Easy Lemon Garlic Baked Chicken Breast Recipe
For the best juicy and tender chicken breasts remember these three things: marinate first, bake loosely covered, and use a meat thermometer. We marinate the chicken breasts in a magical mixture of fresh lemon, garlic, Dijon mustard, and parsley before baking in the oven. If you are short on time, marinate as close to an hour as you can. If you are flexible, go for a whole two hours. And since we want to keep things safe, it is best to marinate the chicken in the refrigerator (no matter how long you do it for). We highly recommend using an internal thermometer when cooking meats.
For the best juicy and tender chicken breasts remember these three things: marinate first, bake loosely covered, and use a meat thermometer. We marinate the chicken breasts in a magical mixture of fresh lemon, garlic, Dijon mustard, and parsley before baking in the oven. If you are short on time, marinate as close to an hour as you can. If you are flexible, go for a whole two hours. And since we want to keep things safe, it is best to marinate the chicken in the refrigerator (no matter how long you do it for). We highly recommend using an internal thermometer when cooking meats.
- 1/2 teaspoon sea salt
- 1 tablespoon dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon fresh ground black pepper
- 2 large lemons
- 3 cloves garlic crushed with the side of a large knife or minced
- 1/4 teaspoon red pepper flakes or more to taste
- 1/2 cup loosely packed fresh parsley roughly chopped
- 4 ounces each)
- Carbohydrate 6.93562013047559 g
- Cholesterol 0 mg
- Fat 7.09868597753448 g
- Fiber 1.86374580056054 g
- Protein 1.05581945343412 g
- Saturated Fat 0.968833387324406 g
- Serving Size 1 1 Serving (101g)
- Sodium 262.569526128199 mg
- Sugar 5.07187432991505 g
- Trans Fat 0.289009870175991 g
- Calories 85 calories
Step-by-step
- Peel or zest the thin, yellow skin (zest) from 1 lemon, and then juice the lemon so that you have 1/4 cup of fresh lemon juice. (Use half of the second lemon to make up the 1/4 cup of juice if the first lemon was not enough).
- Whisk lemon juice, olive oil, mustard, salt, red pepper flakes, and black pepper together until the salt has dissolved. Stir in the garlic, lemon zest, and parsley (if using). Refrigerate and use within 1 to 2 hours.
- Add the chicken breasts to the marinade and marinate for 1 hour and up to 2 hours in the refrigerator.
- Position oven rack in the middle of the oven and heat the oven to 400 degrees F. Oil a baking dish large enough to fit the chicken breasts arranged in one layer. Oil one side of a sheet of parchment paper that is large enough to cover the baking dish.
- Quarter the second lemon. Transfer chicken breasts to the prepared baking dish and remove any large pieces of garlic that might be stuck to the chicken. Season the chicken with salt and pepper, scatter lemon wedges around the chicken then cover with parchment paper — oiled side down towards the chicken. Loosely tuck the parchment paper around the chicken.
- Bake until the chicken is opaque all the way through and an internal thermometer reads 165 degrees F when inserted into the thickest part of the breast. Check for doneness around 25 minutes then go from there. Most chicken breasts will take 35 to 40 minutes.
- Let chicken rest about 10 minutes then serve drizzled with some of the liquid left in the baking dish or slice the chicken and place back into the baking dish with all the leftover cooking liquid (our favorite).
Easy Lemon Garlic Baked Chicken Breast: A Weeknight Winner
As a busy working mom, I'm always on the lookout for quick, healthy, and delicious recipes that the whole family will enjoy. This Lemon Garlic Baked Chicken Breast recipe has become a staple in our weekly meal rotation, and for good reason. It's incredibly simple to make, requires minimal cleanup, and consistently delivers juicy, flavorful chicken every time. The bright, zesty lemon flavor perfectly complements the savory garlic, creating a taste that's both sophisticated and satisfying.
The secret to this recipe's success lies in the marinade. The combination of fresh lemon juice, Dijon mustard, garlic, and olive oil creates a magical mixture that tenderizes the chicken and infuses it with incredible flavor. I usually marinate the chicken for at least an hour, but if I have more time, I'll let it sit for two. The longer it marinates, the more intense the flavor becomes. I always marinate in the refrigerator to ensure food safety, of course. The baking process is equally straightforward. I simply arrange the marinated chicken breasts in a baking dish, top with lemon wedges, and loosely cover with parchment paper. This helps to keep the chicken moist and prevents it from drying out during baking.
What I love most about this recipe is its versatility. It's a fantastic weeknight dinner, but it's also elegant enough to serve to guests. I often pair it with roasted vegetables, a simple salad, or some fluffy rice. The leftover cooking liquid is pure gold – absolutely delicious drizzled over the chicken or used as a base for a light sauce. My kids devour it, and even my picky eater husband requests this recipe regularly. It’s a win-win!
Beyond the ease and deliciousness, this recipe also ticks the boxes for health-conscious eaters. Chicken breast is a lean protein source, packed with nutrients. The addition of lemon and garlic not only enhances the flavor but also adds a boost of vitamins and antioxidants. It's a meal that nourishes both the body and the soul.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the marinade for a touch of heat.
- Herb it up: Experiment with different herbs and spices. Fresh rosemary, thyme, or oregano would all be delicious additions.
- Make it a complete meal: Roast some vegetables alongside the chicken for a one-pan meal.
- Leftover magic: Use leftover chicken in salads, sandwiches, or wraps.
This Lemon Garlic Baked Chicken Breast recipe isn't just a recipe; it's a solution to busy weeknights and a celebration of simple, delicious food. It's a testament to the fact that healthy eating doesn't have to be complicated. Give it a try, and I’m confident it will become a cherished addition to your own recipe repertoire.
