easy lemon chicken recipeLooking for an easy lemon chicken recipe? How does convection oven lemon baked chicken with a white wine and yogurt sauce sound?

Generally, when baking skinless chicken breasts by themselves, the meat often gets dry.

While the skin is known to have fat and calories, it does a pretty good job of keeping the moisture in.

One of the ways to ensure a skinless chicken breast doesn’t dry out in the oven is to bake it with a sauce.

This recipe is for a convection version of the more traditional Lemon Chicken recipes with a little bit of a spin.

Great Tasting, Easy Lemon Chicken Recipe

If you’ve ever had the traditional lemon chicken that’s served in many Asian restaurants, you know that this typically is a very heavy dish. It’s served as batter-dipped fried chicken pieces drowning in a not too diet conscious thick, corn starch laden lemon sauce.

This convection oven chicken recipe only has 230 calories per serving thanks to the low-fat yogurt with a restaurant-quality flavor. Serve it with a tossed green salad and a rice pilaf for a great meal.

Easy Lemon Chicken
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A rich, creamy yogurt sauce with only 230 calories per serving for this convection oven baked chicken.
Ingredients
  • 4 chicken breasts - split and remove skin
  • 4 tablespoons butter or margarine
  • 3 tablespoons flour
  • ½ cup low sodium chicken broth
  • ¾ cup low-fat plain or Greek yogurt
  • ¼ cup white wine
  • 2 teaspoons grated lemon rind
  • ½ teaspoon cracked black pepper
  • ½ cup sliced button mushrooms
Instructions
  1. Set Oven to Convection Bake at 325 degrees
  2. Melt 2 tablespoons of butter in a shallow baking pan
  3. Place chicken breasts in pan bone side up and bake uncovered for 20 minutes
  4. While breasts are cooking, melt remaining butter in saucepan and add flour
  5. Stir until butter/flour mixture starts to brown very slightly
  6. Add chicken broth and stir until mixture thickens and is smooth
  7. Add yogurt, wine, lemon rind, cracked black pepper, stirring only until blended
  8. Remove pan with chicken from the oven and turn breasts so they are bone side down
  9. Layer mushrooms on top of chicken breasts
  10. Spoon sauce over breasts and mushrooms
  11. Return to oven and bake until tender (about 20 more minutes)