Garlic Herb Chicken (Printable Version)
Juicy chicken breasts marinated in fresh garlic and herbs, ready in just 45 minutes for a satisfying dinner.
# What You 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 uniform paste forms.
02 - Place the chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, massaging it into each piece to ensure even, complete coating. Refrigerate for at least 15 minutes, or up to 2 hours for more pronounced flavor.
03 - Preheat the oven to 400°F or heat a grill to medium-high, ensuring the grate is clean and lightly oiled.
04 - Remove the chicken from the marinade, letting any excess drip off, and discard the remaining marinade. For oven baking, arrange the chicken in a single layer in a baking dish and bake for 25–30 minutes until the internal temperature reaches 165°F. For grilling, cook for 6–7 minutes per side until nicely charred and cooked through.
05 - Transfer the chicken to a cutting board and let it rest for 5 minutes so the juices redistribute. Garnish with fresh chopped parsley and serve alongside lemon wedges.
# Expert Tips:
01 -
- The marinade doubles as a flavor bomb and a tenderizer, so even cheap chicken breasts taste luxurious.
- You probably have most of these ingredients in your kitchen right now, which makes this the ultimate lazy but impressive meal.
02 -
- If you marinate longer than two hours the lemon juice will start breaking down the meat and you get a mushy texture nobody wants.
- Dried herbs can pinch hit for fresh if you use one teaspoon dried for every tablespoon fresh, but the flavor will be slightly more concentrated and less bright.
03 -
- Pound the chicken to an even thickness before marinating and you will never have one dried out end and one undercooked center again.
- Let the chicken come to room temperature for 10 minutes before cooking, because cold chicken straight from the fridge cooks unevenly every single time.