Garlic Herb Chicken (Printable)

Juicy chicken breasts infused with garlic and fresh herbs, perfect for weeknight dinners or special occasions.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Marinade

02 - 4 cloves garlic, minced
03 - 2 tablespoons fresh parsley, chopped
04 - 1 tablespoon fresh rosemary, chopped
05 - 1 tablespoon fresh thyme, chopped
06 - 2 tablespoons olive oil
07 - 1 tablespoon lemon juice
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper

→ Garnish

10 - Fresh parsley, chopped
11 - Lemon wedges

# Directions:

01 - In a small bowl, combine the minced garlic, chopped parsley, rosemary, thyme, olive oil, lemon juice, salt, and black pepper. Mix thoroughly until a well-blended marinade forms.
02 - Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated on all sides. Seal the bag or cover the dish and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
03 - Preheat the oven to 400°F or heat an outdoor grill to medium-high.
04 - Take the chicken out of the marinade and gently shake off any excess. Discard the remaining used marinade.
05 - For oven method: Arrange the chicken in a baking dish and bake for 25–30 minutes, until the internal temperature reaches 165°F. For grill method: Grill the chicken for 6–7 minutes per side until fully cooked through with attractive char marks.
06 - Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Garnish with freshly chopped parsley and serve alongside lemon wedges.

# Expert Suggestions:

01 -
  • The marinade doubles as a flavor base, so you get restaurant quality depth with zero extra effort.
  • It works beautifully in the oven or on the grill, meaning you can make it in any season without thinking twice.
02 -
  • Do not skip the resting step because cutting too early sends every drop of flavor onto your cutting board instead of into the meat.
  • If using dried herbs instead of fresh, use one teaspoon dried for every one tablespoon fresh or the flavor will overwhelm the dish.
03 -
  • Press the herbs into the chicken with your hands rather than just tossing them in the bag because direct contact creates a more flavorful crust.
  • Let the chicken come to room temperature for ten minutes before cooking so it sears rather than steams.

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