A wonderful crispy roasted chicken breast that is moist and bursting with flavor. Just follow these easy step by step photo instructions.
Originally Published: October 15, 2011. Updated with expanded explanation and details along with refreshed photos.
Split chicken breasts are a great everyday meal but can suffer by 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 it also. Cover with a healthy dose of my 7:2:2 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).
My Rating:
A 5 from my wife (the garlic queen.) There was great moisture and tenderness. I’m at a high 4 or low 5.
Pro Tips: Recipe Notes for Garlic Butter Stuffed Chicken Breast
This was moister than breasts I have brined, so I do not include a brine option.
The Chicken
This recipe uses split chicken breasts which are also known as skin-on bone-in chicken breast. Most feel they have a bit more taste and moisture than the more popular skinless version. But neither excel 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 that are about the same size.
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 comes salt, pepper, and garlic powder. You can just use the season of your choice.
Other Split Chicken Breast Recipes
Crispy Baked Split Chicken Breasts
Oven Baked Mayonnaise Parmesan Split Chicken Breasts
Garlic Chicken with Herbs de Provence
Preheat oven to 375 degrees convection or 400 conventional oven. Trim two split chicken breast of any extra fat and trim off 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 with aluminum foil and a baking rack sprayed with PAM. You may cook without a rack of you don’t have one.
1) In 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 and then add 1/2 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 internal temp of 165. About 45 minutes, depending on the size of the breast. Allow to sit for 10 minutes before serving.
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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
Instructions
- Preheat oven to 375 degrees convection or 400 conventional oven. Trim two split chicken breast of any extra fat and trim off 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 with aluminum foil and a baking rack sprayed with PAM. You may cook without a rack of 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 1/2 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 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.
Check Out Other Great Recipes
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published: October 15, 2011.
Beda Stoner
What is 7-2-2 seasoning?
Dan Mikesell AKA DrDan
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
I paired this recipe with rice pilaf and steamed broccoli. Roasted brusselsprouts would be a good pairing too.
DrDan
Hi Nate,
Welcome to the blog.
All that sounds great.
Thanks for the note.
Dan
Keri Vitagliano
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
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
Tried this tonight and it was absolutely delightful!!! The family LOVED IT!!
DrDan
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
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
Thanks for the yummy-sounding recipe! I cannot wait to try it tonight. How do you keep the butter from leaking out?
DrDan
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
If I add baking powder will it make the skin crispier & if so how would I do it?
DrDan
Yes to some extent. Please see my post at https://www.101cookingfortwo.com/oven-baked-crispy-garlic-split-chicken/
DrDan
DrDan
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
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
What is a good side for this chicken? Sorry, I’m still on Learning How Cook 101 :(
Dan Mikesell
I call the smooth side that was under the skin as the “good” side.
Diana
Haha, I’m thinking she meant side dish. I could be wrong thou :)
Dr Dan
400 degrees in convection mode, do not convert. If you don’t have convection mode then about 425.
ezckimo
What does 400° convection mean? Just convection mode + 400° or converted to convection mode+ 375°?
Chris
It still sounds good to me, even if the garlic on the inside was underwhelming.