Name: Garlic Butter Stuffed Chicken Breast
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
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

Recipe Table of Contents

3.84 from 43 votes

A wonderful crispy roasted chicken breast that is moist and bursting with flavor. Just follow these easy step by step photo instructions.

Table of Contents

🐓The Chicken
👨‍🍳The Seasoning
📖Split Chicken Breast Recipes
🖼️Step-by-Step Photo Instructions
📖Recipe
💬 Comments

Blue ribbon divider used for visual effect

Introduction

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.

🐓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.

This was moister than breasts I have brined, so I do not include a brine option.

👨‍🍳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.

📖Split Chicken Breast Recipes

Crispy Baked Split Chicken Breasts

Oven Baked Mayonnaise Parmesan Split Chicken Breasts

Garlic Chicken with Herbs de Provence

This recipe is listed in these categories. See them for more similar recipes.

Chicken 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 with aluminum foil and a baking rack sprayed with PAM. You may cook without a rack of you don't have one.

stuffing chicken breast-cutting a slit, expanding the pocket and adding the stuffing

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 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 internal temp of 165. About 45 minutes, depending on the size of the breast. Allow to sit for 10 minutes before serving.

📖Recipe

Garlic Butter Stuffed Chicken Breast

From Dan Mikesell AKA DrDan

A wonderful crispy roasted chicken breast that is moist and bursting with flavor. Just follow these easy step by step photo instructions.

Tap to leave a Rating

3.84 from 43 votes

Print Collection

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings #/Adjust if desired 2 servings

Ingredients

US Customary - Convert to Metric

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 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 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 internal temp of 165. About 45 minutes, depending on the size of the breast. Allow to sit for 10 minutes before serving.

See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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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.

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.

Nutrition Estimate

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course : Main Course

Cuisine : American

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Originally Published: October 15, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.