Description
This Italian Herb Roasted Chicken recipe features tender boneless skinless chicken breasts coated in a flavorful blend of herbs and spices, lightly floured, pan-seared to a golden brown, then baked to juicy perfection. The combination of thyme, oregano, rosemary, parsley, and garlic salt imparts a delightful Mediterranean flavor, making it a quick and easy main dish perfect for weeknight dinners or gatherings.
Ingredients
Scale
Chicken and Coating
- 4 medium boneless skinless chicken breasts (cut in half, so you have 8 small pieces)
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Herbs and Seasoning
- 1/2 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic salt
Others
- 4 tablespoons olive oil (divided)
- 1/4 cup chicken broth
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 400 degrees Fahrenheit. Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking and set it aside.
- Coat the Chicken: In a large freezer ziplock bag, combine the flour, salt, and black pepper. Add 4 chicken halves at a time into the bag, seal it, and shake well until all pieces are thoroughly coated with the flour mixture. Repeat this step with the remaining 4 chicken halves.
- Brown the Chicken: Heat a heavy-bottomed skillet over medium-high heat and add 2 tablespoons of olive oil. Once hot, add the coated chicken pieces and brown them on both sides until they develop a nice golden crust. The chicken does not need to be fully cooked at this point as it will finish cooking in the oven. Transfer the browned chicken pieces into the prepared baking dish.
- Prepare and Apply Herb Mixture: In a small bowl, combine dried thyme, oregano, rosemary, parsley, and garlic salt with the chicken broth and remaining 2 tablespoons of olive oil. Stir well to blend the flavors. Use this mixture to baste the chicken pieces evenly in the baking dish.
- Bake the Chicken: Place the baking dish uncovered in the preheated oven and bake for 15 minutes. Every 5 minutes, baste the chicken with the herb broth mixture to keep it moist and flavorful. The chicken is done when the internal temperature reaches 165 degrees Fahrenheit. Avoid overcooking to ensure juiciness. Serve warm and enjoy!
Notes
- Cutting the chicken breasts in half helps them cook more quickly and evenly.
- Use a meat thermometer to check for doneness to prevent drying out the chicken.
- Flouring the chicken before browning gives a nice crust and helps lock in moisture.
- Feel free to substitute the dried herbs with fresh ones but adjust quantities accordingly (use about three times more fresh herbs).
- This dish pairs well with a side of roasted vegetables or a fresh green salad.
