Best Baked Lemon Chicken Breast Recipes

BAKED CHICKEN BREAST WITH LEMON AND BASIL

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Wash chicken breasts and pat dry with paper towels. Trim and discard fat. Tenderize chicken with a meat mallet. Rub 1 tablespoon olive oil on each breast, lightly covering both front and back. Season with salt, pepper, and garlic powder and set on the prepared baking sheet.
• Squeeze juice from one lemon half over the chicken breasts. Sprinkle with basil. Cut 2 slices of lemon from the remaining half and set 1 slice on each breast. Reserve remaining lemon for another use.
• Bake in the preheated oven until chicken breast is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven, cover with foil, and allow to rest for 7 minutes before serving.

SOLO BAKED CHICKEN BREAST AND LEMON RICE

Steps:

• Preheat oven 375 degree (f) Put 1 tablespoon butter into an oven proof dish stir in the rice until all the grains are coated.
• Add the wine. Cut the lemon in half and squeeze the juice from half the lemon into a dish with the remaining melted butter and the basil.
• Other herbs such as dill, or oregano could be used instead.
• Coat the chicken breast with the butter/lemon/herb sauce on both sides and place on top of the rice and wine. Slice the remaining half of the lemon into thin rounds and place on top of the chicken.
• Cover with a tight fitting cover or foil and bake for 35 minutes or until all the liquid is absorbed and the chicken has an internal temperature of 175(f) or 79(c).
• Salt and pepper to taste.

BAKED LEMON CHICKEN BREAST

Steps:

• 1. Preheat oven to 400. In a small saucepan over low heat, warm the olive oil, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Remove from heat and add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch glass baking dish.
• 2. Place the chicken breast in the dish turning to coat both sides with marinade. Sprinkle the chicken breast with salt and pepper. Cut the lemon into wedges and place it under and along side the chicken breast.
• 3. Bake 30 -40 minutes or until done. Cover and let rest 10 minutes. If desired serve with pan juices.