Baked Chicken Breast
Creating an Easy Baked Chicken Breast with Lemon-Rosemary is the ultimate solution for busy weeknights when you crave something healthy but don’t have hours to spend in the kitchen. This recipe transforms simple ingredients into a vibrant, restaurant-quality meal with minimal effort. The combination of zesty lemon and aromatic rosemary creates a bright flavor profile that perfectly complements the savory chicken. Whether you are a beginner cook or just looking for a reliable homemade Easy Baked Chicken Breast with Lemon-Rosemary to add to your rotation, this guide has you covered. For more inspiration on simple dinner ideas, you can explore our collection of easy weeknight chicken recipes. We will walk through exactly how to make Easy Baked Chicken Breast with Lemon-Rosemary that stays juicy and tender every single time.
Quick Facts
| Difficulty | Easy |
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Total Time | 35 minutes |
| Servings | 4 |
| Calories | Approx. 280 kcal |
Why You’ll Love This Easy Baked Chicken Breast with Lemon-Rosemary
This recipe is designed to be a staple in your meal planning because it hits the perfect balance between convenience and flavor. It is the best Easy Baked Chicken Breast with Lemon-Rosemary for anyone looking to eat clean without sacrificing taste.
- Minimal Cleanup: Everything cooks on a single sheet pan, meaning less time scrubbing dishes and more time relaxing.
- Meal Prep Friendly: This chicken holds up beautifully in the fridge, making it perfect for packing in lunches or quick dinners throughout the week.
- Healthy & Gluten-Free: It is naturally gluten-free and packed with lean protein, fitting perfectly into a healthy lifestyle.
- Foolproof Technique: By following our high-level overview, you avoid the common mistake of dry chicken, ensuring a juicy result every time.
- Versatile Flavor: The lemon-rosemary profile pairs well with almost any side dish, from roasted vegetables to fresh salads.
Key Ingredients & Substitutions
Understanding the role of each ingredient helps you make the most of this homemade Easy Baked Chicken Breast with Lemon-Rosemary. The quality of your ingredients directly impacts the final taste, so choose fresh whenever possible.
Chicken Breasts: Look for evenly sized, boneless, skinless chicken breasts. If they are very thick, consider butterflying them or pounding them to an even thickness. This ensures the best Easy Baked Chicken Breast with Lemon-Rosemary texture. For sourcing high-quality poultry, check out resources like the USDA Food Safety and Inspection Service.
Extra Virgin Olive Oil: This is essential for locking in moisture and helping the seasonings adhere to the meat. It also aids in browning and adds a subtle richness.
Fresh Lemon: We use both the zest and the juice. The zest provides concentrated aromatic oils, while the juice tenderizes the meat with its acidity. Fresh is always superior to bottled for this recipe.
Fresh Rosemary: This woody herb releases a pine-like fragrance that pairs beautifully with lemon. If you must substitute, dried rosemary works, but use half the amount as it is more potent.
Garlic: Freshly minced garlic adds a pungent kick. It caramelizes slightly during baking, sweetening in flavor.
Sea Salt & Black Pepper: These are the foundation of flavor. Coarse sea salt provides better texture and flavor release than table salt. If you are looking for ways to elevate your seasoning game, our guide on mastering spice blends offers great tips.
Step-by-Step Overview
Learning how to make Easy Baked Chicken Breast with Lemon-Rosemary is straightforward. We focus on the technique rather than a rigid list of steps to give you confidence in the kitchen.
First, we start by preparing the chicken. Patting the chicken breasts completely dry with paper towels is a crucial step; moisture is the enemy of a good sear. Next, we create the marinade by whisking together olive oil, fresh lemon juice, zest, minced garlic, chopped rosemary, salt, and pepper. This mixture is not just for flavor—it acts as a barrier against the dry heat of the oven.
Next, we coat the chicken thoroughly. You can do this in a bowl or directly on a baking sheet lined with parchment paper. Ensure every surface of the chicken is glistening with the lemon-rosemary mixture. This preparation step is similar to how we approach other sheet-pan meals, like our popular roasted vegetable and chicken dinners.
Finally, we bake. The key here is temperature control. We bake the chicken until it reaches an internal temperature of 165°F (74°C). Letting the chicken rest for 5-10 minutes after removing it from the oven is non-negotiable; this allows the juices to redistribute throughout the meat, resulting in that coveted juicy finish.
Expert Tips for Perfect Results
Even an easy Easy Baked Chicken Breast with Lemon-Rosemary recipe can benefit from professional advice. Here are my top secrets for ensuring your chicken is perfect every time.
- Uniform Thickness is Key: If your chicken breasts are uneven, the thinner parts will overcook before the thick parts are done. Pound them to an even thickness using a meat mallet or heavy pan for consistent cooking.
- Don’t Skip the Rest: Resting the chicken after baking is the most important step for juicy meat. Slicing it immediately causes all the flavorful juices to run out onto the cutting board.
- Use a Thermometer: The only foolproof way to know when chicken is done is by using an instant-read meat thermometer. 165°F (74°C) in the thickest part is the safe and perfect temperature.
- High Heat Roasting: For this recipe, a moderately high oven temperature (around 400°F/200°C) is ideal. It cooks the chicken quickly enough to keep it juicy while still browning the exterior nicely. For more on cooking temperatures, Serious Eats has a great guide on roasting techniques.
- Fresh Herbs Matter: While dried herbs work in a pinch, fresh rosemary offers a brightness that dried simply cannot match. If using dried, crush it between your fingers before adding to release the oils.
Serving Suggestions & Pairings
This Easy Baked Chicken Breast with Lemon-Rosemary is a versatile main course that pairs well with a wide variety of sides. Its bright flavor profile cuts through richer dishes and complements simple vegetables perfectly.
For a complete, healthy meal, serve the chicken alongside roasted asparagus or broccoli. The charred flavor of the vegetables balances the citrus notes of the chicken. A fluffy quinoa or a wild rice pilaf also makes an excellent companion, soaking up any pan juices. If you are looking for a specific side dish, try our recipe for garlic butter roasted potatoes.
For presentation, slice the chicken breasts on a bias and fan them out over a bed of greens. Garnish with fresh lemon wedges and a sprinkle of extra rosemary. As a beverage pairing, a sparkling water with a twist of lemon or a chilled herbal iced tea works wonderfully to refresh the palate.
Storage, Freezing & Reheating
Proper storage ensures you can enjoy your leftovers safely and deliciously. This recipe is excellent for meal prepping.
Refrigeration: Store cooled chicken in an airtight container in the refrigerator for up to 4 days. Glass containers are best as they do not absorb odors or stains.
Freezing: You can freeze the cooked chicken for up to 2 months. Wrap individual breasts tightly in plastic wrap, then place them in a freezer-safe bag or container. Squeeze out as much air as possible to prevent freezer burn.
Reheating: To maintain moisture, reheat the chicken in a covered baking dish in a 350°F (175°C) oven for 10-15 minutes or until warmed through. You can also microwave it on 50% power in short intervals, but the oven method yields the best texture. Adding a splash of chicken broth or water to the dish before reheating helps keep it moist.
Frequently Asked Questions
How do I prevent baked chicken breast from drying out?
To prevent dry chicken, ensure you do not overcook it by using a meat thermometer. The internal temperature should reach 165°F (74°C). Additionally, using a marinade with oil and acid (like lemon juice) helps tenderize the meat, and always let the chicken rest for 5-10 minutes after baking before slicing.
Can I use dried rosemary instead of fresh?
Yes, you can substitute dried rosemary for fresh in this Easy Baked Chicken Breast with Lemon-Rosemary recipe. However, dried herbs are more concentrated. Use about 1 teaspoon of dried rosemary for every tablespoon of fresh rosemary called for in the recipe. Be sure to crush the dried leaves between your fingers to release their flavor before mixing into the marinade.
What is the best temperature to bake chicken breasts?
The ideal temperature for baking chicken breasts is between 375°F and 400°F (190°C to 200°C). This range is hot enough to brown the outside and cook the meat through relatively quickly, which helps retain moisture. At 400°F, most average-sized breasts will cook in about 20-25 minutes.
Is this recipe gluten-free?
Yes, this recipe for Easy Baked Chicken Breast with Lemon-Rosemary is naturally gluten-free. All the ingredients used—chicken, olive oil, lemon, rosemary, garlic, salt, and pepper—contain no gluten. Just be sure that any side dishes you serve are also gluten-free if you have dietary restrictions.
Final Thoughts
This Easy Baked Chicken Breast with Lemon-Rosemary proves that you don’t need complicated techniques or a long list of ingredients to create a memorable meal. It is a reliable, healthy, and delicious recipe that I hope becomes a favorite in your household. The bright lemon and earthy rosemary are a match made in heaven, delivering maximum flavor with minimal fuss. Give this recipe a try this week and see just how satisfying simple, homemade cooking can be. Let me know in the comments how it turned out for you!
Easy Baked Chicken Breast with Lemon-Rosemary
Ingredients
Ingredients
- 1.5 lb boneless, skinless chicken breasts About 2 large breasts, pounded to even thickness
- 2 tbsp olive oil Extra virgin
- 2 tbsp fresh lemon juice From about 1 lemon
- 1 tsp lemon zest From 1 lemon
- 2 tsp fresh rosemary Finely chopped
- 2 clove garlic Minced
- 1 tsp salt
- 0.5 tsp black pepper Freshly ground
- 1 tsp paprika Optional, for color
