Spring Herb and Garlic Chicken Breasts

Spring Herb and Garlic Chicken Breasts
  • Difficulty:

  • Prep Time:

  • Total Time:

  • Servings:



Basil, rosemary, parsley and garlic chicken breasts are perfect for dinner with a simple side or atop an entrée salad.


  • 3 Tbsp. olive oil
  • 1 tsp. garlic, finely minced
  • 1 Tbsp. fresh basil, finely chopped
  • 1 Tbsp. fresh flat leaf parsley, finely chopped
  • 1 tsp. fresh rosemary, finely chopped
  • 4 (6 oz. ea.) boneless skinless chicken breasts
  • 1 tsp. Kosher salt
  • ½ tsp. ground black pepper


  1. In a large bowl mix together oil, garlic and herbs. Add chicken, salt and pepper; toss to evenly coat; set aside.
  2. Heat a grill pan or heavy bottom skillet over medium-high heat. Add chicken; cooking 8-10 minutes until grill marked or golden brown. Flip and continue cooking 6-8 minutes or until internal temperature reaches 165°F. Remove from heat and allow to rest 5 minute before serving.
  3. Refrigerate leftovers.


Thicker chicken breasts might get too browned on the outside before cooking through. Transfer to a 350°F oven after the desired amount of browning to finish the cooking process.

Activate to launch comment card