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Baked Lemon Herb Chicken Breast Recipe – Easy & Juicy Pan Sauce

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This baked lemon herb chicken breast recipe features tender, juicy chicken infused with fresh lemon and herbs, finished with a velvety pan sauce made from the drippings. It’s quick, easy, and perfect for weeknights or special occasions.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 2 medium lemons, zested and juiced (plus extra slices for roasting and garnish)
  • 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
  • 2 tablespoons chopped fresh thyme (or 1 tablespoon dried)
  • 3 large garlic cloves, minced
  • 3 tablespoons olive oil
  • 2/3 cup low-sodium chicken broth
  • 2 tablespoons unsalted butter
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • Splash of white wine for sauce (optional)
  • Capers for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Pat chicken breasts dry and pound to about 1/2-inch thickness if needed. Season both sides with 1 teaspoon salt and 1/4 teaspoon pepper.
  3. In a small bowl, whisk together lemon zest, lemon juice (about 2 tablespoons), olive oil, minced garlic, parsley, thyme, and red pepper flakes (if using). Pour marinade over chicken breasts, coating each piece. Let sit for 10-15 minutes at room temperature or up to 2 hours in the fridge.
  4. Arrange marinated chicken breasts in a single layer in a 9×13-inch baking dish. Tuck lemon slices around and under the chicken. Pour any leftover marinade over the top.
  5. Bake uncovered for 20-25 minutes, until internal temperature reaches 165°F and juices run clear. For thicker pieces, add 3-5 minutes.
  6. Remove chicken from oven and transfer to a plate. Tent loosely with foil and let rest for 5 minutes.
  7. Pour juices from baking dish into a small saucepan. Add chicken broth and butter. Simmer over medium heat for 2-3 minutes, whisking until slightly thickened. Add a splash of white wine or capers if desired. Adjust seasoning to taste.
  8. Slice chicken breasts, drizzle with hot pan sauce, and garnish with fresh herbs and lemon slices. Serve immediately.

Notes

For extra color, broil chicken for 2-3 minutes at the end. Marinate for up to 2 hours for deeper flavor. Use low-sodium broth and adjust salt for lower sodium. Substitute butter with olive oil for dairy-free. Leftovers keep well and taste even better the next day.

Nutrition

Keywords: lemon chicken, baked chicken breast, pan sauce, easy chicken recipe, gluten-free, weeknight dinner, healthy chicken, juicy chicken breast, lemon herb chicken

Find it online: https://chrisfeasts.com/baked-lemon-herb-chicken-breast-recipe-easy-and-juicy-pan-sauce/