Easy Oven-Baked Chicken Breast with Garlic and Herbs Recipe
This Baked Chicken Breast recipe offers a simple, flavorful, and juicy way to prepare boneless, skinless chicken breasts. Coated with garlic, herbs, and a pat of butter, then baked under parchment paper, the chicken turns out tender and moist. Perfect for a quick weeknight dinner or meal prep, this recipe uses easy ingredients and a straightforward method to deliver a healthy, protein-packed meal.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts, fat trimmed off
Seasonings & Flavorings
- 2 cloves garlic, minced
- Salt and fresh ground black pepper, to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/2 teaspoon dried oregano, or to taste
- 1/2 teaspoon Italian Seasoning, or to taste
Other
- Olive oil cooking spray
- 1 tablespoon butter, cut up into 4 pats
- Parchment paper
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken breasts.
- Prepare baking dish: Lightly grease a 9×13 inch baking dish with olive oil cooking spray to prevent sticking.
- Dry chicken: Pat the chicken breasts dry thoroughly with paper towels to ensure even browning and to help the seasonings stick.
- Season chicken: Place the chicken breasts in the baking dish. Rub a bit of the minced garlic over each breast. Season generously on both sides with salt, fresh ground black pepper, garlic powder, dried oregano, and Italian seasoning. Place one pat of butter on top of each chicken breast for moisture and flavor.
- Cover with parchment: Lay a sheet of parchment paper over the chicken breasts and tuck the edges snugly around the edges of the baking dish. This helps retain moisture during baking, keeping the chicken tender and juicy.
- Bake: Bake in the preheated oven for 30 to 33 minutes, or until the chicken’s internal temperature reaches 165°F (74°C) when measured with an instant-read meat thermometer.
- Rest and serve: Remove the chicken from the oven, transfer to a serving plate, and let it rest for 5 minutes before slicing. This resting period allows the juices to redistribute throughout the meat for optimal tenderness.
Notes
- Chicken Breasts: This recipe uses boneless and skinless chicken breasts. If you prefer chicken thighs, consider an alternative recipe such as Oven Baked Chicken Thighs.
- Parchment Paper: Using parchment paper helps retain moisture, resulting in tender, juicy chicken. Aluminum foil can be substituted if parchment paper is unavailable.
- Seasonings: Customize the flavor by experimenting with your favorite herbs and spices such as onion powder, paprika, dried thyme, or rosemary for variety.
- Golden Brown Finish: For a crispy, golden top, give the chicken breasts a quick broil in the oven after baking.
- Meat Thermometer: Use an instant-read meat thermometer to ensure the chicken is cooked safely to an internal temperature of 165°F. Allow the chicken to rest after baking before serving.
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