A wonderful crispy roasted chicken breast stuffed with garlic and butter for great moisture and bursting with flavor. This is an economical and easy dinner recipe.
🐓Ingredients
Split chicken breast—ribs removed
Garlic
Olive oil
Butter
Seasoning—salt, pepper, garlic powder
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Featured comment from Paula:
"Can't tell you how awesome this recipe was! I have tried SO many baked chicken recipes, even from the Food TV chefs and Bon Appetit and Epicurious, yours is by far the best! Thanks so much…"
Split chicken breasts are a great everyday meal but can suffer from a lack of taste and are a bit dry at times. Let's fix that.
Combine some fresh garlic with butter, put it in the middle of a chicken breast, and brush the skin with so. Cover with a healthy dose of my All-Purpose Spice Mix and bake until crispy.
With the butter, I feel like Paula Deen. Very yummy ( I swore I would never use that word, but I quoted my wife) with excellent moisture and tenderness.
👨🍳How to make garlic butter-stuffed chicken breasts
- Preheat oven to 375° convection or 400° conventional oven.
- Trim split chicken breasts of any extra fat and trim off the rib section if desired—pat dry.
- Crush cloves of garlic and cook for 2 minutes in olive oil and mix with softened butter when cooled.
- Make the pocket on the side of the chicken breasts and stuff with part of the butter mixture.
- Brush the remaining garlic butter mixture on the skin of the breasts.
- Season the top with garlic powder, salt, and pepper (All-Purpose Seasoning).
- Bake until internal temp of 165°. It takes about 45 minutes, depending on the size of the breast. Allow to sit for 10 minutes before serving.
This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.
👨🍳The Seasoning
For the garlic butter, I prefer to use salted butter, not unsalted. Think of it as an internal brining.
The garlic needs to be "bloomed" a bit before using it, or you will have a bit of a raw garlic taste.
I'm using my All Purpose Seasoning 7:2:1 and 7:2:2, which has salt, pepper, and garlic powder. You can use the season of your choice.
Split Chicken Breast Recipes
Check out some other split chicken breast recipes. Stuff them with ham and cheese for this classic Chicken Cordon Bleu. Or try these easy baked recipes Crispy Split Chicken Breasts, Baked Mayonnaise Split Chicken Breasts, or BBQ Split Chicken Breasts. Finally, head to the grill with Grilled BBQ Split Chicken Breasts or Crispy Grilled Split Chicken Breasts.
Serving
This chicken goes well with a fresh salad, or fancy it up with Simple Spinach Salad with Bacon.
Try a potato dish like Roasted Small Potatoes, Twice Baked Potatoes, or Parmesan Baked Potatoes. And add green beans with almonds, roasted Parmesan asparagus, or parmesan roasted cauliflower.
Finish with Old Fashioned Apple Crisp or Easy Blueberry Cobbler.
Storage of leftovers
Store leftovers sealed airtight and refrigerated for 4 days or frozen for 4 months.
Reheat, after thawing overnight in the refrigerator if frozen, in the covered in the oven is preferred. The microwave may affect the texture of the chicken.
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❓FAQs
They are called split chicken breasts because, during processing, the entire breast is removed with some ribs. It is then "split" down the middle of the breast bone to produce two pieces.
For most recipes, including this one, it does not need to be removed. But since it contains very little meat, it is thin, so it tends to overcook and makes the breasts harder to handle and serve. I usually do remove them.
To remove the rib section, use a sharp, heavy knife and just cut it off.
All chicken, including split chicken breasts, need to reach 165° internal temperature to be safe to serve. You must use an instant-read thermometer and not guess.
🐓About Split Chicken Breasts
This recipe uses split chicken breasts, also known as skin-on bone-in chicken breasts. Most feel they have more taste and moisture than the more popular skinless version. But neither excels in these categories.
But they have become progressively bigger over the last few decades. They are now too big for a reasonable serving size.
The main secret to this recipe is to use smaller breasts and try to cook breasts about the same size.
This was more than the breasts I have brined, so I do not include a brine option.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo Instructions
Preheat oven to 375° convection or 400° conventional oven. Trim two split chicken breasts of any extra fat and trim off the rib section if you desire. Pat dry.
Crush two large cloves of garlic and crush. In a small pan, add one tsp of olive oil over medium-high heat. When hot, add garlic and cook until starting to clear — about 2 minutes.
Place 2 tablespoons butter in a small bowl and microwave for 10 seconds to soften. Add the cooked garlic.
Prep a baking pan by lining it with aluminum foil and a baking rack sprayed with PAM. You may cook without a rack if you don't have one.
1) On the thicker side of the chicken breast, cut a 1-inch slot
2) With your finger, create a pocket inside the breast without causing another hole.
3) Reserve about a teaspoon of the butter/garlic mixture, add ½ of the remaining mixture to each pocket, and spread it around the pocket.
Brush the remaining butter mixture on the skin of the breast. Season the top with 7:2:2 seasoning. If you don't have that, then sprinkle of garlic powder, salt, and pepper.
Bake until internal temp of 165°—about 45 minutes, depending on the size of the breast. Allow to sit for 10 minutes before serving.
📖The Recipe Card with Step-by-Step Instructions
Garlic Butter Stuffed Chicken Breast
Ingredients
- 2 split chicken breast with ribs removed
- 1 cloves garlic
- 1 teaspoon olive oil
- 2 tablespoons butter
- to taste 7:2:1 or 7:2:2 seasoning
Step-by-Step Instructions
- Preheat oven to 375° convection or 400° conventional oven. Trim two split chicken breasts of any extra fat and trim off the rib section if you desire. Pat dry.
- Crush two large cloves of garlic and crush. In a small pan, add one tsp of olive oil over medium-high heat. When hot, add garlic and cook until starting to clear — about 2 minutes.
- Place 2 tablespoons butter in a small bowl and microwave for 10 seconds to soften. Add the cooked garlic.
- Prep a baking pan by lining it with aluminum foil and a baking rack sprayed with PAM. You may cook without a rack if you don't have one.
- Make the pocket:1) In the thicker side of the chicken breast, cut a 1-inch slot2) With your finger create a pocket inside the breast without causing another hole.3) Reserve about a teaspoon of the butter/garlic mixture and then add ½ of the remaining mixture to each pocket and spread it around the pocket.
- Brush the remaining butter mixture on the skin of the breast. Season the top with 7:2:2 seasoning. If you don't have that, then a sprinkle of garlic powder, salt, and pepper.
- Bake until and internal temp of 165°. About 45 minutes, depending on the size of the breast. Allow to sit for 10 minutes before serving.
Recipe Notes
Pro Tips;
- An easy recipe to scale up or down. If cooking more than two, arrange on the tray with the thicker end towards the outside.
- The main secret to this recipe is to use smaller breasts and try to cook breasts that are about the same size.
- I prefer to use salted butter.
- A rack is not required but recommended
- The garlic needs to be "bloomed" a bit before using it, or you will have a bit of a raw garlic taste.
- If browning too much towards the end of cooking, tent lightly with foil like you would a turkey.
- Good refigerated for 3-4 days or frozen for 3-4 months.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published: October 15, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Beda Stoner says
What is 7-2-2 seasoning?
Dan Mikesell AKA DrDan says
Hi Beda,
Welcome to the blog.
I have it linked in the post and recipe card but it is easy to miss. It is a mix of 7 parts kosher salt to 2 parts pepper to 2 parts granular garlic powder. Here is the link. https://www.101cookingfortwo.com/everyday-spice-mix-721-mix/
Dan
Nate M says
I paired this recipe with rice pilaf and steamed broccoli. Roasted brusselsprouts would be a good pairing too.
DrDan says
Hi Nate,
Welcome to the blog.
All that sounds great.
Thanks for the note.
Dan
Keri Vitagliano says
3rd time and amazing every time, just as it is. However, I had some leftover herbs from a bread I was making and threw some of those in the butter. Din't hurt!
Kim Quinn says
About 'cooking out the raw garlic taste'. When I shop I try to buy 5 or 6 heads of really nice, large clove heads. When I get home I immediately take 2 whole heads, place them on foil, drizzle with olive oil, close tight and roast about 40-50 minutes at 400F. Till it feels tender. When ready, slice off thin cut across bottom and squeeze the garlic out into a cereal bowl. Mash with a fork and top with a drizzle of olive oil and cover with plastic. Use when you want a yummy, gentle, garlic flavor. OR, slice a baguette, smear with really great butter and swipe of the garlic. Follow with a sip of cabernet sauvengion (please forgive spelling). Enjoy!!!
Lauren says
Tried this tonight and it was absolutely delightful!!! The family LOVED IT!!
DrDan says
Hi Lanae,
I try to cook the garlic a tad in recipes like this. It prevents that "raw" garlic taste. The main thing I liked about this recipe was the moisture.
Thanks for the note.
Dan
Lanae says
Nice recipe. I use something similar when making a whole roast chicken. Cooking the garlic first was a nice touch, though. I did the pocket but also covered the chicken in the butter and garlic then sprinkled with the 7:2:2 mixture and baked. I thought the chicken turned out very moist, juicy, and flavorful.
Coco says
Thanks for the yummy-sounding recipe! I cannot wait to try it tonight. How do you keep the butter from leaking out?
DrDan says
As long as you make the cut only about 1 inch on the side and a good size pocket it will not leak much. If you are concerned then pin it with a tooth pick.
DrDan
Kathy says
If I add baking powder will it make the skin crispier & if so how would I do it?
DrDan says
Yes to some extent. Please see my post at https://www.101cookingfortwo.com/oven-baked-crispy-garlic-split-chicken/
DrDan
DrDan says
Thanks so much... It is so moist and does have good flavor but it is filled with butter.
Thanks again for the note and rating.
DrDan
Paula Burger says
Can't tell you how awesome this recipe was! I have tried SO many baked chicken recipes, even from the Food TV chefs, and Bon Appetit and Epicurious, yours is by far the best! Thanks so much, can't wait to try your other recipes!
Penny says
What is a good side for this chicken? Sorry, I'm still on Learning How Cook 101 :(
Dan Mikesell says
I call the smooth side that was under the skin as the "good" side.
Diana says
Haha, I'm thinking she meant side dish. I could be wrong thou :)
Dr Dan says
400 degrees in convection mode, do not convert. If you don't have convection mode then about 425.
ezckimo says
What does 400° convection mean? Just convection mode + 400° or converted to convection mode+ 375°?
Chris says
It still sounds good to me, even if the garlic on the inside was underwhelming.