Easy Lemon Herb Baked Chicken Breast

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while canola oil is more budget-friendly.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro adds a fresh flavor and dried parsley is a cost-effective substitute.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: dried oregano

Dried herbs are often more economical and have a longer shelf life.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides a similar acidity and vinegar is a budget-friendly alternative.

Cut lemons in half and juice them until you have 1/2 cup of lemon juice, which takes about 2 and 1/2 lemons.

Slice lemons thinly to place on top of the chicken breasts while they bake.

In a gallon-sized resealable plastic bag, pour in the lemon juice, 2 tablespoons of olive oil, 2 teaspoons of lemon pepper, 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1/4 teaspoon of salt.

Add the 4 boneless skinless chicken breasts into the bag, seal it, and mix to coat the chicken evenly with the marinade.

Let the chicken marinate in the fridge for 30 minutes to up to 8 hours.

Preheat the oven to 450 degrees Fahrenheit.

Lightly grease a baking dish with nonstick cooking spray and add the chicken breasts in a single layer.

Discard any extra marinade and place the lemon slices on top of the chicken breasts.

Bake in the preheated oven for about 18 to 20 minutes, checking for an internal temperature of 165 degrees Fahrenheit.

If desired, switch to the broiler setting for 2 to 3 minutes to brown the top of the chicken.

Garnish with freshly chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens