Our family loves this baked chicken breast with roasted red peppers and basil, all gently cooked in a citrus broth.

A pantry staple in our home is always a jar of roasted red peppers. They’re so versatile, colorful, and packed with flavor, making them perfect for everything from salads and sandwiches to dips and casseroles. In fact, one of those jars inspired the creation of this recipe. Their bright red color makes the dish truly pop!

Beyond the peppers, we add fresh basil, orange juice, lemon juice, and garlic. This casserole comes together in minutes and is fantastic served with cilantro lime rice, cooked quinoa, or mashed cauliflower, all of which are great for soaking up the delicious cooking liquid.

Key Ingredients

• Chicken Breasts: I use skinless, boneless chicken breasts in this recipe. They work perfectly, staying incredibly juicy because they gently simmer in the citrus broth, almost like poached chicken.
• Roasted Red Peppers: For convenience, jarred roasted red peppers are a great option. However, if you’re feeling ambitious, you can certainly roast your own (we show you how in our roasted red pepper hummus recipe!).
• Garlic: We only need one clove, but it perfumes the citrus broth nicely.
• Orange and Lemon Juice: If you can, use freshly squeezed orange and lemon juice. They will be less sweet.
• Basil: I love the pop of red from the peppers and the pop of green from fresh basil. It also perfumes the citrus broth, making this a super summery chicken dish. I love it.
• Butter: This recipe is really light on its feet (and totally works as a high-protein chicken recipe, by the way!). A small amount of butter adds just enough fat to give the citrus broth a wonderfully silky texture. It truly transforms the broth without making the dish heavy.

Find the full recipe with measurements below.

How to Make Baked Chicken with Roasted Red Peppers

Initially, I referred to this as a chicken casserole since we’re using a casserole dish, but I realized that might be confusing, as casseroles are typically heartier than this light and summery dish.

Whatever we call it, you’ll line up sliced chicken breasts, alternating them with roasted red peppers and basil, then pour over your citrus broth and bake. You can see how in our photo above. So easy, and that liquid you see around the chicken is pure gold! Don’t leave it behind. It’s great over rice or just slurped with a spoon.

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Say goodbye to dry, flavorless chicken! This easy lemon baked chicken breast recipe has a simple marinade that guarantees incredibly juicy, flavorful chicken.

We have a lot of chicken recipes on Inspired Taste, and honestly, I love them all! These lemon baked chicken breasts fit right in. Thanks to our lemon chicken marinade, they are super flavorful, extra juicy, and tender, thanks to our easy baking method.

Skinless, boneless chicken breasts are easy to overcook. With our method, you’ll be guaranteed juicy, flavorful chicken! Try our lemon dill chicken breasts for a stovetop method, or for another take on this baked recipe, see these tomato basil baked chicken breasts.

Key Ingredients

• Chicken Breasts: While this recipe features chicken breasts, you can easily adapt it to use chicken thighs. Thighs may require a slightly longer cooking time. In fact, we also a recipe for lemon chicken thighs if you are interested.
• Lemon: I use fresh lemon juice and zest for this. Lemon juice makes the base of the marinade, while the zest gives it an extra lemony punch. I like using a vegetable peeler to make strips of the zest.
• Olive Oil: I love the flavor of olive oil in this marinade. It makes the chicken more delicious. If you plan to cook your chicken over high heat, consider substituting it with avocado oil.
• Dijon Mustard: Mustard and lemon work beautifully together, so I always add a little Dijon to this marinade.
• Garlic: Smashed whole garlic cloves add the right amount of fresh garlic flavor and balance the acidity of the lemon. Keeping them whole also prevents any garlic from burning later on.
• Fresh Herbs: These are optional, but I love adding fresh herbs to this chicken marinade. I use fresh parsley in the photos, but dill, cilantro, and basil are excellent choices.

Find the full recipe with measurements below.

How to Make the Best Baked Lemon Chicken Breast

Tip 1: Use our marinade. In our recipe below, we share a marinade made of fresh lemon, garlic, and Dijon mustard. It’s best to marinate chicken breasts 1 to 2 hours before baking. There isn’t a need to go longer than that.

Tip 2: Bake your chicken covered. After marinating, we add the chicken to a baking dish and loosely cover it with parchment paper (aluminum foil is a good alternative). By loosely covering the chicken, the chicken breasts bake and braise simultaneously, meaning the chicken bakes in its juices. This method of baking chicken breasts keeps the chicken breasts juicy and so tender.

Tip 3: Knowing when the chicken is done. The bake time depends on how large your chicken breasts are. I check for doneness around 25 minutes and then proceed from there. Most chicken breasts take 35 to 40 minutes to bake in the oven (I use 400°F). An internal thermometer is one foolproof way to check if your chicken is done. Insert it into the thickest part of the breast and take the chicken out once you see 165°F. Then, let the chicken rest before serving.

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This slow cooker boneless turkey breast is juicy, hands-off, and oven-free, the ultimate stress-free recipe for Thanksgiving, Christmas, or any cozy dinner.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Holiday Recipes

This slow cooker turkey breast recipe is a secret weapon for stress-free holiday cooking, or any time you want delicious, juicy turkey meat without turning on the oven.

This turkey recipe is perfect for small to medium gatherings (although I do 2 breasts at a time so it’s still a lot of meat), and even better if you’re doing a summertime Christmas or Thanksgiving or just need your oven free for sides or dessert.

Using a slow cooker / Crock-Pot, the turkey breast is cooked low and slow in a garlicky, herb-infused broth that keeps it moist and full of flavor (no dry breast meat here!). Once it’s done, you finish it under the grill for that golden, crispy crust and make a super simple gravy from the leftover broth. Honestly, this might be the easiest turkey recipe you’ll ever make…and love.

 For more holiday mains, check out my orange bourbon glazed ham or pineapple and rum glazed ham, my slow-cooked lamb shoulder, this hearty beef rump roast or the smaller baked pork tenderloin with honey garlic sauce.

What You’ll Need

Here is what you’ll need for this boneless turkey breast in a slow cooker recipe. Find the full measurements in the recipe card below.

• Boneless, skinless turkey breasts – I used 2 x 2 lb / 1 kilogram turkey breasts. Mine were frozen that were thawed overnight, you will find them in the freezer section of the supermarket around Thanksgiving/Christmas time. You can use fresh turkey breast or thawed frozen, just make sure it’s fully defrosted. IYou can easily use this recipe for 1 turkey breast with more or less the same amount of broth.
• For flavor: Onion (adds sweetness and base flavor), garlic cloves (halved for a mellow garlic infusion), fresh rosemary and thyme (classic herbs for aroma and warmth, you can also use sage or dried herbs), mild English mustard (adds tang and depth, if you’re out of mustard, a tiny splash of Worcestershire sauce adds a similar depth.).
• For the broth: butter (richness and moisture), low-sodium chicken stock (keeps everything juicy and forms the base of our gravy) and a little salt and pepper to season the turkey breasts.
• For the gravy: butter and flour (for a simple roux), strained cooking broth (packed with all those savory turkey drippings).
• Optional: a splash of water or cream for the gravy.

How To Make Boneless Turkey Breast In A Slow Cooker

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for cooking turkey breast in a slow cooker (or Crock-Pot).

• Pour ½ cup of chicken stock into the slow cooker and stir in the mustard and butter.
• Add half the onion quarters, garlic, rosemary, and thyme to the bottom.
• Place turkey breasts on top, season with salt and pepper.
• Pour over the remaining stock and scatter the rest of the herbs and garlic on top.
• Cover and cook:
  • On HIGH for 3.5–4 hours.
  • On LOW for 6 hours.
  • Internal temperature of the meat should be 165–175°F (73–80°C).
• Once cooked, transfer turkey breasts to a baking tray and preheat the oven to 350°F (180°C) with the grill/broil setting on.
• Baste the turkey with a tablespoon or two of the cooking broth and broil/grill for 5 minutes or until golden brown on top.
• Rest the turkey for a few minutes before slicing.

To make the gravy:

• Strain the slow cooker juices into a bowl. Skim off any excess fat from the top.
• If you have less than 2 cups of liquid, top it up with extra water or stock.
• In a saucepan, melt butter over medium heat. Stir in flour and cook for about 30 seconds.
• Gradually whisk in the broth, starting with 1 cup, then the second. Stir constantly until thickened (2–3 minutes).
• Optional: Add a splash of cream or extra butter for richness.

Watch The Video

Recipe Tips

• Make-Ahead Friendly: You can cook the turkey a day in advance and reheat gently with some broth or in the oven, covered.
• Storage: Leftovers keep well for 3–4 days in the fridge. Freeze sliced turkey and gravy separately for up to 3 months.
• Flavor Boost: Add a splash of white wine or lemon juice to the broth if you like a little tang.
• Gravy Richness: Stir in a bit of cream or a knob of butter at the end for a more luxurious sauce.
• Variation: Swap turkey with chicken breasts or thighs using the same method!

Serving Suggestions

This slow cooker turkey breast pairs beautifully with creamy mashed potatoes, roasted veggies, holiday green beans, cranberry sauce, or a crisp green salad. It’s also perfect for sandwiches the next day (hello, leftover gravy dipping sauce!).

If you’ve tried this boneless turkey breast in a slow cooker or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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