Garlic Skinless Chicken (Printable Format)

Juicy garlic-marinated chicken breasts oven-roasted with herbs for a tender, flavorful dish.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (5.3 oz each)

→ Marinade

02 - 4 cloves garlic, minced
03 - 2 tablespoons olive oil
04 - 1 tablespoon lemon juice
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried thyme
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper

→ Garnish

09 - Fresh parsley, chopped (optional)
10 - Lemon wedges (optional)

# How-To Steps:

01 - Heat the oven to 400°F.
02 - Combine minced garlic, olive oil, lemon juice, oregano, thyme, salt, and black pepper in a small bowl.
03 - Place chicken breasts in a shallow dish or resealable bag and coat evenly with the marinade. Refrigerate for at least 10 minutes or up to 2 hours for enhanced flavor.
04 - Place marinated chicken breasts in a single layer on a parchment-lined or lightly oiled baking tray.
05 - Cook in the preheated oven for 20 to 25 minutes until internal temperature reaches 165°F.
06 - Allow chicken to rest for 5 minutes, then garnish with chopped parsley and lemon wedges if desired. Serve immediately.

# Expert Suggestions:

01 -
  • Ready in just 35 minutes from start to table, yet tastes like you've been cooking all day
  • The garlic becomes sweet and mellow when roasted, making it approachable even for garlic skeptics
  • Incredibly forgiving—the marinade keeps the chicken juicy no matter how busy your day gets
  • Works beautifully for weeknight dinners or elegant enough to serve when friends drop by
02 -
  • Don't skip the resting period—I learned this the hard way when I cut into chicken too quickly and watched the juices run onto the plate instead of staying inside the meat where they belong
  • A meat thermometer is your best friend here; it removes all guesswork and prevents the dry chicken that makes people lose faith in chicken cooking
  • The difference between good and extraordinary is often just a pinch more salt and using truly fresh garlic instead of the jarred kind
03 -
  • If your chicken breasts are particularly thick, gently pound them to even thickness before marinating—this is the secret to perfectly cooked chicken every single time
  • Room temperature chicken marinates and cooks more evenly than cold chicken straight from the refrigerator, though marinating in the fridge is fine for convenience

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