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Close-up of seasoned lemon garlic baked chicken breasts in a red baking dish with lemon wedges and fresh herbs, ready to cook. Text on image: “nestinglane.com”.

Lemon Garlic Baked Chicken Breasts

Nesting Lane
Lemon Garlic Baked Chicken Breasts is a simple, high protein dinner with olive oil, garlic, and lemon, ready in just 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

9 X 13 baking pan 
Small Bowl
Measuring Spoons
Sharp Knife
Cutting Board
Tongs
Instant-read Thermometer

Ingredients
 

Instructions
 

  • Preheat the oven to 400°F.
  • Lightly coat a 9x13-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

5 WW Smart Points

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

Calories: 207kcalCarbohydrates: 5gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 72mgSodium: 191mgPotassium: 490mgFiber: 1gSugar: 1gVitamin A: 67IUVitamin C: 24mgCalcium: 23mgIron: 1mg
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