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Baked Lemon Herb Chicken Breasts

Juicy chicken coated in a zesty lemon herb marinade. This recipe delivers tender, tangy goodness.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 250 kcal

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.