Ever stared at a plain piece of chicken and thought, “this needs something”? I feel ya. I’ve been there too many times myself, standing in my kitchen with herbs scattered around me, wondering which ones would make my boring chicken sing with flavor
After years of experimenting (and some spectacular failures), I’ve discovered that choosing the right herbs can transform ordinary chicken into a meal your family keeps requesting. Let me share what I’ve learned about which herbs go well with chicken so you can skip the trial and error!
Why Herbs and Chicken Are a Perfect Match
Chicken is like that friend who gets along with everyone Its mild, neutral flavor creates the perfect canvas for herbs to shine Whether you’re roasting a whole bird, grilling breasts, or simmering a stew, herbs can take your chicken from basic to brilliant.
In my house, we eat chicken at least twice a week, and using different herbs keeps it from feeling repetitive. Plus, herbs add not just flavor but health benefits too – many contain antioxidants and essential nutrients that make your meal both tasty and good for you!
Top 11 Herbs That Go Wonderfully With Chicken
1. Rosemary
Rosemary is probably my all-time favorite herb for chicken This robust, woody herb has an earthy, pine-like flavor that stands up beautifully to roasting and grilling
Best uses for rosemary with chicken:
- Whole sprigs tucked under the skin of a roast chicken
- Chopped and mixed with olive oil for a marinade
- Added to the pan when pan-frying chicken pieces
Rosemary holds up well to heat, making it perfect for longer cooking methods. I love how it infuses the chicken with its aromatic oils during roasting. One time, I forgot the rosemary was in the oven with my chicken, and my entire house smelled amazing for days!
2. Thyme
Thyme is another robust herb that pairs wonderfully with chicken. With its small leaves and subtle earthy-lemony flavor, it’s incredibly versatile.
Best uses for thyme with chicken:
- Add whole sprigs to roasting pans
- Mix chopped thyme into stuffing
- Sprinkle over chicken before baking
What’s great about thyme is that its small leaves don’t need to be removed before serving like some other herbs. They integrate perfectly into sauces and gravies.
3. Sage
With its velvety texture and peppery, slightly minty flavor, sage is especially good with chicken. It has a strong flavor profile, so a little goes a long way.
Best uses for sage with chicken:
- In stuffing for roast chicken
- Fried until crispy as a garnish
- Added to butter for basting
I remember the first time I made sage butter to baste a roast chicken – my family thought I’d suddenly become a professional chef overnight!
4. Oregano
Oregano brings a robust, woody, and slightly citrusy flavor that works wonderfully in Mediterranean and Italian chicken dishes.
Best uses for oregano with chicken:
- In tomato-based chicken dishes
- Sprinkled over chicken pizza or pasta
- Mixed into Greek-style marinades
Fresh oregano has a stronger flavor than dried, so I usually use about half as much when switching from dried to fresh.
5. Basil
Basil offers a fresh, aromatic flavor with hints of mint and pepper. It’s particularly amazing in lighter chicken dishes.
Best uses for basil with chicken:
- Fresh in chicken salads
- Added to chicken pasta dishes
- Made into pesto for grilled chicken
I love adding torn basil leaves at the last minute to hot chicken dishes – the heat just slightly wilts them and releases that gorgeous aroma.
6. Parsley
Parsley might seem basic, but its bright, slightly peppery flavor makes it perfect for brightening up chicken dishes.
Best uses for parsley with chicken:
- Chopped fresh as a garnish
- In chicken salads and cold dishes
- Mixed into bread crumbs for coating
I always keep parsley on hand – it’s my go-to herb when I want to add color and a fresh flavor to almost any chicken dish.
7. Cilantro
Cilantro (also known as fresh coriander) brings a bright, citrusy flavor that works beautifully in Asian and Mexican chicken dishes.
Best uses for cilantro with chicken:
- In chicken tacos or enchiladas
- Added to chicken stir-fries
- Mixed into chicken salads
Now, I should mention – cilantro is polarizing! Some people (like my husband) think it tastes like soap due to genetic factors. Know your audience before going heavy on this herb!
8. Tarragon
Tarragon has a distinctive anise or licorice-like flavor that pairs surprisingly well with chicken.
Best uses for tarragon with chicken:
- In creamy chicken sauces
- With lemon for French-style chicken dishes
- In chicken salad with grapes
Tarragon is a herb that loses its flavor when cooked too long, so I usually add it toward the end of cooking or use it in cold preparations.
9. Marjoram
Similar to oregano but sweeter and milder, marjoram works beautifully with chicken.
Best uses for marjoram with chicken:
- In poultry stuffing
- Added to roasted chicken
- In chicken soups and stews
Marjoram is less common in many kitchens but definitely worth trying! It pairs wonderfully with spring and summer recipes.
10. Bay Leaves
Bay leaves add a subtle depth of flavor to chicken dishes, especially those with longer cooking times.
Best uses for bay leaves with chicken:
- In chicken soups and stews
- Added to the cavity when roasting whole chicken
- In the poaching liquid for chicken
Remember to remove bay leaves before serving – they’re not pleasant to eat! I learned this the hard way when my mother-in-law got one in her soup and wasn’t too pleased.
11. Lemongrass
Lemongrass brings a citrusy, slightly spicy flavor that’s perfect for Asian-inspired chicken dishes.
Best uses for lemongrass with chicken:
- In Thai or Vietnamese chicken soups
- As a marinade ingredient
- Added to the cavity when roasting chicken
Lemongrass is woody and fibrous, so it’s typically removed before serving or pounded/minced very finely if intended to be eaten.
How to Use Herbs with Different Chicken Cooking Methods
For Roasted Chicken
When roasting a whole chicken or larger pieces:
- Tuck whole sprigs of robust herbs like rosemary, thyme, and sage under the skin
- Place a bunch of mixed herbs in the cavity with lemon and garlic
- Mix chopped herbs with butter and rub over and under the skin
For Pan-Fried Chicken
For quick-cooking methods like pan-frying:
- Add whole sprigs of hardy herbs to the oil (rosemary, thyme)
- Sprinkle dried herbs into flour coatings
- Baste with herb-infused butter toward the end of cooking
For Grilled Chicken
When grilling chicken:
- Use woody herbs like rosemary stems as skewers
- Make herb marinades several hours before cooking
- Brush with herb-infused oils while grilling
For Chicken Soup
For soups and stews:
- Use robust herbs like thyme, rosemary, and bay leaves that can withstand long cooking
- Tie herbs together with kitchen string to create a bouquet garni for easy removal
- Add soft herbs like parsley and cilantro at the end of cooking
Great Herb Combinations for Chicken
Certain herbs just sing together. Here are some of my favorite combinations:
- Mediterranean Mix: Rosemary, thyme, oregano, and sage
- French Fines Herbes: Parsley, chives, tarragon, and chervil
- Italian Blend: Basil, oregano, rosemary, and thyme
- Asian Fusion: Cilantro, lemongrass, and basil
- Simple Roast: Thyme, rosemary, and bay leaves
Storing Fresh Herbs for Chicken Dishes
Fresh herbs can be expensive, so proper storage is key. Here’s what works for me:
- Hard herbs (rosemary, thyme): Wrap loosely in damp paper towels, place in a zip-top bag, and refrigerate
- Soft herbs (parsley, cilantro, basil): Trim stems and place in a glass of water like flowers, cover loosely with a plastic bag, and refrigerate
- Freezing option: Chop herbs and freeze in ice cube trays with a bit of water or olive oil
Health Benefits of Using Herbs with Chicken
Adding herbs to your chicken dishes isn’t just about flavor—it’s healthy too!
- Rosemary contains antioxidants and may improve digestion
- Thyme has antimicrobial properties
- Sage may support brain function and memory
- Oregano is packed with antioxidants
- Parsley is rich in vitamins A, C, and K
My Personal Tips for Herbs and Chicken
After years of cooking chicken with herbs, here are some things I’ve learned:
- Don’t be shy – Chicken can handle robust flavoring
- Fresh vs. dried – Remember the ratio: 1 tablespoon fresh = 1 teaspoon dried
- Timing matters – Add hardy herbs early, delicate herbs late
- Bruise herbs – Crush or tear fresh herbs to release more flavor
- Save the stems – Use woody herb stems to infuse stocks and sauces
Final Thoughts
Finding which herbs go well with chicken doesn’t have to be complicated. Start with these suggestions and then trust your taste buds to guide you from there. The best part about cooking with herbs is that it’s hard to go terribly wrong—each combination simply creates a different experience.
I’ve gone from someone who used to stick religiously to recipes to someone who now confidently grabs handfuls of herbs from my garden (or the produce section) based on what I think will taste good together. You can do the same!
What’s your favorite herb to use with chicken? I’d love to know in the comments!
What are the Best Herbs for Chicken
| Roasted chicken with herbs |
Chicken with Herbs Can Make a MealIf you have chicken in your fridge or freezer, you’re in good company. In 2013, chicken officially became America’s favorite meat, surpassing beef for the first time. The average American consumed nearly 100 pounds of chicken in 2020, and that number has likely grown as our consumption of beef has dropped. Sometimes mild ingredients like chicken need a little help to shine, and because many of us eat a lot of this friendly fowl, it can present a challenge coming up with new ways to prepare chicken so it doesn’t feel like déjà vu all over again. Herbs and spices do a great job of creating different flavor profiles for chicken. With hot or cold chicken, and even store bought rotisserie chicken as a base, there’s no place you can’t go. Think about it. Try Asian dishes redolent with garlic, scallions and sesame oil and Tex Mex favorites rich with cumin and cilantro. After a little experimentation, chicken from your kitchen will never be bland again. That’s where herbs and spices come in. They provide the surprise in the mix — an explosion, fusion or flood of flavor that enhances other ingredients. Add a strategically placed sage leaf and you have Chicken Saltimbocca, marry pounded breasts with wine, thyme and mushrooms and you have Chicken Marsala. Sure, other ingredients, notably acidic ingredients that can travel deep into meat fibers taking a freight of herby, nutty, smoky, salty or sweet flavor with them, do help. But never forget that the simple addition of herbs provides the easiest, fastest and often most effective way to enhance chicken and create a pretty decent main course for the effort. Published content about using herbs can seem a little backward to me, like a cook is going to head to the spice cabinet, pick a spice and then figure out what types of dishes he or she can make with it. The situation I usually find myself in is a little different: I open the fridge, remember I’ve defrosted chicken breasts and then try to discover some new way to prepare them that won’t feel like just another ho-hum Wednesday night. At this point, I’m looking for the best herbs for these chicken breasts – now, because the clock is ticking.
| Herbs add savory goodness to chicken. |
| Sage leaf |
Grow an ENTIRE HERB GARDEN for Your CHICKENS ❤️
FAQ
What flavors compliment chicken?
Whatever flavor combination you like. Chicken works with teriyaki (ginger, soy, garlic, mustard), classic white meat seasoning (sage, thyme, salt, pepper, onion, celery, maybe some rosemary or parsley), middle eastern or Indian spice combinations (OMG! chicken curry), Italian spices (oregano, basil, salt, pepper)…
What brings out the flavor in chicken?
- Lemon-Garlic: ¾ cup olive oil + ¼ cup lemon juice + 4 cloves crushed garlic + 1 teaspoon paprika + pinch of salt.
- Balsamic: ¾ cup olive oil + ¼ cup balsamic vinegar + 2 teaspoons fresh oregano + pinch of salt.