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Italian Herb Chicken

Italian Herb Chicken with garlic, dried Italian herbs, lemon, and olive oil—baked until golden and juicy. A simple oven method yields tender chicken breasts with a flavorful herb crust.
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Prep Time 10 minutes
Cook Time 25 minutes
resting 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts
oil and acid
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 0.5 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
cheese
  • 1 tbsp grated Parmesan cheese (optional)

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 400°F (200°C). Set out a baking dish so it’s ready for the chicken.
  2. Lightly grease a baking dish. Coat the bottom and sides so the herb seasonings don’t stick.
  3. Pat the chicken breasts dry with paper towels. Dry surface helps the herb rub cling evenly.
  4. In a small bowl, combine the garlic powder, onion powder, dried basil, dried oregano, dried parsley, dried thyme, salt, black pepper, and paprika. Mix until the powders are evenly blended.
  5. Drizzle the olive oil and lemon juice over the chicken. Make sure most of the surface gets a light coating.
  6. Rub the herb mixture evenly over all sides of the chicken. Press gently so the spices form a visible crust.
  7. Place the chicken in the prepared baking dish. Arrange in a single layer for even baking.
  8. Sprinkle the Parmesan cheese over the top if using. Leave a light, even dusting rather than thick clumps.
Bake and finish
  1. Bake at 400°F (200°C) for 22–28 minutes, until the internal temperature reaches 165°F (74°C). The chicken should look golden on top and the juices should run clear.
  2. Let the chicken rest for 5 minutes before slicing. This keeps the meat juicy as the juices redistribute.
  3. Garnish with extra dried parsley and serve. Add a final sprinkle right before plating for a fresh herb look.

Notes

For best results, pat the chicken dry thoroughly so the herb rub adheres and bakes into a flavorful crust. Store leftovers in an airtight container in the refrigerator up to 3 days; freeze cooked chicken up to 2 months. For a dairy-free option, omit the Parmesan and add an extra pinch of dried oregano or basil to keep the flavor punch.