Juicy Baked Basil Lemon Pepper Chicken Breasts

This post may contain affiliate links. If you buy through them, I may earn a small commission at no extra cost to you.

Boneless chicken breasts are lean and healthy, but they can turn out dry. A simple marinade fixes that. Lemon juice, olive oil, fresh basil and plenty of black pepper soak in for a few hours, then the chicken bakes until tender and juicy. Serve with rice or potatoes and your favorite vegetables, or slice it over a salad.

Tips

• Pound to an even thickness so the chicken cooks evenly.
• Marinate at least 2 hours, but no more than 24, since lemon can make the texture mushy.
• Use a thermometer. Pull the chicken at 165°F and rest 5 minutes.
• Baste once or twice with the pan juices for a golden outside.

Mandie

Basil Lemon Pepper Chicken Breasts

Chicken breasts marinated in lemon, olive oil and basil, then baked until juicy.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Marinate 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 4 boneless skinless chicken breasts about 2 lb
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1/4 cup fresh basil chopped
• 1 tsp black pepper or to taste
• 1/2 tsp salt

Method

 

1. Whisk the lemon juice, oil, basil, pepper and salt in a shallow dish. Add the chicken and turn to coat.
2. Cover and refrigerate at least 2 hours or up to overnight.
3. Preheat the oven to 375°F. Place the chicken on a lined baking sheet.
4. Bake about 30 minutes, brushing with the juices once or twice, until the chicken reaches 165°F.
5. Rest 5 minutes before slicing.

Notes

Marinate 2 to 24 hours.

Want the whole week of dinners planned for you? Get a free 7-day meal plan with a shopping list from Easy Peasy Recipeasy.

Love a good printable? My Free Printables Library has planners, trackers and seasonal goodies, free when you join my email list.

FAQ

Can I grill it?

Yes. Grill over medium-high heat 6 to 7 minutes per side, until 165°F.

Can I use dried basil?

Yes. Use 1 tablespoon dried in place of 1/4 cup fresh.

Can I meal prep this?

Yes. It keeps 4 days in the fridge and is great sliced over salads.

You might also like:

• One-Pan Lemon Chicken and Potatoes
• Cilantro Lemon Chicken Thighs
• Crispy Baked Coconut Chicken