boneless skinless chicken recipe

The Best boneless skinless chicken recipe

I’ve been making this boneless skinless chicken recipe for years, and it’s one of those dishes that just never gets old. It’s simple, quick, and always turns out tender and flavorful—exactly what I need on busy weeknights when I don’t have time for anything complicated. My kids request it all the time, and honestly, I don’t blame them. It’s mild enough that even the pickiest eaters will clean their plates, but it’s still packed with enough flavor to keep the adults happy too.

What I love most about this recipe is how versatile it is. You can serve it over rice, toss it into a salad, or even stuff it into a wrap for lunch the next day. It’s one of those meals that works just as well for a casual family dinner as it does for meal prep. Plus, boneless skinless chicken is a great lean protein, so I feel good about serving it to my family. It’s low in fat, high in protein, and cooks up in no time, which is a win in my book. If you’re looking for a no-fuss recipe that everyone will actually eat, this is the one to try.

Garlic Herb Baked Chicken with Roasted Vegetables

4.9 from 1391 votes

Tender boneless skinless chicken breasts marinated in garlic, herbs, and olive oil, baked alongside colorful roasted vegetables. A simple, healthy, and flavorful one-pan meal perfect for weeknight dinners.

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Prep Time15 mins

Cook Time30 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 1 tbsp lemon juice

For the Roasted Vegetables

• 2 cups baby potatoes, halved
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 small red onion, cut into wedges
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp dried oregano

👨‍🍳Directions

1. 1 Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil.
2. 2 In a large mixing bowl, combine the chicken breasts with olive oil, minced garlic, rosemary, thyme, salt, pepper, paprika, and lemon juice. Toss to coat evenly and let marinate for 10 minutes.
3. 3 In the same bowl (or a separate one), toss the baby potatoes, bell pepper, zucchini, and red onion with olive oil, salt, pepper, and oregano until evenly coated.
4. 4 Arrange the marinated chicken breasts in the center of the baking sheet. Spread the vegetables around the chicken in a single layer.
5. 5 Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly browned.
6. 6 Remove from the oven and let the chicken rest for 5 minutes before slicing. Serve warm with the roasted vegetables.

🔧Equipment

• Large mixing bowl
• Baking sheet
• Aluminum foil or parchment paper
• Measuring spoons
• Chef’s knife
• Cutting board
• Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 2.5g❤️Cholesterol: 95mg🧂Sodium: 620mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 38g

📝Notes

Tips: For extra flavor, add a splash of balsamic vinegar to the vegetables before roasting. You can also swap the vegetables for your favorites, such as carrots, broccoli, or sweet potatoes. To keep the chicken juicy, avoid overcooking—use a meat thermometer for accuracy.

This boneless skinless chicken recipe is one of those go-to meals I always rely on because it’s simple, versatile, and never disappoints. Whether it’s a weeknight dinner or a family gathering, it’s easy to scale up, pleases everyone, and works with just about any side or seasoning. Plus, it’s healthy, quick to prepare, and leaves room for creativity—making it a staple in my kitchen.

❓ Frequently Asked Questions About Garlic Herb Baked Chicken with Roasted Vegetables

1. How long should I cook boneless, skinless chicken breasts?

The cooking time for boneless, skinless chicken breasts depends on the method. For baking at 375°F (190°C), it typically takes 20–25 minutes. If pan-searing, cook for 5–7 minutes per side over medium-high heat. For grilling, 6–8 minutes per side is ideal. Always ensure the internal temperature reaches 165°F (74°C) for safe consumption.

2. How do I keep boneless, skinless chicken from drying out?

To prevent dryness, avoid overcooking by using a meat thermometer. Brining the chicken in saltwater (¼ cup salt per 4 cups water) for 30 minutes before cooking helps retain moisture. Marinating in yogurt, buttermilk, or olive oil-based mixtures also adds tenderness. Cooking methods like poaching or slow-cooking can further lock in juices.

3. Can I freeze cooked boneless, skinless chicken?

Yes, cooked boneless, skinless chicken freezes well. Let it cool completely, then store in airtight containers or freezer bags for up to 3 months. For best texture, thaw in the refrigerator overnight before reheating. Avoid refreezing previously frozen cooked chicken to maintain quality.

4. What seasonings work best for boneless, skinless chicken?

Simple seasonings like salt, pepper, garlic powder, and paprika enhance natural flavor. For bolder tastes, try lemon-herb, Cajun, or taco seasoning blends. Marinades with soy sauce, honey, or citrus juices add depth. Fresh herbs like rosemary, thyme, or cilantro also pair well.

5. How can I tell if boneless, skinless chicken is fully cooked without a thermometer?

Cut into the thickest part of the chicken—it should be opaque white with no pink and the juices should run clear. If the meat is still translucent or slightly pink, continue cooking. For extra assurance, press the chicken gently; fully cooked meat feels firm but still slightly springy.