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Best Easy Juicy Lemon Herb Baked Chicken Breast Recipe

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This juicy lemon herb baked chicken breast recipe is proof that simple ingredients, treated with a little care, can produce something truly special. It’s the kind of meal that feels like a hug on a plate—comforting without being heavy, healthy without tasting like a compromise.

Ingredients

Scale
  • ¼ cup olive oil (extra virgin works best)
  • 3 tablespoons fresh lemon juice (from about 1 large lemon)
  • 4 cloves garlic, minced
  • 1 tablespoon lemon zest
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary (crushed)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper (freshly ground)
  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • Optional: 2 tablespoons butter, cut into small pieces
  • Fresh lemon slices and parsley for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Place your baking dish in the oven while it preheats.
  2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, rosemary, salt, and pepper.
  3. Pat each chicken breast dry with paper towels. If uneven, pound to an even 1-inch thickness.
  4. Place the chicken in a shallow dish or zip-top bag. Pour the marinade over the chicken, turning to coat. Let it sit at room temperature for 15 minutes.
  5. Carefully remove the hot baking dish from the oven. Place the chicken breasts in the dish, spacing them evenly. Pour any remaining marinade over the top. If using butter, dot the pieces over the chicken.
  6. Bake for 20-25 minutes, or until the internal temperature reaches 160°F (71°C) when tested with a meat thermometer inserted into the thickest part.
  7. Remove the dish from the oven and tent loosely with foil. Let the chicken rest for 5-10 minutes. The temperature will rise to 165°F (74°C) during this time.
  8. Garnish with fresh lemon slices and chopped parsley if desired. Spoon some of the pan juices over the top for extra flavor.

Notes

Don’t marinate longer than 4 hours—the acid in the lemon juice can break down the protein too much. Use a meat thermometer to avoid overcooking; pull the chicken at 160°F and let carryover cooking bring it to 165°F. Let the chicken rest for 5-10 minutes before cutting to keep it juicy.

Nutrition

Keywords: lemon herb chicken, baked chicken breast, juicy chicken, easy chicken recipe, healthy chicken dinner, meal prep chicken

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