Chicken breasts with herbs in the oven
6 servings
40 minutes
Oven-baked chicken breasts with herbs embody the elegance of French cuisine. The tender chicken fillet absorbs the aroma of tarragon, mint, and parsley, creating a harmony of flavors complemented by the light sweetness of honey and the spiciness of garlic. The history of such dishes is rooted in Provençal traditions where fresh herbs play a key role. The baked breast turns out juicy and infused with subtle notes of marinade, while the crispy crust gives it an appetizing appearance. This dish is perfect for a light dinner or festive table, especially when paired with rice and vegetables. Its simplicity makes it accessible even for culinary beginners, while its rich flavor delights the most discerning gourmets.
1
Remove the stems from all the herbs, finely chop the leaves. Peel and mince the garlic.
- Garlic: 3 cloves
- Tarragon leaves: 5 stem
- Mint: 3 sprigs
- Parsley: 5 sprig
2
Combine honey, olive oil (3 tablespoons), chopped herbs, and garlic. Mix well.
- Liquid honey: 2 teaspoons
- Olive oil: 4 tablespoons
- Garlic: 3 cloves
- Tarragon leaves: 5 stem
- Mint: 3 sprigs
- Parsley: 5 sprig
3
Pat the chicken breasts dry with a paper towel, place them in an airtight container, pour in the marinade, and close the lid. Let marinate for 2 hours in a cool place.
- Chicken breast fillet: 4 pieces
- Liquid honey: 2 teaspoons
- Olive oil: 4 tablespoons
- Garlic: 3 cloves
- Tarragon leaves: 5 stem
- Mint: 3 sprigs
- Parsley: 5 sprig
4
Grease a baking dish with olive oil and place the chicken in it. Season with salt and pepper, and pour in the remaining marinade.
- Olive oil: 4 tablespoons
- Chicken breast fillet: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
5
Place in a preheated oven at 210 degrees and bake for 25 minutes. Serve with rice and vegetables.