Ah, chicken—it’s the canvas of the culinary world, isn’t it? I mean, who hasn’t stood in front of their fridge, staring at those boneless, skinless chicken breasts, wondering how to make them exciting?
Well, garlic and herbs are here to save the day! Just imagine the aroma filling your kitchen, as the chicken bakes to juicy perfection, while you reminisce about that time you tried to grow your own herbs and ended up with a jungle of basil.
(Okay, maybe that was just me!
Steps
- Preheat your oven to 400°F. In a bowl, mix together room temperature butter, dried parsley, oregano, basil, garlic powder, onion powder, salt, and freshly cracked pepper to create a paste-like garlic herb butter.
- If your chicken breasts are thicker than 3/4 inch, place them on a cutting board, cover with plastic wrap, and gently pound them to a thickness of 1/2 to 3/4 inch for even cooking. Pat the chicken breasts dry with a paper towel.
- Arrange the chicken breasts on a baking sheet or in a casserole dish, ensuring there is space between them. Spread the garlic herb butter evenly over each chicken breast.
- Bake the chicken in the preheated oven for 20 minutes, or until the internal temperature reaches 165°F using a meat thermometer. Adjust cooking time as necessary based on the size and thickness of the chicken breasts.
- Allow the chicken to rest for about 5 minutes after baking to retain moisture. Once rested, slice and serve as desired, whether as a main dish or a topping for salads, pasta, sandwiches, or wraps.
Ingredients
- 2 tablespoons butter, at room temperature
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- Freshly cracked pepper (approximately 15 cranks of a pepper mill)
- 2 boneless, skinless chicken breasts (approximately 0.5 lbs each)
Nutritional Values
Calories: 754.2 kcal | Carbohydrates: 2.3 g | Protein: 102.2 g | Fat: 33.8 g | Sodium: 1217.1 mg | Fiber: 1 g
FAQ
- How can I ensure my baked chicken breast stays juicy?
- To keep boneless, skinless chicken breast juicy, it’s best to bake it quickly at a high temperature, such as 400ºF for 20 minutes. Coating the chicken with butter or oil also helps retain moisture by slowing down evaporation.
- Should I use butter or oil for coating the chicken?
- Both butter and olive oil can be used, but butter is preferred as it adds more flavor and makes it easier to apply the garlic herb mixture to the chicken.
- What are some serving suggestions for Garlic Herb Baked Chicken Breast?
- This versatile chicken dish can be served as a main course, or added to salads, pasta, sandwiches, and wraps. It pairs well with dishes like Lemony Artichoke and Quinoa Salad or One Pot Creamy Sun Dried Tomato Pasta.
- How do I prepare the chicken breasts for even cooking?
- If your chicken breasts are thicker than 3/4 inch, gently pound them to an even thickness of 1/2-3/4 inch, which ensures they cook evenly and quickly.
- Why is it important to let the chicken rest after baking?
- Allowing the chicken to rest for at least 5 minutes after baking helps the meat retain its moisture, resulting in a juicier texture when sliced.
Tips
- Ensure Even Cooking: If your chicken breasts are thicker than 3/4 inch, gently pound them to an even thickness of 1/2 to 3/4 inch. This will help them cook uniformly and prevent the edges from drying out.
- Coat with Butter for Flavor and Moisture: Use room temperature butter to coat the chicken, as it enhances the flavor and helps retain moisture better than oil. This creates a delicious garlic herb crust.
- Use a Meat Thermometer: To avoid undercooking or overcooking, use a meat thermometer to check that the internal temperature of the chicken reaches at least 165°F. This ensures that your chicken is safe to eat and remains juicy.
- Let it Rest: After baking, allow the chicken to rest for about 5 minutes before slicing. This resting period helps lock in the juices, keeping the meat tender and flavorful.
Equipment
- Meat Thermometer – Essential for ensuring the chicken is cooked to the proper internal temperature.
- Rolling Pin or Meat Mallet – Useful for pounding the chicken to the desired thickness.
