Baked Herberd Chicken
Submitted by donny4554
Lean chicken breasts baked in white wine and lemon juice with tarragon, basil, and red pepper flakes. A light, clean dinner ready in 45 minutes. Pairs well with quinoa or spaghetti squash.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minBaked Herbed Chicken
Sometimes the simplest approach wins.
Pounded chicken breasts get coated in extra-virgin olive oil, then baked in a bright bath of white wine, lemon juice, tarragon, and basil with just a kick of red pepper flakes for warmth.
Covered in foil, the chicken steams gently and stays incredibly moist while absorbing all those herby, citrusy flavors.
This is a go-to weeknight dinner that’s light enough for anyone watching their intake but flavorful enough that you won’t feel like you’re missing out.
Serve it alongside quinoa and roasted spaghetti squash for a complete, satisfying meal.
Kitchen Tips
- Pound the chicken even: Flattening the breasts to uniform thickness means no dry edges and no raw centers. Aim for about ½ inch thick.
- Don’t skip the foil cover: Baking covered traps the wine and lemon steam, which is the whole secret to keeping the chicken juicy.
- Save the pan juices: That wine-lemon-herb liquid in the bottom of the dish is a ready-made sauce. Spoon it right over the chicken when plating.
Ingredients
Directions
Preheat the oven to 350℉ (180℃). Trim any fat from chicken breast and pound lightly between two sheets of waxed paper to flatten. Coat with olive oil and place in a baking dish . Add wine, lemon juice, herbs and and pepper flakes, turning chicken to coat both sides.
Cover dish with foil. Bake 25 to 30 munutes, until chicken cooked through.
Serve with Quinoa and Spaghetti Squash
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