Poultry · Recipes

Juicy Herbed Baked Chicken Breast

Chicken breast can be bland and boring and tends to dry out before you can snap your fingers and count to three.  Have no fear folks, I finally found a winner of a recipe!

I marinated this chicken for an hour then used some fresh herbs from my herb garden to pack some extra flavor into these babies.  The chicken turned out juicy and popped with the bits of herbs on top.  Best darn chicken breast I’ve ever made, I tell ya’ whut.  It may be the healthiest chicken I’ve ever made too.  There wasn’t a trace of bacon or bacon grease to be seen.

Juicy Herbed Baked Chicken Breast


    For the marinade:
  • 2 tablespoons olive oil
  • 1/4 cup lemon juice
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 tablespoon dried tarragon
  • 1 tablespoon dried oregano
  • 2 tablespoons salt
  • pepper, to taste
  • water
  • For the chicken:
  • 4-6 chicken breasts (bone out)
  • 1-2 sprigs fresh rosemary, stem removed
  • 1 small bunch of thyme, lightly chopped
  • 2 tablespoons of fresh basil, lightly chopped


  1. Pound out all of your chicken breasts with a meat tenderizer to just under a 1/2-inch thickness. Whisk all of the marinade ingredients together, then add the chicken and marinade to a shallow baking dish. Add enough water to the dish so that the chicken is mostly covered. Cover with plastic wrap and marinate for 30 - 90 minutes.
  2. Preheat your oven to 400 degrees. Pour majority of the marinade out of the pan, leaving a thin layer at the bottom of your baking dish. Sprinkle your herbs on both the tops and bottoms of the chicken breast. Loosely cover the baking pan with foil and bake in 400 degree oven for about 30-35 minutes, or until the internal temperature of the chicken is at 165 degrees. Let the chicken rest for 5 minutes and serve hot.

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