Herb Baked Chicken Breast

Herb baked chicken breasts make for the perfect weeknight dinner. All you need is a sprinkle of dried herbs and a quick pop in the oven for juicy and flavorful chicken!

Herb baked chicken breast sliced into pieces on a plate.

Chicken breasts can’t be beat for a healthy, lightening fast dinner. And there’s so many ways you can jazz them up with a variety of spices, herbs, and marinades.

You’ve seen me make baked chicken breasts with a spicy and flavorful paprika seasoning rub. And today I’m sharing a different, yet equally delicious flavor profile that includes garlic, thyme, basil, and oregano. The best part? It’s so easy! It’s literally a few shakes of dried herbs – that’s all you need!

This is my number one recipe for meal prepped chicken, and I previously showed you how to make it on my first meal prep ideas video that went viral. So here’s why I love it. You can eat it fresh out of the oven with a variety of sides – dinner recipe done! But you can also slice and dice it, store it, then top it on meals throughout the week. Several meals – done!

Ingredients for herb baked chicken on a table.

Herb Baked Chicken Breast Ingredients

As I always say, a chicken breast really is the best blank canvas to work with. All you need is an easy marinade or seasoning to take it to the next level.

  • Boneless Skinless Chicken Breasts: Try to make sure they’re all about the same size to ensure even cooking!
  • Dried Herbs and Spices: A simple blend of garlic powder, basil, thyme, oregano, salt, and pepper makes the chicken extra delicious.
  • Olive Oil: A little drizzle goes a long way to help the seasoning stick and keep it moist.

Find the printable recipe with measurements below.

Adding herb seasoning onto herb baked chicken breasts.

How To Make Herb Baked Chicken Breast

Ready for the easiest baked chicken breast recipe? Let’s do this. First, preheat your oven to 425F.

  • Mix the herbs. Mix together the spices and herbs in a bowl.
  • Coat the chicken. Drizzle a little olive oil over the chicken, sprinkle on the herb blend, and pat it in with your hands on all sides.
  • Bake time. Add the chicken breasts to a baking dish and bake for 20-25 minutes, flipping halfway through. Just make sure to let them rest once they’re done to allow the meat to soak up all the juiciness.
Herb baked chicken breasts in a baking dish.

Tips For Juicy, Perfectly Cooked Chicken Breasts

  • Bake at a high temperature. The key to juicy chicken breasts is to cook them hot at 425F for the right amount of time. For small breasts, cook for 18-20 minutes. For larger breasts, cook for 20-25 minutes.
  • Watch the internal temperature. You don’t want to overcook them. Take them out of the oven once they’ve reached an internal temperature of 160F. They’ll naturally increase to 165F as they rest.
  • Bring the chicken to room temperature. Chicken straight from the fridge tends to cook unevenly. So make sure to let the chicken breasts sit at room temperature for 15 minutes or so before you bake them.

How To Store Baked Chicken Breasts

Consider your weekly meal prep done! Here’s a few ways to prep and store.

  • Store leftovers: Chicken breasts will keep for 3-4 days in the fridge stored in an airtight container.
  • Freeze for later: It’s best to slice, dice, or shred your chicken before freezing. This will make it much easier to reheat. Then store it in a freezer safe container for up to 3 months.
  • Reheating tips: To avoid drying out your chicken, pour a teaspoon or so of water on top of your chicken, then cover with a microwave-safe lid or plastic-wrap, before reheating in the microwave. This will help to steam the chicken and give it some moisture!
A baking dish with herb baked chicken breasts.

More Easy Chicken Breast Recipes

Let your chicken breasts take center stage in these speedy, weeknight dinners! And if you’re more of a chicken thigh person, check out my list of chicken thigh recipes for extra tasty ideas!

If you make this herb baked chicken breast, let me know how it turned out! I’d love to hear what you think in the comments below.

A plate of herb baked chicken breast slices.

Herb Baked Chicken Breast

5 from 12 votes
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 2 servings
Author: Lisa Bryan
Herb baked chicken that's loaded with flavor, super juicy, and as simple as can be. This makes for the best weeknight dinner recipe!

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil, or avocado oil
  • ½ teaspoon garlic powder
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • salt and pepper, to taste

Instructions 

  • Preheat your oven to 425F/220C. In a small bowl, mix together the garlic powder, basil, thyme, oregano, salt and pepper until combined.
  • Lightly coat the chicken breasts in olive oil, and then generously rub the spice mix on both sides of the chicken.
    Adding seasoning onto herb baked chicken breasts in a baking dish.
  • Place the chicken breasts in a baking dish and cook for 20-25 minutes, depending on size (see chart above). Let the chicken rest for a few minutes to allow the juices to redistribute within the meat, then serve.
    Baked chicken breasts in a baking dish.

Lisa’s Tips

Nutrition

Calories: 196kcal, Carbohydrates: 1g, Protein: 24g, Fat: 10g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 72mg, Sodium: 132mg, Potassium: 442mg, Fiber: 1g, Sugar: 1g, Vitamin A: 54IU, Vitamin C: 2mg, Calcium: 25mg, Iron: 1mg
Course: Dinner
Cuisine: American
Keyword: baked chicken, baked chicken breasts, Herb Baked Chicken Breasts
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26 comments on “Herb Baked Chicken Breast”

  1. Just did my first meal prep yesterday and this recipe was part of it, smelt delicious while it was cooking and was equally delicious when my husband and I had it for dinner, with the roast vegas, yum!. I do have a couple of questions regarding my homemade tahini and beetroot hummus though. My tahini was very bitter and had a chemical aftertaste. I have just purchased an ascent 3500 vitamix (had it for a month and use it multiple times a day) just wondering if it could be my olive oil. Also I made the beetroot hummus but my beetroot wouldn’t blend, it was probably a bit bigger than yours so I only used one but the vitamix just wouldn’t blend it. I’m wondering if I should have cut it in half? Any suggestions on either of these would be very welcome. Love your channel and website, spend hours each night researching. New to healthy living you are a great inspiration.q5 stars

    • Hi Laura – glad you enjoyed this chicken recipe as part of your meal prep! Tahini does have a bitter taste on it’s own. I’d recommend checking out my tahini sauce and tahini dressing recipes, which have other ingredients added in. For the beet, if it’s an extra large one, yes, it’s probably a good idea to slice it in half first. Hope that helps!

  2. Made this yesterday. A fab variation on the baked chicken breasts. Love it. Thank you.5 stars

  3. I don’t think I’ve ever made such delicious chicken haha! AMAZING!5 stars

  4. The best chicken recipe staple!!!! I made this first the first time on a Monday and had leftovers for lunch the rest of the week and it tasted just as good. So delicious!!!5 stars

  5. The tips for cooking and storing the chicken breasts are truly helpful. Thank you so much Lisa!5 stars

  6. Yummy and easy 👌5 stars

  7. Thank you for sharing your recipe. I love cooking chicken breast.5 stars

  8. This chicken was very flavorful and perfect for a busy weeknight dinner for me and my family. Kids loved it too!5 stars

  9. These chicken breasts are a perfect weeknight dinner! Easy to make, flavorful and delicious.5 stars

  10. Are the calories for both pieces or one?

  11. Wow, these chicken breasts are perfect!! I am always looking for new chicken recipes, so this is right up my alley. Thanks so much for the recipe :)5 stars

  12. Quick, easy and flavorful chicken main dish. Perfect for any night of the week.5 stars

  13. This is a simple recipe, but comes out perfect. The tip about the high oven temperature was very helpful. Thank you!5 stars

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