Garlic Herb Chicken
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.
This post may contain affiliate links. Learn more about my disclosure.
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
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!!