Oven Baked Herb Chicken

This is the weeknight chicken that tastes like more effort than it takes. A dry cheese-and-garlic salad dressing mix becomes a savory crust when you stir it with melted butter, a little flour and fresh lemon juice, then brush it over the chicken breasts.

The flour is the smart part: whisked into the butter and dressing, it helps the glaze cling and thicken on top of the chicken as it bakes, turning into a light, herby coating rather than running off into the pan.

Lemon juice cuts the richness of the butter and the saltiness of the dressing mix, so the whole thing doesn’t taste one-note. As it bakes, the top browns while the chicken stays juicy underneath.

It’s about as low-effort as a real dinner gets: stir, brush, bake. Serve with rice, mashed potatoes or a green vegetable to soak up the buttery pan juices.

Pro Tips

• Cook to an internal temperature of 165°F (74°C) so the lean breasts stay juicy; pull them the moment they hit it.
• Pound thick breasts to even thickness so they cook through at the same rate.
• Spoon the buttery pan juices over the chicken before serving.
• Any dry dressing mix works, ranch, Italian, herb, so use whichever you like.

Variations

• Use an Italian or ranch dressing mix for a different flavor.
• Add a sprinkle of parmesan or breadcrumbs for a crunchier top.
• Finish with chopped fresh parsley or a little extra lemon zest.