The Sweet Simplicity of Baked Lemon Herb Chicken Breasts
If you’re looking for a dinner that’s bright, flavorful, and practically foolproof, these Baked Lemon Herb Chicken Breasts are your new best friend. Juicy chicken coated in a zesty lemon herb marinade comes together in under an hour with minimal prep. Whether you’re cooking for a weeknight family dinner or impressing guests, this recipe delivers tender, tangy goodness every time. Let’s get started!
Why You Will Love This Recipe
This dish is a crowd-pleaser for so many reasons! It’s light yet satisfying, packed with fresh citrus flavor, and the herbs add a cozy, aromatic touch. Plus, it’s incredibly versatile—swap the herbs based on what’s in your pantry, or add a pinch of chili flakes for heat. Even better, cleanup is a breeze since everything bakes in one dish. Who doesn’t love that?
Ingredients:
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs total)
- 3 tablespoons olive oil
- 1 large lemon (zest and juice)
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- Optional garnish: lemon slices, fresh herbs
Ingredient Prep Guide
Let’s prep everything before baking to avoid mid-recipe panic! Start by preheating your oven to 375°F (190°C). Wash the lemon under warm water to remove any wax, then zest it using a fine grater. Squeeze the juice next—you’ll get about 3 tablespoons. Mince the garlic finely to prevent overpowering bites. If using fresh herbs, strip the thyme leaves from their stems and chop the rosemary roughly. Pat the chicken breasts dry with paper towels to help the marinade stick better. Trust me, this step is worth it for that golden crust!
Equipment & Tools
- 9×13-inch baking dish
- Small mixing bowl
- Zester or fine grater
- Sharp knife and cutting board
- Measuring spoons
- Aluminum foil (optional)
- Meat thermometer (highly recommended!)
Step-by-Step Instructions
Step 1: Prep the chicken. Place the chicken breasts in your baking dish, ensuring they’re spaced evenly. If some are thicker than others, gently pound them to an even 1-inch thickness with a rolling pin or meat mallet. This helps them cook at the same rate.
Step 2: Make the marinade. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, salt, and pepper. Taste a dab on a spoon—you should get a vibrant mix of citrus and herbs. Adjust salt if needed.
Step 3: Coat the chicken. Pour the marinade over the chicken, using your hands or a brush to coat every nook. Let it sit for 10 minutes (or up to 30 minutes in the fridge) to soak up the flavors. If you’re short on time, no worries—it’ll still taste great!
Step 4: Bake. Cover the dish loosely with foil and bake for 20 minutes. Remove the foil, spoon some of the pan juices over the chicken, and bake uncovered for another 15–20 minutes. The chicken is done when a meat thermometer reads 165°F (74°C) at the thickest part. If you don’t have a thermometer, cut into the thickest breast—the juices should run clear, not pink.
Step 5: Rest and serve. Let the chicken rest for 5 minutes before slicing. This keeps it juicy! Drizzle with extra pan sauce and garnish with lemon slices and herbs.
Key Details
Total Time: 50 mins (Prep: 15 mins | Cook: 35 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Baking dish, mixing bowl, zester, knife, measuring tools
Serving Suggestions
This zesty chicken pairs perfectly with roasted vegetables like asparagus, potatoes, or green beans. For a carb-loaded comfort meal, serve it over garlic mashed potatoes or buttery orzo. If you’re keeping things light, a simple side salad with a lemony vinaigrette ties everything together. To impress guests, arrange the sliced chicken on a platter with lemon slices and rosemary sprigs—it’ll look straight out of a magazine!
Pro Tips
Brining for extra moist chicken: If time allows, soak the chicken breasts in a saltwater brine (1/4 cup salt dissolved in 4 cups water) for 30 minutes before marinating. Rinse and pat dry afterward. This adds a little insurance against overcooking.
Doubling the marinade: If you love extra sauce for drizzling, double the lemon herb mixture. Reserve half to brush on during baking or serve alongside the finished dish.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place chicken in a baking dish with a splash of water or broth, cover with foil, and warm at 325°F (160°C) for 10–15 minutes. Microwaving works in a pinch, but the chicken might dry out—drizzle a little olive oil over it first!
Troubleshooting
Dry chicken: Overcooking is usually the culprit. Use a meat thermometer and stick to the 165°F internal temp. If your oven runs hot, check the chicken 5 minutes early!
Bland flavor: Did you skip the zest? The lemon’s oils in the zest pack way more flavor than juice alone. Also, taste the marinade before adding it to the chicken—adjust seasoning as needed.
Frequently Asked Questions
Can I use dried herbs instead of fresh?
Yes! Use 1 teaspoon of dried herbs for every tablespoon of fresh. Just rub them between your fingers before adding to the marinade to release their oils.
Can I use bone-in chicken breasts?
Absolutely! Bone-in breasts will take longer to cook (about 45–50 minutes total). Check the temperature near the bone for accuracy.
What can I substitute for olive oil?
Avocado oil or melted butter work well. Butter adds richness, while avocado oil has a neutral flavor and high smoke point.
Baked Lemon Herb Chicken Breasts
Ingredients
- 4 boneless skinless chicken breasts (about 1.5–2 lbs total)
- 3 tablespoons olive oil
- 1 large lemon zest and juice
- 3 garlic cloves minced
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried rosemary)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional garnish: lemon slices fresh herbs
Instructions
- Place chicken breasts in a baking dish, ensuring they’re spaced evenly. If some are thicker than others, gently pound them to an even 1-inch thickness.
- In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, salt, and pepper.
- Pour marinade over chicken, coating every nook. Let it sit for 10 minutes (or up to 30 minutes in the fridge).
- Cover the dish loosely with foil and bake for 20 minutes. Remove the foil, spoon some pan juices over chicken, and bake uncovered for another 15–20 minutes.
- Let the chicken rest for 5 minutes before slicing. Drizzle with extra pan sauce and garnish.
