The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Apr. 10, 2008
I loved it!!!! My husband did not.
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Photo by Jennie C.

Cooking Level: Intermediate

Home Town: Sonoma, California, USA
Living In: Kelseyville, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
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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Cooking Level: Intermediate

Living In: Chapin, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
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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Cooking Level: Intermediate

Home Town: Oakham, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
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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Cooking Level: Intermediate

Living In: Salem, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Feb. 25, 2008
Followed other advice and marinated while frozen only a few hours. It was still far too lemony, but if reduced I am sure it will be a hit. Fried for about 5 minutes on each side and it did take all of 30 minutes to bake. Next time I will cut back on lemon and dilute with some water.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Feb. 18, 2008
This was really good, particularly since I had a few pounds of lemons brought to me recently. However, they were Meyer lemons and didn't impart quite the tart quality I would have liked in this dish. That said, it was still really yummy. Marinated for almost 2 hours and the chicken was extremely juicy, however, the little liquid couldn't sustain and my pan burned. Extra extra broth next time.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.14 star rating.
Reviewed: Jan. 11, 2008
I don't want to be mean or anything, but my family and I did not like this chicken at all. It tasted sort of sour in ways, but I could of done something wrong. I will not make this recipe again.
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Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA
Living In: Muskego, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed: Jan. 7, 2008
I thought this was good, but I found the lemon flavor of this to be a bit too strong. I only marinated the chicken for about 2 hours. The flavor was good, the chicken was tender, and the texture was really nice. Just a bit too lemony for me.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Dec. 12, 2007
This recipe is delicious! My husband loved it and I thought it had a great flavor. I only marinated the chicken for about 2 hrs. and it still had a great lemon flavor. Enjoyed it very much.
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Cooking Level: Intermediate

Living In: Southington, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Dec. 9, 2007
My family loves this recipe thanks for posting it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Nov. 27, 2007
This is really good. I'm not much of a cook (yet) but everyone loved this dish (even my Mom and she's picky). Great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Oct. 28, 2007
This recipe was great! I also did not marinate over night. I frozen chicken breasts for about 3 hours and they thawed quickly. The lemon flavor was just right for us so I think soaking overnight would be too strong. I would definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Oct. 18, 2007
WONDERFUL! I also didn't marinate overnight or use the leftover marinade for the sauce. But I did use about two tablespoons of lemon juice and mixed it with the broth and brown sugar. I love lemon chicken, and since I have a lemon tree, I'll be making this recipe A LOT. Great lemon flavor and tasty sauce. I served it with asparagus risotto and it was a fabulous meal. Thanks for the awesome recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Sep. 17, 2007
Very tasty. I marinated the chicken for 2 hours & doubled the paprika. I drained the oil after removing the chicken & added all marinade & double the broth along with the brown sugar & 1 tsp of corn starch. Made plenty of delicious sauce to put on chicken! Served with brown rice/orzo on the side.
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Cooking Level: Expert

Living In: Oviedo, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Jul. 22, 2007
For some reason I usually only have chicken thighs laying around the house. I used those and this recipe was great. The only thing I'm skeptical about it marinating them for a long time. After a couple hours the citrus will start to cook the chicken. I advise only marinating them for two hours at most. One hour on one side and one more hour on the other side. This chicken is really good.
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Cooking Level: Beginning

Home Town: El Cerrito, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Jun. 20, 2007
wonderful flavor. easy to make. looked like i worked forever on it! will make again and is great for leftovers. chicken tastes awesome cold too!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
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Reviewed: Jun. 13, 2007
This recipe was good but VERY VERY lemon-y. I'll make it again but definitely cut the marinade time in half at least and use more brown sugar. Otherwise, it was very good and pretty easy to make. Very tender, which was great. I baked it for 30 min so it would brown more. Served with brown rice and green beans, great family meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Jun. 6, 2007
MMMMM!! I make a new dish every weekend and the family loved this lemon chicken! Thanks
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Cooking Level: Intermediate

Home Town: Bronx, New York, USA

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