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

Moist Lemon Herb Chicken Recipe

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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

Ingredients

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

Directions

  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

Nutritional Facts

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

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

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
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).

MY REVIEW
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.

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