Easy Baked Chicken Breast with Lemon-Rosemary

Sara Coleman

This incredibly simple baked chicken breast recipe features a bright lemon and aromatic rosemary marinade that keeps the meat juicy and flavorful. It's a perfect healthy weeknight dinner that requires minimal prep and delivers maximum taste.

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Prep Time 10

Cook Time 25

Total Time 35

Servings 4 servings

Calories 285 kcal

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

Notes

Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven to prevent drying out. Make-Ahead: You can marinate the chicken up to 24 hours in advance. Keep refrigerated until ready to bake. Variations: Substitute dried rosemary (use 2 teaspoons) if fresh isn't available. Try adding thyme or oregano for a different herb profile. Serving Suggestions: Serve with roasted vegetables, quinoa, or over a fresh green salad for a complete, healthy meal.