Sauces & Condiments
Transforming simple chicken breasts into restaurant-quality herb-infused perfection starts with Lawry’s herb and garlic marinade—a game-changer for flavor development in just 30 minutes. The blend of dried herbs, minced garlic, and savory spices penetrates the meat, creating juicy, aromatic bites with minimal effort.
I’ve perfected this method over countless grill nights, and it never fails to impress even skeptical diners. The key lies in the marinade’s ability to tenderize while infusing bold, layered flavors without overpowering the chicken’s natural taste.
This recipe delivers foolproof results whether you grill, bake, or pan-sear the chicken—each method preserves the marinade’s essence while achieving a golden, crispy exterior and tender, juicy interior.
The process is straightforward: combine the marinade with olive oil, coat the chicken thoroughly, and let it rest while you prep sides. For optimal flavor, I recommend marinating for at least 15 minutes, but up to 2 hours for deeper penetration if time allows.
The versatility of this method makes it perfect for weeknight dinners or weekend entertaining.
By the time you serve, you’ll have perfectly seasoned chicken with a fragrant, herbaceous crust that pairs beautifully with roasted vegetables, garlic mashed potatoes, or a fresh salad. The marinade’s garlic-forward profile ensures every bite is packed with umami richness, while the herbs add a bright, aromatic finish.
This dish transforms a basic protein into a standout centerpiece with minimal effort—ideal for anyone who wants restaurant-quality results at home.
The beauty of this recipe lies in its adaptability: grill it for smoky char, bake it for even cooking, or pan-sear for crispy edges. Whether you’re feeding a family or hosting guests, the herb-infused juiciness guarantees a memorable meal.
Let’s get started with a method that delivers professional-quality chicken every time.
Ingredients for lawry's herb and garlic marinade chicken
Lawry’s seasoned salt and fresh herbs elevate simple chicken to restaurant-quality perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness |
| Lawry's Seasoned Salt 🧂 | 2 tbsp | For marinade base |
| Minced Garlic Cloves 🧄 | 6 cloves | Freshly minced for potency |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity |
| Dried Oregano 🌿 | 1 tsp | Mexican oregano preferred |
| Dried Thyme 🌿 | 1 tsp | Fresh if available |
| Dried Rosemary 🌿 | 1 tsp | Finely chopped |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Granulated Garlic 🧄 | 1 tsp | For extra garlic flavor |
| Dried Basil 🌿 | 1 tsp | Sweet variety |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Butter 🧈 | 2 tbsp | Unsalted, melted for basting |
The Lawry’s seasoned salt is the backbone here—it’s got that perfect balance of garlic, onion, and herbs already blended in, so you’re not measuring a dozen spices. Grab the large container from the spice aisle (the one with the red label) if you’re making a big batch. Fresh garlic is non-negotiable though—six cloves, minced fine. I always use the garlic press for this; it’s faster than chopping and more consistent. If you’re short on time, granulated garlic works in a pinch, but fresh gives that unmatched punch. The olive oil? Trader Joe’s or Whole Foods brands have the best flavor for this—none of that cheap, bitter stuff.
No Lawry’s? Mix 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp dried parsley, and 1 tsp paprika—it’s a decent stand-in, though not identical. Fresh herbs like oregano, thyme, and rosemary are ideal, but dried works at half the amount (so 0.5 tsp dried = 1 tsp fresh). The lemon juice adds brightness—store-bought is fine, but fresh is always better. For the butter, unsalted is key so you control the saltiness. If you’re grilling, skip the basting butter and just use olive oil. The marinade keeps for up to 1 week in the fridge, so make extra for future meals—it’s perfect on salmon or steak too.
Marinate the chicken for at least 15 minutes (30 is better), then pat dry before cooking. The pounded thickness ensures even cooking—aim for about 0.5-inch thickness. Store leftover cooked chicken in an airtight container for 3-4 days or freeze for up to 3 months. For leftovers, reheat in a skillet with a splash of water or broth to keep it juicy. The marinade itself? Pour it into a jar, cover, and it’ll last 6 months in the pantry—great for future marinating adventures.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—just chicken, olive oil, Lawry’s salt, garlic, and oregano. That’s it. No fancy prep, no hidden spices, just pure, bold flavor that feels like a hug from your nonna.
- Crispy-Garlicky Bliss: The minced garlic and olive oil caramelize into something ridiculously good when seared—crisp edges, juicy inside, and that herby kick from the Lawry’s salt. Honestly, I’ll take this over store-bought seasoning packets any day.
- Weeknight Superstar: Throw it together while dinner burns (or before soccer practice), let it marinate for 30 minutes, and boom—done. It’s my go-to for busy nights, potlucks, or when I need a protein fix that doesn’t scream “I spent hours in the kitchen.”
- Leftovers That Don’t Suck: This chicken stays moist and flavorful for days, so I make a big batch on Sunday. Shred it for wraps, slice it for salads, or toss it in pasta—no dry, sad chicken here. Between us, it’s the only takeout-worthy leftovers I actually enjoy.
Step-by-step instructions for herb and garlic chicken
Here's the straightforward method for chicken bursting with aromatic herb and garlic flavor.
Prepare the Herb and Garlic Marinade
In a medium bowl, combine the 2 tablespoons Lawry's Seasoned Salt, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, ½ teaspoon ground black pepper, 1 teaspoon granulated garlic, 1 teaspoon dried basil, and 1 teaspoon kosher salt. This blend creates the aromatic foundation of your marinade.
Add the ½ cup extra-virgin olive oil and 2 tablespoons lemon juice to the dry ingredients. Whisk vigorously until the mixture becomes emulsified and smooth—this ensures even distribution of flavors. The lemon juice brightens the herbs while the olive oil carries the marinade into the chicken's fibers. Let this mixture sit for 5 minutes to allow the flavors to meld together fully.
Marinate the Chicken Thoroughly
Place the 1.5 lb boneless, skinless chicken breasts on a clean cutting board and gently pound them to an even ½-inch thickness using a meat mallet. This step is crucial for even cooking and maximum flavor penetration. The pounding also helps tenderize the chicken, ensuring it stays juicy.
Transfer the pounded chicken to a resealable plastic bag or shallow dish. Pour the herb and garlic marinade over the chicken, ensuring each piece is fully coated. Seal the bag or cover the dish and refrigerate for at least 15 minutes, but no longer than 4 hours. This marinating time allows the flavors to deeply infuse the chicken without over-saturating the meat. For best results, marinate for 30 minutes—just enough time for the herbs and garlic to work their magic.
Cook the Chicken to Juicy Perfection
Preheat your oven to 375°F. Remove the chicken from the marinade (discard any excess marinade) and place it in a baking dish. Dot the chicken evenly with 2 tablespoons melted butter, spreading it lightly over the surface. This butter basting adds richness and helps create a golden finish.
Bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F when measured with an instant-read thermometer. The chicken should be golden brown on top and no longer pink in the center. For extra browning, broil for 2-3 minutes at the end of cooking—just watch it closely to avoid burning. The butter will bubble and create a delicious, caramelized crust.
Rest and Serve with Herb-Infused Juices
Remove the chicken from the oven and let it rest for 5 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, preventing them from running out onto your plate. The chicken will retain its moisture and stay tender.
Slice the chicken against the grain into ¼-inch thick pieces and serve immediately. The herb and garlic marinade should be visible in the juices, adding layers of flavor to every bite. Pair with a fresh salad, roasted vegetables, or your favorite sides to complete the meal. The combination of aromatic herbs, bright garlic, and tender chicken makes this dish a standout for any occasion.
Pro Tips For Making Lawry'S Herb And Garlic Marinade Chicken
- Pound the Chicken First: Skip the uneven cooking—pound the breasts to an even ½-inch thickness with a meat mallet or rolling pin. This isn’t just about looks; it guarantees the Lawry’s seasoned salt and garlic marinade penetrate fully and cook through at the same rate. (Yes, it’s extra work, but you’ll never overcook a breast again.)
- Use Fresh Garlic, Not Jarred: Minced garlic from a jar tastes like regret. Freshly minced cloves release their oils better, blending seamlessly with the olive oil and Lawry’s salt. If you’re pressed for time, at least crush whole cloves with the flat side of your knife—it’s a step up from the jar.
- Marinate for 20 Minutes, Not Overnight: Chicken breasts don’t need hours—just 20 minutes in the fridge with the marinade (olive oil, Lawry’s salt, garlic, and oregano) is enough to infuse flavor without turning the meat mushy. Overnight marinating here just makes the chicken soggy when cooked.
- Cook in Two Batches: Crowding the pan? Don’t. Cook the chicken in two batches over medium-high heat to maintain that crispy crust from the Lawry’s salt and garlic. The first batch will cook faster—adjust the second batch’s timing accordingly. (Trust me, your first batch won’t wait.)
Creative variations of this dish
Mediterranean Twist
Transform this classic chicken into a Mediterranean-inspired dish by adding 1 tbsp chopped Kalamata olives and 1 tsp dried oregano to the marinade. After baking, top each piece with ¼ cup crumbled feta cheese and 2 tbsp chopped fresh parsley.
The briny olives and salty feta elevate the garlic-herb profile, creating a restaurant-worthy flavor. Serve with warm pita bread and tzatziki sauce for a complete meal. 🌿
Spicy Cajun Kick
For a bold Cajun-inspired version, boost the marinade with 1 tsp smoked paprika, ½ tsp cayenne pepper, and ½ tsp onion powder. After baking, sprinkle the chicken with 1 tbsp Cajun seasoning (like Tony Chachere’s) and broil for 1-2 minutes to create a spicy crust.
Pair with cornbread and collard greens for a Southern-inspired feast. The heat balances beautifully with the buttery chicken. 🌶️
Honey-Glazed Asian Fusion
Infuse the marinade with 1 tbsp honey and 1 tsp grated fresh ginger for an Asian-inspired twist. After baking, brush the chicken with a glaze of 2 tbsp soy sauce, 1 tbsp honey, and 1 tsp sesame oil, then broil for 2 minutes to caramelize.
Garnish with sesame seeds and sliced green onions. Serve with jasmine rice and steamed bok choy for a fusion dish that’s both familiar and exciting. 🍯
Lemon-Pepper Grilled
For a grilled version, skip the butter basting and marinate the chicken with an extra 1 tbsp lemon juice and 1 tsp freshly cracked black pepper. Grill over medium-high heat for 5-6 minutes per side, basting occasionally with extra marinade.
The high heat creates a smoky char while keeping the interior juicy. Finish with a squeeze of lemon wedges and fresh parsley. This method works perfectly for summer BBQs. 🔥
Creamy Parmesan Baked
For a rich, baked variation, add ¼ cup grated Parmesan cheese to the marinade and bake the chicken as directed. After cooking, top each piece with 1 tbsp Alfredo sauce (store-bought or homemade) and 2 tbsp breadcrumbs.
Broil for 2 minutes until golden and bubbly. The creamy sauce complements the herb and garlic flavors beautifully. Serve with garlic mashed potatoes and roasted asparagus. 🧀
Smoky Chipotle Rub
Create a smoky depth by mixing 1 tsp chipotle powder and ½ tsp ground cumin into the marinade. After baking, sprinkle the chicken with ½ tsp smoked salt and broil for 1 minute to enhance the smokiness.
The chipotle adds a subtle heat that pairs perfectly with the garlic and herbs. Serve with black beans and avocado slices for a Tex-Mex-inspired meal. 🌶️
Nutrition facts
Frequently asked questions
Can I use Lawry's herb and garlic marinade on other proteins besides chicken?
This marinade works beautifully on salmon, steak, or even shrimp. For salmon, marinate for 15-20 minutes to avoid overpowering the delicate fish. With steak, let it sit for 30-60 minutes before grilling or searing. The key is balancing marinade time with protein thickness—thinner cuts need less time.
What’s the best way to store leftover marinade?
Transfer any unused marinade to an airtight container and refrigerate for up to 1 week. For longer storage, freeze it in ice cube trays for 3 months. Thaw frozen marinade in the fridge overnight before reusing. Never reuse marinade that’s touched raw meat unless boiled for 5 minutes first to kill bacteria.
Why did my chicken turn out dry?
Overcooking is the most common cause—always check the internal temperature with a thermometer (165°F is safe). Pounding chicken too thin or skipping the 5-minute rest after cooking also drains juices. For extra moisture, brush with melted butter during cooking or serve with pan juices. The marinade itself won’t dry out chicken if followed correctly.
Can I make this recipe without Lawry’s seasoned salt?
Yes! Mix 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp dried parsley, and 1 tsp paprika as a substitute. While not identical, it’ll still deliver bold garlic-herb flavor. For deeper umami, add ½ tsp MSG or a pinch of fish sauce to the marinade. The recipe remains foolproof with this swap.
How do I adjust this for a slow cooker?
Marinate the chicken as directed, then place it in the slow cooker with 2 tbsp olive oil and 1 tbsp lemon juice. Cook on low for 3-4 hours or high for 1.5-2 hours until tender. The slow cooker keeps the chicken moist while letting flavors meld. Shred for tacos or serve whole with sides like roasted potatoes.