Description
A simple and reliable recipe for tender, lemony chicken breasts that stay juicy and flavorful, perfect for quick weeknight dinners.
Ingredients
- 3–4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced (or 1½ teaspoons garlic powder)
- ¼ cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey
- Salt and pepper to taste
- 1 teaspoon dried thyme or rosemary (or 1 tablespoon fresh, chopped)
Instructions
- In a medium bowl, whisk together the olive oil, lemon juice, honey, minced garlic, salt, pepper, and thyme (or rosemary) until emulsified.
- Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes (or up to 4 hours).
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Arrange the marinated chicken breasts in the dish in a single layer. Discard any remaining marinade that touched raw chicken.
- Bake for 25–30 minutes until an instant-read thermometer reads 165°F (75°C) in the thickest part.
- Remove from oven and let rest, loosely tented with foil, for five minutes before slicing and serving.
Notes
For even cooking, pound chicken to uniform thickness. Store cooked chicken in the fridge for 3-4 days, or freeze for up to 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American