Amish-Style 4-Ingredient Lemon Baked Chicken

This simple lemon baked chicken features juicy chicken breasts coated in a buttery lemon-garlic sauce. The chicken is covered while baking to help retain moisture, then uncovered to finish cooking and develop a flavorful pan sauce.

Ingredients

• 4 boneless, skinless chicken breast halves (about 2 pounds)
• 1/2 cup bottled lemon juice
• 1/4 cup salted butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions

1. Prepare the oven: Preheat the oven to 375°F (190°C). Lightly prepare a 9×13-inch glass baking dish.
2. Place the chicken: Arrange the chicken breasts in one even layer in the baking dish. If some pieces are especially thick, gently pound them to an even thickness.
3. Prepare the sauce: Combine the lemon juice, melted butter, garlic powder, salt, and black pepper in a small bowl. Stir until thoroughly mixed.
4. Coat the chicken: Pour the lemon-butter mixture evenly over the chicken, making sure each piece is well covered.
5. Bake covered: Tightly cover the baking dish with aluminum foil. Bake for 20 minutes.
6. Finish baking: Remove the foil carefully and continue baking for another 15–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.
7. Rest and serve: Let the chicken sit in the pan juices for 5–10 minutes. Spoon the warm lemon-butter sauce over the chicken before serving.