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.
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.
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, Mayonnaise Parmesan 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.
👨🍳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.
- Soften butter in a microwave and mix in the cooked garlic.
- Prep a baking pan with aluminum foil and a baking rack sprayed with PAM.
- Make the pocket on the side of the chicken breasts.
- Add part of the garlic butter mixture to the pockets.
- Brush the remaining garlic butter mixture on the skin of the breasts.
- Season the top with 7:2:2 seasoning, which has garlic powder, salt, and pepper. Just salt and black pepper or your preferred session are fine.
- 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 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 moister than the breasts I have brined, so I do not include a brine option.
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.
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, 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.
This chicken goes well with a fresh salad, or fancy it up with Fresh Spinach Salad. Try a potato dish like Roasted Baby Red Potatoes, Twice Baked Potatoes, or Parmesan Baked Potatoes. And add green beans with almonds, roasted asparagus, or parmesan roasted cauliflower. Finish with Baked Small Apple Crisp or Easy Blueberry Cobbler.
This recipe is listed in these categories. See them for more similar recipes.
🖼️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.
Garlic Butter Stuffed Chicken Breast
- 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
- 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.
Your Own Private Notes
- 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.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Originally Published: October 15, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
What is 7-2-2 seasoning?
Dan Mikesell AKA DrDan
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/
I paired this recipe with rice pilaf and steamed broccoli. Roasted brusselsprouts would be a good pairing too.
Welcome to the blog.
All that sounds great.
Thanks for the note.
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!
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!!!
Tried this tonight and it was absolutely delightful!!! The family LOVED IT!!
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.
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.
Thanks for the yummy-sounding recipe! I cannot wait to try it tonight. How do you keep the butter from leaking out?
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.
If I add baking powder will it make the skin crispier & if so how would I do it?
Yes to some extent. Please see my post at https://www.101cookingfortwo.com/oven-baked-crispy-garlic-split-chicken/
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.
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!
What is a good side for this chicken? Sorry, I'm still on Learning How Cook 101 :(
I call the smooth side that was under the skin as the "good" side.
Haha, I'm thinking she meant side dish. I could be wrong thou :)
400 degrees in convection mode, do not convert. If you don't have convection mode then about 425.
What does 400° convection mean? Just convection mode + 400° or converted to convection mode+ 375°?
It still sounds good to me, even if the garlic on the inside was underwhelming.