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Plate of baked chicken breast dishes showcasing mother's love and delicious chicken recipes

Mother's love, on a platter

This recipe roasts tender and juicy chicken breasts, infused with garlic and lemon, perfect for a comforting weekday dinner.
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Prep Time 30 minutes
Cook Time 24 minutes
Total Time 54 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Chicken Ingredients
  • 4 pieces boneless skinless chicken breasts, about 6 oz each Pound the thicker end gently so the breasts are even.
Marinade
  • 1/4 cup olive oil Use extra virgin for flavor. If you have a lighter oil, blend half and half.
  • 1/4 cup low-sodium chicken broth Adds moisture while keeping the flavor savory.
  • 2 tablespoons freshly squeezed lemon juice Fresh lemon brightens the dish; bottled juice works in a pinch.
  • 1 tablespoon Dijon mustard Helps the sauce cling to the chicken and adds a gentle tang.
  • 3 cloves garlic, minced Use a garlic press for even pieces.
  • 1 teaspoon kosher salt Salt helps proteins hold moisture.
  • 1/2 teaspoon black pepper Freshly ground tastes best.
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves Substitute with rosemary for a piney flavor.
Optional Toppings
  • 1/2 cup panko breadcrumbs For a gentle crunch, press onto chicken before baking.
  • 2 tablespoons unsalted butter Adds richness when baking without skin.
  • 1 teaspoon honey or maple syrup (optional) Balances lemon and garlic.
  • 1 slices lemon, for garnish Brightens flavor.
  • 1 bunch fresh parsley, for garnish Brightens the family table.

Method
 

Preparation
  1. Preheat the oven to 375°F. Pat the chicken dry with paper towels.
  2. For a simple brine, dissolve 1 tablespoon kosher salt in 2 cups of water and let the breasts sit for 15 to 20 minutes. Alternatively, mix olive oil, lemon juice, Dijon, garlic, thyme, salt, and pepper for a quick marinade.
  3. If one end of a breast is much thicker, place it between two pieces of plastic wrap and gently pound until even.
  4. Heat 1 tablespoon of olive oil in an ovenproof skillet over medium-high heat if you choose to sear. Sear the breasts for 2 minutes per side until they gain color.
Cooking
  1. Place the breasts in the skillet or a baking dish. Spoon any remaining marinade over the top. Dot with butter and sprinkle with panko if using.
  2. Bake for 18 to 24 minutes until the internal temperature reaches 160°F.
  3. Let the breasts rest for 5 minutes before slicing. If desired, brush with honey-lemon glaze or balsamic reduction.
  4. Slice against the grain and serve on a warm platter, garnished with fresh parsley and lemon wedges.

Notes

Refrigerate leftovers within 2 hours and consume within 3 to 4 days. The chicken can be reheated gently in the oven or microwave. Consider using pre-minced garlic or a store-bought rotisserie chicken for quick preparation.