by Susan
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This Herb Roasted Chicken Breasts recipe is a foolproof way of making juicy, flavorful chicken breasts in less than 30 minutes.
The lemon, butter, and olive oil keep the chicken nice and moist and add tons of flavor.
The herbs also add tons of labor and can be swapped out with whatever you like or have on hand.
And don’t throw away the juices. There’s tons of flavor there! After you’ve thoroughly soaked the sliced chicken with the juice, you can pour the rest onto the serving platter to be soaked up with crusty bread!
How to Make Herb Roasted Chicken Breasts
Preheat the oven to 425 degrees F.
Spray a medium-size, shallow baking dish with nonstick cooking spray.
Brush both sides of the chicken with olive oil and lightly sprinkle with salt and pepper.
Place a few pieces of each herb on the bottom of the dish.
Lay three thin slices of lemon on top of the herbs.
Place a chicken breast on top of each lemon slice.
Place another lemon slice on top of each chicken breast, followed by a few more pieces of each herb.
Add the butter around the bottom of the pan.
Cover and bake for 15 to 20 minutes or until a meat thermometer reads 155 degrees F. (see note)
Uncover and allow to rest for 10 minutes.
Thinly slice the chicken and brush the chicken liberally with the pan juices.
Sprinkle with lemon zest before serving.
Note: The safe cooking temperature for poultry is 165 degrees F. Since meat continues to cook when it comes out of the oven, we like to take ours out at 155 degrees F to prevent over cooking. To ensure the meat comes to 160 degrees F, you can measure it again a few minutes after it comes out of the oven.
Herb Roasted Chicken Breasts
This is a foolproof way of making juicy, flavorful chicken breasts in less than 30 minutes.
5 from 1 vote
Print Pin Rate
Ingredients
- 3 chicken breasts
- 1 large lemon zested and thinly sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- Fresh rosemary thyme, and sage
- Salt & pepper
Instructions
Preheat the oven to 425 degrees F.
Spray a medium-size, shallow baking dish with nonstick cooking spray.
Brush both sides of the chicken with olive oil and lightly sprinkle with salt and pepper.
Place a few pieces of each herb on the bottom of the dish.
Lay three thin slices of lemon on top of the herbs.
Place a chicken breast on top of each lemon slice.
Place another lemon slice on top of each chicken breast, followed by a few more pieces of each herb.
Add the butter around the bottom of the pan.
Cover and bake for 15 to 20 minutes or until a meat thermometer reads 155 degrees F. (Note: The safe cooking temperature for poultry is 165 degrees F. Since meat continues to cook when it comes out of the oven, we like to take ours out at 155 degrees F to prevent over cooking. To ensure the meat comes to 160 degrees F, you can measure it again a few minutes after it comes out of the oven.)
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About Susan
Susan Carraretto and her identical twin, Janice Croze, created 5Minutes for Mom in 2006. Susan loves all social media, but her top addiction these days is Pinterest.
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16 Comments
Janice Koch says
I used basil from my garden instead of rosemary. I added 1/2 cup dry white wine and made a gravy. The basil flavor did not come through, but the lemon flavor was wonderful. I used some of the remaining juice and added a cornstarch slurry for thickening. This made a very tasty dish served over jasmine rice.
kelly smith says
look good. This recipe takes less time to make instead of another chicken recipe. I will definitely try fo my loving husband. he loves chicken.
Reply
Catherine says
Looks easy and delicious! I’m in! Pinning for later.
CatherineReply
Audrey says
What a beautiful yet simple dish.
Reply
Emily @DomesticDeadline.com says
This sounds delicious, I’m going to have to add this to our meal plan. Thanks for sharing on #HomeMattersParty
Reply
Kyla Matton Osborne says
I can just smell the lemon and herbs when I look at your photos! Can’t wait to make this.
Reply
Jess says
Pinned! Sounds amazing! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Reply
FLORENCE @ VintageSouthernPicks says
Ahh, these look so good, and don’t look dry at all, as mine often are. I think I’m going to try this method. Nice clear tutorial too!
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Christine says
That looks wonderful!
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Angie Rose says
This looks absolutely delicious! Thank you so much for linking up with us at Dishing It & Digging It. Have a fabulous week 🙂
Reply
Miz Helen says
I grow all those herbs in our herb garden and this will be a great recipe for us to try, it looks delicious. Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back to see us real soon!
Miz HelenReply
Theresa says
Look good. Thanks for sharing this at the Inspiration Spotlight party. Sharing
Reply
Tracy @ Our Simple Homestead says
I can’t wait to make this. It looks so delicious!!
Reply
