Easy Italian Baked Chicken Recipe

This was delicious! So easy to make! I am going to try the chicken with the marinade on the grill. Can’t wait to make this again. My husband loved it!

Easy Italian Baked Chicken Recipe

Prep Time: 10 mins  

Cook Time: 18 mins  

Total Time: 28 minutes  

Yield: Serves 6 people

Easy Italian Baked Chicken, flavored with a simple spice mixture along with fresh garlic and olive oil, and finished with parsley and fresh basil. Be sure to read the tips for best results.

INGREDIENTS

• 1 tsp fresh thyme (from 2 springs of thyme)
• 2 lb/907.185 g boneless skinless chicken breast
• Salt and pepper
• 1 medium red onion, halved and thinly sliced
• 2 tsp/3.6 g dry oregano
• 1 tsp/ 2.1 g Sweet paprika
• Juice of 1/2 lemon
• 4 garlic cloves, minced
• 3 tbsp/ 44.4 ml Extra virgin olive oil (I used this one)
• 5 to 6 Campari tomatoes (or small Roma tomatoes), halved
• Handful chopped fresh parsley for garnish
• Fresh basil leaves for garnish

INSTRUCTIONS

1. Preheat oven to 425 degrees F.
2. Pat chicken dry. Place a chicken breast in a large zip-top bag and zip the top (make sure to release any air in the bag first), then place it on your poultry cutting board. Using a meat mallet like this one, pound to flatten the chicken. Remove from zip-top bag and reuse bag and mallet to repeat the process with the remaining chicken breast pieces.
3. Season chicken with salt and pepper on both sides and place in a large mixing bowl or dish. Add spices, minced garlic, extra virgin olive oil, and lemon juice. Combine to make sure the chicken is evenly coated with the spices and garlic.
4. In a large lightly oiled baking dish or pan, spread onion slices on the bottom. Arrange seasoned chicken on top, and add the tomatoes.
5. Cover the baking dish tightly with foil and bake for 10 minutes covered, then uncover and bake another 8 to 10 minutes or so. Watch carefully. This can take less or more time depending on the thickness of your chicken breasts. To be sure chicken is cooked through, use a instant digital Cooking or Meat Thermometer for the proper temperature of 165 degrees F.)
6. Remove from heat. Let chicken breasts rest (cover with foil or another pan) for 5 to 10 minutes or so before serving. Uncover and garnish with fresh parsley and basil. 
7. Enjoy!

NOTES
Important Cook’s Tips: Do not skip pounding the chicken (step #2). Pounding the chicken into thinner, and more evenly flat pieces helps it cook faster and more evenly. And by pounding the chicken breast, you’re also mechanically tenderizing it, which means you’ll end up with a juicer and tastier chicken dinner.