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Why I Make This Baked Chicken Breast
When it comes to meal prep, certain staple recipes are wonderful to have in your repertoire for the moment when you need something… just right. And that’s exactly what you get with this baked chicken breast recipe. It feels just a little more special than a basic baked chicken, but the ingredient list is mostly pantry staples (hello dried herbs) with plenty of lemon juice to brighten everything up.
I also love how useful this recipe is once the chicken comes out of the oven. It can be served whole alongside raw or roasted vegetables, sliced and layered on top of a salad, or shredded over a grain bowl the next day.
Let’s call it a weeknight rescue recipe you’ll make over and over again. I know I do, at least once a week!
Here’s why you’ll want to make this chicken breast:
- Bright lemon and herbs that keep the chicken vibrantly flavorful.
- A method that’s simple enough for any night of the week.
- Works with chicken breasts or thighs.
- Perfect for slicing, shredding, and meal prep.
- An instant thermometer makes it easy to cook the chicken just right.
Baked Chicken Breast Ingredients
Each ingredient in this baked chicken breast makes for the most juicy and tender outcome:
- Lemon juice and olive oil – The base of the marinade, which makes the chicken bright, tangy, and filled with richness.
- Garlic powder, dried dill, dried oregano, and fennel seed – A combination of herbs that makes this chicken feel fresh and herbal, with a bit of Mediterranean flavor.
- Kosher salt and black pepper – Season the chicken.
- Boneless skinless chicken breasts – The best fit for this method, especially if you want easy slicing or shredding. Thighs are a great substitute if you want a slightly richer, more forgiving cut.
The full amount of each ingredient can be found in the recipe card below.
How to Make Baked Chicken Breast
This baked chicken breast takes 3 easy steps (and 1 of them is turning on the oven!):
Make the marinade – In a medium bowl, whisk together the lemon juice, olive oil, garlic powder, dill, oregano, fennel seed, salt, and black pepper until well combined. Add the chicken and turn each piece so it is fully coated and submerged in the marinade. Cover and refrigerate for at least 30 minutes and up to 2 hours.
Preheat – When ready to bake, heat the oven to 375°F. Line a baking sheet with parchment paper.
Roast the chicken – Transfer the chicken to the prepared baking sheet and discard the marinade. Roast until the thickest part of the chicken is just cooked through, about 18-25 minutes. Let the chicken rest for 10-15 minutes before slicing. Serve whole, sliced, or shredded.
For food safety, the chicken should reach 165°F before serving, and the most reliable way to check is with an instant-read thermometer.
Recipe Tips
- Use a thermometer, not a timer – Chicken breasts vary a lot in thickness, so time alone will never tell the whole story. The safest and most reliable doneness check is the internal temperature, and poultry should reach 165°F.
- Give it time to rest – Resting the chicken before slicing helps keep the juices in the meat instead of on the cutting board. That small step makes a big difference with lean cuts like chicken breast.
- Do not over-marinate – Because this recipe uses plenty of lemon juice, a shorter marinade is best. Thirty minutes gives you flavor, and up to 2 hours keeps the texture in a good place.
- Use thighs when you want a richer result – This marinade is just as good on boneless skinless thighs, and they are especially nice when you want a slightly more forgiving cut.
- Slice only what you need – If you are making this for meal prep, leave part of the chicken whole until you are ready to use it. That helps it stay juicier in the refrigerator.
Follow These Tips
Serving & Storage
To serve – Once the chicken has rested for 10-15 minutes, serve it warm any way you like! Good options are with roasted vegetables, a green salad, or over a grain (rice, farro, etc.). It’s also perfect sliced thin for sandwiches, layered into a wrap, or even shredded.
To store – Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer-term storage, you can freeze cooked chicken in a tightly sealed container or freezer bag for up to 3-4 months for the best quality. When ready to use the leftover chicken, warm it in a 325°F oven, covered, or microwave gently until heated through.
More Chicken Recipes
Have I Convinced You to Make This Recipe?
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Lemon Herb Baked Chicken Breast
Ingredients
- ½ cup fresh lemon juice
- ½ cup olive oil
- ¾ tsp garlic powder
- ½ tsp dried dill
- ¾ tsp dried oregano
- ½ tsp fennel seed ground
- 1 ½ tsp kosher salt
- ¾ tsp freshly ground black pepper
- 1-2 lbs boneless skinless chicken breasts (about 3-4 breasts) (or thighs, if desired)
Instructions
- Prepare the marinade: In a bowl, whisk together the lemon juice, olive oil, garlic powder, dill, oregano, fennel seed, salt, and black pepper. Add the chicken and turn each piece to coat and submerge in the marinade. Cover and refrigerate for at least 30 minutes and up to 2 hours.½ cup fresh lemon juice, ½ cup olive oil, ¾ tsp garlic powder, ½ tsp dried dill, ¾ tsp dried oregano, ½ tsp fennel seed, 1 ½ tsp kosher salt, ¾ tsp freshly ground black pepper, 1-2 lbs boneless skinless chicken breasts (about 3-4 breasts) (or thighs, if desired)
- Preheat: When ready to roast, preheat the oven to 375°F.
- Bake: Line a baking sheet with parchment paper, then add the chicken and discard the remaining marinade. Roast until the chicken reaches an internal temperature of 160°F, 18-25 minutes. Remove from the oven and let the chicken rest for 10-15 minutes to allow carryover cooking to reach an internal temperature of 165°F. Serve as desired (whole, sliced, or shredded).
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
