Description
A simple, small-batch recipe for oven-baked chicken breasts designed for one or two people. Using a garlic herb butter coating and precise temperature control, this method ensures juicy, flavorful chicken without leftovers.
Ingredients
Scale
- 2 medium chicken breasts (about 6–8 oz each)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (smoked or sweet)
- 2 tablespoons unsalted butter, softened
- 2 cloves garlic, minced
- 1 teaspoon dried herbs (thyme and oregano mix)
- Pinch of red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C). Let chicken breasts sit at room temperature for 10-15 minutes and pat dry.
- Place chicken between plastic wrap or in a bag and pound to an even 1/2 inch thickness.
- Drizzle both sides with olive oil and season with salt, pepper, and paprika, rubbing gently.
- In a small bowl, mix softened butter, minced garlic, dried herbs, and red pepper flakes into a paste.
- Place chicken in a small baking dish and spread the garlic herb butter evenly over the top.
- Bake for 18-22 minutes without opening the oven door for the first 15 minutes.
- Check internal temperature; it should reach 160°F (71°C).
- Remove from oven and let rest, tented with foil, for 5 minutes before slicing and serving.
Notes
Ensure chicken breasts are uniform in thickness for even cooking. Do not skip the resting period, as it allows juices to redistribute. If using table salt, reduce amount to 1/2 teaspoon. For dairy-free, substitute butter with olive oil or dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 320
- Sodium: 450
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 1
- Protein: 35
Keywords: chicken breast, oven baked chicken, small batch recipe, easy dinner, garlic herb butter, juicy chicken, keto friendly, low carb