Herb Chicken
This is the pan I put in the oven when I want chicken that looks finished and I do not want a sauce to make after. Breasts get a mix of herbs, garlic, Parmesan, and a spoon of yogurt so the top stays moist and browns. They bake in a little broth so the pan does not dry out. The result is the tray in the photo: four pieces, gold on top, green herbs, juice in the corner of the pan.
Dry the chicken before the topping goes on. A wet breast slides the herb mix off to the side. Do not cover the pan for the whole bake. Covered, the top steams and stays pale. A loose tent for the first half, then open, is enough if the breasts are thick. Pull them at 165 F (74 C). The cheese browns before the center is done, so the thermometer matters more than the color.
It feeds four, one breast each. Rest them 5 minutes in the pan. The juices settle back into the meat, and the topping sets enough to lift clean.
Why You'll Love This
- One pan, ready in 30 minutes.
- Looks like the photo: browned herb top, juice in the pan.
- No breading, no fryer.
- Works with breast or thigh.
Anti-Inflammatory & Mediterranean Recipes
Herb Chicken
- Prep10 min
- Cook22 min
- Total32 min
- Servings4 servings
- Calories280 kcal
Ingredients
- Chicken
- Topping
Instructions
- Heat the oven to 400 F (200 C). Pat the chicken dry. Season both sides with salt and pepper. Set them in a baking dish. Pour the broth around them, not over the tops.
- Mix the yogurt, Parmesan, parsley, olive oil, garlic, oregano, salt, and pepper. Spread it over each breast.
- Bake 20 to 24 minutes, until the topping is spotted gold and the thickest part reads 165 F (74 C).
- Rest 5 minutes in the pan. Spoon a little of the pan juice over each piece and serve.
Notes & Tips
- Dry chicken holds the topping. Wet chicken sheds it.
- Broth in the pan, not on the topping, or the herb crust will not brown.
- Thick breasts need the full time. Thin ones are done closer to 18 minutes.
- Rest in the pan. The topping slides if you move them hot.
- Nutrition: Per serving (1 breast). Estimate.
- Nutrition: Net carbohydrates: 2g
- Nutrition: WW estimate: 4 points on the current plan (oil and Parmesan carry the points; chicken and yogurt are the light part)
- Fridge: 3 days, covered. Reheat covered in a low oven so the breast does not dry. The topping will not look as fresh.
- Freeze: up to 1 month, cooked. Thaw in the fridge and warm covered.
- Nutrition is an estimate from chicken breast, yogurt, Parmesan, olive oil, and herbs.
- ## The Secret to a Brown Top
- Dry the chicken, then put the topping on in a thick layer, not a smear. A thin coat melts off into the broth. A real spoonful on each breast stays put and spots gold. If the top is still pale at 18 minutes and the chicken is already at temperature, broil 1 minute. Watch it. Parmesan goes from gold to bitter fast.
Variations & serving ideas
- No yogurt: use 2 Tbsp olive oil and an extra tablespoon of Parmesan. The top will be drier.
- No Parmesan: mozzarella melts softer and will not brown the same way.
- Thighs: boneless thighs work. Add 5 minutes.
- Dairy-free: skip the yogurt and cheese. Use olive oil, garlic, and herbs. It will not look like the photo, and it still bakes well.
- Spicier: add a pinch of chili flakes to the topping.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 280 kcal |
| Total fat | 12 g |
| Sodium | 620 mg |
| Total carbohydrate | 2 g |
| Fibre | 0 g |
| Protein | 40 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
What chicken works best?
Breast for the look in the photo. Thigh if you want it juicier. Pound thick breasts so they cook evenly.
Can I make it ahead?
Season and top the chicken in the morning, cover, and refrigerate. Bake it at dinner. Add 3 minutes if it goes in cold.
How do I make it heartier?
Roast cherry tomatoes and zucchini in the same pan, around the chicken. Or serve it over a bed of spinach with the pan juice spooned on.
More questions about this recipe
How long does it take to make Herb Chicken?
About 32 minutes in total: 10 minutes of prep and 22 minutes of cooking.
What ingredients do I need for Herb Chicken?
The key ingredients include chicken breasts, parmesan, garlic, parsley, oregano and chicken broth. The recipe card lists every ingredient with exact amounts.
Can I freeze Herb Chicken?
Freeze: up to 1 month, cooked.
How many servings does this recipe make?
It makes 4 servings.
Test your knowledge5 quick questions about this recipe
1 / 5
Comments
No comments yet. Be the first!