I was young when I got married (we won’t talk specifics … just trust me), and my husband and I pretty much had no idea what to do in the kitchen. Well, we had some idea of how to keep ourselves alive, but it’s safe to say we cooked and ate many meals that I would never touch these days. No, seriously. Blech. Despite the often not-so-great food we cooked, I have very fond memories of those times. And, when we actually made something delicious, those meals were unforgettable!
One of those dishes was luscious lemon chicken. I received the recipe at my bridal shower from a good friend of my mom’s. I can still picture Kay’s handwriting on the recipe card. It was a pretty simple recipe and Nate and I decided to give it a go one night. We were stunned when the chicken came out of the oven moist, tender, and full of flavor. We had finally baked good chicken!
I have since modified this recipe to make it even easier. Yes, 20-something Jane could make this with success, which means ANYONE can make this recipe!
This chicken is delicious served as the main entree with a big pile of delicious veggies and mashed potatoes on the side, but it would also be good cut up and served on a salad or sandwich. Luscious really is the perfect word to describe this chicken, filled with creamy lemon flavor and so tender you won’t know what to do with yourself. And, for real, FOUR ingredients. It doesn’t get much better than that.
Luscious Lemon Chicken
By Jane Maynard
- Boneless, skinless chicken breasts
- Lemon pepper
- Cream (about 1/2 cup for every 2 chicken breasts)
- Preheat the oven to 350º F.
- Place the raw chicken breasts on a cutting board. Stab the chicken on both sides with a fork so that the chicken breasts are completely and evenly covered in holes from the fork. You’re going to want to stab the chicken a lot, so this may be a good recipe to throw together on days when you need to vent some frustration …
- Sprinkle the chicken breasts evenly with salt (I like to use kosher salt) on both sides and then sprinkle liberally with lemon pepper on both sides.
- Place chicken in a baking dish and then pour cream over the chicken, enough to cover evenly. I like to use a pan that is sized so that the chicken fits in the pan snugly, then the cream can really get in there and coat the chicken on all sides.
- Bake for about 30 minutes, until chicken reaches an internal temperature of 160º F and is no longer pink. Don’t overcook.
- The original recipe called for browning the chicken in butter before baking. You can certainly add this step, especially if you like how browned chicken looks, but I don’t think it’s necessary. If you do add browning, baking time will be significantly less, so adjust accordingly.
Note: You can make as many chicken breasts as you need. It’s easy to adjust the measurements accordingly.