Best Juicy Italian Chicken Recipes

JUICY ITALIAN CHICKEN

Juicy Italian Chicken image

A pan-fried chicken with balsamic vinegar, white wine, and fresh oregano.

Provided by teenchef

Categories World Cuisine Recipes European Italian

Time 20m

Yield 2

Number Of Ingredients 7

Ingredients

2 skinless, boneless chicken breast halves
1 tablespoon butter
3 tablespoons chopped fresh oregano
2 tablespoons chopped fresh lemon verbena
¼ cup dry white wine
1 tablespoon balsamic vinegar, or to taste
1 teaspoon lemon juice, to taste

Steps:

Lay the chicken breasts onto a cutting board, and slice each into thin halves. Melt the butter in a large skillet over medium heat. Place the chicken breasts into the hot skillet, and cook until golden brown. Sprinkle the breasts with oregano and lemon verbena, then turn over and cook until golden on the other side and no longer pink in the center, about 5 minutes total. Place chicken on a plate, and set aside.
Pour the wine, vinegar, and lemon juice into the skillet. Increase heat to high, and bring the wine to a boil. Cook and stir until the wine has reduced by half, then add the chicken breasts, and simmer until reheated.

Nutrition Facts : Calories 220.8 calories, Carbohydrate 3.5 g, Cholesterol 83.7 mg, Fat 7.5 g, Protein 27.8 g, SaturatedFat 4 g, Sodium 121.9 mg, Sugar 1.5 g

JUICY OVEN BAKED ITALIAN CHICKEN BREAST

Juicy Oven Baked Italian Chicken Breast image

Moist, juicy Italian seasoned oven roasted chicken breast. Goes perfect with a light salad for lunch. Also pairs well with roasted or boiled potatoes. Enjoy!

Provided by ChefSwagger89

Categories Lunch/Snacks

Time 30m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 teaspoons garlic powder
1 tablespoon onion powder
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon sugar
1 teaspoon black pepper
1 teaspoon dried basil
1/4 teaspoon ground thyme
3 chicken breasts
salt, to taste

Steps:

Preheat oven to 400 degrees and line a baking tray with tin foil for easy clean up.
Mix together the first 8 ingredients in a bowl and set aside.
Pat dry the chicken breast with paper towel and season to your preference with salt.
Dredge chicken in dried herb mixture, shaking off excess and place on foil lined baking sheet.
Bake in preheated oven for 20-25 minutes or until juices run clear, flipping after 10 minutes.
Allow chicken to rest for 5 minutes before serving.

Nutrition Facts : Calories 288.3, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 97.3, Carbohydrate 9.5, Fiber 1.8, Sugar 4.5, Protein 31.2