Description
A simple, reliable recipe for juicy and tender oven-baked chicken breasts using a low-and-slow baking method topped with a flavorful herb butter.
Ingredients
Scale
- 4 large boneless, skinless chicken breasts (about 1.5 lbs each)
- 4 tablespoons unsalted butter, softened
- 2 tablespoons fresh herbs (mix of thyme and parsley), chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt (or 3/4 teaspoon table salt)
- Freshly cracked black pepper
- 1 lemon, sliced (optional)
Instructions
- Preheat oven to 350°F (175°C). Take chicken breasts out of the fridge and let them sit on the counter for 15-20 minutes to reach room temperature. Pat dry with paper towels.
- In a small bowl, mix the softened butter, minced garlic, chopped herbs, and a pinch of salt and pepper to create a smooth herb butter paste.
- Place chicken breasts on a rimmed baking sheet. Drizzle with olive oil and rub in. Season both sides generously with salt and pepper.
- Spread about 1 tablespoon of the herb butter over the top of each chicken breast, pushing it into crevices.
- Bake in the preheated oven for 20-25 minutes. Do not open the oven door for the first 15 minutes.
- Check the internal temperature with an instant-read thermometer. Remove chicken when it reaches 155°F (68°C).
- Transfer chicken to a plate or cutting board and tent loosely with foil. Let rest for 5-10 minutes before serving to allow juices to redistribute.
Notes
Pull chicken at 155°F as residual heat will bring it to 165°F during resting. Do not overcrowd the pan. Ensure butter is softened, not melted. For a pan sauce, deglaze the pan with broth or wine after removing chicken.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 320
- Sodium: 350
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 1
- Protein: 40
Keywords: chicken breast, oven-baked chicken, juicy chicken, herb butter, meal prep, easy dinner, low carb, high protein