Herb-Baked Chicken with Lemon-Garlic Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Baked with a fragrant herb blend and served with a bright lemon-garlic sauce. This French-inspired one-pot recipe, ready in about 40 minutes, pairs Boneless chicken breasts, Olive oil, Dried rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 French cuisine 385 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Pat 1.5 lbs boneless chicken breasts dry with paper towels, then brush with 1 tbsp olive oil. Season both sides with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp dried rosemary, and 1 tsp dried thyme.
  2. Step 2: Place chicken in a baking dish and bake for 22-25 minutes, or until internal temperature reaches 165°F (74°C) and juices run clear.
  3. Step 3: While chicken bakes, zest 1 lemon and juice it. Mince 3 garlic cloves. In a small saucepan, combine lemon zest, 1/4 cup heavy cream, 1 tbsp Dijon mustard, 2 tbsp lemon juice, and minced garlic. Simmer over medium-low heat for 5 minutes, stirring occasionally, until sauce thickens slightly and coats the back of a spoon.
  4. Step 4: Slice baked chicken and drizzle with the warm lemon-garlic sauce. Serve immediately with additional lemon wedges.

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