I’m always looking for new easy ways to prepare chicken breasts. This recipe for Baked Lemon Herb Chicken Breasts is a keeper. The lemon brings a bright flavor that is enhanced with garlic and herbs. In the oven or even on the grill, this will be a new go-to recipe for when you are trying to decide what to do with that package of chicken breasts in the fridge. Pair it with Angel Hair Pasta with Garlic and Parmesan, a vegetable of your choice, and you have a delicious healthy dinner!
This recipe needs a little time to marinate. You can marinate it for a quick 30 minutes right before cooking, or you can prep the chicken the morning or night before you need it. You can leave it in the marinade for up to 2 days before cooking.
This chicken cooks quickly at a high temperature, which helps it retain most of its natural juices. You are going to love how simple and full of flavor this easy dinner recipe is. Leftovers are great chopped up in a salad the next day. YUM!
More of my Favorite Chicken Recipes
- Pesto Parmesan Chicken
- Grilled Teriyaki Chicken Kabobs
- Salsa Chicken Enchiladas
- Sheet Pan Fajitas
- Chicken Taco and Rice Skillet
- Chicken Pillows
Step by step directions for making Baked Lemon HErb Chicken Breasts
Frequently asked questions for how to make Baked Lemon Herb Chicken Breasts
Can I use this recipe with Chicken Thighs?
Yes. For the cooking time stated in the directions, you will need to use boneless chicken thighs and make sure they are nice and flat or they will not cook through. I also recommend using skinless chicken thighs so the marinade can absorb better.
Can I use this recipe with bone-in chicken pieces?
You can definitely use this marinade for any kind of bone-in chicken piece. They will need to be skinless so the marinade can absorb well. The cooking time will also need to be adjusted. If using bone-in chicken, I would suggest cooking at 350 degrees for 90 minutes if you are starting out with completely thawed chicken and 2 hours if you are using chicken that is still frozen at all.
If I grill instead of bake, How long will I need to cook these?
Grilled chicken breasts typically need about 7-8 minutes on each side. Try to only turn once to retain juices and grill on medium heat.
How many pieces of chicken can I use this marinade with before needing to double the recipe?
I have used this marinade on as many as 8 large chicken breasts. I think it would be fine to go up to ten, just add another 1/4 tsp salt.
Can I still make these if I don’t have a MEAT THERMOMETER?
Yes. Having a meat thermometer is just an easy way to test the meat and make sure it is cooked. If you don’t have a meat thermometer, follow the cooking directions exactly and cut one of the pieces in half and check that it is no longer pink. To be on the safe side, you could add one to two minutes to the cooking time as well.
What is the best way to store leftovers?
Cover your leftovers tightly or in a Ziploc bag in the fridge. Leftover Baked Lemon Herb Chicken Breasts can be kept in the fridge for up to four days.
Can I freeze leftovers?
You can. If you choose to do so, I suggest cutting it into small pieces. Sometimes large pieces of pre-cooked chicken can seem rubbery when reheated.
- 1-2 lbs of boneless skinless chicken breasts
- ⅓ cup olive oil
- 2 tbsp fresh lemon juice (usually juice of one lemon is fine)
- 1 tbsp white or rice wine vinegar
- 3-4 garlic cloves, crushed or chopped
- 1 tbsp dried parsley
- 1¼ tsp salt
- ½ tsp dried basil
- ½ tsp oregano
- ¼ tsp dried thyme
- ¼ tsp black pepper
- pinch of red pepper flakes, optional
- Place all ingredients, except the chicken, in a gallon-sized Ziploc bag and mash together until mixed.
- Add the chicken and allow it to marinate on the counter for 30 minutes if you are cooking immediately. If you are planning to cook the chicken later, put it in the fridge for up to 24 hours before cooking.
- TO BAKE: Preheat oven to 450 degrees and bake for 20 minutes or until meat reaches an internal temperature of 165 degrees.
- TO GRILL: Grill over medium-high heat for 7-8 minutes on each side or until meat reaches an internal temp of 165. (Try to only turn once to help the meat retain its juices.)
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