Lemon Herb Chicken Breast

Lemon Herb Chicken Breast

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

Lemon Herb Chicken Breast


    Basting Sauce:
  • 1/4 cup olive oil
  • 2 Tablespoons fresh lemon juice (1 lemon)
  • 1/2 teaspoon dried herbs
  • 1 clove garlic, crushed
  • 1/2 teaspoon salt & pepper to taste

  • 2 boneless, skinless chicken breasts – 1 pound total


  1. Preheat oven to 425° F.
  2. Line a baking pan with foil and place pan in oven while it preheats.
  3. Combine sauce ingredients in a small bowl.
  4. Brush the hot pan with sauce, place chicken in pan and brush liberally with sauce.
  5. Bake for about 30 minutes, basting twice, using all the remaining sauce. (Chicken is done at 170 internal degrees)
  6. Remove from oven and let rest 10 minutes. To serve, slice chicken and pour over remaining juices from pan.

For more on this recipe in my blog click here.

2 Comments on "Lemon Herb Chicken Breast"

  1. Jane

    Would you, by any chance, have a recipe for
    Honey and Lemon Chicken?

  2. Diana

    Sound delicious Jenny it will be on the menu later in the week. Thank you.

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