If your baked chicken breast tends to turn out boring and bland, then you have to try this Garlic Herb Baked Chicken Breast. It’s basically like the most delicious homemade garlic bread but made with chicken instead of bread. It’s tender, juicy, has tons of herby-garlicky flavor, and it’s ridiculously easy. Plus, it’s quite versatile. Keep scrolling for all my ideas for how you can serve this super simple Garlic Herb Baked Chicken Breast.
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
How to Keep Baked Chicken Breast Juicy
For boneless, skinless chicken breast, it’s best to use a quick, high heat baking method to prevent the meat from drying out. I prefer to bake chicken breast at 400ºF for 20 minutes. The high heat allows the chicken to heat through to a safe temperature quickly, before it has time to dry out. Coating the chicken breast in oil or butter also helps slow the evaporation, which will keep the chicken juicy.
If your chicken breast is thicker than 3/4″ at its thickest end, you will want to pound it slightly to reduce the thickness and ensure quick and even cooking. An ideal thickness is 1/2-3/4″.
This high heat, fast baking method is ideal for boneless breasts only. You can find detailed instructions on how to bake bone-in chicken breast in my Herb Roasted Chicken Breast recipe.
Should I Use Butter or Oil?
As mentioned above, you definitely want to coat the boneless, skinless chicken breast in some sort of fat to help slow evaporation and keep the meat moist. While testing this Garlic Herb Baked Chicken recipe, I tested both butter and olive oil. Butter was definitely superior, although olive oil still worked. The butter not only added more flavor, but it was much easier to coat the meat in the garlic herb mixture.
How to Serve Garlic Herb Baked Chicken Breast
This simple Garlic Herb Baked Chicken Breast is a great go-to baked chicken recipe that you can use as a main dish, as an addition to salads and pasta, or even to fill sandwiches and wraps. Here are some great recipes that you can top with this baked chicken:
- Lemony Artichoke and Quinoa Salad
- Marinated Cauliflower Salad
- Lemony Cucumber Couscous Salad
- One Pot Creamy Sun Dried Tomato Pasta
- Roasted Broccoli Pasta Salad with Lemon and Feta
- Tuscan White Bean Pasta
- Lighter Spinach Alfredo
- Roasted Red Pepper Hummus Wraps
Garlic Herb Baked Chicken Breast
Servings 2 breastsIngredients
- 2 Tbsp butter, room temperature ($0.26)
- 1 tsp dried parsley ($0.10)
- 1/2 tsp dried oregano ($0.05)
- 1/2 tsp dried basil ($0.05)
- 1/4 tsp garlic powder ($0.02)
- 1/4 tsp onion powder ($0.02)
- 1/4 tsp salt ($0.02)
- freshly cracked pepper ($0.02)
- 2 boneless, skinless chicken breasts (about .5 lbs. each) ($5.07)
Instructions
- Preheat the oven to 400ºF. Stir together the butter, parsley, oregano, basil, garlic powder, onion powder, salt, and some freshly cracked pepper (about 15 cranks of a pepper mill) until well combined and paste-like in texture.
- If your chicken breasts are thicker than 3/4″ at their thickest end, place them on a cutting board, cover with plastic, then gently pound the thick end until it is between 1/2-3/4″ thick. Pat the chicken dry with a paper towel.
- Place the chicken breasts on a baking sheet or in a casserole dish, making sure they are not crowded (a couple of inches of space between and around each breast). Spread garlic herb butter over the surface of each breast.
- Place the chicken in the oven and bake for 20 minutes. The total cooking time may vary with the size and thickness of the chicken breast, so use a meat thermometer to ensure the internal temperature of the thickest end of the breast has reached 165ºF.
- Once the chicken has baked through, let it rest for about 5 minutes before slicing and serving.
See how we calculate recipe costs here.
Equipment
- Color Cutting Boards
- Rolling Pin
- Meat Thermometer
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Garlic Herb Baked Chicken – Step by Step Photos
In a small bowl combine 2 Tbsp room temperature butter, 1 tsp dried parsley, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, and some freshly cracked pepper (about 15 cranks of a pepper mill).
Stir these ingredients together until they are evenly combined and form a garlic herb butter paste.
If your chicken breasts are large and more than 3/4″ thick at their thick end, you will want to pound them slightly to make their thickness a bit more even, which will ensure even cooking. You don’t have to go crazy here and make them totally flat, just reduce the thickness of the thick end a bit, until it gets to 1/2-3/4″ thick. Placing a piece of plastic over the chicken prevents splatter and keeps your rolling pin or mallet clean. Each of these chicken breasts is about 1/2 pound in weight.
Pat the chicken dry to help the butter adhere. Place the chicken on a baking sheet or in a baking dish, making sure each breast has a bit of space around it. You should have about 1 Tbsp garlic herb butter for each breast. Spread the garlic herb butter over the chicken until it is coated from edge to edge.
Bake the chicken in the preheated 400ºF oven for about 20 minutes or until the internal temperature reaches at least 165ºF. The exact cooking time can vary a bit with the size or thickness of your chicken breasts. While I was testing this recipe, I had baked past the 165ºF (up into the 180’s) and the chicken was still surprisingly moist and juicy, so there is a bit of wiggle room here if you go over.
Meat thermometers are extremely useful for dishes like this, so there is absolutely no guesswork. They’re very inexpensive and definitely worth it. I recently got this digital meat thermometer (pictured above), but previously had a non-digital meat thermometer, which also worked, just not as quickly. (As an Amazon Associate I earn from qualifying purchases.)
Once baked through, make sure you let the chicken sit for at least 5 minutes before slicing. This will also help the meat retain its moisture.
And that’s it! Your Garlic Herb Baked Chicken Breast is now ready to top your favorite salad or pasta, stuff into a wrap or sandwich, or just eat as your main dish with dinner. Check out my post for the Garlic Herb Seasoning for more ideas and ways to use this versatile seasoning blend!
This recipe was excellent. Juicy, flavorful, and so versatile! I used butter, and I didn’t regret it. The only change I made was adding some ground fennel seed, and it gave a nice complexity. I’ll be cubing it up for a chicken salad with green goddess dressing, avocado, and walnuts tonight to serve with Caprese. Then tomorrow, I think I’ll have the rest over pasta with sautéed mushrooms. Thanks for a great recipe that will definitely be added to the regular rotation!
Fantastic recipe. Easy to follow. Used a table spoon of olive oil rather than 2 table spoons of butter. As it was for someone who is dairy sensitive. Will definitely make again
I made this for dinner tonight. So stinking easy and the flavor was excellent. I was shocked how well it flavored the entire chicken breast. This will be on repeat for future easy meals!
Came out perfect – very tender and cooked all the way through at the given time and temperature.
Another super easy yet flavorful recipe! Thanks, Beth!
I am not the best of cooks but I must say I was astonished how well this recipe came out. I made one breast on a bed of romaine lettuce, with a few slices vine tomatoes quartered and a creamy cesar salad dressing. Great low carb meal.
i cant lie, i wasnt tempted to eat a chicken breast covered in a layer of green, but IT WAS YUMMY!!!! i sliced my breasts in half and cooked it for almost 40 min but it was delish and pretty moist. Thank you!!
Hey, do you cover your chicken at all during this cooking process?
Nope :)
The best way I found to cook this chicken is to set your oven to 375 degrees an cook the chicken for 15 minutes. The chicken comes out tender an juicy. It’s a little pink inside, but it’s not dry at all an I don’t cover the baking dish. It’s just a great dish an so simple.
The best way I found to cook this chicken is to set your oven to 375 degrees an cook the chicken for 15 minutes. The chicken comes out tender an juicy. It’s a little pink inside, but it’s not dry at all an I don’t cover the baking dish. It’s just a great dish an so simple.
Anytime I am looking for a new idea or a better way to do something, I start here. Last year (well 2019) I went to a workshop where all the meals were included and they included some of the best, juiciest chicken I’ve ever had. So I decided I needed to up my game and I started right here. I wasn’t disappointed. This is easy, quick, and oh, so good. I did use butter. Must remember to get a cholesterol check next time I go to the doctor. LOL
This recipe is now in our weekly rotation! It’s incredibly easy to make and results in really deliciously moist chicken breasts. The key is pounding the chicken thinly and evenly as mentioned in the recipe so that it cooks fast. Some weeks when in a rush I didn’t pound the chicken enough or evenly enough and it resulted in overcooked chicken in some spots.
I’ve tried it with olive oil instead of butter and the butter version is definitely superior.
This chicken is great on salads, in wraps, or even just on it’s own with rice and veggies.
I cooked this last night with halved chicken breast and followed your recipe to the tee and at 20 min chicken I tested looked not done. So I cooked it for another five minutes and it still looked not done and left it in the oven for another five. Took it out, left it on the counter for another five minutes and when we were ready to eat it was tough as leather, ha ha. What did I do wrong??
If it’s tough like leather, that means it’s over cooked. :) What criteria were you using to determine that it looked not done?
My hubby and I are garlic lovers to the nth degree. I used chopped garlic I buy at Costco and used a tablespoon of it instead of garlic powder. I made a bed of halved baby red potatoes and fresh brussels sprouts tossed with olive oil and more of the chopped garlic. to bake the chicken on. It turned out fantastic and was a one pan dinner.
That sounds amazing!
I have been following your recipes for a while but this is the first one I’ve made! I am a college student who just moved into an apartment and I’m looking for simple and versatile recipes like this that can be adapted to a couple meals. This was perfect- juicy and flavorful, and I know I can have the leftovers for lunch. I paired it with roasted veggies and pasta this time but I feel like it’s such a neutral palette it could go with anything! And used pantry staples.
bake this along with some potatoes and that is one good ass meal. seriously, would make this again
This recipe looks amazing. Can I top the chicken the night before with the butter mixture? So all I have to do is throw it the oven when I’m ready.
I haven’t tried that, but it should be okay. The only issue you need to consider is that if it’s all super cold when going into the oven that might affect the bake time.
I’m terrified of poisoning my loved ones with undercooked chicken so it usually turns out dry, but this was PERFECT! Never using another recipe!
Love this! It always comes out super well, and goes with EVERYTHING. Definitely nothing boring about this – juicy and packed with flavor every time.
Mine took an extra 5 mins or so, but omg! It was so moist and delicious! Ate with potatoes and gravy for dinner, and then as a sandwich the next day for lunch! Fabulous!
I had to bake mine another 10 minutes. It didn’t burn but was so tough like leather. Should I have covered it with foil?
Wow!!! I’ve tried sooooo many recipes to make the “perfect” baked chicken breasts and your recipe was EXACTLY what I’ve been looking for! I followed your recipe to a T to go along with your tomato and spinach pasta and I will never make my chicken any other way! 💕
Instead of chicken breast can i sub nd use chicken thighs?
Yes you certainly can. The cooking time may vary some so just keep your eye on them.
This was so good, and so easy! I had chicken tenderloins to use up, so I used the same oven temperature, but only baked for 16 minutes. Thanks so much!!
That’s awesome Kathi! Thanks for sharing, sometimes those tenderloins are super on sale!
I’m not at all confident at cooking meat. Most of the time my chicken has a weird texture or just doesn’t feel cooked correctly. This was the best and easiest chicken that I’ve ever made! I used my own spice blend but I’ll be putting butter on all of my baked chicken! I feel so much more comfortable with cooking chicken now, thank you so much! I love all of your recipes! =)
That’s AWESOME Ashley! Thanks for sharing!
My new favorite chicken recipe! I used pre-mixed dried herbs ( Penzey’s Tuscan Sunset) and it worked just fine. Chicken was moist and flavorful, even the next day. A winner!
Living in expensive NYC, I really appreciate your blog.
Happy to hear it Geri!
My chicken Breast was delicious however my breast was a bit bigger so it cooked a little longer and I added a little water to my baking dish to make dressing out of it and it was definitely a winner ty.
Ik vond het erg lekker
greats from Holland
As a work from home Male, I always try to find nice and delicious recipes for my super hard working wife. This right here, and I can cook guys, has been my wife’s favorite dinner meal including chicken. So much that I am cooking this once a week with the above mentioned recipe. I actually made it last night but exchanged salt, pepper and onion powder for Adobo (which is a latin, mainly from Puerto Rico seasoning mix) and was quite impressed with the outcome. Also added extra butter, and the leftover herbed butter was added to mashed potatoes and the kids loved it!
This is the most perfectly delicious chicken recipe I’ve ever tried. I may have used too much butter as my chicken was slightly floating in it towards the end but it was so moist and delicious – it worked! I’ve always been nervous to serve up baked chicken but this is a winner
Thid was moist, flavorful and easy to prepare. In my oven it took longer than 20 minutes to get to a safe temp, but my oven is less than awesome and i probly didnt pound them enough. Either way, we enjoyed it and next time i’ll pan for a bit longer
Fantastic! The whole family loved it and my toddler couldn’t get enough. And so easy. Definitely will make it again and again!
I don’t ever review a recipe, nothing has really stood out to me enough to feel the need, but this dish turned out absolutely perfect. The flavor is phenomenal and the chicken was so juicy! Super easy recipe with very few ingredients needed. A++ in my book! Will definitely be making this again, and soon!
Really yummy and easy! I have a hard time making chicken that’s not dry and this was just right. I served it with mashed potatoes and steamed veggies and it was perfect.
Absolutely amazing. Very quick and easy recipe and the rice is so moist and delicious. Extra butter/sauce that is created during cooking is amazing on rice. 5 out of 5.
This is a very easy and quick recipe. The chicken was very moist. Delicious 😄
Yum! Delicious, juicy, and so easy! Thank you!
That was an interesting comment from Janet. Anyway, I like your herb mixture. I will definitely be trying that and jumping off from there with a few of my own. I buy the “Italian” herb mix a lot. I should probably just make my own.
I have two chicken suggestions that I find work well. One is chicken baked in salsa. I use my own leftover salsa that I have canned (Balls Zesty Salsa) but anything would work. The meat comes out incredible moist without added fat. Perhaps it has something to do with the cider vinegar that’s used to make the salsa? The other suggestion is a recipe that I think I originally found in the “American Heart Association Cookbook.” Bake chicken in a cup of wine with tarragon, salt and pepper (covered). My mom always loves this one but then, she loves black jelly beans.
I like your blog a lot. It’s on my list that I usually read daily. Thanks!
I see lots of recipes now referring to “baked” meats, whereas when I was growing up, oven cooked meat was “roasted..” Being curious, I checked a couple of places and dictionaries. What I have taken away from that research is that if meats are basted or cooked with added fat, they are roasted. Rotisseries that rely on radiant heat, ie the elements in an oven that direct heat to the surface of the meat, produce roasted products. I guess things like microwaves and convection ovens might result in “baked” products. We have recently developed a voracious appetite for “roasted” veggies, which are cooked in an oven on sheet pans.
It’s certainly confusing–the rotisserie cooked chickens I buy at my supermarket are now labeled “baked.” “Grilled” is another term that is used in not precise ways, ie grill vs griddle.
In any case, this recipe looks delicious and the oven is a great way to generate leftovers, that is, cook 6 of these, serve 2 and have 4 for planned meals later in the week
I don’t know about formal definitions, but I associate baking and roasting with different temperatures, too. I usually associate roasting with higher temperatures that promote browning (above 400*) and baking with lower ones (such as the default oven temp of 350*) but not so low as a slow-cook temp. That is weird that your grocery labels rotisserie chickens as baked chicken though, I’d definitely call those roasted!
Cover the chicken with a piece of parchment paper! I think the technique is called “dry poaching”, and it makes it super moist and idiot proof.
I do this twice a week for burrito bowls.
Dry poaching is awesome!