Go Back

Garlic Herb Baked Chicken Breasts - Simple, Juicy, and Flavorful

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 6–8 oz each)
  • 2 tablespoons olive oil
  • 4 cloves garlic, finely minced or grated
  • 1 teaspoon kosher salt (plus more for optional brine)
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried thyme)
  • 1/2 teaspoon smoked paprika (optional, for color and warmth)
  • 1 tablespoon fresh lemon juice (plus extra wedges for serving)
  • 1 teaspoon lemon zest (optional but recommended)
  • 2 tablespoons chopped fresh parsley (or basil) for garnish
  • 1 tablespoon unsalted butter (optional, for a glossy finish)

Method
 

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment for easy cleanup, or use a lightly oiled baking dish.
  2. Optional quick brine: If you have 15–30 minutes, stir 2 tablespoons salt into 4 cups cold water. Submerge the chicken breasts, then drain and pat very dry. This helps keep the meat juicy.
  3. Even out thickness: If the breasts are very thick on one end, place them between two sheets of plastic or parchment. Gently pound the thicker side with a rolling pin or mallet until each piece is about the same thickness, around 3/4 inch. This ensures even cooking.
  4. Mix the garlic herb paste: In a small bowl, combine olive oil, minced garlic, kosher salt, pepper, dried Italian seasoning, smoked paprika, lemon juice, and lemon zest. Stir into a loose paste.
  5. Coat the chicken: Pat the chicken very dry. Rub the garlic herb paste all over, coating both sides. Place the breasts on the prepared sheet, with a little space between each piece.
  6. Bake: Roast for 16–22 minutes, depending on thickness. Start checking at 16 minutes. The chicken is done when the internal temperature reaches 165°F (74°C) at the thickest point.
  7. Rest: Remove from the oven and let the chicken rest for 5–10 minutes. Resting keeps juices in the meat, not on your cutting board.
  8. Finish and serve: If you like, add a small pat of butter to each breast while it rests and sprinkle with chopped parsley. Slice against the grain and serve with lemon wedges.