Mediterranean Baked Chicken Recipe With a Savory Lemon Basil Sauce (9 Ingredients, 35 Minutes) by Elisa Schmitz
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Lemon is delicious with chicken. Basil is delicious with chicken. Combine lemon and basil with chicken and you've got a plate of Mediterranean sunshine! This Mediterranean baked chicken recipe with a savory lemon basil sauce is bursting with fresh flavors. With only nine ingredients and ready in about 35 minutes, it's a simple and satisfying meal that pleases most everyone.
This easy chicken with lemon basil vinaigrette recipe was inspired by the sweet Italian basil I planted in my garden this summer. The smell alone is amazing, not to mention all the health benefits of basil (along with all the health benefits of lemon). Basil adds an incredibly fresh flavor to a variety of recipes (check out some of our basil recipes). The combination of lemon and basil creates a savory sauce that also works as a zesty marinade (check out some of our lemon recipes). Best of all, this recipe is part of a heart-healthy Mediterranean diet (check out the health benefits of the Mediterranean Diet).
Here are the nine simple ingredients you need for this gluten-free dinner recipe: extra virgin olive oil, chicken breast, salt and pepper, fresh lemon juice, Dijon mustard, honey, fresh basil and green onion. All you do is bake up the chicken, whisk the rest of the ingredients together to make the sauce then serve the sauce over the chicken. Easy and delicious, and packed with protein, too (check out the health benefits of protein).
Serve this plateful of Mediterranean sunshine with your favorite salads, grains or vegetables. I served it with rice and fresh spinach, and it was a deliciously nutritious meal that everyone enjoyed.
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 25 to 30 minutes
Total Time: 35 to 40 minutes
Servings: 4
Ingredients
- 2/3 cup extra virgin olive oil plus 1 tablespoon (divided)
- 4 medium (about 2 pounds) boneless/skinless chicken breasts
- 1/3 cup lemon juice (the juice from 2 lemons; I also included some pulp)
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 scallion, finely chopped
- 1/2 cup fresh basil leaves, finely diced
- salt and pepper, to taste (I used about a 1 teaspoon of each, divided)
Here's how to make it:
- In a casserole dish or baking pan that's been lightly oiled or lined with parchment paper, add the chicken. Lightly rub the chicken with 1 tablespoon of the olive oil, then season chicken with salt and pepper. (You can sprinkle the chicken with any other seasonings you like, such as paprika, garlic powder or onion powder.) Bake chicken in a preheated 400-degree F oven for about 25 to 30 minutes or until chicken is cooked through. Chicken is done when it reaches 165 degrees F on a food thermometer.
- While the chicken is baking, make the lemon basil sauce. In a small mixing bowl, add the remaining olive oil, the lemon juice, mustard and honey. Season with salt and pepper, to taste, if desired. Whisk to blend. (I prefer to use fresh-squeezed lemon juice, but in a pinch, you can use bottled lemon juice.)
- Add the green onion and basil then whisk until sauce is emulsified.
- Remove chicken from oven. Remove chicken breasts to individual plates, spread the sauce over the chicken and serve. (If sauce separates before serving, simply whisk until emulsified again. Store leftovers in an airtight container in the refrigerator and reheat in the microwave.)
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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