Delicious recipe! Definitely will use again in the future. Thank you!

Made this for dinner tonight and the smells wafting from the oven were amazing -- which is an impressive feat since I'm not a lemon fan and was making this at the request of my girlfriend. Cooking time was off -- as EmmBoBemm pointed out, this recipe takes roughly 45 min. Prep time was relatively fast, maybe 4-5 min to get everything sorted, it was the chicken itself that took longer to cook, even at 400°F. If I make this again I definitely think that I'd up the cook time to maybe 425°F or so and see what happens from there. I had to omit the sauce portion of the recipe since we don't have any chicken broth. Served it with some white rice.

Great recipe we are def making it more often the chicken turned out so moist and full of a lot of flavor!!! I did add lemon pepper to the chicken to which made it yummy!

I thought this recipe was delicious. I am anxious to make it again, I wanted to cook some chicken that was about to pass the date of expiration so I made this and put it in the fridge to eat the next day. It was so good even after a day. Used some that was left over in a pasta salad I made later that day, that was delicious also.

Simply delicious... easy... a big hit with the entire family. I would double to mixture for the sauce - not quite enough for everyone's plate, as I served it over pasta. Will definitely make this a regular part of our menu!

I have to agree with the commenter above! Sauce is a great marinade - I used about 1/4 of cream and added to some angel hair pasta with some Parmesan cheese and its an easy left over lunch! Will make this again. Oh I didn't use the butter nor the pepper. It was a bit salty so I may omit the salt as well.

Awesome!!! Actually did the sauce minus the butter as a marinade for 2 hours. Then followed cooking instructions. Made a double batch or sauce, paired it with thin spaghetti and tossed the pasta with the double batch of sauce. Sprinkle with some pram cheese... Yum!! Will make this again for sure!!

I made this for dinner tonight. It was quick and easy however, I found that 1 squeezed lemon and tablespoons of oil was not enough to cover 4 large chicken breast before baking. Also, my glaze would not reduce because there was not enough lemon so I ended up slicing another lemon and added it to the broth and then it became syrupy. Once again, the amount of syrup was not enough to drizzle over 4 breasts. I will definitely make this recipe again but will be sure to double up on the lemon before baking and will double up on the chicken broth sauce for the glaze.

Really great, quick, weeknight dinner. I added some green onion and rosemary to the chicken before baking. It was really delicious. The sauce was thin, but the perfect complement to make the chicken extra juicy and was really yummy over the brown rice and steamed broccoli I served with the chicken. In my experience, my chicken actually needed to cook the full 30 minutes, which surprised me because I used thin sliced chicken breast fillets. Will definitely make again!

This recipe is good, not out of this world, but definitely something I will make again. It was easy, and took about 45 minutes total - and I had a 8 year old boy helping and we all know how much corralling that takes. The cooking time was a little long, I checked at 10 minutes and then browned them for 7 minutes, if that. I omitted the broth because I didn't have any handy. The sauce was superb anyway, a little heavy on the pepper though.

Next time I might add a little cream to the sauce. Also, this sauce would be PHENOMENAL on a less flavorful white fish.

Definitely will make again.