Time: 1 hour 25 minutes
Yield: 4 servings
If any dish has the formula to a truly delightful meal, it's Italian Herb Chicken. Pan-fried crispy chicken is already an appetizing thought, but then add in a truly herbaceous and savory basting liquid to infuse the meat with even more fantastic flavor, and presto! The meal becomes something you can't get enough of! Italian Herb Chicken seems like a simple home-cooked dish, but it is a veritable explosion of taste!
Ingredients• 1/3 cup all-purpose flour • 1/2 teaspoon salt • 1/4 teaspoon black pepper • 4 chicken breasts, boneless, skinless, and cut in half so you have 8 small pieces • 4 tablespoons olive oil, divided • 1/2 teaspoon dried thyme • 1 teaspoon dried oregano • 1/2 teaspoon dried rosemary • 1 teaspoon dried parsley • 1/2 teaspoon garlic salt • 1/4 cup chicken broth
Preheat the oven to 400 degrees F.
Spray a 9x13-inch baking dish with cooking spray.
In a large resealable plastic bag, add the flour, salt, and pepper.
In batches of 4 pieces, add the chicken and shake the bag to fully coat the chicken. Repeat as necessary until all of the chicken is coated.
In a heavy-bottom skillet, pour 2 tablespoons of olive oil.
Heat the oil over medium-high heat.
Add the chicken and brown on both sides until golden-brown, about 3-4 minutes.
Transfer the chicken to the prepared baking dish.
Combine the thyme, oregano, rosemary, parsley, garlic salt, chicken broth, and the remaining olive oil, stirring well.
Baste the chicken with the broth mixture.
Bake, uncovered, basting the chicken with the broth mixture every 5 minutes, until the chicken reaches 165 degrees F internally, about 1 hour.