High Protein | Weight Watchers Friendly
Lemon Garlic Baked Chicken Breasts are one of those recipes you’ll keep coming back to. Simple ingredients, minimal prep, and a result that actually tastes like you put in way more effort than you did.
This is a High Protein dinner with 25 grams of protein per serving, which makes it a solid choice any night of the week.
It’s made with boneless, skinless chicken breasts, extra virgin olive oil, fresh garlic, paprika, dried thyme, lemon, and a splash of low-sodium chicken broth. That’s it. Nothing complicated, nothing fancy.
A 9×13 baking dish is all you need to pull this together.
The lemon and garlic do most of the heavy lifting here. The chicken comes out juicy, the pan juices are worth spooning over the top, and the whole thing is ready in 35 minutes.
Whether you’re making it for a weeknight dinner or prepping meals for the week, this recipe is reliable, easy, and genuinely good.
Why You’ll Love This Lemon Garlic Baked Chicken
It’s High Protein
Each serving has 25 grams of protein, which makes it a filling and satisfying meal.
It’s Ready in 35 Minutes
With only 10 minutes of prep and 25 minutes in the oven, this is a quick option for busy nights.
Simple Ingredients
Everything in this recipe is easy to find. Olive oil, garlic, lemon, and a few spices are all it takes.
Great for Meal Prep
This chicken reheats well, so it works great for lunches or dinners throughout the week.
Only 5 WW Smart Points
If you’re tracking with Weight Watchers, this recipe fits easily into your day.
Ingredient Substitutions
Chicken Breasts
Boneless, skinless chicken thighs can be used instead. They have more fat content so they tend to be juicier, but the cook time may vary slightly.
Fresh Garlic
If you don’t have fresh garlic cloves, garlic powder works as a substitute. Use about ¼ teaspoon in place of each clove.
Fresh Lemon
Bottled lemon juice can be used if you don’t have a fresh lemon on hand. Use about 2 tablespoons in place of the sliced lemon.
Dried Thyme
Dried oregano or dried rosemary can be swapped in if you don’t have thyme. The flavor will be slightly different but still works well.
Chicken Broth
Water can be used in place of chicken broth if needed. The flavor will be a little lighter, but it still keeps the chicken moist during baking.
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Lemon Garlic Baked Chicken Breasts
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Equipment
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoon extra virgin olive oil
- 3 cloves garlic minced
- olive oil
- kosher salt to taste
- fresh ground black pepper to taste
- ½ teaspoon paprika
- ½ teaspoon dried thyme or 4 small fresh thyme sprigs
- 1 lemon sliced into rounds
- ½ lemon cut into wedges
- ¼ cup fat-free low-sodium chicken broth
Instructions
- Preheat the oven to 400°F.
- Lightly coat a 9×13-inch baking dish with cooking spray or a thin layer of olive oil.
- Pat the chicken breasts dry with paper towels.
- Place the chicken breasts in the baking dish in a single layer.
- In a small bowl, combine the olive oil and minced garlic.
- Stir the mixture until combined.
- Using a pastry brush, spread the olive oil mixture evenly over each chicken breast.
- Sprinkle salt, pepper, paprika, and dried thyme evenly over the top of each chicken breast.
- If using fresh thyme, place one small sprig on top of each piece.
- Arrange the lemon slices around and slightly under the chicken.
- Tuck the lemon wedges into the corners of the baking dish.
- Pour the chicken broth gently around the sides of the baking dish.
- Place the baking dish in the oven, uncovered, and bake for 22 to 28 minutes.
- Using an instant-read thermometer, check that the internal temperature of the chicken has reached 165°F.
- Remove the dish from the oven and allow the chicken to rest for 5 minutes.
- Spoon the pan juices over the chicken before serving.
Notes
Tips and Tricks
Use an Instant-Read Thermometer. The most reliable way to know the chicken is done is to check the internal temperature. It should reach 165°F at the thickest part of the breast. This removes all the guesswork. Pound the Chicken to an Even Thickness. If your chicken breasts are thick on one end and thin on the other, they won’t cook evenly. A quick pound with a meat mallet helps them cook at the same rate. Don’t Skip the Resting Time. Letting the chicken rest for 5 minutes after baking allows the juices to redistribute. Cut into it too soon and the juices run out, leaving the meat drier. Spoon the Pan Juices Over the Top. The liquid at the bottom of the pan is full of flavor. Spooning it over the chicken before serving adds moisture and makes a noticeable difference. Pat the Chicken Dry Before Seasoning. Removing excess moisture from the surface of the chicken helps the seasoning stick better and gives you a better result overall.Storing and Reheating
Storing: Allow the chicken to cool completely before storing. Place it in an airtight container and refrigerate for up to 4 days. Freezing: This chicken freezes well. Wrap each breast individually or store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat in the Oven: Place the chicken in a baking dish, add a splash of chicken broth or water, cover with foil, and warm at 325°F for 10 to 15 minutes. Reheat in the Microwave: Place a serving on a microwave-safe plate and cover loosely. Heat in 30-second intervals until warmed through.Nutrition
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