Herb – Baked Boneless Breast Of Chicken Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. If breasts are unevenly thick, butterfly or gently pound them to an even thickness of about 1/2 to 3/4 inch so they cook evenly.

Make herb marinade

In a medium bowl, combine the extra-virgin olive oil, fresh lemon juice, minced garlic, chopped rosemary, chopped thyme, chopped parsley, dijon mustard, honey (if using), kosher salt, and freshly ground black pepper. Whisk until emulsified.

Marinate chicken

Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the herb marinade over the chicken, turning to coat thoroughly. Press out excess air and refrigerate for at least 30 minutes and up to 4 hours. If short on time, allow at least 15 minutes at room temperature after removing from fridge so chicken is not ice-cold going into the oven.

Preheat and arrange

Preheat your oven to 400°F (200°C). Lightly oil a baking dish or line a rimmed baking sheet with foil for easy cleanup. Arrange the marinated chicken breasts in a single layer in the dish, leaving space between pieces. Spoon any remaining marinade over the breasts.

Bake

Place the dish in the preheated oven and bake uncovered for 18–22 minutes, depending on breast thickness. Start checking internal temperature at 18 minutes. The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

Optional butter baste and rest

If using butter, add the small pieces of butter on top of each breast about 2 minutes before the end of baking and return to the oven just long enough for the butter to melt and glaze the surface. Remove the chicken from the oven and tent loosely with foil. Let rest for 5–7 minutes to allow juices to redistribute.

Serve

Transfer the rested chicken breasts to a serving platter. Spoon any pan juices over the chicken, garnish with lemon slices and additional chopped parsley, and serve warm.