Lemon Herb Chicken Breast

Name: Lemon Herb Chicken Breast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 boneless skinless chicken breasts (6-8 oz each); 2 tbsp olive oil; Salt and pepper to taste; 3 tbsp olive oil; 2 tbsp fresh lemon juice (about 1 lemon); 1 tsp lemon zest; 3 cloves garlic; minced; 1 tbsp fresh thyme leaves (or 1 tsp dried); 1 tbsp fresh rosemary; finely chopped (or 1 tsp dried); 1 tsp dried oregano; ½ tsp salt; ¼ tsp black pepper; Fresh parsley; chopped; Lemon slices

Prep Time: 10 min Cook Time: 20 min Servings: 4 Easy

Ingredients

Main

4 boneless skinless chicken breasts (6-8 oz each)
2 tbsp olive oil
Salt and pepper to taste

Lemon Herb Marinade

3 tbsp olive oil
2 tbsp fresh lemon juice (about 1 lemon)
1 tsp lemon zest
3 cloves garlic
minced
1 tbsp fresh thyme leaves (or 1 tsp dried)
1 tbsp fresh rosemary
finely chopped (or 1 tsp dried)
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper

Garnish

Fresh parsley
chopped
Lemon slices

Instructions

Pound the chicken breasts to an even ¾-inch thickness between two sheets of plastic wrap. This ensures even cooking and prevents dry edges.

Pounding chicken breasts to even thickness between plastic wrap on cutting board

Whisk together olive oil, lemon juice, lemon zest, minced garlic, thyme, rosemary, oregano, salt, and pepper in a bowl to make the marinade.

Mixing lemon herb marinade ingredients in a glass bowl with fresh herbs and garlic

Place the chicken in a dish or ziplock bag and pour the marinade over it. Toss to coat evenly. Marinate for at least 15 minutes (or up to 4 hours in the fridge).

Chicken breasts coated in lemon herb marinade in a glass baking dish

Preheat oven to 400°F (200°C). Remove chicken from the marinade and place in a lightly oiled baking dish. Discard used marinade.

Marinated chicken breasts arranged in an oiled baking dish ready for oven

Bake for 18-22 minutes until the internal temperature reaches 165°F (74°C). According to the USDA, this is the safe minimum temperature for poultry. Do not overbake — the chicken will continue cooking as it rests.

Golden baked lemon herb chicken breast in oven dish with herb bits visible

Remove from the oven and let rest for 5 minutes before slicing. This allows the juices to redistribute. Garnish with fresh parsley and lemon slices. Serve immediately.

Sliced lemon herb chicken breast plated with fresh parsley and lemon garnish

Personal Tips

t skip this.** I used to just throw uneven breasts in the oven and the thin end would be shoe-leather by the time the thick part was done. Pounding takes 2 minutes and is the single biggest factor for juicy baked chicken breast.", "**Don
ve made this mistake — 15 minutes to 2 hours is the sweet spot for flavor without texture damage.", "**Use a meat thermometer, not the clock.** Oven temps vary and breast thickness varies. I
s your only reliable signal.", "**Rest for the full 5 minutes.** If you slice right out of the oven, the juices run out and you lose moisture. I tested this side by side — the rested breast was noticeably juicier. Tent loosely with foil, don

Nutrition (per serving)

220 kcal

Calories

35g

Protein

Carbs

Fat

Fiber

Nutrition (per serving): 1 breast with marinade | USDA FoodData Central, calculated estimates

Frequently Asked Questions

How long to bake lemon herb chicken breast?

Bake at 400°F (200°C) for 18-22 minutes until the internal temperature reaches 165°F (74°C). Thicker breasts may need up to 25 minutes. Always rest 5 minutes before slicing to retain juices.

Can I grill this lemon herb chicken instead?

Yes. After marinating, grill over medium-high heat for 5-6 minutes per side until the internal temperature reaches 165°F (74°C). The marinade works for both oven and grill methods.

What herbs go best with lemon chicken?

Thyme, rosemary, oregano, and parsley are classic pairings. Dill and basil also work well. Use 2-3 fresh herbs or 1-2 tsp dried herbs per pound of chicken.

Is lemon herb chicken breast healthy?

Yes. One serving is approximately 220 calories, 35g protein, 7g fat, and 1g carbs. It is naturally gluten-free, dairy-free, and keto-friendly — making it ideal for low-carb and high-protein diets.

Can I meal prep this recipe?

Store cooked chicken in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 10 minutes to maintain juiciness — avoid microwaving which makes it dry.

Dietary Restrictions

Allergens

None in core recipe — naturally allergen-free

Not Suitable For

Vegans
Vegetarians

Modifications

This recipe is naturally gluten-free
dairy-free
and nut-free. For a low-sodium version
reduce the salt in the marinade to ¼ tsp and omit the finishing salt.

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