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Juicy, flavorful rosemary chicken baked in the oven makes dinner possible on a busy weeknight.
Juicy Rosemary Chicken Breasts in the Oven
Seared chicken breasts are always a winner at my house, but finishing them in the oven is my favorite trick for making dinner go smoothly. You still get great pan juices without having to make a separate pan sauce, and while the chicken finishes cooking, I can use that time to prep sides or clean up. This rosemary chicken breast recipe is simple, and the oven time infuses the chicken with herb flavor, giving you juicy, flavorful results every time. If you have thighs, follow this recipe.
Ingredients
Boneless, skinless chicken breasts are the hero of this recipe. In the oven, they get all the flavors of olive oil, garlic (cloves or powder), fresh rosemary (or dried), a little butter, garlic, and lemon. Adding a little chicken broth (or water) to the baking dish creates a herby sauce.
Fresh or Dried Rosemary
The 1 tablespoon of chopped fresh rosemary can be swapped for 1 teaspoon dried rosemary in the recipe.
How to Make Baked Rosemary Chicken Breasts
Some tips in the main steps of this recipe include:
- Make the herb seasoning in a bowl.
You’ll want to have it on hand after searing. - Sear the chicken breasts in a pan.
You’re partially cooking them, just getting them to that golden color and crisp exterior we love that traps the juices in. - Distribute the herb mixture over the chicken breasts. Then add the chicken broth or water to the baking dish to create an oven “pan sauce.”
- Bake them in the preheated oven until the internal temperature reaches 165F. If you’re skipping the searing step (I tell you how in the recipe below), they’ll take longer to cook.
- Let them rest for 5 minutes before serving.
This locks the juices in. - Serve whole or sliced, spooning some of the herby sauce from the pan. You’ll love them served with mashed potatoes, green beans, or one of these sides.
Why Do You Sear Chicken Breasts Before Baking
If you like your chicken breasts with a crisp, golden exterior, searing them first is a must; baking them in the oven alone won’t give them that. As a bonus, because the chicken is already partially cooked, it needs less baking time, which helps prevent dry, over-baked chicken.
Rosemary Chicken Breasts {Juicy Recipe}
Ingredients
- 1 ½ pounds chicken breasts, about 3 breasts
- 1 tablespoon olive oil
- salt and pepper, for seasoning
- 1 tablespoon chopped fresh rosemary, *
- 3 tablespoons butter, melted
- 3 cloves garlic, minced or grated*
- ¼ cup chicken broth or water
- ½ lemon, juiced & zested
Instructions
Prep:
- Preheat the oven to 400F and lightly spray a rectangular baking dish with oil. Pat the chicken breasts dry with a paper towel and season both sides with salt and pepper. I use about ½ teaspoon of each.
- In a small dish, combine the melted butter, rosemary, garlic, zest, and juice of ½ lemon. If you love lemon zest, zest the entire lemon, the yellow part only, not the white rind.
Sear the chicken:
- In a large pan, heat the olive oil over medium-high heat. Once hot, distribute the oil around the pan, then place the chicken breasts on the hot surface. Once you place them, don't move them. Cook the first side for 4 to 5 minutes, until the chicken breast lifts easily and you've achieved a nice golden sear. Flip them over and sear the second side for 3 minutes.
- Place the seared chicken breasts in the baking dish. Distribute the herb mixture over the chicken breasts. Pour the chicken broth (or water) into the baking dish. This keeps the chicken moist while baking.
Bake:
- Bake the chicken breasts for 20 to 25 minutes. This will vary depending on the thickness and size of your chicken breasts. At minute 20, remove the baking dish from the oven and check that the internal temperature reads 165F on a meat thermometer. If not ready, continue baking for 5 more minutes. Take them out of the oven when done.
- Let them rest for 5 minutes before serving. This locks the juices in.
Serve:
- Serve whole or slice the chicken breasts on a board. Spoon the herby sauce from the bottom of the baking dish over the chicken.
Notes
- Swap the fresh chopped rosemary for 1 teaspoon dried rosemary.
- Swap the fresh garlic cloves for 1 teaspoon garlic powder.
Ben says
I loved the flavor and the simplicity. I served it over mashed potatoes with some green beans, and it was perfect.
Liz says
This was such an easy and delicious chicken recipe for a weeknight! We devoured it!
Colette says
This chicken was really flavorful. Sometimes I get bored of the same old chicken recipes I make and this was a nice twist. I’ll def make this again!
emmanuel damian says
I love to prep Rosemary Chicken Breasts. It helps me control my weight. It’s so delicious and nutritious too!
Laura Fuentes says
Thank you for sharing how much you enjoyed them!
Catalina says
I made this for dinner and it was so flavorful. The rosemary made the chicken taste fresh and delicious!