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Baked Chicken Breast with Lemon Zest and Herbs Recipe

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3.9 from 13 reviews

This baked chicken breast recipe delivers juicy, tender chicken breasts seasoned with a flavorful marinade of olive oil, herbs, garlic, and lemon zest. Perfectly cooked in the oven at 425°F, this easy-to-make, healthy dish serves 6 and works wonderfully for meal prep or a quick weeknight dinner.

Ingredients

Chicken and Marinade

  • 2 pounds boneless, skinless chicken breasts
  • 2 tablespoons olive oil (1 tablespoon per pound of chicken)
  • 1 ½ teaspoons kosher salt (¾ teaspoon kosher salt per pound of chicken)
  • ½ teaspoon cracked pepper
  • 1 teaspoon dried herbs (thyme, oregano, herbs de Provence, or Italian seasoning)
  • 1 teaspoon granulated garlic (or 2 fat garlic cloves, finely minced)
  • Zest of one small lemon (do not add the juice)

Garnish

  • Fresh Italian parsley

Instructions

  1. Preheat oven: Preheat your oven to 425°F (220°C), ensuring it reaches the correct temperature before baking the chicken to promote even cooking.
  2. Prep the chicken: Pat the chicken breasts dry with paper towels to remove excess moisture. Trim or cut the chicken breasts so they are of similar size to ensure even cooking throughout.
  3. Make and apply marinade: In a small bowl, combine olive oil, kosher salt, cracked pepper, dried herbs, granulated garlic, and lemon zest to form a paste. Place the chicken breasts on a parchment-lined rimmed sheet pan for optimal heat circulation. Generously brush the marinade all over the chicken breasts, making sure to cover all sides, and pour any leftover marinade on top.
  4. Marinate at room temperature: Let the chicken rest at room temperature on the counter while the oven preheats to ensure it cooks evenly and prevents cold spots inside the meat.
  5. Bake the chicken: Place the sheet pan with the chicken on the middle rack of the preheated oven. Bake for about 18-20 minutes, checking smaller breasts at 16 minutes, medium breasts at 20-22 minutes, and larger breasts may take 25-30 minutes. Use a meat thermometer to check doneness; the internal temperature should reach 165°F (74°C) at the thickest part.
  6. Rest the chicken: Once cooked, remove the chicken from the oven and let it rest for 8-10 minutes, tented loosely with foil if desired. This step helps retain moisture and improves texture.
  7. Serve: Serve the chicken breasts whole or sliced across the grain. Alternatively, shred using two forks; if shredding feels difficult in the center, return the chicken to the oven for a few more minutes until fully cooked.
  8. Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Notes

  • You can substitute granulated garlic with finely minced fresh garlic for a more robust flavor.
  • Herbs can be adjusted based on preference: thyme, oregano, herbs de Provence, or Italian seasoning all work well.
  • Using a rimmed sheet pan instead of a baking dish helps heat circulate better and cooks the chicken evenly.
  • Allowing the chicken to come to room temperature before baking ensures even cooking and juicier results.
  • Always use a meat thermometer to verify that the chicken is fully cooked and safe to eat.
  • For extra flavor, garnish with fresh Italian parsley before serving.

Find it online: https://cozyplatter.com/baked-chicken-breast-with-lemon-zest-and-herbs-recipe/