Chicken with Garlic, Basil, and Parsley


I hate dry chicken, HATE IT!  If you cannot cook a piece of chicken that is moist and flavorful, then get out of the kitchen.. Ok to harsh.. Maybe, but the small steps you can take to make a chicken delectable compared to shoe leather are small and should be followed.  For instance, get a nice sear on the outside before baking it; this ensures that the chickens’ juices stay inside the chicken rather than outside where they do absolutely no good.  If you’re baking it as we did tonight, then cover the chicken and cook at a lower temp for a bit longer.  When close to done uncover and cook the rest of the way.  A thermometer is a great help in the kitchen as well, you can poke it and know for sure it is done. No more cutting a piece open and sacrificing the one for the greater good of the meal. (I know we have all been there).  Ok my rant is done for now.


This was tender and had a nice spice factor to it.  I like spicy as most know, and this had a nice kick from the red pepper I threw willy nilly onto the chicken.  Thank you to the higher ups, it was a wonderfully tasty, juicy and downright YUMMY meal.


I served this with a cool cous cous cucumber salad.  Click the link for the recipe!


You will need the following.



1 tablespoon dried parsley, divided

1 tablespoon dried basil, divided

4 skinless, boneless chicken breast ( I did three)

4 cloves garlic, thinly sliced (I actually used garlic powder, I know right; what was I thinking)

1/2 teaspoon salt

1/2 teaspoon crushed red pepper flakes

2 tomatoes, sliced

Preheat oven to 350 degrees F (175 degrees C). Coat a 9×13 inch baking dish with cooking spray.

Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.


Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until a thermometer reads 160.


Thank you for looking at my recipe and please if you have any comments suggestions or want to contact me you can do so at





4 Comments Add yours

  1. Not too harsh at all. Get the eff out of the kitchen! Nice


    1. I absolutely love your comments!


  2. Teresa says:

    Thanks for linking my Pesto Chicken Stuffed Shells recipe. It’s really wonderful. I love the way your recipe looks too.


    1. Your welcome Teresa!


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