What keeps chicken moist when baking?

Moisture retention comes from three key factors: marinating, even cut size, and proper cooking temperature. The Lemon Garlic Chicken marinade helps tenderize and hydrate the chicken, while olive oil locks in natural juices. Also, baking at 400°F and letting the chicken rest after cooking are essential to keeping it juicy.

What do you eat with lemon garlic chicken?

This Lemon Garlic Chicken pairs beautifully with a range of sides like garlic potatoes, rice pilaf, roasted vegetables, or crisp green salads. For a fresh twist, try it with a chilled Rainbow Veggie Pasta Salad or steamed asparagus.

Why does lemon go well with chicken?

Lemon’s natural acidity enhances chicken’s mild flavor and brings brightness to the dish. It also acts as a tenderizer, helping to break down protein fibers and make the chicken more flavorful and juicy.

Does lemon make chicken breast tender?

Yes, but timing matters. Lemon juice tenderizes by breaking down the proteins in chicken breast, making it softer and juicier. However, over-marinating (more than 2 hours) can make the texture mushy, so keep the marinating time balanced.

How to bake a chicken breast and keep it moist?

Slice the chicken into cutlets, marinate properly, and bake at 400°F for 20–25 minutes. Covering the pan loosely with foil and letting it rest after baking also helps retain moisture.

What is lemon garlic sauce made of?

Classic Lemon Garlic Chicken sauce includes lemon juice and zest, garlic, olive oil, and herbs like parsley or Italian seasoning. Some versions add a splash of chicken broth or cream for richness. You can even reduce the marinade into a drizzle-worthy sauce after cooking.

Lemon Garlic Chicken – The Best 5-Step Juicy Recipe!

Description

This Lemon Garlic Chicken is incredibly juicy, bursting with bold flavor from fresh lemon juice, garlic, and herbs. It’s a quick and healthy dinner recipe made in one skillet, perfect for busy weeknights or meal prep.

Ingredients

Scale

Marinade:
2 lemons (zested and juiced, save 1 for garnish)
1/4 cup extra virgin olive oil
5 garlic cloves, crushed or minced
1½ teaspoons Italian seasoning
1/2 teaspoon red pepper flakes (optional)
1/4 cup chopped Italian parsley (plus more for garnish)
Chicken:
2 pounds boneless, skinless chicken breasts (about 4 large)
Kosher salt, to taste
Black pepper, to taste
Extra virgin olive oil (for searing)

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Instructions

Make the Marinade: In a large bowl, zest and juice one lemon. Add olive oil, garlic, Italian seasoning, red pepper flakes, and parsley. Whisk to combine.
Slice the Chicken: Cut chicken breasts horizontally into thin cutlets. If needed, pound to even thickness. Pat dry with paper towels.
Marinate the Chicken: Season the cutlets with salt and pepper. Add them to the marinade and toss to coat. Cover and refrigerate for 30 minutes to 2 hours.
Cook the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium heat. Sear chicken for 4 minutes per side until golden and cooked through (internal temp should reach 160°F).
Rest and Serve: Remove from heat and tent with foil. Let rest for 5 minutes until internal temperature rises to 165°F. Garnish with chopped parsley and lemon slices. Serve warm.

Notes

Do not over-marinate (more than 2 hours) to avoid a mushy texture from the lemon.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: weeknight recipes
Method: Skillet searing
Cuisine: Italian-American

Nutrition

Calories: 268.8 kcal
Sugar: 1g
Sodium: 181mg
Fat: 32.8g
Saturated Fat: 2.1g
Unsaturated Fat: 4.8g
Protein: 32.8g