Ingredients:

  • 4 frozen chicken breasts (approx. 7 oz each)
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp garlic powder
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (218°C). In a small mixing bowl, whisk together the olive oil, minced garlic, garlic powder, rosemary, thyme, smoked paprika, salt, and pepper to create a thick herb paste.
  2. Arrange the frozen chicken breasts in a single layer in a 9x13 inch rimmed baking dish. Brush exactly half of the garlic-herb mixture evenly over the tops of the frozen breasts.
  3. Cover the baking dish tightly with aluminum foil. Bake for 20 minutes to create a steam environment that flash-thaws the chicken while maintaining moisture.
  4. Remove the dish from the oven and carefully discard the foil. Drain any excess liquid pooled in the bottom of the pan. Brush the remaining garlic-herb mixture onto the partially cooked chicken.
  5. Return the dish to the oven uncovered and bake for another 20–25 minutes until the exterior is golden-brown and the garlic is fragrant.
  6. Use a digital meat thermometer to ensure the thickest part of the breast reached an internal temperature of 165°F (74°C). Let the chicken rest for 5–10 minutes before serving.