The Basics: Herbed Chicken

Now is the time to be using up my fresh herbs. They are growing like crazy out on my deck and I’ve got to do something with them before winter hits and it’s all wasted. So I made this easy, basic chicken that can be used in a variety of ways. Please forgive my measurement guesses; with fresh herbs I almost never measure.

Basic Herbed Chicken


  • 2 Tbsp olive oil
  • 3 sprigs fresh rosemary
  • Leaves from 3-4 six-inch stems of oregano (I don’t know… this might have turned out to be a couple Tablespoons)
  • Large handful fresh basil leaves (maybe 1/4 to 1/2 cup?)
  • pinch Kosher salt
  • 2 boneless, skinless chicken breasts


  1. Put the chicken in a sturdy ziplock bag and squish the air out of it. Seal it, and beat the chicken a bit until it’s a uniform thickness. Set aside
  2. In a saucepan, stir together olive oil, herbs and salt. Cook over medium heat for a minute or two.
  3. Add the chicken and cook a few minutes. Flip the chicken, trying to keep as much of the herbs on the bottom as possible, and cook covered until done (internal temp should be 162°F).
  4. When it’s done, remove the chicken, throwing away the oil-soaked herbs on the bottom of the saucepan. (or use them, if you can think of a way to)

This chicken can be a main dish, served with pasta & pesto, over a bed of rice and mushrooms, cooled and cut up for sandwiches or chicken salad, used on pizza… any number of things!


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