Easy Baked Chicken Breast Fillet Recipe – Juicy, Herb-Infused & Simple to Make

🎉 Introduction
Craving a healthy, flavorful, and no-fail chicken dinner? This Easy Baked Chicken Breast Fillet recipe is the answer. With minimal prep, fresh lemon, and a medley of herbs and spices, you get perfectly tender, juicy chicken breasts baked to golden perfection.

This is the kind of recipe that works for busy weeknights, meal prep, or a clean protein option to pair with just about anything — salads, rice bowls, roasted veggies, or wraps. Infused with Mediterranean-inspired herbs and finished with a lemony touch, every bite is bright, savory, and satisfying.

🧰 Equipment Needed

To make this easy baked chicken recipe, here’s what you’ll need:

• Baking dish or sheet pan
• Aluminum foil or parchment paper
• Measuring spoons
• Small mixing bowl
• Whisk or spoon
• Zester or fine grater
• Tongs or spatula
• Meat thermometer (optional, but ideal)

🛒 Ingredients

🍗 Meat

• 4 boneless, skinless chicken breasts (about 1.5 pounds)

🍋 Fruits & Vegetables

• 1 lemon, zested and juiced
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Fresh parsley, for garnish

🧂 Pantry & Seasonings

• 1 teaspoon salt
• 1/2 teaspoon black pepper

🫒 Oils & Vinegars

• 1/4 cup olive oil

🌿 Optional Add-ins: A pinch of chili flakes for heat, or paprika for a smoky depth.

👩‍🍳 Directions

Step 1: Preheat Oven

• Preheat your oven to 400°F (200°C).
• Lightly grease a baking dish or line a sheet pan with parchment paper.

Step 2: Prepare the Marinade

• In a small bowl, whisk together:
  • Olive oil
  • Lemon juice (about 2 tablespoons)
  • Lemon zest
  • Garlic powder
  • Onion powder
  • Oregano
  • Thyme
  • Salt
  • Black pepper

Step 3: Marinate the Chicken

• Place the chicken breasts in the dish.
• Pour the marinade over the chicken and rub it in on both sides.
• Let marinate at room temperature for 15 minutes, or refrigerate for up to 2 hours for deeper flavor.

Step 4: Bake

• Bake the chicken in the preheated oven for 20–25 minutes, depending on thickness.
• Internal temperature should reach 165°F (74°C) at the thickest part.

Step 5: Rest & Serve

• Remove from oven and let rest for 5 minutes.
• Sprinkle with fresh parsley and serve with lemon wedges.

🍽️ Pro Tip: Slice against the grain for ultra-tender bites.

🍽️ Servings & Timing

• Servings: 4
• Prep Time: 10 minutes
• Marinating Time (optional): 15–120 minutes
• Cook Time: 20–25 minutes
• Total Time: ~35 minutes (plus optional marinate time)

🧊 Storage & Reheating

Refrigerator

• Store in an airtight container for up to 4 days.

Freezer

• Freeze cooked and cooled chicken for up to 3 months.
• Slice before freezing for easier thawing and use.

Reheating

• Reheat gently in a covered skillet with a splash of broth or olive oil.
• Microwave in short bursts, covered, to avoid drying.

🥄 Variations

This herby lemon chicken is a great base to riff on:

• 🧄 Garlic Herb Butter Chicken – Swap olive oil for melted butter and fresh garlic.
• 🌶️ Spicy Chicken – Add cayenne or red pepper flakes to the marinade.
• 🍗 Bone-in Version – Use bone-in thighs or breasts; increase bake time to 35–40 minutes.
• 🥬 Lemon-Herb Chicken Bowls – Serve over quinoa, rice, or greens with hummus and cucumber.
• 🧀 Baked Chicken Parm – Add mozzarella and tomato sauce during the last 5 minutes of baking.
• 🫒 Greek-Style Chicken – Add kalamata olives and cherry tomatoes around the pan before baking.

❓ 10 FAQs

1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work perfectly. Adjust bake time to 22–25 minutes.

2. What if I don’t have lemon?
Use vinegar (like white wine or apple cider) for acidity, but lemon adds brightness that really shines.

3. Can I marinate overnight?
Yes, up to 12 hours in the fridge for stronger flavor.

4. Is fresh garlic better than powder?
You can use fresh garlic (2–3 cloves, minced), but garlic powder spreads more evenly.

5. How do I keep it from drying out?
Don’t overbake — use a meat thermometer and let the chicken rest before slicing.

6. Can I cook this in the air fryer?
Yes! Cook at 375°F for 15–18 minutes, flipping halfway through.

7. Can I grill instead of bake?
Absolutely! Grill over medium heat for 6–7 minutes per side.

8. Should I cover the chicken when baking?
No, bake uncovered to allow a nice golden top to form.

9. Can I use this for meal prep?
Yes — it holds up great in the fridge and reheats well.

10. What sides go best with this?
Try roasted veggies, couscous, mashed potatoes, or a Greek salad.

🏁 Conclusion

This Easy Baked Chicken Breast Fillet Recipe is everything you want in a go-to chicken dish: flavorful, juicy, versatile, and simple. With just a handful of herbs, fresh lemon, and olive oil, it’s packed with bright Mediterranean vibes and perfect for weeknight dinners or meal prep.

Whether you serve it hot from the oven or sliced over a salad the next day, this recipe is sure to become a staple in your kitchen. Delicious, dependable, and done in under an hour — it’s the kind of meal Grandma and your nutritionist would both approve of.

Adam

Easy Baked Chicken Breast Fillet Recipe – Juicy, Herb-Infused & Simple to Make

Craving a healthy, flavorful, and no-fail chicken dinner? This Easy Baked Chicken Breast Fillet recipe is the answer. With minimal prep, fresh lemon, and a medley of herbs and spices, you get perfectly tender, juicy chicken breasts baked to golden perfection. This is the kind of recipe that works for busy weeknights, meal prep, or a clean protein option to pair with just about anything — salads, rice bowls, roasted veggies, or wraps. Infused with Mediterranean-inspired herbs and finished with a lemony touch, every bite is bright, savory, and satisfying.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Marinating Time 2 hours hrs

Total Time 2 hours hrs 35 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

🍗 Meat

• 4 boneless skinless chicken breasts (about 1.5 pounds)

🍋 Fruits & Vegetables

• 1 lemon zested and juiced
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Fresh parsley for garnish

🧂 Pantry & Seasonings

• 1 teaspoon salt
• 1/2 teaspoon black pepper

🫒 Oils & Vinegars

• 1/4 cup olive oil

🌿 Optional Add-ins: A pinch of chili flakes for heat, or paprika for a smoky depth.

Equipment

• To make this easy baked chicken recipe, here’s what you’ll need:
• Baking dish or sheet pan
• Aluminum foil or parchment paper
• Measuring spoons
• Small mixing bowl
• Whisk or spoon
• Zester or fine grater
• Tongs or spatula
• Meat thermometer (optional, but ideal)

Method

 

Step 1: Preheat Oven

1. Preheat your oven to 400°F (200°C).
2. Lightly grease a baking dish or line a sheet pan with parchment paper.

Step 2: Prepare the Marinade

1. In a small bowl, whisk together:
2. Olive oil
3. Lemon juice (about 2 tablespoons)
4. Lemon zest
5. Garlic powder
6. Onion powder
7. Oregano
8. Thyme
9. Salt
10. Black pepper

Step 3: Marinate the Chicken

1. Place the chicken breasts in the dish.
2. Pour the marinade over the chicken and rub it in on both sides.
3. Let marinate at room temperature for 15 minutes, or refrigerate for up to 2 hours for deeper flavor.

Step 4: Bake

1. Bake the chicken in the preheated oven for 20–25 minutes, depending on thickness.
2. Internal temperature should reach 165°F (74°C) at the thickest part.

Step 5: Rest & Serve

1. Remove from oven and let rest for 5 minutes.
2. Sprinkle with fresh parsley and serve with lemon wedges.

Notes

🧊 Storage & Reheating

Refrigerator
Store in an airtight container for up to 4 days.

Freezer
Freeze cooked and cooled chicken for up to 3 months.

Slice before freezing for easier thawing and use.

Reheating
Reheat gently in a covered skillet with a splash of broth or olive oil.

Microwave in short bursts, covered, to avoid drying.

🥄 Variations

This herby lemon chicken is a great base to riff on:

🧄 Garlic Herb Butter Chicken – Swap olive oil for melted butter and fresh garlic.

🌶️ Spicy Chicken – Add cayenne or red pepper flakes to the marinade.

🍗 Bone-in Version – Use bone-in thighs or breasts; increase bake time to 35–40 minutes.

🥬 Lemon-Herb Chicken Bowls – Serve over quinoa, rice, or greens with hummus and cucumber.

🧀 Baked Chicken Parm – Add mozzarella and tomato sauce during the last 5 minutes of baking.

🫒 Greek-Style Chicken – Add kalamata olives and cherry tomatoes around the pan before baking.

❓ 10 FAQs

1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work perfectly. Adjust bake time to 22–25 minutes.

2. What if I don’t have lemon?
Use vinegar (like white wine or apple cider) for acidity, but lemon adds brightness that really shines.

3. Can I marinate overnight?
Yes, up to 12 hours in the fridge for stronger flavor.

4. Is fresh garlic better than powder?
You can use fresh garlic (2–3 cloves, minced), but garlic powder spreads more evenly.

5. How do I keep it from drying out?
Don’t overbake — use a meat thermometer and let the chicken rest before slicing.

6. Can I cook this in the air fryer?
Yes! Cook at 375°F for 15–18 minutes, flipping halfway through.

7. Can I grill instead of bake?
Absolutely! Grill over medium heat for 6–7 minutes per side.

8. Should I cover the chicken when baking?
No, bake uncovered to allow a nice golden top to form.

9. Can I use this for meal prep?
Yes — it holds up great in the fridge and reheats well.

10. What sides go best with this?
Try roasted veggies, couscous, mashed potatoes, or a Greek salad.

🏁 Conclusion

This Easy Baked Chicken Breast Fillet Recipe is everything you want in a go-to chicken dish: flavorful, juicy, versatile, and simple. With just a handful of herbs, fresh lemon, and olive oil, it’s packed with bright Mediterranean vibes and perfect for weeknight dinners or meal prep.

Whether you serve it hot from the oven or sliced over a salad the next day, this recipe is sure to become a staple in your kitchen. Delicious, dependable, and done in under an hour — it’s the kind of meal Grandma and your nutritionist would both approve of.