Moist Lemon Herb Chicken Recipe
Moist Lemon Herb Chicken Recipe photo by Taste of Home
Next Recipe

Moist Lemon Herb Chicken Recipe

Read Reviews
4 3 6
Publisher Photo
I wanted a healthy, flavorful chicken recipe that was fast, easy and a real crowd-pleaser. I got lucky and hit the jackpot with this one! —Kali Wraspir, Olympia, Washington
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 tablespoon herbes de Provence
  • 2 teaspoons grated lemon peel
  • 3 tablespoons lemon juice

Nutritional Facts

1 chicken breast half : 220 calories, 7g fat (2g saturated fat), 94mg cholesterol, 378mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1/2 fat.


  1. Sprinkle chicken with salt and pepper. In a large ovenproof skillet coated with cooking spray, brown chicken in oil. Sprinkle herbes de Provence and lemon peel over chicken; add lemon juice to pan.
  2. Bake, uncovered, at 375° for 12-15 minutes or until a thermometer reads 170°. Yield: 4 servings.
Editor's Note: Look for herbes de Provence in the spice aisle.
Originally published as Moist Lemon Herb Chicken in Healthy Cooking February/March 2012, p53

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Moist Lemon Herb Chicken

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
lmmanda User ID: 1101093 184243
Reviewed Nov. 4, 2014

"Very simple, very tasty. I loved the lemon flavor so much I used the pan drippings to dip my chicken in as I are it."

JustMissPeach User ID: 7208416 128022
Reviewed Apr. 1, 2013

"I made this lastnight for my family and they loved it! The only thing I didn't do was used cooking spray for the pan, I just browned the chicken with the oil. Then transfered it to a baking dish (since I didn't have a ovenproof skillet)."

Bakerj User ID: 4200567 212430
Reviewed Mar. 6, 2012

"Lemon added a nice light taste to the chicken. I will add this to my recipe book, because I'll make it again. Added the leftover chicken breast to a parmasan pasta dish the following day."

Loading Image