Garlic Herb Chicken

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This is a great basic chicken recipe that is delicious thrown into salads, soups, stir fry, pitas, even by itself. I use it anytime a recipe calls for cooked chicken, like in our Hawaiian Haystacks, Sheet Pan Chicken Fajitas, Chicken Noodle Soup or BBQ Chicken Quesadillas.

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Garlic Herb Chicken Breasts


4 chicken breasts, sliced lengthwise

2 TBSP olive oil

8 fresh basil leaves, chopped

2 fresh springs rosemary

2 fresh springs thyme

2 fresh sprigs sage, chopped

2 cloves of garlic, chopped

1 tsp pepper

1 tsp salt

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Before I cook my chicken breasts, I like to pound them out thin to tenderize them a bit. To do that, put your raw chicken breasts between 2 layers of plastic wrap. Then grab your mallet or rolling pound, and whack the chicken until they are thinner and more uniform.

Next, preheat your oven to 375 F degrees. Grab a skillet and put it on your stove at medium high heat. Let your pan heat up for a second while you grab the olive oil. Pour in the olive oil, garlic and place the chicken breasts in the pan. Sprinkle with salt and pepper. Cook for 4 or so minutes until it’s caramelized nicely. Flip to the other side and sprinkle again salt and pepper. Cook for another 3- 4 minutes or so.

Place your chicken in a 9x13 glass baking pan. Cover with herbs. Bake for about 15-20 minutes depending on the thickness of your chicken breasts. You want to make sure the internal temperature reaches 165 F degrees to be safe to eat.

And that’s it! Enjoy! For a print friendly version, click here. And don’t forget to pin it for later!!

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Hillary HessComment