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Garlic herbed Chicken Breast

Garlic Herbed Chicken Breast
Delicious, juicy Garlic Herbed Chicken Breast is a great choice!

Who doesn’t love garlic herbed chicken breast? Garlic makes it easy to pair this chicken with potatoes or rice or pasta. (Dang, now I’m hungry.)


For boneless, skinless chicken breast, it’s best to use a quick, high heat baking method. 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.


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.


  • 2 Tbsp butter, room temperature
  • 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
  • freshly cracked pepper
  • 2 boneless, skinless chicken breasts (about .5 lbs. each


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Once the chicken has baked through, let it rest for about 5 minutes before slicing and serving.

Original recipe from Budget Bytes