Herb-Infused Chicken with Lemon and Thyme
Juicy chicken breasts baked with fresh lemon and thyme, served with a simple pan sauce. This general-inspired one pot ready in about 40 minutes pairs boneless, skinless chicken breasts, large lemon, tablespoons fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 large lemon
- 2 tablespoons fresh thyme
- 3 cloves garlic
- 3 tablespoons olive oil
- 1/4 cup chicken broth
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Pat 4 boneless chicken breasts dry and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Step 2: Zest 1 large lemon, then cut it into wedges. Mince 3 garlic cloves and combine with 2 tablespoons fresh thyme, 3 tablespoons olive oil, and lemon zest.
- Step 3: Rub the herb mixture evenly over chicken breasts, then place them in a baking dish. Squeeze lemon wedges over the top.
- Step 4: Bake uncovered for 25 minutes until internal temperature reaches 165°F (74°C), basting once with pan juices.
- Step 5: While chicken bakes, heat 1 tablespoon butter in a small skillet over medium heat. Add any accumulated pan juices and 1/4 cup chicken broth, simmering for 2 minutes until slightly thickened.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused Chicken with Lemon and Thyme take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Infused Chicken with Lemon and Thyme?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large lemon from drying out.
Can I substitute ingredients in Herb-Infused Chicken with Lemon and Thyme?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Infused Chicken with Lemon and Thyme for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Infused Chicken with Lemon and Thyme?
General one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This recipe transformed my weeknight dinners! The lemon-thyme combo made the chicken incredibly aromatic, and my kids actually asked for seconds.
- ★★★★★
My family devoured this in under 30 minutes! The thyme infused perfectly without overpowering the lemon.
- ★★★★☆
Loved the flavors, but the chicken dried out a bit. Next time I'll reduce the cooking time by 5 minutes.
