Make a flavored oil with parsley, red pepper flakes and garlic to liven up golden-brown chicken breasts.
| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 4 |
Ingredients
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 4 boneless, skinless chicken breast halves (about 2 pounds total)
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped fresh parsley
- 2 tablespoons red wine vinegar
- Pinch of crushed red pepper flakes
- 1 garlic clove, minced
- Roasted potatoes and green salad, for serving
Instructions
- Preheat oven to 350 F. Heat a large ovenproof skillet over medium-high heat and add 2 tablespoons of oil. Pat the chicken dry and sprinkle with salt and pepper. Lay the breast halves, smooth-side down, in the skillet and cook, flipping once, until golden on both sides, about 4 minutes per side. Transfer the skillet to oven and bake until just cooked through, 10 to 12 minutes. Transfer the baked chicken to a cutting board to rest for 5 minutes.
- Meanwhile, whisk the remaining 1/4 cup oil, parsley, vinegar, pepper flakes, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a small bowl. Slice the chicken and serve with the herb oil, roasted potatoes and a green salad if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 337 |
| Total Fat | 23 g |
| Saturated Fat | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 21 g |
| Cholesterol | 64 mg |
| Sodium | 424 mg |
Reviews
Simply but tasty