Description
A simple, foolproof recipe for juicy oven-baked chicken breasts topped with a savory herb butter. This method ensures tender, golden-brown chicken without the dryness, making it perfect for busy weeknights.
Ingredients
Scale
- 1.5 to 2 pounds boneless, skinless chicken breasts
- 2 tablespoons neutral oil (olive or vegetable)
- 4 tablespoons unsalted butter, softened
- 3 cloves garlic, minced
- 1 tablespoon dried herbs (thyme, oregano, parsley)
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon kosher salt
- Freshly cracked black pepper
- 1 tablespoon lemon juice (optional, for serving)
- Fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Pat chicken breasts dry with paper towels. If thick, pound to 3/4 inch thickness for even cooking.
- Place chicken in an 8×8 or 9×13 inch baking dish. Season generously with salt and pepper on both sides.
- In a small bowl, mash together softened butter, minced garlic, dried herbs, onion powder, and red pepper flakes until a cohesive paste forms.
- Spread about 1 tablespoon of the herb butter evenly over the top of each chicken breast, pushing it into the sides.
- Bake for 20-25 minutes, or until internal temperature reaches 165°F (74°C).
- Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.
Notes
Pounding the chicken to an even thickness is crucial for preventing dry spots. Do not overbake; pull chicken at 160°F as residual heat will bring it to 165°F during resting. For extra crispy top, broil for the last 1-2 minutes. Can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sodium: 450
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 2
- Protein: 35
Keywords: chicken breast, oven baked chicken, herb butter chicken, easy dinner, weeknight meals, juicy chicken, simple recipes