Mary Berry Chicken With Lemon

I’ll be honest — I used to hate cooking with lemon. It always felt like a gamble. Too much? Bitter. Too little? Pointless. And somehow, my chicken either ended up pale and dry or drowning in acidic soup. But then I stumbled across this Mary Berry-inspired lemon chicken, and everything clicked. It’s bright, juicy, and actually makes you want to use lemon properly.

This isn’t a fussy French number. It’s straightforward, reliable, and — here’s the magic — the chicken stays tender while soaking up all that lemony-garlicky goodness. If you’ve ever ruined a lemon chicken (like I did, repeatedly), this recipe is your redemption.

Keyword “chicken with lemon”? We’re diving right into it. No fluff — just proper flavour.

Ingredients List

• 4 boneless chicken breasts (about 2.5 lbs) — I pat them dry for better browning.
• 1/4 cup olive oil — helps bind the herbs to the meat.
• 2 tsp dried oregano — adds that earthy, Mediterranean warmth.
• 2 tsp dried thyme
• 2 tsp garlic powder
• 2 tsp salt, divided — careful here; lemon intensifies saltiness.
• ½ tsp black pepper
• 1/2 cup dry white wine (Sauvignon Blanc, Pinot Grigio) — deglazes and deepens flavour.
• 2 tbsp minced garlic (around 6 cloves) — because one clove is never enough.
• 1 tbsp lemon zest — use fresh, not the dusty jar stuff.
• 2 tbsp fresh lemon juice
• 1 tbsp brown sugar — balances the acid with subtle sweetness.
• 1 lemon, sliced — optional, but they look pretty and boost aroma.

Swap alert: No wine? Use chicken broth with a splash of white wine vinegar.

How To Make It (Instructions)

1. Preheat your oven to 400°F (200°C).
   Make sure it’s really preheated — no cheating with “almost.”
2. Dry the chicken breasts thoroughly and place them in a 9×13 baking dish.
   Water = steam. And steam = soggy chicken.
3. Mix the olive oil, oregano, thyme, garlic powder, 1 tsp salt, and pepper into a thick paste.
   Rub it all over the chicken like you mean it.
4. In the same bowl, mix white wine, minced garlic, lemon zest, lemon juice, remaining salt, and brown sugar.
   This is your golden elixir. Pour it gently over the chicken.
5. Tuck in the lemon slices (if using). They’ll roast up and perfume the whole dish.
6. Bake uncovered for 15 minutes.
   The kitchen should smell like a citrus grove at this point.
7. Baste the chicken with the pan juices and return to the oven for another 15 minutes, or until internal temp hits 165°F (75°C).
8. Pause here: If you’re like me, you’ll probably forget to baste. Don’t beat yourself up. Just do it once, and you’re fine.

Common Mistakes

Why is my chicken dry?
You’ve likely overcooked it. A meat thermometer is your best friend. Pull it at 165°F and let it rest.

Why does it taste bitter?
You may have grated the white pith with the lemon zest. Only zest the outer yellow part — the rest is punishment.

Why is the sauce thin?
That’s normal — it’s not a gravy dish. But if you want it thicker, stir in a cornstarch slurry in the last few minutes.

Why is it too salty?
Lemon amps up saltiness. I once added a pinch too many and had to eat it over bland rice to recover.

Why is it bland?
Did you skip the wine? Or use bottled lemon juice? Don’t. Fresh ingredients matter more here than in most dishes.

Storage and Reheating Tips

Fridge:
Store in an airtight container up to 3 days. Keep some pan juices to stop it from drying out.

Freezer:
Freeze in a sealed bag or container (with sauce) for up to 3 months. Label it — lemon chicken surprise isn’t always welcome.

To Reheat:

• Oven: Cover with foil and heat at 350°F for 15–20 minutes.
• Stovetop: Medium heat, splash of broth or butter, 3–5 minutes per side.
• Microwave: Cover loosely, heat in 45-second bursts until hot. Don’t overdo it or it’ll go rubbery.

What To Serve With It

• Steamed green beans — crisp and bright to match the lemony tang.
• Roasted new potatoes — earthy and hearty; they soak up the sauce like champs.
• A peppery arugula salad — the bitterness pairs brilliantly with the sweetness of the brown sugar.

Honestly, even a crusty hunk of bread to mop up the juices will do.

FAQ Section

Can I make this gluten-free?
Yes — it already is! Just double-check your wine and seasonings for hidden gluten.

Can I use chicken thighs instead?
Absolutely. Thighs stay even juicier and have more flavour. Just add 5–10 minutes to the cooking time.

Do I have to use white wine?
No, but it adds depth. Swap with chicken broth + 1 tsp vinegar if needed.

What if I don’t have fresh lemons?
You can use bottled juice in a pinch, but it won’t have the same brightness. I’ve done it — it works, but the magic’s muted.

Can I grill instead of bake?
You could, but you’ll lose the sauce. I’d grill the chicken separately, then spoon the sauce over at the end.

Try More Recipes:

• Mary Berry Meat And Potato Pie Recipe
• Mary Berry Celery Soup
• Mary Berry Pork Pie