Go Back
Easy Baked Chicken Breast with Garlic and Herbs - Perfectly Juicy Every Time - Jewish recipe
I've been making this baked chicken breast recipe for years, and it's become my go-to weeknight dinner when I need something reliable and delicious. There's nothing fancy about it, but that's exactly what makes it work so well. The key is treating the chicken gently and giving those garlic and herbs enough time to really penetrate the meat. What I love about this method is how forgiving it is. You can prep everything in the morning, let the chicken marinate in the fridge, then just pop it in the oven when you get home. The combination of fresh thyme, rosemary, and plenty of garlic creates this wonderful aroma that fills your kitchen. I use about four cloves of garlic here because I'm generous with it, but you can adjust to your taste. The secret to keeping chicken breast moist is temperature control and not overcooking it. I bake these at 375°F, which is hot enough to get a nice exterior but gentle enough that the inside stays tender. A meat thermometer is your best friend here. Pull the chicken when it hits 160°F because it'll continue cooking from residual heat and reach that safe 165°F while resting. This pairs beautifully with roasted vegetables, rice pilaf, or a simple green salad. I often make extra because the leftovers are fantastic sliced thin for sandwiches or tossed into a grain bowl the next day. It's one of those recipes that feels special enough for company but simple enough for a Tuesday night.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Jewish, Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6 oz each
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 2 teaspoons fresh thyme leaves or 1 tsp dried
  • 1 teaspoon fresh rosemary chopped, or 1/2 tsp dried
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon paprika
  • 1 tablespoon fresh lemon juice

Method
 

  1. Preheat oven to 375°F. Line a baking dish with parchment paper or lightly grease with oil.
  2. Pat chicken breasts completely dry with paper towels. If any are particularly thick (more than 1 inch), gently pound them to even thickness for uniform cooking.
  3. In a small bowl, mix together olive oil, minced garlic, thyme, rosemary, salt, pepper, and paprika to create a paste.
  4. Rub the herb mixture all over the chicken breasts, making sure to coat both sides thoroughly. Let marinate for at least 10 minutes at room temperature, or up to 4 hours in the refrigerator.
  5. Place chicken breasts in the prepared baking dish, leaving space between each piece. Drizzle with lemon juice.
  6. Bake for 20-25 minutes, or until internal temperature reaches 160°F when measured with a meat thermometer at the thickest part.
  7. Remove from oven and let rest for 5 minutes before slicing. The internal temperature will rise to 165°F during resting.
  8. Slice against the grain and serve immediately.

Notes

For best results, use a meat thermometer to avoid overcooking. Chicken can be marinated up to 24 hours in advance. Leftover chicken keeps in the refrigerator for 3-4 days and is excellent for salads, sandwiches, or grain bowls. If using dried herbs, use half the amount called for in fresh herbs.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 380mg 17%
Dietary Fiber 0g
Total Sugars 1g
Protein 54g 108%
*Percent Daily Values are based on a 2,000 calorie diet.