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Oven baked chicken breast

This simple recipe yields tender, flavorful oven-baked chicken breasts infused with bright lemon and aromatic thyme. Ideal for a quick weeknight meal, it requires minimal preparation and delivers a healthy, satisfying main course that pairs well with various sides. Effortless and delicious.
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Servings: 8 people
Course: lunch/dinner
Cuisine: American
Calories: 1824.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • olive oil
  • 4 chicken breasts skin on or skin off
  • 1 lemon ½ finely sliced
  • 2-4 sprigs thyme

Equipment

  • 1 Oven-safe Baking Dish
  • 1 Cutting Board
  • 1 Chef's Knife
  • 1 Small Mixing Bowl
  • 1 Kitchen Tongs (optional, for handling hot chicken)

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Pat chicken breasts thoroughly dry with paper towels and season generously with salt and black pepper.
  3. Slice half of the lemon into thin rounds; set aside the other half for juicing.
  4. In a small mixing bowl, combine the olive oil, the fresh juice from the remaining half lemon, and the fresh thyme sprigs.
  5. Arrange the seasoned chicken breasts in a single layer in an oven-safe baking dish.
  6. Drape the thin lemon slices over and around the chicken breasts, then pour the olive oil and thyme mixture evenly over them.
  7. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer. Cooking time may vary based on chicken thickness.
  8. Remove the baking dish from the oven and loosely tent it with aluminum foil.
  9. Let the chicken rest for 5-10 minutes before slicing or serving to ensure maximum juiciness.
  10. Serve hot, optionally garnished with additional fresh thyme or a final squeeze of fresh lemon.

Notes

For optimal flavor and moisture, consider using skin-on chicken breasts and patting them thoroughly dry before seasoning to encourage crisping. Don't overcrowd your baking dish; ensure ample space for air circulation to promote even cooking and browning. Always rest the cooked chicken for 5-10 minutes after removing it from the oven to allow the juices to redistribute, resulting in a more tender and succulent final product. For an aromatic boost, zest half the lemon into the olive oil mixture before slicing and arranging. Overcooking is the primary pitfall; use a meat thermometer to ensure an internal temperature of 165°F (74°C).