Print

Easy Juicy Lemon Herb Baked Chicken Breast Recipe

lemon herb baked chicken breast - featured image
Print Recipe

This juicy lemon herb baked chicken breast is a quick and easy weeknight dinner that delivers bright, zesty flavor with simple pantry ingredients. Perfect for meal prep, it stays tender and delicious for days.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 8 oz each)
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lemon juice (from about 1 large lemon)
  • 1 teaspoon lemon zest
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon kosher salt (or 3/4 teaspoon table salt)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1/4 cup low sodium chicken broth (optional, for pan sauce)
  • 1 tablespoon unsalted butter (optional, for pan sauce)
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Place the rack in the middle position and allow 15-20 minutes for full preheating.
  2. Pat the chicken breasts dry with paper towels. If uneven in thickness, place between plastic wrap and gently pound to an even 1-inch thickness.
  3. In a small bowl, mix salt, pepper, oregano, thyme, and paprika. Sprinkle evenly over both sides of the chicken.
  4. In another small bowl, combine olive oil, lemon juice, lemon zest, and minced garlic. Whisk with a fork.
  5. Heat an oven-safe skillet over medium-high heat for 2 minutes. Add 1 tablespoon of the olive oil mixture (just the oil part) to the pan. Place chicken breasts in the skillet, seasoned side down. Cook for 3-4 minutes without moving. Flip and cook for another 2 minutes until golden brown on both sides.
  6. Pour the remaining lemon-garlic mixture over the chicken. If making pan sauce, add chicken broth around the edges of the pan.
  7. Transfer the skillet to the preheated oven. Bake for 15-18 minutes, or until internal temperature reaches 160°F (71°C).
  8. Remove skillet from oven. Transfer chicken to a cutting board and tent loosely with foil. Rest for 5-7 minutes.
  9. For the pan sauce (optional): Place the skillet over medium heat. Add butter and swirl until melted. Scrape up browned bits from the bottom. Simmer for 1-2 minutes until slightly thickened. Stir in fresh parsley.
  10. Slice chicken against the grain into 1/2-inch thick pieces. Drizzle with pan sauce and garnish with extra parsley and lemon wedges if desired.

Notes

Don’t skip the sear—it locks in moisture and adds depth of flavor. Use a meat thermometer for perfect doneness; pull at 160°F for juicy 165°F final temp. Let chicken rest before slicing to keep juices locked in. For best results, use fresh lemon juice and zest. Meyer lemons are sweeter and less acidic. If using fresh herbs, triple the amount of dried herbs called for.

Nutrition

Keywords: lemon herb chicken, baked chicken breast, juicy chicken, easy chicken recipe, weeknight dinner, healthy chicken, gluten-free chicken, low-carb chicken

Find it online: https://coracooks.com/easy-juicy-lemon-herb-baked-chicken-breast-recipe/