Garlic and Herb Chicken
This garlic and herb chicken is juicy, flavorful, and ridiculously easy to make. The outside gets that golden crust while the inside stays tender and full of garlicky goodness. It’s one of those low-effort recipes that somehow tastes like you’ve been in the kitchen for hours.
I’ve made a lot of chicken recipes, but this one? It’s one of my forever favorites. The garlic hits first, then the herbs sneak in and balance everything out. It’s simple, classic, and somehow never gets old.
What makes this chicken so good is the quick marinade. It’s just olive oil, garlic, and a few everyday spices, but it gives the meat so much flavor. You can bake it, broil it, or even toss it on the grill if you want that smoky edge. Very similar to my Garlic and Herb Chicken Wings, which I make all the time.
If you’ve ever had dry, bland chicken (we’ve all been there), this one fixes that. The herb and garlic keep it juicy and tender every single time. And when you sprinkle fresh parsley and dill at the end, it instantly feels a little fancy without any actual effort.
Jump to RecipeRecipe Essentials
- 🍽️ Course: Main Dish
- ⏱️ Cooking Time: 20 minutes
- 🍴 Servings: 6
- 🧄 Flavor Profile: Garlicky, herby, and lightly spicy with a hint of warmth.
- 🍚 Best Served With: Air Fryer Broccolini, Cauliflower Parmesan Soup, or a simple side of rice or roasted veggies.
- 🧊 Make Ahead?: Yep! You can marinate the chicken in the fridge for up to a day.
Ingredients
- Chicken: Boneless, skinless breasts work perfectly here. You can swap for thighs if you like them juicier. Just add a few minutes to the cook time.
- Olive oil: The base of the marinade. It helps the herbs and garlic cling to the chicken and keeps everything golden and moist.
- Garlic: Fresh minced garlic is the star. Don’t use garlic powder—it just doesn’t hit the same.
- Salt: Balances out the garlic and brings the flavor forward. Go for kosher salt if you have it.
- Black pepper: Adds that sharp, peppery finish. Freshly ground makes a big difference.
- Cayenne pepper: Just a touch for subtle heat. Totally optional, but I like the tiny kick.
- Parsley: Fresh and bright. Chop it right before serving so it stays vibrant.
- Dill: Adds that cool, herby layer that rounds out the garlic.
See the recipe card below for the exact quantities of each ingredient.
How to Make Garlic and Herb Chicken
- Step 1: Preheat your oven to broil and line a baking sheet with foil. Spray lightly with non-stick spray so nothing sticks.
- Step 2: Pat the chicken dry, butterfly it open, and brush both sides with olive oil.
- Step 3: In a small bowl, mix garlic, salt, pepper, and cayenne. Rub that mixture all over the chicken so it’s coated evenly.
- Step 4: Broil the chicken for about 20 minutes total, flipping halfway through. If it’s not quite done, give it another few minutes until it’s cooked through and golden. Let it rest for a bit, then top with parsley and dill before serving.
Recipe Tips
- Dry the chicken first: Helps the marinade stick and gives that golden crust.
- Stay close to the broiler: It cooks fast. Blink and it’s done.
- Let it rest: A short rest keeps the juices from running out when you slice it.
Variations & Substitutions
- Different herbs: Try rosemary, thyme, or basil instead of dill for a different twist.
- Citrus: Add a squeeze of lemon to the marinade for a bright, zesty kick.
- Cooking method: Grill it instead of broiling if you want that smoky, charred flavor.
Serving Suggestions
- The sweetness from Sauteed Cabbage and Onions balances the garlic and herbs beautifully. It’s cozy, simple, and totally underrated.
- Slice up any leftovers and tuck them into Keto Roll Ups for an easy, low-carb lunch that tastes like a fresh wrap from a café.
- Or pair it with a colorful Beet Root Salad. The earthy sweetness of the beets adds a bright pop that really pulls the whole meal together.
Storage Directions
- Storage: Keep leftovers in the fridge for up to 4 days in a sealed container.
- Freezing: Once cooled, freeze for up to 2 months. Thaw in the fridge overnight.
- Reheat: Warm in the oven or skillet over low heat until heated through. Avoid microwaving. It dries it out fast.
Recipe FAQs
Absolutely! It works great with pork chops, shrimp, or even tofu.
Don’t skip the olive oil. It helps seal in moisture. And let the chicken rest for a few minutes after cooking before slicing it.
Yep! Grill over medium-high heat for about 5–6 minutes per side until fully cooked.
More Chicken Recipes
Garlic and Herb Chicken
Equipment
- baking sheet
- Aluminum foil or parchment paper
- Pastry brush (for the olive oil)
- Small Mixing bowl
- Measuring spoons
- Tongs or spatula (for flipping)
- Meat thermometer (optional, for checking doneness)
Ingredients
- 3 large chicken breasts
- 2 Tablespoon olive oil
- 3 teaspoon minced garlic cloves
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- Fresh parsley chopped to serve
- Fresh dill chopped to serve
Instructions
- Preheat the oven to broil. Line a baking sheet with foil or parchment and spray with
- non-stick spray. Set aside.
- Pat dry the chicken and butterfly open.
- Use a pastry brush to cover each chicken with a layer of olive oil.
- In a small bowl, combine the minced garlic, cayenne pepper, black pepper and salt.
- Rub the spices into the chicken breasts.
- Cook in the preheated oven for 10 minutes.
- Remove from the oven and flip. Return to the oven and cook for an additional 10
- minutes.
- Remove from the oven and flip again. Return to the oven and cook for another 5
- minutes.
- Remove from the oven and check for doneness. If needed return to the oven and cook for
- an additional 5 minutes at a time until done.
- Allow to cool slightly and serve with fresh parsley and dill, if desired.
Notes
- Don’t skip drying the chicken first. It helps the marinade stick and gives that golden, crispy finish.
- Fresh garlic makes a difference. Garlic powder just won’t caramelize the same way under the broiler.
- Use a meat thermometer if you can. You’re looking for 165°F in the thickest part.
- Let it rest before slicing. A few minutes keeps it juicy and tender instead of dry.
- Double the marinade. It stores well and works great on veggies, shrimp, or even tofu later in the week.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
