Lemon Pineapple Baked Chicken Breast Recipe
This lemon pineapple baked chicken recipe coats chicken breasts with a quick sauce made from pineapple juice, lemon, mustard, and garlic. A little cornstarch helps the sauce thicken as it bakes. You’ll mix, pour, and let the oven do the work for a simple weeknight chicken dinner.
Ingredients
1. For the sauce
2. Main
Step-by-Step Method
Preheat the oven
Heat the oven to 400°F / 200°C. Get a baking dish ready; a very light coating of oil is optional to reduce sticking.
Whisk the sauce
In a bowl, combine the pineapple chunks and their juice. Add garlic, Worcestershire sauce, Dijon mustard, rosemary, salt, lemon juice, and a bit of lemon zest. Sprinkle in the cornstarch and whisk until smooth so it won’t clump in the oven.
Arrange the chicken
Lay the chicken breast halves in a single layer in the baking dish. Pour the sauce over the top and spread the pineapple pieces around so each portion gets some.
Bake
Bake for 35–40 minutes. About halfway through, spoon some of the sauce over the chicken so the surface stays nicely coated.
Check doneness and rest
Make sure the thickest part is cooked through (no pink) and juices run clear. Let the chicken rest for 5 minutes, then serve with the pan sauce.