Forktionary

Baked Chicken With Lemon And Herbs Recipe

Juicy baked chicken infused with fresh lemon and aromatic herbs, creating a flavorful and healthy dish. Perfect for a weeknight dinner, this recipe is a great source of calcium and pairs wonderfully with roasted potatoes or fluffy rice. Get ready for a burst of Mediterranean sunshine on your plate!

Prep Time 15 mins
Cook Time 45 mins
Calories 341.4 kcal
Protein 56g
Rating 4.5 (2 Reviews)
Baked Chicken With Lemon And Herbs 71

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Chicken With Lemon And Herbs

  • 4 tablespoons butter
  • 1 cup dry breadcrumbs
  • 1/2 cup fresh basil, chopped
  • 1/2 cup fresh rosemary, chopped
  • 6 tablespoons milk
  • 4 boneless chicken breasts
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon cornstarch
  • zest of 1 lemon
  • 1/2 teaspoon salt
  • juice of 1 lemon

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How to Make Baked Chicken With Lemon And Herbs

  1. Preheat oven to 375°F (190°C).
  2. Place 2 tablespoons of butter in a 13x9-inch glass baking dish. Heat in the oven for 5 minutes.
  3. In a shallow dish, combine 1 cup of bread crumbs, 1/4 cup chopped fresh basil, and 1/4 cup chopped fresh rosemary.
  4. In a separate bowl, place 1/4 cup milk.
  5. Dip each chicken breast first in the milk, then dredge in the bread crumb mixture, pressing gently to coat.
  6. Transfer the breaded chicken to a plate.
  7. Discard any leftover milk and crumbs.
  8. Remove the baking dish from the oven and swirl to coat with the melted butter.
  9. Place the breaded chicken in the baking dish.
  10. Bake for 12-15 minutes, or until the chicken is starting to brown.
  11. Meanwhile, in a saucepan, melt the remaining 2 tablespoons of butter over medium heat.
  12. Add 1/4 cup chopped onion, 2 cloves minced garlic, 1/4 cup chopped fresh basil, and 1/4 cup chopped fresh rosemary to the saucepan. Cook, stirring frequently, for 3 minutes, or until softened.
  13. In a small bowl, whisk together 2 tablespoons of milk and 1 tablespoon of cornstarch until smooth.
  14. Whisk in the zest of 1 lemon.
  15. Whisk the lemon-cornstarch mixture into the saucepan with the herbs and onions.
  16. Increase the heat to medium-high. Cook, stirring constantly, for 3 minutes, or until the sauce has thickened and become glossy.
  17. Stir in 1/2 teaspoon of salt and the juice of 1 lemon.
  18. Pour the sauce evenly over the chicken in the baking dish.
  19. Bake for another 5 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

6g

Fat

35g

Carbs

5g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes European Mediterranean Healthy Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Libyan Main Dish Poultry African Oven Fall Spring Summer Winter Chicken Stove Top Dietary One Dish Meal Seasonal Low Carb Low In Something Meat Chicken Breasts Equipment