1whole lemonsliced into rounds, for bottom of the dish
6cloves garlicfor bottom of the dish
fresh herbsfor bottom for the dish
Preheat oven to 425 F.
Pound the chicken breasts to even out the thickness.
In a bowl, marinate the chicken with the spices, garlic and lemon juice.
In a skillet over medium-high heat, pan sear the chicken breasts on both sides for a few minutes until they get a nice crusty brown color. Set aside.
In a baking dish, place the slices of lemon, garlic, fresh herbs and the chicken broth. Add the chicken breasts on top and bake at 425 F for 18-22 minutes.
NOTE: Baking time will depend on the size of the chicken breast. This cook time is based on medium sized chicken breast. Larger breasts will take longer. Fully cooked chicken must have an internal temperature of 165 F
Once the chicken has cooked through, remove from the oven and cover with foil wrap to rest for a few minutes before serving then garnish with some freshly chopped parsley and serve.
If you have time, you can marinate the chicken for 1 hour before baking.
Baking time will depend on the size of your breasts. This cook time is based on medium sized chicken breast. Larger breasts will take longer. Fully cooked chicken must have an internal temperature of 165 F.
Bring your chicken breasts to room temperature before you sear and bake it. If you cook with cold breasts, it may cook unevenly.
No two breasts are alike! This is why I suggest pounding them out to even thickness so that the chicken breasts bake evenly.