Baked herb chicken

Baked herb chicken: Creamy dish. Photo credit: Carla Zinkfontein.

Baked herb chicken – Succulent, soft and utterly delicious

Tired of the same old chicken dishes all the time? Explore our delightful baked herb chicken recipe.

Baked herb chicken

Baked herb chicken: Creamy dish. Photo credit: Carla Zinkfontein.

There is something so comforting about a baked chicken dish steaming with flavour. This baked herb chicken is an absolute winner and will spark your taste buds to life. This simple recipe results in one of the most mouth-watering chicken dishes you will ever taste. The chicken is cooked until it is succulent and soft. At the same time, a piquant, creamy herb sauce is prepared to smother the chicken breasts.

This baked herb chicken dish tastes as if you have spent hours to prepare but in reality you will not even spend an hour in the kitchen. If you are tired of the same old chicken dishes all the time, explore our delightful baked herb chicken recipe. It is loaded with flavour and will receive a unanimous thumbs up from the family.

Serve on a bed of fluffy, white rice with a crunchy garden salad for a balanced meal. Let us know in the comments section of this recipe if you have tried this delicious dish.

Baked herb chicken recipe

5 from 1 vote
Recipe by Carla Zinkfontein Course: MainCuisine: GlobalDifficulty: Easy
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • Chicken
  • 4 4 chicken breasts

  • 2 teaspoons 2 onion powder

  • 2 teaspoons 2 garlic powder

  • 1 teaspoon 1 fresh chopped parsley

  • ½ teaspoon ½ dried thyme

  • ½ teaspoon ½ dried rosemary

  • salt and pepper to taste

  • Sauce
  • 4 cloves 4 garlic, minced (or 1 tablespoon minced garlic)

  • 1 teaspoon 1 fresh chopped parsley

  • ½ teaspoon ½ dried thyme

  • ½ teaspoon ½ dried rosemary

  • 1 cup 1 milk

  • salt and freshly ground black pepper, to taste

  • 1 teaspoon cornstarch mixed with 1 tablespoon water, until smooth

Method

  • Coat the chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
  • Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
  • To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
  • Stir in milk (or cream); season with salt and pepper, to taste.
  • Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly.
  • Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.

Notes

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