Lemon Herb Chicken Breast
Skinless chicken breast is lean and low fat and oven-baking on foil means less cleanup. I use an Italian mix of herbs (basil, rosemary, thyme & oregano) but you can use your own favorite mix. The second time you baste, be sure to pour all the remaining sauce over the chicken. I use a 9 x 9-inch pan. - Jenny Jones
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Makes: 4 servings
Ingredients:
- 1/4 cup olive oil
- 2 Tablespoons fresh lemon juice (1 small lemon)
- 1/2 teaspoon dried herbs
- 1 clove garlic, crushed
- 1/2 teaspoon salt & pepper to taste
- 1 pound boneless, skinless chicken breasts (2-3 breasts)
Basting Sauce:
Instructions:
- Preheat oven to 425° F.
- Line a baking pan with foil and place pan in oven while it preheats.
- Combine sauce ingredients in a small bowl.
- Brush the hot pan with sauce, place chicken in pan and brush liberally with sauce.
- Bake for 25-30 minutes, basting twice, using all the remaining sauce. (Chicken is done at 165° F)
- Remove from oven and let rest 5 minutes. To serve, slice chicken and pour over remaining juices from pan.
For more on this recipe in my blog click here.
Hello Jenny, What an amazing cook you are! You take away so much of the stress linked to having the daily meals prepared on time. I love your recipes as they are simple for a busy mom of three teenagers. I always have all the ingredients as they are simple and easy to find at the store.
Last night, I cooked your salmon recipe with just four ingredients. I added my own little touch with a few dashes of maple syrup from Québec. Wonderful! So crisp under the broil! I have cooked your amazing spaghetti sauce many times and my girls always say it’s the best they’ve had. Tomorrow, I will make your lemon chicken planned for tonight, but my daughter accidently put it in the freezer.
Keep your recipes coming! I have spoken to you to many of my friends, and told them how straight forward your recipes are! Thank you so much for all your help! Marie
Marie, you say it so well! Many recipe books seem like they are for professional cooks using exotic and expensive ingredients that you have ro store in a big larder after using just them just once. Or worse, recipes that the usual family with this or that picky or allergic eater won’t touch. Jenny is unique, but Jenny understands real people and good & wholesome food.
From the first time I tried this recipe it has become a weekly special for us. After having friends over for dinner they have it often also. The chicken is so very tender & the herbs are a great combination. Sometimes times I’ll bake
4 -5 chicken breasts, that way throughout the week we still enjoy the chicken. We’ll use the leftover chicken for sandwiches or just use in our salads. Great recipe!!!
Good Afternoon
Jenny I just want to tell you it’s incredible how you really Brighten my days. I had a brain injury and am at home paralyzed on my left side feeling sorry for myself I owned my own Business I got a brain injury, my wife is at work all day God bless her. I felt totally useless and ashamed that I was not pulling my weight but now I cook her Dinner all your recipes you make me look like a star, she’s happy I am happy Thanks so much God Bless you and your husband Thank you both. Thanks again.
You are an inspiration in showing us how much one can accomplish when challenges arise. It’s a meaningful note like this that makes my effort truly worthwhile and rewarding. Thank you.
First time I learn about you. I love the tortillas and the chicken breast herb recipe. Thanks!
I followed the recipe to the letter and I will tell you I am dumping my old recipe for this one!!! Very delicious and a lot of flavor!! Thank you Jenny for sharing your recipes. I have used quite a few of them!!!
Would you, by any chance, have a recipe for
Honey and Lemon Chicken?
Sound delicious Jenny it will be on the menu later in the week. Thank you.