Reviewed: Sep. 25, 2009

I made this for dinner last night. Really good recipe.

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elviaxoxo

Home Town: Los Angeles, California, USA

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Reviewed: Jul. 19, 2009

The chicken was way too lemony. Would marinade it for only a few hours instead.

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erius

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Reviewed: Jun. 21, 2009

I had to leave the chicken in the lemon marinade two days instead of one because of a change in dinner plans. Big mistake. The brown sugar did not offset the strong lemon flavor in the chicken. I'm not sure I'll try it again.

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Kathy

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Reviewed: Apr. 15, 2009

I marinated for about 2 hrs, the breading becomes soggy when you bake it. I broiled it and made extra sauce to go with it. Overall just okay.

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Jcfam

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Reviewed: Mar. 4, 2009

I have been using Allrecipes for years but have never written a review. I marinated the chicken for 8 hours and it was WAY TOO STRONG - it tasted like I was eating a raw lemon, but I was biting into a chicken breast. All 5 of us in my family hated it. I even tried to make a broth-based sauce to balance out the tang, but the tangy taste was in the chicken itself and irreversable. You have to really love lemons to want to eat this!

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Julie6477

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Reviewed: Feb. 24, 2009

My breading came off in the pan, sauce never thickened. Followed the directions perfectly. Ended up having Carl's Jr. for dinner.

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je55ica770

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Reviewed: Feb. 10, 2009

A dish of lemoney goodness!!! Did just like the recipe, and it turned out delicious.

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syaskiewicz

Cooking Level: Expert

Home Town: Marietta, Georgia, USA

Living In: Cashiers, North Carolina, USA

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Reviewed: Dec. 17, 2008

This is my newest recipe that I love to cook and NOT share!! It is so easy and tastes so good that I don't want others cooking it! LOL My family is burnt out on chicken, but my husband said 'yeah, now I could eat this once a week!' and my 8 year old daughter said 'Now we can make it instead of ordering it'!! WONDERFUL!! (I tossed all the marinade and used fresh lemon juice in the sauce as another reviewer added)

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Tricenarian

Cooking Level: Intermediate

Home Town: Oakland, California, USA

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Reviewed: Dec. 14, 2008

Great. Great. Great. I was scared off by what some people said about marinating all night so I marinated it in lemon juice for about 4 hours and it was great. I think all night would be even better. I used one cup of lemon juice for TWICE the amount of chicken, put it all in a bowl and covered it and it was plenty of lemon juice. Also deglazed the pan with white wine after sauteeing the chicken, added stock to that and strained it. That made a great sauce which I poured over the chicken before baking. Everything can be done in advance except pouring the sauce over the chicken. Do that at the last minute and pop it in the over. So good.

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june maxwell

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Reviewed: Nov. 23, 2008

It is high time I review this recipe, as I've made it many times now. I follow the recipe exactly, except that I don't think I've ever used 2 cups of lemon juice (lemons get expensive!!). I juice a couple and then just turn the chicken a few times to make sure it's evenly covered. I do marinate overnight; I don't think it gets "too lemony," but I do love lemon! This is a huge hit every time I make it. I serve it over brown rice, which complements the tangy chicken quite well.

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sarahmarie_co

Cooking Level: Expert

Home Town: Independence, Missouri, USA

Living In: Aurora, Colorado, USA

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Reviewed: Nov. 5, 2008

I thought this was really good, especially for how easy it is. I only marinated the chicken for about 20 minutes in the lemon juice, just b/c of lack of time. I also didn't measure the juice but I doubt I even used 1 cup for 4 breasts. I also only pan cooked the chicken for about 5 minutes on each side, if that. I'm always looking for new recipes for boneless, skinless chicken breast and this will definitely go into my rotation.

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SAHMCOOK

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2008

Loved it! My husband said it tasted just like the take out we had a few nights before. This is even better since it doesn't contain MSG!

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mma5587

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

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Reviewed: Apr. 15, 2008

Fantastic flavour, tender meat. I only left it marinade for about 4 to 5 hours, and still everyone raved. Thank you.

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fairysnailsmom

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Apr. 14, 2008

A strangle little recipe but Wow did my small dinner party love it. Marinated only two hours, used chicken tenders, tripled the 'sauce' used 1/3 to pour over before baking. The rest of the sauce was reduced and sweetened with a bit more brown sugar to taste (my fresh lemons were so tart!) then swirled in a cold pat of butter, this was poured over chicken as it came out of oven. It is all about tasting to get the right sweet with tang! 4 stars cuz I had to tweak it.

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mugsy

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Reviewed: Apr. 10, 2008

I loved it!!!! My husband did not.

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Jennie C.

Cooking Level: Intermediate

Home Town: Sonoma, California, USA

Living In: Kelseyville, California, USA

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Reviewed: Mar. 23, 2008

Love this recipe, has rave reviews. Made it first for all my new uni friends and everyone asked me to make it again. I did make a lomon sauce to serve over the top (the thick lemony sauce often served in chinese restaurants) by boiling up lemon juice, left over lemon peel, and sugar to taste (white or brown is fine). It doe stake about a cup of sugar though!

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StellaBella

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2008

Made as written except for doubling the sauce. Excellent-not too lemony. Did have to increase the cooking time because my chicken breasts were so thick. Will be thrilled to make again.

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msawyer3

Cooking Level: Intermediate

Home Town: Orangeburg, South Carolina, USA

Living In: Chapin, South Carolina, USA

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Reviewed: Mar. 4, 2008

This was easily one of the best chicken recipes I've ever had. Everyone raved about it and came back for seconds! I made a few small modifications: I only marinated the chicken in the lemon juice for a few hours instead of overnight, and I added a few tablespoons of melted butter to the sauce before putting the chicken in the oven.

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Sarah25

Cooking Level: Intermediate

Home Town: Oakham, Massachusetts, USA

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Reviewed: Mar. 2, 2008

This recipe was pretty good. I only fried the chicken about 5 minutes before putting it in the baking dish, and it still took exactly 30 minutes to bake afterward. The chicken was very moist and could easily be cut with a fork. I didn't have fresh parsley so I added dried parsley to the coating mix. I also omitted the lemon slices as I was out of lemons after trying to get 2 c. fresh juice for the marinade. I wish the sauce had thickened more; I like my lemon chicken saucy. I think when making this recipe again, I will make a second batch of the sauce to top the chicken with, but boil it on the stove to thicken.

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SUZIFEROSU

Cooking Level: Intermediate

Living In: Salem, Oregon, USA

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Reviewed: Feb. 26, 2008

I enjoyed this recipe, it was great for something different. However, i didnt have parsley so i did feel as though it was missing something. I was also thinking Dill and maybe garlic would have added and mellowed out the very tangy strong lemon flavour.

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