In. Size) Fresh Ginger, Minced
1/2 cups Chicken Stock
6 Tablespoons Fresh Lemon Juice
1 Tablespoon Lemon Zest
2 Tablespoons Soy Sauce
4 Tablespoons Granulated Sugar
2 teaspoons Cornstarch
2 Tablespoons Water

1
Preheat the oven to 325 F.
2
Heat 1-2 tablespoons of olive oil in a large non-stick skillet over medium heat.
3
Add the first amount of cornstarch and the chicken pieces into a large zip-lock bag, seal it, and shake to completely coat the chicken pieces.
4
Lightly beat the eggs in a shallow bowl.
5
Dip the chicken pieces in the beaten egg and place in the hot skillet.
6
Cook each side for 1-2 minutes until golden brown but not cooked through.
7
Work in batches if necessary so the chicken is in a single layer in the pan.
8
Place the fried chicken in a large baking dish (use a 9x13 inch dish and it should fit in a single layer).
9
Heat 1 tablespoon of olive oil in a small saucepan, over medium heat.
10
Add the garlic and ginger and cook, stirring, for about 30 seconds, until fragrant.
11
Add the chicken stock, lemon juice, lemon zest, soy sauce, and sugar, and cook, stirring, until the sugar is dissolved.
12
Lower to a simmer and simmer until the liquid is reduced by half, about 5 minutes.
13
In a small bowl dissolve the remaining cornstarch in the water and whisk it into the sauce.
14
Continue cooking until thickened, 1-2 minutes.
15
Remove the sauce from the heat and pour it over the prepared chicken in the baking dish, turning the chicken to coat it completely.
16
Place the chicken in the oven and bake for 50-60 minutes until cooked through, turning the chicken to make sure its coated in the sauce once or twice during the baking time.
17
Serve over hot cooked rice.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, Divided Or More If Needed, 4 whole Boneless Skinless Chicken Breasts Cut Into Bite Size Pieces, 1/2 cups Cornstarch, 3 whole Large Eggs, and more.

Yes, Baked Lemon Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Lemon Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions