Oven Baked Herb Chicken

Oven Baked Herb Chicken

Cathy Grubbs 0

"This recipe was served at a teacher's luncheon at our school and was a big hit!"

Ingredients {{adjustedServings}} servings 219 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 998 mg
  • 40%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken in a lightly greased 9x13 inch baking dish. In a small bowl, combine the dry salad dressing mix, flour, salt, butter or margarine and lemon juice. Mix together, then brush mixture evenly over the top of the chicken breasts. Bake in the preheated oven for 60 minutes or until tender.
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Reviews 37

  1. 44 Ratings


This is a very good recipe that can be put together without much effort/work. However, I do recommend melting the butter, mixing in the lemon juice, dipping the chicken in the butter/lemon mixture, then rolling it in the dry ingredient mix. Came out much better that way.

Mama Cass

Instead of breasts, I used thighs, and I could only find garlic herb dry salad dressing mix. Since some of the other reviewers complained about gumminess when coating the chicken, I first dipped the chicken in the combined butter and lemon juice and then shook them in a bag with the combined flour and dry dressing mix. I poured the extra butter mixture on the bottom of the baking dish. Easy, little mess, moist and delicious!


I wasn't sure how to do this recipe since I didn't have cheese and garlic mix. I ended up using Hidden Valley Ranch salad dressing powder mix along with the flour. I also added a little fresh minced onion and garlic as well. I didn't use salt since I thought it would be salty enough, but used ground pepper and squeezed a fresh lemon into the mixture. I let the butter soften before mixing all together. It seemed really dry, so I used a little milk just to take the dryness away. It made it smoother. I spread this over both sides of 2 large chicken breasts, but this could have easily been used for 4-6 breasts. Added more fresh lemon and pepper and baked as directed. 60 minutes was too long, so I had it in for 35-40 minutes or until the coating looked crispy and the chicken tender. I had a little problem with the sauce burning on the bottom of the dish, but the chicken was fine, just make sure and spray your dish. Towards the end of cooking time I added shredded cheddar cheese on top of chicken. This does turn out quite nice if you are willing to take the time to make some changes. I thought it was pretty good and husband liked it. Will probably do it again.