Baked Lemon Herb Chicken features tender chicken breasts coated in a velvety lemon herb sauce and paired with creamy mashed potatoes and green peas. This bright, spring-inspired dish delivers restaurant-quality flavor in a simple weeknight format.
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Run lemon herb sauce under warm water to thaw. Gently tap green peas package against the countertop to break up and place in a Suvie pan. Cut open chicken breast packages and place in the Suvie pan. Season the chicken breast with 1 tbsp olive oil (2 tbsp for 4 servings), ½ tsp (1 tsp for 4 servings) salt and freshly ground black pepper. Open the lemon herb sauce and evenly spread over the chicken breast. Place chicken in the Top Zone of Suvie.
Before opening, gently tap potatoes on the counter to break up. Open potatoes and pour into a Suvie pan. Add 2 tbsp (4 tbsp for 4 servings) butter, 2 tbsp (¼ cup for 4 servings) milk or water, 1 tsp (2 tsp for 4 servings) salt, and freshly ground pepper. Place potatoes in the Bottom Zone of Suvie. Input settings and cook now. Be sure to select "Yes" when asked if cooking from frozen.
Set Suvie Cook Settings - Bottom Zone: Roast at 350°F for 15 minutes (for 4 servings, Roast at 350°F for 20 minutes). Top Zone: Roast at 350°F for 24 minutes (for 4 servings, Roast at 350°F for 34 minutes)
When the cook is complete remove pans from Suvie and set aside chicken to rest for 4 minutes. Gently stir potatoes, butter, and milk together. Season to taste with salt and pepper, and divide between plates. After resting, divide the chicken between plates and drizzle with the lemon herb sauce left in the pan and green peas.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat or in a 350°F oven until warmed through.
Bake until the internal temperature reaches 165°F (74°C) at the thickest part of the breast, or until the juices run clear when pierced with a fork.
Yes. Prepare the chicken and sauce, refrigerate in an airtight container for up to 2 days, then reheat gently in a 350°F oven until warmed through.
Mix fresh lemon juice, minced garlic, dried herbs (thyme, oregano, basil), olive oil, salt, and pepper to create a simple sauce, then drizzle over the chicken before baking.
Don't overbake. Chicken breasts vary in thickness; pound them to even thickness, monitor internal temperature closely, and remove from the oven at 165°F.
Yes. The recipe scales from 2 to 4 servings. Double all ingredients except salt and pepper; increase those gradually to taste.
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