Baked Lemon Herb Chicken

I’m so excited to share my Baked Lemon Herb Chicken recipe with you! This is a simple, reliable weeknight dish: juicy chicken breasts roasted in a buttery lemon-herb sauce until golden. It’s bright, cozy, and perfect when you want dinner that feels special without fuss.

Level: Easy
Total Time: 40 minutes
Prep Time: 5 minutes
Cook Time: 35 minutes
Yield: 4 servings
Course: Main
Cuisine: American

I turn to this Baked Lemon Herb Chicken whenever I want an easy, crowd-pleasing main. The basic idea is to brown the chicken for flavor, then finish it in the oven in a little lemony butter-sauce so the meat stays juicy and the pan fills with a tasty sauce you’ll spoon over rice or potatoes. It’s forgiving, quick, and great for doubling when you want leftovers for salads, sandwiches, or meal prep.

I’ll explain every step in plain words so readers who don’t cook often can follow along confidently.

How to Make Baked Lemon Herb Chicken

This recipe uses a quick pan-sear and a short bake to lock in flavor and moisture:

• Season and sear boneless skinless chicken breasts to form a golden crust.
• Mix melted butter with garlic, chicken broth, and lemon juice to make the sauce.
• Pour the sauce over the browned chicken and bake until cooked through.
• Finish with fresh parsley and lemon slices for brightness.

Ingredients

• 1¼ pounds boneless, skinless chicken breasts (about 3–4 breasts)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 1 teaspoon Italian seasoning (or a mix of dried thyme and oregano)
• 3 tablespoons butter, melted
• 1 teaspoon minced garlic (about 1 clove)
• ¼ cup chicken broth
• 2 tablespoons fresh lemon juice (about half a lemon)
• 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
• Lemon slices for serving (optional)

Directions

1. Preheat the oven: Set the oven to 400°F (200°C).
2. Season the chicken: Pat the chicken breasts dry with a paper towel. Season both sides with salt, pepper, and the Italian seasoning.
3. Sear: Heat the olive oil in a large skillet over medium-high heat. When it shimmers, add the chicken. Cook 3–5 minutes per side until the outside is golden brown. You’re not finishing them in the pan—just building flavor.
4. Arrange in baking dish: Transfer the seared chicken breasts to a baking dish in a single layer.
5. Make the sauce: In a small bowl, whisk together the melted butter, minced garlic, chicken broth, and lemon juice. Pour this mixture over the chicken so it pools around the breasts.
6. Bake: Place the dish in the preheated oven and bake for about 25 minutes, or until the chicken is cooked through. (Thinner breasts cook faster — use an instant-read thermometer; 165°F / 74°C in the thickest part means done.)
7. Finish and serve: Spoon some of the pan sauce over each piece, sprinkle with chopped parsley, and garnish with lemon slices if you like.

Process Details

• Why brown first? Searing makes a golden crust that tastes richer than simply baking. Those browned bits in the pan also add flavor to the sauce.
• Sauce basics: The lemon + butter + broth mixture keeps the chicken moist and creates a saucy pan juice to serve with the chicken.
• Doneness check: Use a thermometer (165°F / 74°C) or cut into the thickest part to ensure no pink remains.
• Thickness matters: If breasts are very thick, pound them to even thickness so they cook evenly; if thin, shorten the bake time.

Tips for Success

• Dry the chicken first: Patting the surface dry helps it brown better.
• Even pieces: Pound or slice very thick breasts horizontally to get even cooking.
• Watch the garlic: Mince it finely so it disperses flavor; if it browns too much before baking, it can taste bitter—mixing it into melted butter tames that risk.
• Adjust seasoning: Taste the sauce before pouring it over the chicken and add a pinch more salt or a squeeze more lemon if you want more tang.
• Use an oven-proof skillet: If you have one, sear the chicken in it and then pop it in the oven—fewer dishes to wash.
• Make ahead: You can cook the chicken fully, cool it, and refrigerate for up to 4 days—reheat gently and spoon warmed sauce over top.

Serving Ideas

• Serve over steamed rice or buttery mashed potatoes to soak up the sauce.
• Pair with roasted or steamed vegetables (green beans, broccoli, or asparagus).
• Slice leftover chicken for salads, grain bowls, or sandwiches.
• Add small roasted potatoes to the baking dish for a one-pan meal — they’ll cook in the sauce and taste great.

Storage & Freezing

• Refrigerator: Cool to room temperature, place in an airtight container, and refrigerate up to 4 days. Reheat gently in a low oven or microwave; add a splash of broth if the sauce has thickened.
• Freezing: Freeze cooked chicken breasts and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove or in the oven.

Nutrition Info (Approximate per Serving)

• Calories: ~271 kcal
• Protein: ~30 g
• Fat: ~15 g
• Saturated Fat: ~6 g
• Cholesterol, sodium and exact carbs will vary by brands and portion sizes.

My Baked Lemon Herb Chicken is an easy, dependable recipe that gives you juicy chicken and a bright, buttery sauce every time. It’s the kind of dish I make when I want something simple but satisfying—perfect for family dinners, meal prep, or when you want leftovers that turn into quick lunches. Give it a try and spoon that lemony sauce over everything — you won’t regret it. Enjoy!