Creamy Lemon Chicken Bake (Full Detailed Recipe)

Total Time: ~30–35 minutes
Serves: 3–4
Cuisine: Comfort / Family Dinner
Nut-Free

 Ingredients

Chicken

• 4 boneless, skinless chicken breasts (about 600–700 g)
• Salt, to taste
• Black pepper, to taste
• 2 tbsp olive oil
• 1 lemon, thinly sliced (for baking dish)

Creamy Lemon Sauce

• ½ cup mayonnaise (or Greek yogurt for lighter version)
• ¼ cup heavy cream (or more yogurt)
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, finely minced
• 1 tsp dried parsley (or 1 tbsp fresh, chopped)
• ¼ cup grated Parmesan cheese (optional but recommended)

 Instructions (Step-by-Step)

1. Preheat Oven
   Preheat oven to 190°C (375°F). Lightly grease a baking dish.
2. Prepare Base
   Arrange lemon slices evenly on the bottom of the dish. This prevents sticking and infuses flavor.
3. Season Chicken
   Place chicken breasts over lemon slices. Season both sides with salt and black pepper. Drizzle with olive oil.
4. Make Sauce
   In a bowl, whisk together mayonnaise, cream (or yogurt), lemon juice, zest, garlic, parsley, and Parmesan until smooth and creamy.
5. Assemble
   Spoon the sauce evenly over the chicken, covering each piece well.
6. Bake
   Bake uncovered for 25–30 minutes, until chicken is fully cooked (internal temp 74°C / 165°F) and sauce is lightly golden.
7. Optional Broil
   Broil for 2–3 minutes at the end for a lightly browned top.
8. Rest & Serve
   Let rest 5 minutes before serving for best texture.

 Serving Suggestions

• Steamed broccoli, green beans, or zucchini
• Rice, mashed potatoes, or buttered pasta
• Fresh salad with olive oil & lemon

 Nut Information

• Naturally nut-free
• Safe for nut allergies when prepared as written
• Always check cheese and mayonnaise labels for cross-contamination warnings

 Tips & Variations

• Extra Flavor: Add paprika or Italian seasoning to the sauce
• Low-Calorie: Use all Greek yogurt instead of mayo + cream
• Cheesy Bake: Sprinkle mozzarella on top before baking
• One-Pan Meal: Add broccoli or asparagus around chicken before baking

 Q & A

Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs work great—bake 5–10 minutes longer.

Q: Can this be made ahead?
A: Yes. Assemble up to 24 hours ahead, refrigerate, and bake when ready.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days.

Q: Can I freeze it?
A: Best frozen before baking (without cream for best texture). Thaw overnight and bake fresh.

Q: Is this recipe kid-friendly?
A: Very! Mild, creamy, and not spicy.

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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