• Lemon & Herb Baked Chicken Breasts

    2 votes
    Lemon & Herb Baked Chicken Breasts
    Prep: 20 min Cook: 40 min Servings: 4
    by "Cheffie Cooks"
    518 recipes
    Makes a lovely, flavorful Sunday meal for a family! We love this served with brown rice, a side vegetable.


    • 4 (Halved) Chicken Breasts
    • 2 Lemons (sliced)
    • 1 Red onion Sliced
    • Salt and Black Pepper, to taste
    • One teaspoon Sage
    • One Teaspoon Rosemary
    • One teaspoon Thyme
    • One teaspoon Oregano
    • 1-1/4 cups Chicken Stock (low sodium-or sub Chicken Broth)
    • 2 Tablespoon Butter (cut up into small cubes)


    1. Pre Heat Oven 375 F
    2. Soak Chicken Breasts in cold water and 2 tablespoons white distilled vinegar (for 15 minutes)
    3. In a small bowl add ground sage, rosemary, thyme, oregano, salt and black pepper mix with a fork, (many times I use fresh Herbs from my garden-ground is fine to use in this recipe).
    4. In a non stick 9x12x3 baking dish add Chicken Stock (or broth) set aside.
    5. Slice red onion, slice lemons
    6. Rinse and drain Chicken Breasts and add into the baking dish, add sliced onions, lemons, add herb mixture onto each chicken breasts, add cubes of butter on top.
    7. Cover tightly with aluminum foil and bake for 30 minutes, remove foil and continue baking 6-8 minutes longer.

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