This recipe is simple to make and great for entertaining or as a healthy no fuss week night main dish. Chicken can tend to be dry when baked, but I find that baking it for a shorter length at a higher temperature creates the most juicy chicken breasts. I popped this in the oven last night for 20 minutes and while it was baking I was able to assemble a quick salad, sauté mushrooms (click here for the recipe) and set the table. Chicken can be one of those scary things to cook in the oven for first time cooks as most beginners fear serving it under cooked or over cooked. This recipe is fool proof and always be sure to slice a knife through the center of the largest chicken breast to make sure it is totally white — no pink at all. If you are only cooking for yourself then make a batch and save the rest for salads or sandwiches for the remainder of the week.
Time Saver Tip: Pick up the “Dijon Herb Marinated” chicken breasts from the butcher’s case at Whole Foods or Central Market… this is will pack extra flavor and eliminate the marinating step.
Dijon Lemon Herb Chicken Marinade – refrigerate for 24 hours if possible
- in a large ziplock add 4 boneless skinless chicken breasts and add the following
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 heaping tablespoon Italian seasonings mix – (oregano, rosemary, etc – found on spice aisle)
- 2 tablespoons dijon mustard
- 1 teaspoon garlic powder
- pre-heat oven to 450
- in a medium sized baking dish add two tablespoons olive oil and coat the bottom evenly
- lay 4 marinated chicken breasts (either from scratch or the pre-marinated mentioned above)
- slice two large lemons and juice them over the chicken — add lemon halves to the dish
- bake for 20 min – flip at ten minutes and baste with a spoon from the pan – cook longer if needed until white in the center