Herb Baked Chicken Breast Recipe

If you’re on the hunt for a simple, flavorful dinner that doesn’t take forever to make, you’re going to absolutely love this Herb Baked Chicken Breast Recipe. I’ve been making this for family dinners and casual weeknights ever since I discovered how juicy and tender baked chicken can be when the herbs are just right. It’s one of those recipes that feels fancy but is actually super easy, and I promise you’ll find yourself making it on repeat!

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Ingredients You’ll Need

The beauty of this Herb Baked Chicken Breast Recipe is how each ingredient works in harmony to build simple, honest flavor. I always recommend using fresh, high quality dried herbs if you can — they really make a difference! And a good olive oil goes a long way in keeping the chicken nice and juicy.

• Boneless, skinless chicken breasts: Choose thicker cuts if possible for juicier meat, and if they’re uneven, gently pound them to an even thickness.
• Olive oil (or avocado oil): This helps the herbs and spices stick while adding moisture and richness.
• Garlic powder: A must for that warm, aromatic base flavor without the hassle of mincing fresh garlic.
• Dried basil: Sweet and slightly peppery, it lifts the overall flavor.
• Dried thyme: Adds a subtle earthiness — one of my favorite herbs to pair with chicken.
• Dried oregano: Lends a Mediterranean vibe and balances the herb mix beautifully.
• Salt and pepper: Essential for seasoning — don’t be shy here to bring out the flavors!

Variations

While I usually stick to the classic herb combo, this recipe is really forgiving and invites you to play around. Here are a few ways I like to mix it up depending on my mood or what I have on hand.

• Variation: Swap out dried herbs for fresh if you have them — just double the quantities for a burst of vibrant flavor.
• Variation: For a spicy kick, I sometimes add a pinch of smoked paprika or cayenne pepper to the herb mix.
• Variation: To make it dairy-free creamy, try drizzling with a little lemon juice and a touch of olive oil right before baking.
• Variation: You can also bake it with some sliced vegetables in the same pan for a one-dish meal.

How to Make Herb Baked Chicken Breast Recipe

Step 1: Prep Your Oven and Herb Mix

Start by preheating your oven to 425°F (220°C). While it warms up, mix your garlic powder, dried basil, thyme, oregano, salt, and pepper together in a small bowl. This combo is your flavor base, so combine it thoroughly so every bite is seasoned evenly.

Step 2: Oil and Spice the Chicken

Pat your chicken breasts dry with a paper towel to help the seasoning stick better. Then, lightly coat each breast with olive oil, rubbing it in so every surface is glossy. Next, sprinkle your herb spice mix generously on both sides, rubbing it in with your fingers. Don’t be shy here — the seasoning is what takes this chicken to the next level.

Step 3: Bake to Juicy Perfection

Place the chicken breasts in a baking dish and pop it in the oven. Bake for 20 to 25 minutes, depending on the size of your chicken breasts. The key is to get the internal temperature to 165°F (75°C) without drying out the meat. When in doubt, check with a meat thermometer — it’s your best friend for perfectly cooked chicken!

Step 4: Rest Before Serving

Once done, take the chicken out and let it rest for at least 5 minutes. I promise, this step makes a world of difference because it lets the juices redistribute so you get tender, moist chicken every time, not a dry bite.

How to Serve Herb Baked Chicken Breast Recipe

Garnishes

I love to garnish this herb baked chicken with a sprinkle of fresh chopped parsley or a few lemon wedges on the side. The bright citrus juice adds a lovely zing that complements the herbs perfectly and makes the plate pop visually too.

Side Dishes

My go-to sides with this recipe are roasted baby potatoes tossed in olive oil and rosemary or a simple green salad with a tangy vinaigrette to balance the richness of the chicken. Steamed veggies like broccoli or asparagus also pair beautifully.

Creative Ways to Present

For a special occasion, I’ve tried layering slices of the baked chicken breast over a bed of creamy mashed cauliflower and drizzling a garlic herb butter sauce on top — it looks fancy but only takes an extra few minutes. Serving it with a colorful side of roasted rainbow carrots really makes it festive.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I let the chicken cool completely before transferring it to an airtight container. Stored in the fridge, it stays good for up to 3 days — perfect for quick lunches or snacks.

Freezing

I’ve frozen cooked herb baked chicken breasts successfully by wrapping each piece tightly in plastic wrap then aluminum foil, and popping them in a freezer-safe bag. They keep well for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer warming the chicken breast gently in the oven at 300°F (150°C) for about 10-15 minutes to avoid drying it out. You can also slice it thinly and reheat briefly on the stove with a splash of broth or water to keep it moist.

FAQs

Final Thoughts

I absolutely love how this Herb Baked Chicken Breast Recipe turns out every time — it’s simple enough for a quick weeknight but also deliciously impressive. When I first tried baking chicken this way, I was amazed at how juicy and tender it stayed without fussing over it. If you’re looking for a no-brainer recipe that doesn’t sacrifice flavor or texture, give this a go. I’m confident your family will go crazy for it, and you’ll keep it in your regular rotation just like I do!

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