It’s also a great recipe for meal prep and leftovers are great for a salad or soup the next day. Other great options would be an Italian, Greek, curry or cajun seasoning. It’s an all-purpose, rotisserie style seasoning but you can easily swap this seasoning for a favorite blend you may have and just use this same cooking method. The seasoning I go with most for baked chicken breasts is the one listed here. We all love grilled chicken but there are plenty of days when it’s way too hot or way to cold out for grilling. When you need dinner on the table but don’t have a lot of time for prep or lengthy cooking times this chicken is the perfect thing to make! Plus it’s a great year round recipe. Sprinkle with basil (if using).ĮDITOR’S NOTE: For more recipes, go to Christopher Kimball’s Milk Street at 177milkstreet.This Baked Chicken Breast recipe couldn’t get any easier! You’ll love this quick oven method and that you get flavorful, tender, juicy chicken every time by following these simple steps and using this delicious seasoning blend.Įasy Flavorful Oven Baked Chicken Breasts Pour the sauce around the chicken and over the vegetables. Off heat, stir in the caper brine, then taste and season with salt and pepper. Set the skillet over high, bring the liquid to a simmer and cook, stirring, until slightly thickened and reduced, 1 to 2 minutes. Using a slotted spoon, transfer the vegetables to the platter, arranging them around the chicken. Transfer the chicken skin up to a serving platter. Remove the pan from the oven (the handle will be hot). Transfer the skillet to the oven and cook until the thickest part of the breast reaches about 160 degree Fahrenheit, 20 to 25 minutes. Nestle the chicken skin up in the vegetables and add any accumulated juices. Add the vegetables and cook, stirring, until just warmed through, about 1 minute, then distribute in an even layer. Add the vermouth, bring to a boil over medium-high and cook, scraping up any browned bits, until reduced to about 2 tablespoons, 1 to 2 minutes. Pour off and discard all but 1 tablespoon fat from the skillet. Using tongs, transfer the chicken skin up to a large plate. Add the chicken skin down and cook without disturbing until golden brown, 5 to 8 minutes. In a 12-inch oven-safe skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the garlic, onion, bell pepper, tomatoes, zucchini and capers, then toss to combine set aside. In a large bowl, stir together 2 tablespoons of oil, the herbes de Provence, 1/4 teaspoon salt and 1 teaspoon pepper. Season the chicken on all sides with salt and pepper. Heat the oven to 475 degrees Fahrenheit with a rack in the middle position. And when you remove the skillet from the oven, don’t forget that the handle will be hot.įour 12-ounce bone-in, skin-on chicken breasts, trimmedģ tablespoons extra-virgin olive oil, dividedĦ medium garlic cloves, smashed and peeledġ medium red onion, halved and sliced about 1/4 inch thickġ yellow, orange or red bell pepper, stemmed, seeded and thinly slicedġ small zucchini, halved lengthwise and sliced crosswise 1/4 inch thickġ/4 cup drained capers, plus 1 tablespoon caper brineġ cup lightly packed fresh basil, torn (optional) Larger ones require longer cooking, which will result in overdone vegetables. When shopping, look for bone-in chicken breasts that are about 12 ounces each. A tablespoon of caper brine stirred into the sauce adds a welcome briny tartness that pairs well with the floral notes of the herbs.
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