Description
Tender boneless chicken breasts are infused with lemon zest, fresh herbs, and olive oil, baked to juicy perfection. This quick, adaptable recipe balances bright citrus and earthy aromatics, offering a light yet satisfying main dish that pairs effortlessly with grains, vegetables, or crusty bread.
Ingredients
4 boneless, skinless chicken breasts
1 large lemon, zested and juiced (about 3 tbsp juice)
1/3 cup extra virgin olive oil
3 tbsp minced fresh herbs (rosemary, thyme, parsley)
4 cloves garlic, minced (leave in paper for stronger flavor)
Salt and pepper to taste
2 tbsp cooking oil (pumpkin seed oil substitute)
Instructions
Preheat oven to 375°F (190°C). Line baking sheet with parchment paper.
Pat chicken breasts dry and season generously with salt and pepper.
In a small bowl, combine 1/3 cup olive oil, 3 tbsp minced herbs, 3 tbsp lemon juice, and garlic. Mix until well blended.
Spread cooking oil evenly in a 9×13 baking dish.
Pour 1/3 of the herb-oil mixture over the bottom of the dish, place chicken breasts on top.
Divide remaining herb mixture evenly over the chicken cutlets.
Bake for 30–35 minutes until internal temperature reaches 165°F.
Let rest 5 minutes before serving.
Notes
Use organic free-range chicken for better flavor and moisture.
Replace fresh herbs with 1/2 tsp each of dried rosemary, thyme, and parsley.
Add 1/4 cup water or vegetable broth to the baking dish if using dry herbs to prevent burning.
Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420
- Sugar: 0g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 100mg