Lemon Herb Chicken
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Lemon Herb Chicken

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I'm in desperate need of some new healthy recipes and so I've spent the first few weeks of 2013 working on a bunch of them.

I love cooking with chicken breasts because in less time than it would take for me to go to the drive-through, and with very little work, I can transform them into a variety of different dishes that will get my family really excited.

Since both of my kids are into eating any herb they can pick themselves from our garden or find at the farmers' market, this Lemon Herb Chicken recipe is a no brainer. I let Kenya and Chloe grab a big handfuls of their favorite herbs to chop up with me and then help me mix them with a dollop of zesty mustard and a squeeze of fresh lemon juice. Baked in this herby marinade the chicken breasts come out of the oven moist, juicy and full of flavor, all with a minimum amount of work.

How's that for healthy and delicious?

Lemon Herb Chicken  (serves 4-6)

  • Prep Time: 10 mins,
  • Cook Time: 40 mins,
  • Rating:
    Rate this recipe
I'm in desperate need of some new healthy recipes and so I've spent the first few weeks of 2013 working on a bunch of them. I love cooking with chicken breasts because in less time than it would take for me to go to the drive-through, and with very...

Ingredients

  • 4 boneless skinless chicken breasts
  • 1/4 cup finely chopped herbs (i used parsley, cilantro, and basil)
  • 2 garlic cloves, minced
  • juice of 2 smalls lemons
  • 2 tablespoons dijon mustard
  • 1 teaspoon salt

Preparation

  1. 1. Preheat oven to 375°F.
  2. 2. Combine all of the ingredients in an 8 x 8 inch baking dish and coat chicken well with marinade.
  3. 3. Bake, covered, for 20 minutes. Uncover and bake an additional 20 minutes, or until chicken is cooked through.
Lemon Herb Chicken

Nutrition Information

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Comments






  1. aura

    July 28, 2014 at 10:09 am

    Dear Ms.Catherine would the Dijon mustard make the chicken spicy? silly question but would love to make this for my little one. thank you

    • Catherine McCord

      July 29, 2014 at 8:11 am

      That really depends on the brand you use! My hubby’s favorite dijon mustard is too spicy for the kids, but I have found that Grey Poupon goes over just fine!

  2. Louise (Live-Healthy)

    April 13, 2013 at 8:42 am

    I tried this last night and it definately is healthy and oh soo delish! Thanks so much for the inspiration :)

  3. Chris B

    February 2, 2013 at 5:38 pm

    Do you think it would work to throw some capers into this dish, and if so when when you add them?

    • catherine

      February 4, 2013 at 11:23 am

      Yes capers would be delicious with this! I would add them during the final 20 minutes of cooking time!

  4. aida mollenkamp

    January 31, 2013 at 1:47 pm

    Yes to healthy recipes for the New Year! What are Kenya and Chloe’s favorite herb combos?

  5. Bill C.

    January 30, 2013 at 11:46 pm

    Could you clarify the cooking time please? Under the Recipe heading it lists cook time as 20 minutes, but in the Preparation section there is a total of 40 minutes cook time. Thanks!

    • catherine

      January 31, 2013 at 1:08 pm

      40 minutes total cooking time! I’ve updated the recipe!

      • Bill C.

        January 31, 2013 at 3:16 pm

        Thank you!

  6. Joan

    January 28, 2013 at 8:22 pm

    Thank you so much Catherine! I made tonight and my 3 yr old daughter and husband devoured it! Many many thanks for all you do to make our lives easier AND nutritious!!!!

    • Joan

      January 28, 2013 at 8:24 pm

      Oh yes and I also used herbs de Provence vs others listed just out of convenience it was wonderful!

  7. Kate

    January 26, 2013 at 5:41 pm

    I’m in need of some new healthy recipes too! Thanks for the inspiration!

  8. Anastacia

    January 25, 2013 at 1:07 pm

    Sounds good and simple! Can this be cooked in the crock pot? Also, what herbs do you like best with this – if I don’t have fresh on hand will a few tablespoons of dry herbs de provence work? Thanks!!!

    • catherine

      January 28, 2013 at 1:18 am

      I used parsley, cilantro and basil! I think 1-2 tablespoons of herbs de provence would be fantastic! I haven’t tried it in the crock pot yet. It would work, but the sauce will stay runny, it won’t really become a sauce or glaze.

  9. sjgz314

    January 25, 2013 at 11:23 am

    Sounds delicious. Can you put the chicken in the marinade all day (or overnight) and then just pop in the oven before dinner?