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3.54 from 113 votes

Lemon Rosemary Chicken Breast, Baked in 30 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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: Baked Chicken, Chicken, Chicken Breast, lemon, Lemon Rosemary Chicken, rosemary
Servings: 4 People
Author: Olivia Ribas

Ingredients

US Customary - Metric

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.
    Lemon Rosemary Chicken pieces marinate in a clear resealable plastic bag with a reddish-brown marinade on a white surface.
  • Preheat the oven to 400°F, then transfer the chicken to a large casserole dish when you’re ready to bake.
    Three raw, seasoned chicken breasts marinating for Lemon Rosemary Chicken in a reddish liquid inside a white rectangular baking dish on a white marble surface.
  • 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.
    Three seasoned and baked Lemon Rosemary Chicken breasts in a white baking dish, garnished with lemon wedges and sprigs of fresh rosemary. Some juices are visible in the bottom of the dish.

Video

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