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Spring Lemon Garlic Baked Chicken Breast: Easy 30-Minute Dinner

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This spring lemon garlic baked chicken breast is a quick, 30-minute dinner that’s bright, juicy, and full of flavor. It’s a foolproof recipe that uses simple pantry ingredients and is perfect for busy weeknights or spring evenings.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 2 large fresh lemons
  • 6 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 6 sprigs fresh thyme
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • ¼ cup chicken broth (low-sodium preferred)
  • Optional garnishes: fresh parsley (chopped), lemon wedges, flaky sea salt

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pound the chicken breasts to an even thickness of about ½ inch using a meat mallet or rolling pin, placing them between plastic wrap or parchment paper.
  3. Pat the chicken dry with paper towels and season both sides generously with salt and black pepper.
  4. In a small bowl, combine the zest of 1 lemon, the juice of 1 lemon (about 2 tablespoons), olive oil, minced garlic, dried oregano, and leaves from 4 sprigs of fresh thyme. Whisk together.
  5. Place the pounded chicken breasts in a shallow dish or zip-top bag, pour the marinade over them, and turn to coat. Let marinate at room temperature for 15 minutes (do not exceed 30 minutes).
  6. Pour the chicken broth into the bottom of a 9×13-inch baking dish. Arrange the marinated chicken breasts in a single layer, leaving space between each piece.
  7. Slice the remaining lemon into thin rounds (about ¼-inch thick) and place 2-3 slices on top of each chicken breast. Tuck the remaining 2 sprigs of thyme into the broth around the chicken.
  8. Bake for 18-22 minutes, until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part. The lemon slices should be slightly browned.
  9. Remove from the oven and let the chicken rest for 5 minutes.
  10. Spoon the pan sauce over the chicken before serving. Garnish with fresh parsley, lemon wedges, and flaky sea salt if desired.

Notes

Pound chicken to even thickness for even cooking. Do not marinate longer than 30 minutes to avoid mushy texture. Use an instant-read thermometer for best results; pull chicken at 160°F as it will carry over to 165°F while resting. Remove seeds from lemon slices before placing on chicken. Leftovers keep in the refrigerator for up to 4 days; reheat gently in a covered skillet with a splash of broth.

Nutrition

Keywords: lemon garlic chicken, baked chicken breast, spring chicken, 30-minute dinner, easy chicken recipe, healthy chicken dinner

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