Because of my heritage in the Mediterranean, I have a soft spot for uncomplicated foods with a lot of flavor. Tomatoes, fresh herbs, and lemon add incredible flavor to the already delicious chicken.
To accompany the dish, I toss some spaghetti with olive oil and serve it with a side salad. Everyone in the family loves it. When it’s cooking, it fills the house with a delicious aroma that has everyone wondering what’s for dinner and how long it will take to prepare.
The fact that it’s easy to make, produces minimal cleanup, and tastes great tossed into a salad the next day is icing on the cake. I have no doubt that you, and anyone is fortunate enough to dine with you, will enjoy this. Serve it to your dinner guests and they’ll think you spent hours preparing it when in reality it only took minutes.
Ingredients
Chicken breasts that have been skinned and boneless and weigh 2 pounds
Pepper and salt
The equivalent of 2 teaspoons of fresh, chopped oregano
Finely chopped fresh thyme, one teaspoon
Paprika, 1 teaspoon
4 minced garlic cloves
Approximately 3 tablespoons of high-quality olive oil
1/2 lemon juice
Half of a medium red onion, cut thinly
5-6 halved Campari or tiny Roma tomatoes
For a decorative touch, you can use a handful of freshly chopped parsley.
Prepare a beautiful garnish with some fresh basil leaves.
Directions:
Turn the oven on to 425 degrees F. Prepare a 9-by-13-inch baking dish by coating it with oil or butter.
Chicken should be patted dry.
Put the chicken breast on the chopping board after releasing any excess air from the large zip-top bag. The chicken should be pounded with a meat mallet until it is thin and uniform in thickness.
Use the same method with the rest of the chicken breasts.
Season both sides of the chicken with kosher salt and pepper, then arrange in a big dish.
Put in some herbs, minced garlic, virgin olive oil, fresh lemon juice, and salt and pepper.
Incorporate all the spices and make sure each piece of chicken is coated thoroughly.
Arrange the onion slices in the bottom of the prepared baking dish.
Add the tomatoes after you’ve arranged the seasoned chicken on top.
For the first 10 minutes, bake the dish securely covered with foil. For the next 8-10 minutes, bake the dish uncovered. Keep an eye out!
The thickness of your chicken breasts will determine how much longer you will need to bake them. Use a meat thermometer to verify that 165 degrees Fahrenheit has been reached in the thickest portion of each chicken breast.
Take it off the heat, Rest the chicken breasts for 5-10 minutes after cooking by covering them with foil again.
Toss in some chopped fresh parsley and basil for presentation. To the table, with gratitude!
Notes
Chicken that has been pounded to an even thickness will cook more quickly and consistently. The meat will be more juicy and flavorful as a result of this process.
The first step in adding flavor to chicken is making sure it is properly seasoned. Add some salt and pepper on both sides to begin. Then, add more depth with spices and aromatics, using your imagination and your favorite seasonings.
• Do not overcook; chicken loses its juiciness and flavor when cooked for too long. You don’t want it to get harsh and dry. During the last few minutes of cooking, make sure to keep an eye on the chicken using a meat thermometer until it reaches an internal temperature of 165 degrees Fahrenheit. Chicken breasts without the skin and bones are tasty but can easily become dry if overdone.
Recommendation: Rest the chicken before serving. As a result, the chicken will be juicier than before.
All leftover chicken should be stored in an airtight container in the refrigerator for up to four days.
Ingredients
- Chicken breasts that have been skinned and boneless and weigh 2 pounds
- Pepper and salt
- The equivalent of 2 teaspoons of fresh, chopped oregano
- Finely chopped fresh thyme, one teaspoon
- Paprika, 1 teaspoon
- 4 minced garlic cloves
- Approximately 3 tablespoons of high-quality olive oil
- 1/2 lemon juice
- Half of a medium red onion, cut thinly
- 5-6 halved Campari or tiny Roma tomatoes
- For a decorative touch, you can use a handful of freshly chopped parsley.
- Prepare a beautiful garnish with some fresh basil leaves.
Instructions
Turn the oven on to 425 degrees F. Prepare a 9-by-13-inch baking dish by coating it with oil or butter.
Chicken should be patted dry.
Put the chicken breast on the chopping board after releasing any excess air from the large zip-top bag. The chicken should be pounded with a meat mallet until it is thin and uniform in thickness.
Use the same method with the rest of the chicken breasts.
Season both sides of the chicken with kosher salt and pepper, then arrange in a big dish.
Put in some herbs, minced garlic, virgin olive oil, fresh lemon juice, and salt and pepper.
Incorporate all the spices and make sure each piece of chicken is coated thoroughly.
Arrange the onion slices in the bottom of the prepared baking dish.
Add the tomatoes after you've arranged the seasoned chicken on top.
For the first 10 minutes, bake the dish securely covered with foil. For the next 8-10 minutes, bake the dish uncovered. Keep an eye out!
The thickness of your chicken breasts will determine how much longer you will need to bake them. Use a meat thermometer to verify that 165 degrees Fahrenheit has been reached in the thickest portion of each chicken breast.
Take it off the heat, Rest the chicken breasts for 5-10 minutes after cooking by covering them with foil again.
Toss in some chopped fresh parsley and basil for presentation. To the table, with gratitude!
Notes
Chicken that has been pounded to an even thickness will cook more quickly and consistently. The meat will be more juicy and flavorful as a result of this process. The first step in adding flavor to chicken is making sure it is properly seasoned. Add some salt and pepper on both sides to begin. Then, add more depth with spices and aromatics, using your imagination and your favorite seasonings. • Do not overcook; chicken loses its juiciness and flavor when cooked for too long. You don't want it to get harsh and dry. During the last few minutes of cooking, make sure to keep an eye on the chicken using a meat thermometer until it reaches an internal temperature of 165 degrees Fahrenheit. Chicken breasts without the skin and bones are tasty but can easily become dry if overdone. Recommendation: Rest the chicken before serving. As a result, the chicken will be juicier than before. All leftover chicken should be stored in an airtight container in the refrigerator for up to four days.