EASY ITALIAN BAKED CHICKEN RECIPE

I used bone in chicken thighs it took longer but delicious. I also used a 15 can of diced tomatoes because I didn’t have fresh tomatoes. Thank you so much for this recipe it was so good

EASY ITALIAN BAKED CHICKEN RECIPE | chickenanimalhoneygarlicchicken, greekchicken, chickenstirfry, roastedchicken, chickenbackyard, chickencurry, chickentetrazzini, tuscanchicken, chickencordonbleu, balsamicchicken, pestochicken, breadedchicken, sheetpanchicken, ketochicken, chickenstrips, chickendrumsticks, chickenbroccoli, chickenmushroom, chickenbreastrecipes, chickendrawing, chickenillustration, chickenart, chickenbacon, creamychicken, chickensandwich, chickenvideos, chickencartoon, chickennuggets, italianchicken, skilletchicken, mexicanchicken, chickennoodle, pulledchicken, chickenphotography, chickenspinach, chickenwraps, chickenstew, chickenlogo, chickenaproducts, chickenalaking, chickenacomfortfoods, chickenarice, chickenameals, chickenalowcarb, chickenaglutenfree, chickenarecipe, chickenadishes, chickenahealthy #buffalochicken #chickencoop #chickenanimal #honeygarlicchicken #greekchicken #chickenstirfry #roastedchicken #chickenbackyard #chickencurry #chickentetrazzini #tuscanchicken #chickencordonbleu #balsamicchicken #pestochicken #breadedchicken #sheetpanchicken #ketochicken #chickenstrips #chickendrumsticks #chickenbroccoli #chickenmushroom #chickenbreastrecipes #chickendrawing #chickenillustration #chickenart #chickenbacon #creamychicken #chickensandwich #chickenvideos #chickencartoon #chickennuggets #italianchicken #skilletchicken #mexicanchicken #chickennoodle #pulledchicken #chickenphotography #chickenspinach #chickenwraps #chickenstew #chickenlogo #chickenaproducts

Recipes adapted from : tasteofhome.com

INGREDIENTS

• 1 medium red onion, halved and thinly sliced
• 5 to 6 Campari tomatoes (or small Roma tomatoes), halved
• Handful chopped fresh parsley for garnish
• Salt and pepper
• 3 tbsp/ 44.4 ml Extra virgin olive oil (I used this one)
• Juice of 1/2 lemon
• 2 lb/907.185 g boneless skinless chicken breast
• 2 tsp/3.6 g dry oregano
• 1 tsp/ 2.1 g Sweet paprika
• 4 garlic cloves, minced
• 1 tsp fresh thyme (from 2 springs of thyme)
• Fresh basil leaves for garnish

INSTRUCTIONS

1. Frist, Preheat oven to 425 degrees F.
2. Pat chicken dry. Place a chicken breast in a large zip-top bag and zip the top (make sure to release any air in the bag first), then place it on your poultry cutting board. Using a meat mallet like this one, pound to flatten the chicken. 
3. Then, Remove from zip-top bag and reuse bag and mallet to repeat the process with the remaining chicken breast pieces.
4. Season chicken with salt and pepper on both sides and place in a large mixing bowl or dish. Add spices, minced garlic, extra virgin olive oil, and lemon juice. Combine to make sure the chicken is evenly coated with the spices and garlic.
5. Next, In a large lightly oiled baking dish or pan, spread onion slices on the bottom.
6. Arrange seasoned chicken on top, and add the tomatoes.
7. Cover the baking dish tightly with foil and bake for 10 minutes covered, then uncover and bake another 8 to 10 minutes or so. Watch carefully. This can take less or more time depending on the thickness of your chicken breasts. To be sure chicken is cooked through, use a instant digital Cooking or Meat Thermometer for the proper temperature of 165 degrees F.)
8. Remove from heat. Let chicken breasts rest (cover with foil or another pan) for 5 to 10 minutes or so before serving. Uncover and garnish with fresh parsley and basil.
9. Enjoy!

Share this post