Go Back
–+ servings
A white plate with a cooked, seasoned chicken breast garnished with herbs and a side of roasted zucchini slices, placed on a rustic white wooden table with a fork and some fresh dill nearby.

Garlic and Herb Chicken

This garlic and herb chicken is juicy, flavorful, and quick to make. A simple mix of olive oil, fresh garlic, and herbs turns plain chicken into something that tastes fresh, bright, and homemade. It’s easy enough for a weeknight but tasty enough to serve to guests.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories 132 kcal

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.

Nutrition

Calories: 132kcalCarbohydrates: 1gProtein: 24gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 72mgSodium: 519mgPotassium: 428mgFiber: 0.1gSugar: 0.02gVitamin A: 70IUVitamin C: 2mgCalcium: 9mgIron: 0.5mg
Keyword chicken breast, Garlic and Herb Chicken Wings, Herbs
Tried this recipe?Let us know how it was!