Herb roasted chicken breasts are the ultimate meal prep ingredient because you can add them to nearly any dish. We love to serve these chicken breasts on top of a leafy salad, tucked into a sandwich, or alongside pasta with marinara sauce. This recipe makes two chicken breasts, but you can double, triple, or even quadruple this recipe to have a week’s worth of chicken, simply divide the chicken between two Suvie pans and set the top zone to roast for 20 minutes. 

Herb Roasted Chicken 

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 2
  • Difficulty: 18 minutes
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  • 2 (7 oz) boneless, skinless chicken breasts
  • 2 tsp olive oil
  • 1 tsp freshly minced thyme or rosemary


1) Pat chicken dry, drizzle with 2 tsp olive oil, and sprinkle evenly with ½ tsp salt, ¼ tsp ground black pepper, and 1 tsp freshly minced thyme or rosemary. Arrange chicken on Suvie roasting rack set inside a Suvie pan. Insert pan into the bottom of your Suvie, input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Roast at 400° for 25 minutes

Top Zone: None

2) Remove chicken from Suvie and transfer to a cutting board and allow to rest for 5 minutes before slicing against the grain, dividing between plates, and serving. The chicken should have an internal temp of at least 155˚F before resting. The temperature should continue to rise to the USDA recommended 165˚F.


Nutritional Information per serving (2 servings per recipe): Calories 260, Total Fat 11g, Total Carbohydrates 0g, Total Sodium 1050mg, Total Protein 42g.

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