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Easy Chicken Dinner Recipes
MD Ashraf Ahmed

Lemon Herb Baked Chicken Breasts

As a chef, I've made this one on my busiest nights, and it never lets me down. Juicy chicken, bright lemon, and simple pantry herbs come together in about 30 minutes, with almost no cleanup.
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Prep Time 10 minutes
Cook Time 30 minutes
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (about 6 oz / 170 g each)
  • 2 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ½ tsp dried rosemary
  • ¾ tsp salt
  • ½ tsp black pepper
  • Lemon slices for serving

Method
 

  1. Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
  2. Pat the chicken breasts dry with paper towels and place them in the dish.
  3. Drizzle with olive oil and lemon juice.
  4. Sprinkle evenly with garlic powder, thyme, oregano, rosemary, salt, and pepper.
  5. Bake for 20–25 minutes, until the juices run clear and a thermometer reads 165°F (74°C) in the thickest part.
  6. Rest the chicken for 5 minutes, then serve with lemon slices, a quick salad, or steamed veggies.

Notes

  • Use a meat thermometer, since it's the easiest way to avoid dry chicken.
  • Pound thick breasts to an even thickness so they cook at the same speed.
  • Even 15 minutes of marinating in the oil, lemon, and herbs adds a lot of flavor.
  • Leftovers keep 3–4 days in the fridge and slice well for wraps or salads.