If you’re worried that your chicken breast tends to be uninteresting, Then you should try this recipe. Butter Baked Chicken Breast. It’s the best homemade garlic bread made using poultry instead of bread. It’s soft juicy with a smoky, garlicky flavor and incredibly simple to make. Plus, it’s pretty versatile. Follow me for more ideas on how to serve this deliciously easy Garlic Herb Baked Chicken Breast.


For skinless, bone-free chicken breasts, it’s recommended to utilize a fast heat baking technique to stop the dryness of the chicken. I like to bake the chicken breasts at 400oF for 20 minutes. The high temperature permits the chicken to cook until it reaches a comfortable temperature in a short time before it has enough time to dryut. Covering the chicken breasts with butter or oil will also help slow down the loss of moisture and keep the meat juicy.

If your chicken breast is more significant than 3/4 inches at its thickest point, lightly pound it to lessen the thickness is recommended. This will allow for a faster and more evenly cooked. The ideal thickness is 1/2-3/4 inches.

This fast, high-temperature baking method is excellent for breasts that are boneless only. There are detailed instructions on baking bone-in chicken breasts within my Herb Roasted Chicken Breast recipe.


As I mentioned earlier, it is essential to dress the boneless, skinless chicken breast with some kind of fat to slow moisture loss and keep it damp. I tried olive oil and butter when trying this Garlic Herb Baked Chicken recipe, Butter was the better choice; however, olive oil also performed. The butter was not just an an additional flavor but made it much simpler to coat the meat with the garlic herb mix.


This easy garlic herb baked chicken breast recipe is an excellent baked chicken recipe you can serve as a main course as, a side dish to pasta and salads, or to fill wraps and sandwiches. Here are some delicious recipes to help the baked chicken recipe:

Lemony Artichoke and Quinoa Salad

Marinated Cauliflower Salad

Lemony Cucumber Couscous Salad

One Pot Creamy Sun Dried Tomato Pasta

Baked Broccoli Pasta Salad with Feta and Lemon

Tuscan White Bean Pasta

Lighter Spinach Alfredo

Roasted Red Pepper Hummus Wraps


Two tablespoons butter at room temperature ($0.26)

One teaspoon chopped dried parsley ($0.10)

1/2 teaspoon dried oregano ($0.05)

1/2 tsp dried, chopped basil ($0.05)

1/4 teaspoon of garlic powder ($0.02)

1/4 teaspoon onion powder ($0.02)

1/4 tsp salt ($0.02)

Freshly cracked pepper ($0.02)

Two boneless, skinless, and skin-free chicken breasts (about .5 pounds. each) ($5.07)


Preheat the oven to 400oF. Mix all the ingredients: butter, chopped parsley basil, oregano onion powder, garlic powder, salt, as well as some freshly cracked black pepper (about 15 cranks from the mill) until they are well-combined and have a paste-like consistency.

If your chicken breasts are more than 3/4 inch at their most significant point, put them on a cutting board, then cover with plastic and lightly pound the thick part until it’s between 1/2-3/4 inches wide. Pat your chicken’s dry using the help of a paper towel.

Set chicken breasts on a baking tray or in a dish for frying, ensuring they’re not too crowded (a few inches of space between the breasts). Sprinkle garlic herb butter on the breasts’ surface.

Bake the chicken to roast for 20 minutes. The cooking time will depend on the thickness and size of the breasts; Make sure to make use of a meat thermometer to confirm that the internal temperature of the thickest part of the breast is 160oF.

After the chicken has cooked through, allow it to rest for approximately 5 minutes before cutting and serving.

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