Basil Marinated Chicken

ByLauren Reive

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This basil and garlic marinated chicken is tender, juicy, and so flavorful. Baking the chicken in the marinade keeps it moist and delicious, making it perfect for meal prep (and reheating). Plus it makes a delicious sauce that is delicious over rice or veggies. Less than 10 minutes of active time!

Basil and garlic chicken breasts in a flavorful marinade.

Chicken breasts are a staple for meal prepping. Unfortunately, chicken can get a little boring if you’re always making it the same way. Change up your meal prep chicken by adding different herbs and spices to liven up the flavor. For these chicken breasts, I kept the recipe simple but delicious by using a marinade with flavorful ingredients like fresh basil and garlic. 

Meal Prepping Tips

  • Mix the marinade a few days in advance on meal prep day (and store in the refrigerator), then marinate the chicken 2 to 24 hours before you want to cook. 
  • Squeeze all the air out of your marinade container so the chicken has maximum contact with the marinade.
  • Don’t marinade the chicken for longer than 24 hours, or it can become rubbery. 
  • To ensure the juiciest chicken, remove the chicken when it hits 160°F. The temp will rise to 165°F as it rests. (An instant read thermometer is a kitchen necessity!)
  • Save that juice! Reserve the cooked juices from the pan to store the chicken in to keep it moist. It also makes a great sauce for serving.
  • Store chicken in the refrigerator for up to 5 days. 

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The Process

The process for making basil and garlic marinated chicken.
  1. Combine ingredients for the marinade and mix well.
  2. Add chicken and coat it well with the marinade. Marinate in the refrigerator for 2-24 hours.
  3. Add chicken and marinade to a baking dish, and bake for 30-35 minutes until the chicken reaches 160°F. 
  4. Rest, slice and serve!

Equipment

  • A kitchen thermometer is essential for juicy chicken!
  • I really love these silicone Stasher Bags as an alternative to plastic bags. The stand-up mega size is perfect for marinating chicken.
  • I use these quarter sheet pans often in the kitchen. they are sturdy, and deeply rimmed making them great for this recipe.
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Serve It With

  • Use this chicken as is and serve with sides like roasted broccoli and garlic and herb rice (pictured below). 
  • Chop it up and serve it with marinara sauce and pasta. 
  • Use leftovers for a chicken wrap or to make chicken salad. 
Chicken, broccoli, and rice meal prep bowls.
Lauren in the kitchen

Lauren’s Meal Planning Tips

One batch of this chicken yields 2-3 meals for 2 people.

  • I like to serve this chicken as a main course with 2 sides for meal 1. Try pairing it with simple roasted broccoli and garlic and herb rice.
  • For meal 2, I chop it up and toss with pasta and marinara sauce for chicken spaghetti.
  • Chop the chicken up for salads for meal 3.
Garlic and basil marinated chicken.
Print Recipe

Meal Prep Marinated Basil Chicken

Flavorful and juicy chicken breast, perfect for meal prepping! Chicken breasts are marinated with fresh basil, garlic, white wine vinegar and olive oil.
Prep Time5 minutes
Cook Time30 minutes
Marinate time2 hours
Total Time2 hours 35 minutes
Servings: 4 servings

Equipment

Ingredients

  • 2 ½ – 3 pounds boneless skinless chicken breasts
  • 1 cup loosely packed fresh basil
  • ¼ cup extra virgin olive oil
  • ¼ cup white wine vinegar
  • 3 cloves garlic
  • 2 teaspoons kosher salt
  • ¼ teaspoon black pepper

Instructions

  • PREP: Slice basil by stacking the leaves together, gently rolling them up, then thinly slicing (called chiffonade cut). Mince garlic.
  • MIX: Combine basil, olive oil, white wine vinegar, garlic, salt, and pepper in your marinade container and mix well. Add in chicken breasts and coat completely with marinade.
  • MARINATE: Marinate in the refrigerator for at least 2 hours and no more than 24 hours.
  • BAKE: Preheat the oven to 375°F. Add chicken and marinade into a deep rimmed baking sheet or baking dish. Bake for 30-35 minutes until the internal temperature of the chicken reaches 160°F (the temp will rise to 165°F as it rests).
  • REST: Let the chicken rest for at least 5 minutes before slicing.
  • SERVE: Slice and serve the chicken, or store for later. Reserve the juices from the baking sheet to store the chicken in or to serve on rice and veggies.

Notes

  • Don’t marinate your chicken for longer than 24 hours. When chicken is exposed to acid for too long (think vinegar, lemon juice, or yogurt) it can become rubbery or mushy.
  • Use fresh basil and fresh garlic for the best flavor.
  • Bake the chicken in the remaining marinade to keep it moist and juicy.
  • Use a meat thermometer to know exactly when the chicken is done.
  • Substitute white wine vinegar for white balsamic vinegar.
  • One batch of this recipe makes 2-3 meals for 2 people. 

Nutrition

Calories: 450kcalCarbohydrates: 1gProtein: 61gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.04gCholesterol: 181mgSodium: 1.494mgPotassium: 1.084mgFiber: 0.2gSugar: 0.04gVitamin A: 402IUVitamin C: 5mgCalcium: 31mgIron: 1mg

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