Lemon Rosemary Chicken Breast

Lemon rosemary chicken breast is one of those baked chicken recipes that looks far more impressive than the effort it takes. Boneless chicken breasts go into a zip-lock bag with a garlic and lemon marinade, sit in the fridge for an hour, then bake in a single casserole dish at 400°F for 30 minutes. The result is deeply flavored, juicy chicken with a golden top, No searing, no fuss, no dried-out breast.

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My Go-To Weeknight Chicken

I have been making baked chicken breast on weeknights for years now and this lemon rosemary version has been in the rotation longer than almost any other recipe on this blog. It is the kind of dish I reach for when I want something that feels real and satisfying but I do not want to spend more than 10 minutes in the kitchen getting it ready.

The marinade is the reason this recipe works. Fresh lemon juice, minced garlic, smoked paprika, and olive oil do more for a chicken breast in one hour than any dry rub can. I have tested this with as little as 30 minutes of marinating time and it is noticeably less flavorful. An hour is the sweet spot. The acid from the lemon also begins to tenderize the meat, which is part of why this chicken stays so juicy in the oven.

What makes this version different from a basic baked chicken is that the marinade goes into the baking dish with the chicken and essentially bastes it as it cooks. I finish it under the broiler for the last 2 to 3 minutes to get that golden top you see in the photos.

I usually serve this with my Garlic Butter Rice so the pan juices have something to soak into, or with my Mashed Potatoes when we have company and I want something more substantial on the side.

Key Ingredients

All ingredients and their amounts are listed in the recipe card at the bottom of this post.

Chicken breast: I use boneless, skinless chicken breasts, typically three large ones that together weigh about 1 pound. The most important thing is that they are similar in size so they finish cooking at the same time. If yours are particularly thick, I recommend pounding them to an even thickness of about 3/4 inch before marinating. This is not strictly necessary, but it makes a real difference in how evenly they cook and how much of the marinade actually penetrates the meat.

Pro Tip: Chicken thighs also work beautifully here. They are naturally fattier and more forgiving in the oven. If you use boneless skinless thighs, reduce the bake time to about 22 to 25 minutes and check with a thermometer.

Fresh lemon juice: I always use freshly squeezed lemon juice for this recipe. Bottled lemon juice is more acidic and less bright in flavor, and since lemon is doing half the work in this marinade, the quality matters. You will need about 3 tablespoons, which is usually one large lemon. I add 4 or 5 thin slices of the same lemon to the baking dish before the chicken goes in. They soften in the oven and add a subtle bitterness that balances the garlic. Do not skip them.

Fresh rosemary sprigs: Three fresh rosemary sprigs go into the bag with the chicken and then transfer to the baking dish. They infuse the marinade and perfume the whole oven while the chicken bakes. I have made this with 1 teaspoon of dried rosemary when I ran out of fresh, and while it works, the flavor is flatter and less aromatic. Fresh is worth it for this one. Pull the sprigs out before serving unless you want to spend dinner picking woody bits out of your teeth.

How to Make This Lemon Rosemary Chicken Breast

Preheat your oven to 400°F. You will need one large casserole dish or baking dish, about 9×13 inches.

Step 1: Pat the chicken dry. Take the chicken out of the fridge and pat each breast dry with paper towels before making the marinade. Removing excess surface moisture helps the marinade actually coat and cling to the meat rather than just sliding off.

Step 2: Make the marinade. Add the olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, salt, and pepper to a large zip-lock bag. Seal it and give it a quick squeeze to combine everything into a rough paste. Add the chicken breasts and rosemary sprigs to the bag, seal it again, and turn it a few times so the chicken is evenly coated. Place it flat in the fridge for a minimum of 1 hour and a maximum of 8 hours.

Step 3: Transfer to the baking dish. Lay the lemon slices across the bottom of the casserole dish first, then place the chicken breasts on top. Pour every drop of the marinade from the bag over the chicken. Tuck the rosemary sprigs alongside the breasts.

Step 5: Bake for 28 to 30 minutes. Bake uncovered at 400°F until an instant read thermometer inserted into the thickest part of the breast reads 165°F. Baking time will vary depending on the thickness of your chicken, which is why the thermometer matters more than the clock. A thin breast might be done at 22 minutes. A thick one might need 32.

Step 6: Broil for 2 to 3 minutes. This step is optional but I always do it. Switch the oven to broil and leave the dish in for 2 to 3 minutes until the top is golden and lightly caramelized. Watch it closely. It goes from golden to overdone fast. Remove the dish from the oven and let the chicken rest for 5 to 10 minutes before cutting. Resting lets the juice redistribute through the meat, and that is what keeps it juicy when you slice it.

My Top Chicken Recipes

Garlic Butter Baked Chicken Breast

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Baked Chicken Thighs (Garlic Butter, Crispy & Juicy)

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Lemon Rosemary Chicken Breast, Baked in 30 Minutes

3.54 from 113 votes

Author: Olivia Ribas

ServingsServings: 4 People

Prep TimePrep Time: 10 minutes minutes

Cook TimeCook Time: 30 minutes minutes

Total TimeTotal Time: 40 minutes minutes

Lemon rosemary chicken breast is one of those baked chicken recipes that looks far more impressive than the effort it takes. Boneless chicken breasts go into a zip-lock bag with a garlic and lemon marinade, sit in the fridge for an hour, then bake in a single casserole dish at 400°F for 30 minutes. The result is deeply flavored, juicy chicken with a golden top, No searing, no fuss, no dried-out breast.

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Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 1 pound chicken breast
• ▢ 2 tablespoons extra virgin olive oil
• ▢ 3 tablespoons lemon juice
• ▢ 1 teaspoon dried oregano
• ▢ 1.5 teaspoons smoked paprika
• ▢ salt and ground black pepper
• ▢ 2 tablespoons garlic cloves minced
• ▢ 5 slices lemon
• ▢ 3 fresh rosemary sprigs

Instructions 

• Place all the ingredients into a large ziplock bag and seal it. Shake the bag thoroughly until the chicken is evenly coated with the mixture. Allow to marinate for at least 1 hour, up to a maximum of 8 hours.
  
• Preheat the oven to 400°F, then transfer the chicken to a large casserole dish when you’re ready to bake.
  
• Bake for 30 minutes or until the chicken is fully cooked. The baking time may vary based on the thickness of your chicken breasts. The chicken is ready when a meat thermometer reads at least 165°F.
  

Notes

To make ahead: the chicken can marinate in the bag in the fridge for up to 8 hours before baking, so assembling the marinade the night before and baking the next evening is an easy way to get a weeknight dinner on the table fast.

To store: you can tightly wrap the chicken, once cooled, and store it in the fridge for up to 4 days.

To reheat: I reheat sliced chicken in the air fryer at 350°F for 4 to 5 minutes, which keeps the edges from getting rubbery. The microwave works too, but cover the chicken with a damp paper towel and use 50% power to avoid drying it out.

To freeze: shred the cooled chicken and store it in a freezer-safe bag for up to 3 months.

Nutrition

Serving: 1/4, Calories: 115kcal, Carbohydrates: 2g, Protein: 13g, Fat: 6g, Cholesterol: 35mg, Potassium: 150mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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