Looking for a flavorful, tender chicken dinner that’s incredibly easy and packed with heritage? Great Grandma’s Baked Herby Tomato Lemon Chicken is a timeless family recipe that’s been passed down from my great-grandmother to my grandma, and now to me. With just 15 minutes of prep and an overnight salt brine, this gluten-free dish delivers juicy, perfectly seasoned chicken infused with fresh herbs, garlic, tangy tomatoes, and bright lemon. Topped with crunchy Aleia’s gluten-free breadcrumbs, it’s a simple yet unforgettable meal that brings generations together around the table. If you love easy, comforting recipes with a story, this one’s for you!
The Inspiration
A few weeks ago I was at my grandma’s house when she made this baked chicken that instantly brought back childhood memories. It was simple: juicy chicken, tomatoes, lemon, herbs, and a golden breadcrumb topping, but it was packed with flavor. I asked her for the recipe, and of course, there wasn’t one. It’s been passed down from my great-grandma, and like a lot of old family recipes, it’s more about feel than exact measurements. I knew I had to recreate it, so I took what she told me and figured out a version that stays true to the original but adds a bit more structure for anyone trying it for the first time.
This was also the first time I’ve ever salt brined chicken and I’m honestly embarrassed it took me this long. It makes such a difference. The chicken turns out way more tender and seasoned all the way through. Between that and the super simple prep, this recipe has quickly become one of my favorites. It’s affordable, easy to throw together, and great for feeding a crowd. You don’t need anything fancy, just a few pantry staples, and you’ve got a dish that feels comforting and homemade without much effort. If you’re looking for another lemony baked chicken dish, try my Gluten and Dairy Free Turmeric Lemon Chicken with Potatoes, Zucchini, and Olives!
Kitchenware you’ll need:
- Mixing Bowls: I like these mixing bowls because you can pack a lot in the larger ones and they have lids! Perfect for the salt brine.
- Baking Dish: I use this one from Pyrex!
- Meat Thermometer: An absolute must when cooking meat! This has been a game-changer in starting to cook more meat for myself.
Flavor Additions and Substitutions
One of the best things about Great Grandma’s Baked Herby Tomato Lemon Chicken is how flexible it is. Since it started as a passed-down family dish, it’s always been more about using what you have than following a strict formula. If you want to make it your own, here are a few easy ways to switch things up:
Herbs: I love using fresh oregano, parsley, basil, and thyme for that bright, Mediterranean flavor, but you can absolutely use dried herbs if that’s what you have on hand. Just use about one-third the amount, since dried herbs are more concentrated.
Tomatoes: If you don’t have cherry tomatoes, grape tomatoes or even sliced Roma tomatoes work well. No fresh tomatoes? Just add another can of diced tomatoes and call it a day.
Citrus: Lemon is classic in this dish, but if you’re out, a splash of white wine vinegar or even orange juice in a pinch can add that bit of acidity the dish needs.
Breadcrumbs: Aleia’s gluten-free breadcrumbs give it a great texture. They also have Italian and Panko breadcrumbs if you’re looking to switch up the taste.
Add-ins Want to bulk it up a bit? You can toss in sliced olives, capers, or even some chopped spinach or zucchini before baking. They blend right in with the tomato base and add a little something extra.
At the end of the day, this recipe is forgiving. Use what you have, taste as you go, and don’t stress the small stuff, it’s meant to feel homemade, not perfect.
Step-by-Step Instructions for Great Grandma’s Baked Herby Tomato Lemon Chicken
This easy, gluten-free recipe is perfect for a weeknight dinner or a family gathering. With fresh herbs, juicy tomatoes, and a crispy gluten-free breadcrumb topping, you’ll be serving up a comforting, flavorful dish in no time. Follow these simple steps to recreate Great Grandma’s Baked Herby Tomato Lemon Chicken in your own kitchen:
1. Salt Brine the Chicken
Start by brining your chicken breast in a simple saltwater solution. In a large bowl, dissolve ¼ cup of salt in 1 cup of water. Add the remaining water (3 cups), along with sliced lemon and fresh parsley. Submerge the chicken breasts in the brine, cover, and refrigerate overnight. This step ensures the chicken stays juicy and flavorful when baked.
2. Preheat the Oven
The next day, preheat your oven to 375°F (190°C). This gives your oven time to reach the right temperature for cooking the chicken perfectly.
3. Drain the Chicken and Prepare the Baking Dish
After the chicken has marinated overnight, drain it well. Place the chicken breasts into a 9×13 glass baking dish. You won’t need to add salt, as the brine already gives it plenty of seasoning.
4. Add Tomatoes, Lemon, and Herbs
Top the chicken with a can of diced tomatoes, whole cherry tomatoes, and fresh lemon juice. Drizzle with olive oil and add the minced garlic and fresh herbs—oregano, parsley, basil, and thyme. The combination of tomatoes, lemon, and herbs gives this dish its fresh, vibrant flavor.
5. Add the Breadcrumbs
Make a little space on top of the chicken breasts and sprinkle with gluten-free Aleia’s Plain Bread Crumbs. The breadcrumbs will crisp up in the oven, creating a delicious topping. Add freshly ground black pepper for an extra burst of flavor.
6. Bake the Chicken
Place the baking dish in the preheated oven and bake for 50-70 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Keep an eye on it after 40 minutes to avoid overcooking, as baking times can vary depending on your oven and the size of your chicken breasts. You’ll know it’s done when the breadcrumbs are golden brown.
7. Let It Rest and Serve
Once the chicken is fully cooked, remove it from the oven and let it rest for a few minutes before serving. This helps the juices redistribute, ensuring each bite is as tender as possible.
8. Enjoy
Serve this herby, lemony baked chicken with your favorite sides like roasted vegetables, a fresh salad, or mashed potatoes. It’s a versatile dish that pairs well with almost anything!
Great Grandma’s Baked Herby Tomato Lemon Chicken
- Total Time: 1 hour 25 minutes
- Yield: 5 Servings 1x
Description
Try Great Grandma’s Baked Herby Tomato Lemon Chicken, tender, gluten-free, and easy to make! Perfect for family dinners or feeding a crowd!
Ingredients
2.25–2.5 lbs. large Chicken Breast (not thin sliced)
15 oz can diced tomatoes
1 cup cherry tomatoes
Juice from 1 lemon
3 cloves garlic
2 tbsp olive oil
1 tbsp fresh oregano
1 tbsp fresh parsley
1 tbsp fresh basil
1 tsp fresh thyme
1 tsp ground black pepper
1/2 cup gluten-free Aleia’s Plain Bread Crumbs
Salt Brine:
4 cups water
1/4 cup salt
1/2 lemon, sliced
1 tbsp fresh parsley
Instructions
1. First, salt brine your chicken. Combine the salt with at least 1 cup of the water and stir until dissolved.
2. Using a large covered container (I used a mixing bowl with a lid), add your chicken breast. Coat with the salt mixed water and the remaining water until the chicken is full submerged. Add more water if needed.
3. Add in your sliced lemon and fresh parsley. Cover and marinate in the refrigerator overnight.
4. Preheat your oven to 375 degrees Fahrenheit. Drain your salt brined chicken.
5. In 9×13 glass baking dish, add your chicken and coat with the diced tomatoes, cherry tomatoes, lemon juice, olive oil, garlic, and herbs.
6. Make some room on top of the chicken and coat with the bread crumbs and black pepper. No need to salt your chicken, the salt brine will have made it salty enough!
7. Place in the oven for 50-70 minutes until the internal temperature reaches 165 degrees Fahrenheit and the breadcrumbs brown. Start checking the temp at 40 minutes to prevent overcooking. Total cook time will depend on your oven and size of chicken breast.
8. Let cool slightly and enjoy with your favorite sides!
- Prep Time: 15 minutes
- Cook Time: 70 minutes
FAQ for Great Grandma’s Baked Herby Tomato Lemon Chicken
1. Can I use bone-in chicken instead of boneless?
Yes, you can use bone-in chicken instead of boneless. Keep in mind that bone-in pieces will take a bit longer to cook, so be sure to check the internal temperature to make sure it reaches 165°F. The extra time in the oven also helps keep the chicken extra juicy!
2. Can I skip the salt brining step?
While you can skip the brining step, it really helps keep the chicken tender and juicy. The brine infuses the chicken with flavor and moisture, making it much more flavorful than skipping it. If you’re short on time, you could marinate the chicken in salt water for just a few hours.
3. What if I don’t have fresh herbs?
If you don’t have fresh herbs, you can use dried herbs instead. Use about 1/3 of the amount called for in the recipe, as dried herbs are more concentrated in flavor.
4. Can I make this recipe ahead of time?
Yes! You can prepare the chicken with the tomatoes, herbs, and breadcrumbs up to a day ahead and store it in the fridge. When ready to bake, simply preheat the oven and cook as directed.
5. Can I use regular breadcrumbs instead of gluten-free?
Absolutely! If you’re not following a gluten-free diet, you can easily substitute regular breadcrumbs for the gluten-free variety in this recipe. Panko breadcrumbs would also add extra crunch if you prefer.
6. How can I make this dish spicier?
For a little heat, try adding red pepper flakes or a chopped chili pepper along with the tomatoes and garlic. You can adjust the level of spice to your liking.
7. What sides go well with this chicken?
This chicken pairs beautifully with roasted vegetables, mashed potatoes, a fresh salad, or quinoa. It’s also delicious served with a side of garlic bread for extra comfort!
8. Can I use other types of chicken?
Yes, you can use thighs or drumsticks instead of breasts, but the cooking time will vary. Dark meat takes a bit longer to cook, so make sure to check the internal temperature to ensure it reaches 165°F.
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