It’s funny how some of the simplest recipes can become absolute staples in your kitchen. This Herb Roasted Chicken Breast is one of those for me. Honestly, I used to shy away from cooking chicken breast, thinking it was always going to be dry and bland. But this recipe? It completely changed my mind. The first time I made it, the aroma filling my kitchen was incredible – the fragrant herbs mingling with the savory scent of roasting chicken. And the taste? Juicy, flavorful chicken with a perfectly crisp, golden-brown exterior. My family devoured it! Even my picky eaters, who usually turn their noses up at plain chicken, were asking for seconds. It’s become my go-to for busy weeknights, for meal prepping, or even for a simple yet elegant weekend dinner. It’s incredibly versatile, pairs with just about any side dish, and is healthy to boot. If you’re looking for a foolproof way to cook chicken breast that’s bursting with flavor and incredibly tender, you absolutely have to try this Herb Roasted Chicken Breast. Trust me, it’s a game-changer!

Ingredients

• Boneless, Skinless Chicken Breasts: (About 2 pounds, or 4 medium-sized breasts) – The star of the show, choose high-quality chicken breasts for the best flavor and texture.
• Olive Oil: (2 tablespoons) – Helps to create a crispy exterior and adds richness, also aids in distributing the herbs and seasonings evenly.
• Fresh Rosemary: (2 tablespoons, chopped) – Provides a piney, aromatic flavor that’s classic with roasted chicken.
• Fresh Thyme: (2 tablespoons, chopped) – Adds an earthy, slightly minty flavor that complements rosemary beautifully.
• Garlic: (3 cloves, minced) – Infuses the chicken with a pungent, savory depth.
• Lemon: (1 medium, zested and juiced) – Zest adds bright citrusy notes, while the juice tenderizes the chicken and enhances flavor.
• Salt: (1 teaspoon, or to taste) – Enhances the flavors of all the ingredients and seasons the chicken.
• Black Pepper: (½ teaspoon, freshly ground, or to taste) – Adds a subtle spice and complexity to the dish.
• Optional: Dried Oregano: (1 teaspoon) – For an extra layer of Mediterranean flavor, oregano pairs wonderfully with rosemary and thyme.
• Optional: Red Pepper Flakes: (¼ teaspoon, or to taste) – If you like a little heat, a pinch of red pepper flakes adds a subtle kick.

Instructions

1. Prepare the Chicken: Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels. This is a crucial step as it helps the chicken to brown properly and ensures a crispier exterior. Excess moisture will steam the chicken instead of roasting it.
2. Make the Herb Marinade: In a medium-sized bowl, combine the olive oil, chopped fresh rosemary, chopped fresh thyme, minced garlic, lemon zest, lemon juice, salt, and black pepper. If using, add the dried oregano and red pepper flakes at this stage. Whisk all the ingredients together until they are well combined and form a fragrant herb marinade.
3. Marinate the Chicken: Place the chicken breasts in the bowl with the herb marinade. Use your hands or tongs to thoroughly coat each chicken breast with the marinade, ensuring that the herbs and spices are evenly distributed on all sides. You can marinate the chicken for as little as 15 minutes at room temperature, or for up to 2 hours in the refrigerator for a more intense flavor. If refrigerating, bring the chicken to room temperature for about 20-30 minutes before roasting for more even cooking.
4. Arrange Chicken on Baking Sheet: Line a baking sheet with parchment paper or foil for easier cleanup. Place the marinated chicken breasts on the prepared baking sheet, spacing them evenly apart. Ensure they are not overcrowded, as overcrowding can also lead to steaming instead of roasting. If you have a lot of chicken, use two baking sheets.
5. Roast the Chicken: Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The exact cooking time will depend on the thickness of your chicken breasts. Use a meat thermometer to check the internal temperature at the thickest part of the chicken breast to ensure it’s fully cooked.
6. Rest the Chicken: Once the chicken is cooked through, remove the baking sheet from the oven and let the chicken breasts rest for 5-10 minutes before slicing or serving. Resting allows the juices to redistribute throughout the chicken, resulting in a more tender and flavorful final product. Cover loosely with foil while resting to keep it warm.
7. Serve and Enjoy: After resting, the Herb Roasted Chicken Breast is ready to be served. You can slice it or serve it whole, depending on your preference. Garnish with fresh herbs or a squeeze of lemon juice if desired. This chicken is delicious served hot and pairs well with a variety of side dishes.

Nutrition Facts

(Per serving, based on 4 servings and using approximate values. Nutritional values can vary based on specific ingredients and portion sizes.)

• Serving Size: 1 Chicken Breast
• Calories: Approximately 350-400 kcal
• Protein: 40-50g
• Fat: 15-20g

Note: These values are estimates and can vary. For precise nutritional information, use a nutrition calculator with specific ingredient brands and measurements.

Preparation Time

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Rest Time: 5-10 minutes
Total Time: Approximately 40-50 minutes

This Herb Roasted Chicken Breast recipe is incredibly quick and easy to prepare, making it perfect for a weeknight meal. The active cooking time is minimal, mostly involving marinating and roasting, allowing you to focus on other tasks while the chicken cooks to flavorful perfection in the oven.

How to Serve

This versatile Herb Roasted Chicken Breast can be served in countless delicious ways. Here are some ideas:

• Classic Sides:
  • Roasted Vegetables: Toss vegetables like broccoli, carrots, potatoes, bell peppers, or asparagus with olive oil, salt, and pepper, and roast them alongside the chicken for a complete and healthy meal.
  • Mashed Potatoes or Sweet Potatoes: Creamy mashed potatoes or roasted sweet potatoes are comforting and delicious pairings.
  • Rice or Quinoa: Serve over fluffy rice or quinoa for a satisfying and wholesome meal.
  • Green Salad: A fresh green salad with a light vinaigrette provides a refreshing contrast to the richness of the chicken.
• Elevated Dishes:
  • Chicken Caesar Salad: Slice the roasted chicken breast and serve it on top of a classic Caesar salad for a protein-packed lunch or dinner.
  • Chicken and Pasta: Shred or slice the chicken and toss it with your favorite pasta, pesto, and some cherry tomatoes for a quick and flavorful pasta dish.
  • Chicken Sandwiches or Wraps: Use the sliced chicken in sandwiches or wraps with your favorite toppings like lettuce, tomato, avocado, and a flavorful sauce.
  • Chicken Bowls: Create healthy and customizable bowls with a base of grains or greens, the herb roasted chicken, and various toppings like beans, corn, salsa, avocado, and a dressing of your choice.
• Sauce it Up:
  • Lemon Herb Pan Sauce: While the chicken rests, you can quickly make a pan sauce using the pan drippings, white wine or chicken broth, lemon juice, and a knob of butter.
  • Garlic Aioli: Serve with a creamy garlic aioli for dipping or drizzling over the chicken.
  • Chimichurri Sauce: For a vibrant and herbaceous kick, serve with a bright chimichurri sauce.
  • Honey Mustard Glaze: Brush with a honey mustard glaze during the last few minutes of roasting for a sweet and savory twist.

Additional Tips for Perfect Herb Roasted Chicken Breast

1. Pounding for Even Thickness: If your chicken breasts are uneven in thickness, consider pounding them to a uniform thickness (about ½ to ¾ inch thick). This ensures even cooking and prevents thinner parts from drying out before the thicker parts are cooked through. Place the chicken breast between two pieces of plastic wrap and gently pound with a rolling pin or meat mallet.
2. Don’t Overcrowd the Pan: As mentioned before, avoid overcrowding the baking sheet. Overcrowding traps steam, which will prevent the chicken from browning properly and result in steamed, rather than roasted, chicken. If necessary, use two baking sheets to ensure the chicken breasts have enough space around them.
3. Use Fresh Herbs for Best Flavor: Fresh herbs provide a significantly more vibrant and aromatic flavor than dried herbs. If possible, always opt for fresh rosemary and thyme for this recipe. If you must use dried herbs, use about half the amount called for in the recipe, as dried herbs are more concentrated.
4. Brining for Extra Moisture (Optional): For incredibly juicy chicken, consider brining the chicken breasts before marinating. A simple brine can be made by dissolving salt and sugar in water and soaking the chicken for 30 minutes to an hour. Brining helps the chicken retain moisture during cooking. Rinse the chicken thoroughly after brining and pat dry before proceeding with the marinade.
5. Adjust Herbs to Your Preference: Feel free to experiment with different herbs to customize the flavor profile. Other great herbs to use include oregano, sage, parsley, or even a sprinkle of dried Italian seasoning. You can also adjust the quantities of rosemary and thyme to your liking.
6. Let it Rest, Seriously!: Resting the chicken after roasting is not optional; it’s crucial for juicy and tender chicken. During cooking, the juices in the chicken are pushed towards the center. Resting allows these juices to redistribute throughout the meat, resulting in a more flavorful and moist final product. Don’t skip this step!
7. Use a Meat Thermometer: The most accurate way to ensure your chicken is cooked perfectly is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken breast, avoiding the bone if there is one. Chicken is safely cooked when it reaches an internal temperature of 165°F (74°C). Don’t rely solely on visual cues, as chicken can be browned on the outside but still undercooked inside.
8. Save the Pan Drippings: Don’t discard the flavorful pan drippings left on the baking sheet after roasting. These drippings are packed with flavor and can be used to make a delicious pan sauce. Simply deglaze the pan with a little white wine or chicken broth, scraping up the browned bits from the bottom of the pan. Reduce the liquid slightly and finish with a pat of butter for a simple and flavorful sauce to drizzle over the chicken.

FAQ Section: Your Herb Roasted Chicken Breast Questions Answered

Q1: Can I use frozen chicken breasts for this recipe?

A: Yes, you can use frozen chicken breasts, but you must thaw them completely before marinating and roasting. Thawing ensures that the marinade penetrates the chicken properly and that the chicken cooks evenly. You can thaw chicken in the refrigerator overnight, in cold water (changing the water every 30 minutes), or using the defrost setting on your microwave (though microwave thawing can sometimes partially cook the chicken).

Q2: How long should I marinate the chicken?

A: You can marinate the chicken for as little as 15 minutes at room temperature or for up to 2 hours in the refrigerator. Marinating for a longer period will result in more flavorful chicken. However, avoid marinating for longer than 2 hours, especially with acidic marinades (like this one with lemon juice), as prolonged marinating can sometimes make the chicken texture slightly mushy.

Q3: Can I use dried herbs instead of fresh herbs?

A: While fresh herbs are highly recommended for the best flavor, you can use dried herbs if fresh are not available. Use about half the amount of dried herbs as you would fresh herbs, as dried herbs are more concentrated in flavor. For this recipe, you could use about 1 tablespoon each of dried rosemary and dried thyme.

Q4: What temperature should the chicken be cooked to?

A: Chicken breast should be cooked to an internal temperature of 165°F (74°C) to ensure it is safely cooked and to prevent foodborne illness. Use a meat thermometer to check the temperature at the thickest part of the chicken breast.

Q5: How do I prevent my chicken breast from drying out?

A: Several factors contribute to preventing dry chicken breast:
Don’t overcook it: Use a meat thermometer and remove the chicken from the oven as soon as it reaches 165°F (74°C).
Pat the chicken dry: Removing excess moisture helps it brown and roast instead of steam.
Marinate it: The olive oil in the marinade helps to keep the chicken moist.
Rest it: Resting allows the juices to redistribute, resulting in a more moist and tender chicken.
Don’t overcrowd the pan: Overcrowding steams the chicken, which can lead to dryness.

Q6: Can I cook this chicken on the grill?

A: Yes, you can grill this marinated chicken breast. Preheat your grill to medium heat. Grill the chicken breasts for about 5-7 minutes per side, or until cooked through and reaches an internal temperature of 165°F (74°C). Grilling will impart a smoky flavor to the chicken.

Q7: How long will leftover Herb Roasted Chicken Breast last in the refrigerator?

A: Leftover Herb Roasted Chicken Breast can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure it is cooled down to room temperature before refrigerating.

Q8: How can I reheat leftover Herb Roasted Chicken Breast without drying it out?

A: To reheat leftover chicken breast without drying it out:
Oven: Preheat your oven to 350°F (175°C). Place the chicken breast in a baking dish with a tablespoon or two of chicken broth or water to help keep it moist. Cover the dish with foil and reheat for about 10-15 minutes, or until heated through.
Microwave: Place the chicken breast on a microwave-safe plate with a damp paper towel over it. Microwave in short intervals (30-60 seconds) at medium power, checking frequently until heated through. Be careful not to overheat, as this can dry out the chicken.
Skillet: Slice the chicken and reheat it in a skillet with a little olive oil or chicken broth over medium-low heat until warmed through.

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