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Description
This Creamy Lemon Herb Baked Chicken Breast is so easy, healthy and delicious. It’s perfect for busy people or a new weeknight dinner!
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1/2 cup lemon juice
- 2 tablespoons extra virgin olive oil
- 2 teaspoons lemon pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1 large lemon, thinly sliced
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- In a gallon-size resealable plastic bag, place the 4 boneless skinless chicken breasts. Pour in the 1/2 cup of lemon juice, 2 tablespoons of extra virgin olive oil, 2 teaspoons of lemon pepper, 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1/4 teaspoon of salt. Seal the bag and shake gently to ensure the chicken is well coated.
- Allow the chicken to marinate in the refrigerator for 30 minutes to 8 hours.
- Preheat the oven to 450°F.
- Take the chicken out of the marinade and arrange it in a 9×13 pan. Discard any leftover marinade and layer the thin slices of 1 large lemon on top.
- Bake the chicken for 18-20 minutes, or until it reaches an internal temperature of 165°F.
- Serve the chicken hot, optionally garnished with 2 tablespoons of chopped fresh parsley.
Notes
TECHNIQUE TIP: Bake at 450°F for juicy chicken; use a thermometer to ensure 165°F internal temperature.
STORAGE: Store in an airtight container in the fridge for up to 3 days; reheat gently to maintain moisture.
SUBSTITUTION: Swap fresh parsley with fresh cilantro for a different flavor profile.
- Prep Time: 5 minutes
- marinating time: 8 hours 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 279 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 72 mg
