101 Cooking For Two

  • Recipes
  • About
  • FAQs/Help
  • Shop
  • ๐Ÿ“–Emails
menu icon
go to homepage
  • Recipes
  • About
  • FAQs/Help
  • Shop
  • ๐Ÿ“–Emails
subscribe
search icon
Homepage link
  • Recipes
  • About
  • FAQs/Help
  • Shop
  • ๐Ÿ“–Emails
ร—
๐Ÿ Home ยป Recipes ยป Chicken Recipes

Garlic Butter Stuffed Chicken Breast

Updated: Nov 28, 2023 ยท Published: Sep 1, 2019 by Dan Mikesell AKA DrDan ยท 21 Comments

Jump to Recipe
Time: 1 hour hr

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.

๐Ÿ“Ingredients

Split chicken breastโ€”ribs removed
Garlic
Olive oil
Butter
Seasoningโ€”salt, pepper, garlic powder

chicken breast on white plate.
Blue ribbon divider used for visual effect
Jump To (scroll for more)
  • ๐Ÿ“Ingredients
  • ๐Ÿ‘จโ€๐ŸณHow to make garlic butter-stuffed chicken breasts
  • ๐Ÿ‘จโ€๐ŸณThe Seasoning
  • Split Chicken Breast Recipes
  • Serving
  • Storage of leftovers
  • โ“FAQs
  • ๐Ÿ“About Split Chicken Breasts
  • Step-by-Step Photo Instructions
  • ๐Ÿ“–The Recipe Card with Step-by-Step Instructions

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 muchโ€ฆ"

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.

๐Ÿ‘จโ€๐ŸณHow to make garlic butter-stuffed chicken breasts

  1. Preheat oven to 375ยฐ convection or 400ยฐ conventional oven.
  2. Trim split chicken breasts of any extra fat and trim off the rib section if desiredโ€”pat dry.
  3. Crush cloves of garlic and cook for 2 minutes in olive oil and mix with softened butter when cooled.
  4. Make the pocket on the side of the chicken breasts and stuff with part of the butter mixture.
  5. Brush the remaining garlic butter mixture on the skin of the breasts.
  6. Season the top with garlic powder, salt, and pepper (All-Purpose Seasoning).
  7. Bake until internal temp of 165ยฐ. 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.

๐Ÿ‘จโ€๐ŸณThe 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.

Save this recipe!

Enter your email address and we'll send the link straight to your inbox!

โ“FAQs

Why are skin-on bone-in chicken breasts called split chicken breasts?

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.

Should the rib section be removed from split chicken breasts?

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.

What is the safe internal temperature for split chicken breasts?

All chicken, including split chicken breasts, need to reach 165ยฐ internal temperature to be safe to serve. You must use an instant-read thermometer and not guess.

๐Ÿ“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.

Blue ribbon divider used for visual effect
โ†‘Jump to Table of Contents

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

Chicken Recipes

Have you tried this recipe, or have a question? Join the community discussion in the comments.

Step-by-Step Photo Instructions

trimmed chicken breast on black board.

Preheat oven to 375ยฐ convection or 400ยฐ conventional oven. Trim two split chicken breasts of any extra fat and trim off the rib section if you desire. Pat dry.

cooking garlic in fry pan.

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 โ€” about 2 minutes.

mix butter and garlic.

Place 2 tablespoons butter in a small bowl and microwave for 10 seconds to soften. Add the cooked garlic.

spraying rack on tray with PAM.

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.

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

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 ยฝ of the remaining mixture to each pocket, and spread it around the pocket.

sprinkle chicken with seasoning.

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.

brownd chicken breast on rack.

Bake until internal temp of 165ยฐโ€”about 45 minutes, depending on the size of the breast. Allow to sit for 10 minutes before serving.

๐Ÿ“–The Recipe Card with Step-by-Step Instructions

chicken breast on white plate

Garlic Butter Stuffed Chicken Breast

5 from 1 vote
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.
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings #/Adjustable :2 servings
Print | Pin | Email share | Like and save for later Saved!

Ingredients

US Customary - Convert to Metric
  • 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 375ยฐ convection or 400ยฐ conventional oven. Trim two split chicken breasts of any extra fat and trim off the rib section if you desire. Pat dry.
    trimmed chicken breast on black board
  • 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 โ€” about 2 minutes.
    cooking garlic in fry pan
  • Place 2 tablespoons butter in a small bowl and microwave for 10 seconds to soften. Add the cooked garlic.
    mix butter and 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.
    Spraying PAM on a tray with a rack
  • 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 ยฝ of the remaining mixture to each pocket and spread it around the pocket.
    stuffing chicken breast
  • 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.
    sprinkle chicken with seasoning
  • Bake until and internal temp of 165ยฐ. About 45 minutes, depending on the size of the breast. Allow to sit for 10 minutes before serving.
    brownd chicken breast on rack

Recipe Notes

Pro Tips;

  1. An easy recipe to scale up or down. If cooking more than two, arrange on the tray with the thicker end towards the outside.
  2. The main secret to this recipe is to use smaller breasts and try to cook breasts that are about the same size.
  3. I prefer to use salted butter.
  4. A rack is not required but recommended
  5. The garlic needs to be "bloomed" a bit before using it, or you will have a bit of a raw garlic taste.
  6. If browning too much towards the end of cooking, tent lightly with foil like you would a turkey.
  7. Good refigerated for 3-4 days or frozen for 3-4 months.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.

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)

Calories : 431 kcal (22%)Carbohydrates : 1 gProtein : 38 g (76%)Fat : 30 g (46%)Saturated Fat : 12 g (60%)Cholesterol : 146 mg (49%)Sodium : 1377 mg (57%)Potassium : 398 mg (11%)Sugar : 1 g (1%)Vitamin A : 500 IU (10%)Vitamin C : 1 mg (1%)Calcium : 20 mg (2%)Iron : 1 mg (6%)
Course: Main Course
Cuisine: American
Keyword: Roasted Chicken Breasts, Split Chicken Breast


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

Lilly and Molly jumping in the yard.

More Chicken Recipes

  • Large plate of cooked chicken thighs.
    Crispy Oven Baked Chicken Thighs
  • pile of oven baked chicken legs on a white plate
    Easy Oven-Baked Chicken Legs: Crispy, Juicy, and Foolproof
  • Chicken salad on toasted bread.
    Basic Chicken Salad Recipe
  • Baked Herbs de Provence chicken on a plate.
    Herbs de Provence Chicken

Comments

    This post has been updated and republished. All comments are held for moderation due to spam issues. Cancel reply

    Your email address will not be published. Required fields are marked *

    Please leave a comment or question. All comments are moderated.




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Beda Stoner says

    September 01, 2019 at 11:18 pm

    What is 7-2-2 seasoning?

    Reply
    • Dan Mikesell AKA DrDan says

      September 01, 2019 at 11:23 pm

      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

  2. Nate M says

    January 28, 2019 at 12:35 pm

    I paired this recipe with rice pilaf and steamed broccoli. Roasted brusselsprouts would be a good pairing too.

    Reply
    • DrDan says

      January 28, 2019 at 11:31 pm

      Hi Nate,
      Welcome to the blog.
      All that sounds great.
      Thanks for the note.
      Dan

  3. Keri Vitagliano says

    July 22, 2018 at 11:32 pm

    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!

    Reply
  4. Kim Quinn says

    June 15, 2018 at 8:56 am

    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!!!

    Reply
  5. Lauren says

    January 08, 2017 at 7:25 pm

    Tried this tonight and it was absolutely delightful!!! The family LOVED IT!!

    Reply
  6. DrDan says

    September 26, 2016 at 8:25 am

    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

    Reply
  7. Lanae says

    September 26, 2016 at 6:20 am

    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.

    Reply
  8. Coco says

    April 17, 2016 at 1:29 pm

    Thanks for the yummy-sounding recipe! I cannot wait to try it tonight. How do you keep the butter from leaking out?

    Reply
    • DrDan says

      April 17, 2016 at 2:38 pm

      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

  9. Kathy says

    March 23, 2016 at 1:48 pm

    If I add baking powder will it make the skin crispier & if so how would I do it?

    Reply
    • DrDan says

      March 23, 2016 at 3:36 pm

      Yes to some extent. Please see my post at https://www.101cookingfortwo.com/oven-baked-crispy-garlic-split-chicken/
      DrDan

  10. DrDan says

    September 30, 2014 at 10:20 pm

    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

    Reply
  11. Paula Burger says

    September 30, 2014 at 7:15 pm

    5 stars
    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!

    Reply
  12. Penny says

    September 10, 2013 at 5:31 pm

    What is a good side for this chicken? Sorry, I'm still on Learning How Cook 101 :(

    Reply
    • Dan Mikesell says

      September 10, 2013 at 7:16 pm

      I call the smooth side that was under the skin as the "good" side.

    • Diana says

      November 04, 2015 at 4:38 pm

      Haha, I'm thinking she meant side dish. I could be wrong thou :)

  13. Dr Dan says

    April 20, 2012 at 6:00 am

    400 degrees in convection mode, do not convert. If you don't have convection mode then about 425.

    Reply
  14. ezckimo says

    April 19, 2012 at 5:54 pm

    What does 400ยฐ convection mean? Just convection mode + 400ยฐ or converted to convection mode+ 375ยฐ?

    Reply
  15. Chris says

    October 21, 2011 at 7:27 pm

    It still sounds good to me, even if the garlic on the inside was underwhelming.

    Reply

DrDan imageHi, I'm DrDan.
Welcome to 101 Cooking for Two, the home of great everyday recipes with easy step-by-step photo instructions.
About DrDan

Pan Seared 30-min. Dinners

  • NY strip steak cut on an orange plate
    Pan Seared New York Strip Steak (Oven Finished & Juicy Every Time)
  • pork tenderloin on blue platter
    Pan Seared Oven Roasted Pork Tenderloin
  • cooked seared chicken breast on a white plate
    Pan Seared Oven Baked Chicken Breasts
  • filtet mignon with potatoes on a white plate
    How to Cook Filet Mignon in Oven (Pan-Seared & Oven-Finished)
  • Pan Seared Oven Roasted Pork Chops from 101 Cooking for Two
    Pan Seared Oven Roasted Pork Chops
  • Baked Boneless Pork Ribs (Juicy, Fast & Oven-Ready in 30 Minutes)
SITES THAT I WORK WITH OR HAVE HAD RECIPES FEATURED OR REFERENCED.
SITES THAT I WORK WITH OR HAVE HAD RECIPES FEATURED OR REFERENCED.

Footer

BACK TO TOP
OF PAGE
Join the club
SUBSCRIBE TODAY

About

  • About DrDan and the Blog
  • Contact Me
  • Comment Policy
  • Guest Posts, Partnering, and Business Questions

Content

  • Food FAQ
  • Kitchen Reference Sheets
  • Recipes Featured in the Videos
  • Guide To Cooking for Two
  • Old Saved Recipes Collections

dogs by the pond

โ†‘ back to top โ†‘a

Privacy Policy | Terms of Service | Contact

COPYRIGHT ยฉ 2010-2025 101 COOKING FOR TWO. ALL RIGHTS RESERVED | BASED ON FOODIE PRO THEME