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Lemon and Thyme Chicken Breasts
5 from 12 votes

Lemon and Thyme Chicken Breasts

These lemon and thyme chicken breasts are baked with a bright, savory sauce made from fresh lemon juice, zest, garlic, and herbs. The chicken is seasoned well and cooked until juicy, then rested and served with the lemon-infused pan sauce that adds brightness and aroma to the dish.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 4
Course: Main Course
Cuisine: American

Ingredients

  • 1-2 tbsp olive oil
  • 5-6 cloves garlic minced
  • ⅓ cup chicken broth
  • lemon zest from 1
  • lemon juice juice from 1 lemon
  • ½ tsp oregano dried
  • ½ tsp thyme fresh leaves
  • 3 boneless skinless chicken breasts
  • salt to taste, sea salt and freshly cracked
  • black pepper to taste, sea salt and freshly cracked
  • thyme two sprigs, fresh
  • 1 lemon cut into 4 wedges

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.
  2. Heat the olive oil in a skillet over medium heat; add the minced garlic and cook, stirring constantly, for 1 minute, making sure not to burn the garlic.
  3. Add the chicken broth, lemon zest, lemon juice, oregano, and thyme leaves to the pan. Pour the mixture into the baking dish.
  4. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste. Place the chicken in the baking dish along with the lemon wedges and the two sprigs of thyme.
  5. Place into the oven and bake, basting occasionally, for 30-40 minutes or until the chicken is cooked through and the juices run clear.
  6. Remove from the oven and let the meat rest for 5 minutes before slicing.
  7. Drizzle the pan sauce on top of the slices of chicken and serve. Enjoy!