Lemon and Herb Chicken

Karla Harmer
by Karla Harmer
3-4 Breasts
50 min

This easy to make Lemon and Herb Chicken is simple and decadent. It is on the top of our list for crowd pleasing meals.

We have used this meal for hosting dinners at our home, date nights and for family dinner as well.

It is simple to make and that is one of the main things that I love about it.

I’ve been making this recipe for over 15 years and it is perfect for a weeknight decadent meal.

This meal is easy to assemble. We generally will serve it with a crusty bread and a light salad tossed with oil and vinegar or a light vinaigrette.

Lemon and Herb Chicken over pasta

Lemon and Herb Chicken Ingredients

Pasta Tossed in Lemon and Herb Chicken Butter Sauce

Recipe details
  • 3-4  Breasts
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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Lemon and Herb Chicken
  • 2 lbs chicken breast no skin
  • 1 large rosemary twig
  • 4 tbsp butter (unsalted)
  • ⅓ cup olive oil
  • 7 cloves of garlic, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 cup of fresh squeezed lemon juice (6-8 lemons)
  • 1 lemon, sliced
  • Preheat the oven to 400 degrees.

Preheat the oven to 400 degrees.
Place oil and butter in pan
Add chicken breasts and brown one side
Flip chicken
Add remaining ingredients
Place pan in oven for 15 minutes
Check internal temperature is at 155-160 degrees
  • Be sure to check the internal temperature of the chicken for doneness. You will not want to overcook it.
  • You can serve over rice or pasta. However, it is best over pasta. Slice the Chicken and serve.
Karla Harmer
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