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.
- 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
- Set Oven to Convection Bake at 325 degrees
- Melt 2 tablespoons of butter in a shallow baking pan
- Place chicken breasts in pan bone side up and bake uncovered for 20 minutes
- While breasts are cooking, melt remaining butter in saucepan and add flour
- Stir until butter/flour mixture starts to brown very slightly
- Add chicken broth and stir until mixture thickens and is smooth
- Add yogurt, wine, lemon rind, cracked black pepper, stirring only until blended
- Remove pan with chicken from the oven and turn breasts so they are bone side down
- Layer mushrooms on top of chicken breasts
- Spoon sauce over breasts and mushrooms
- Return to oven and bake until tender (about 20 more minutes)