Chicken to the rescue once again! This Herb-Baked Chicken Breast can be whipped up at a moment’s notice and delivers taste and nutrition any day of the week.
When I plan my meals, there are three aspects I consider: health, taste, and convenience. Usually, one of those aspects has to suffer. Fast food, for instance, checks the ‘taste’ and ‘convenience’ boxes but is AWOL when it comes to health. A Beef Wellington, say, is tasty, (relatively) healthy, but isn’t a meal I can just “whip up” on a busy Tuesday night.
Chicken, on the other hand, is one of those rare meals that get straight A’s in every subject. Baked chicken breast—like the one we’re making today—is healthy, convenient, and, thanks to the herbs, absolutely delicious. I’ve made baked-chicken dishes before—Asian-Baked Chicken and Baked Balsamic Chicken are two that come to mind—because they are in such high demand. For this one I’m clearing out my spice rack! Thyme, rosemary, tarragon, oregano… they all make an appearance. So if you need something quick and healthy (and you’ve noticed a steady accumulation of dust on your spice rack) then give this recipe a go!
Can I Use A Different Cut Of Chicken?
Of course! I’ve gone with chicken breasts but that doesn’t mean you have to do the same thing. You can apply the herbs to a few different cuts:
Chicken Thighs: A dark-meat cut that can hold flavor well.
Chicken Drumsticks: Flavorful, thanks to the dark meat, and the bone and skin usually intact. May take longer to cook than a breast.
Chicken Wings: Not a lot of meat but very tasty. Adjust the cooking time, as wings cook quickly.
Chicken Legs: Includes the thigh and drumstick. A big portion with a lot of meat.
Top Tips For Perfect Herb-Baked Chicken Breast
- Space out the chicken in the baking dish to allow the heat to access every side.
- Don’t cut into the chicken until it has rested for at least five minutes.
- You can add a baking rack to your pan so that the chicken can cook evenly.
- I strongly recommend to let the chicken marinate before baking it.
- Finishing with a broil to crisp up the chicken gives a nice twist.
FAQs
Can I use bone-in, skin-on chicken breast?
Sure. The skin and bone will add flavor to the chicken but will probably have to extend the cooking time.
How do I make my chicken juicier?
Consider brining it (involves soaking the chicken in a mixture of water, sugar, and salt before baking).
How do I know the chicken is done?
Use a meat thermometer. Insert it where the chicken is thickest and wait for it to attain a temperature of 165°F.
Can I use fresh herbs?
Yes, though you will probably need to increase the amounts used as dried herbs are stronger.
How do I make it spicy?
Crushed red pepper flakes, cayenne pepper, paprika, and chili powder are all nice additions but be make sure to not overpower the herbs.
Do I need to wash the chicken before I cook it?
No. In fact, washing the chicken could spread bacteria throughout your kitchen. And don’t worry, the heat will kill that bacteria before the chicken hits your plate. If anything, I like drying it to let the spices to stick to it better.
Serving Suggestions
Baked Potatoes with Garlic-Herb Sour Cream: Fluffy baked potato with a sour cream topping that will complement your chicken.
Corn on the Cob: Boiled to perfection, this side dish can be topped with the same herbs you used on your chicken.
Pasta with Peas: A simple pasta dish that can be an entrée or, as in this case, a delicious side.
Crackle-Top Cream Puffs: A mix of chocolate, ice cream, and a profiterole puff to round out your meal.
How to Store Herb-Baked Chicken
Let the chicken cool completely. Then either wrap it in plastic/aluminum or store it in an airtight container. It should keep for up to 4 days in the fridge. You can also freeze it by wrapping it up then storing it in the airtight container. It should keep in the freezer for up to 3 months.
Tasty Herb-Baked Chicken Breast
Ingredients
- 2 chicken breasts
- 2 tbsp olive oil
- 1 tsp dried thyme
- ½ tsp dried tarragon
- 1 tsp dried oregano
- ½ tsp garlic powder
- 2 sprigs fresh rosemary
- ¼ tsp sea salt
- ½ tsp black pepper
- 1 tbsp lemon juice
- 1 tbsp butter
Instructions
- Preheat the oven to 375°F. In a bowl, mix the olive oil, thyme, tarragon, oregano, garlic powder, lemon juice, salt, and pepper.
- Add the chicken to the bowl and coat with the herb mix.
- Place the chicken breasts in a baking dish with the rosemary. Place the dish in the oven and bake for 20 minutes.
- Take the baking dish out of the oven. Place the butter on the chicken and let it melt. Let the chicken rest for 5 minutes before serving.
This recipe gives your chicken fantastic flavors while being a lighter dish. And great that it can be used for any cut of chicken. Putting it together is easy. Leftovers can be used in salads, wraps … This is a keeper recipe-Thanks!
Glad to hear you liked this recipe! Thanks for reading.