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For this simple dish, you need just a few key ingredients. Here’s what you will need: - 4 boneless, skinless chicken breasts - 2 tablespoons extra virgin olive oil - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Zest and juice of 1 large lemon - Sea salt and freshly cracked black pepper to taste - 1 cup cherry tomatoes, halved - 1 cup fresh spinach, packed - Fresh parsley, chopped, for garnish These ingredients come together to create a vibrant, tasty meal. The chicken absorbs the lemon and herbs well. To make your meal even better, consider these garnishes and sides: - Lemon wedges for added zest - Crusty bread to soak up juices - A fresh salad with mixed greens - Grated Parmesan cheese for a savory touch These options enhance the dish and offer variety on the plate. This recipe provides a healthy balance of protein and vegetables. Here’s a quick look at the nutrition: - Calories: About 290 per serving - Protein: Approximately 35 grams - Fat: Around 12 grams - Carbohydrates: Roughly 10 grams - Fiber: About 2 grams This meal is nutritious, filling, and perfect for any night of the week. You can enjoy Italian Baked Chicken with peace of mind, knowing it’s both tasty and good for you. If you want to follow the Full Recipe, make sure to check the detailed steps! First, I preheat my oven to 400°F (200°C). This makes sure the chicken cooks evenly. In a bowl, I whisk together some olive oil, dried oregano, dried basil, garlic powder, smoked paprika, lemon zest, and lemon juice. A dash of sea salt and pepper adds flavor. This marinade gives the chicken a fresh taste. I then arrange the chicken breasts in a baking dish. I pour the marinade over them, coating each piece well. I like to let it marinate for at least 15 minutes. For extra flavor, I sometimes let it sit longer in the fridge. Next, I scatter halved cherry tomatoes around the chicken. Their sweetness pairs well with the herbs. I place the dish in the oven and bake for about 25 minutes. I check for an internal temperature of 165°F (74°C) to know it's done. This step ensures the chicken is golden and fully cooked. Once out of the oven, I add fresh spinach on top. I return the dish to the oven for another 10 minutes. This wilts the spinach nicely while keeping its bright color. After baking, I let the chicken rest for a few moments. This helps keep it juicy when I slice it. I then sprinkle chopped parsley over the chicken for a burst of color. Serving it warm makes the dish even more inviting. Drizzling the pan juices on top adds more flavor. Don't forget a lemon wedge on the side for extra zing! To make your chicken tender, start with quality meat. Choose fresh, boneless chicken breasts. Marinating is key. Use the olive oil and lemon marinade from the Full Recipe. Let the chicken sit in the marinade for at least 15 minutes. For more flavor, marinate it in the fridge for two hours. Cooking at the right temperature matters. Bake at 400°F (200°C) until the chicken hits 165°F (74°C). Let it rest before slicing to keep the juices in. Italian baked chicken loves company. Pair it with simple sides. Roasted veggies or a fresh salad work well. You can add garlic bread for a yummy touch. The cherry tomatoes in the dish add sweetness. Fresh herbs like basil or parsley brighten the meal. And don't forget a squeeze of lemon. It enhances the flavors and gives a fresh feel. One common mistake is skipping the marinade. It adds depth to the chicken. Another mistake is overcrowding the baking dish. This can lead to uneven cooking. Always give the chicken space. Also, avoid overcooking. Check the chicken's temperature with a meat thermometer. Lastly, don't rush the resting time. Resting allows the juices to settle. This way, each bite stays juicy and flavorful. {{image_4}} You can change the herbs in this dish. For a fresh taste, try thyme or rosemary. You can also use fresh herbs instead of dried ones. If you have fresh basil, use twice the amount. Mix and match to find your favorite flavor. Don’t be afraid to experiment! If you want a change from chicken, you have options. You can use turkey breasts, which cook similarly. For a more unique flavor, try pork tenderloin. Both options absorb flavors well. Make sure to adjust cooking times based on what you choose. Always check for doneness! Making this dish vegan is simple. Swap chicken for firm tofu or tempeh. Marinate them just like the chicken. You can also use portobello mushrooms for a hearty option. These choices soak up flavors beautifully. Adjust the baking time to ensure they are cooked through. Enjoy experimenting with flavors! After making your Italian baked chicken, let it cool first. Place leftovers in an airtight container. This helps keep the chicken fresh. Store it in the fridge for up to three days. If you notice the chicken is dry, drizzle a little olive oil before sealing. This adds moisture back in for later meals. To reheat, preheat your oven to 350°F (175°C). Place the chicken on a baking tray. Cover it with foil to keep it from drying out. Heat for about 15 to 20 minutes. You can also use a microwave. Just heat in short bursts of 1 minute. Check if it's hot throughout before serving. If you want to save some for later, freezing is great! Wrap each piece of chicken in plastic wrap. Then place them in a freezer bag. Remove as much air as possible before sealing. This helps prevent freezer burn. You can freeze the chicken for up to three months. To eat, thaw it overnight in the fridge before reheating. Italian Baked Chicken takes about 50 minutes total. This includes 15 minutes of prep and 25 minutes of baking. After that, allow an extra 10 minutes for the spinach to wilt. Always check that the chicken reaches 165°F internally to ensure it’s safe to eat. Yes, you can use bone-in chicken. It may take longer to cook. Bone-in pieces often add more flavor. Adjust the baking time to about 35 to 45 minutes. Use a meat thermometer to check for doneness. You can serve Italian Baked Chicken with various sides. Some great options include: - Garlic bread - A fresh green salad - Roasted vegetables - Pasta tossed in olive oil and herbs These sides pair well with the chicken's flavors. For the full recipe, check out the Citrusy Italian Herb Baked Chicken. This dish is simple and packed with flavor. In this post, we covered the key steps to make Italian Baked Chicken. I shared main ingredients, cooking tips, and storage info. You learned how to achieve tender chicken and avoid common mistakes. Variations for different diets and serving suggestions also help you adapt the dish. Remember, cooking is a fun way to explore flavors. Enjoy creating your perfect meal!

Italian Baked Chicken

Discover a delicious way to enjoy dinner with this Citrusy Italian Herb Baked Chicken recipe! Juicy chicken breasts marinated in a zesty blend of lemon and fragrant herbs come together with cherry tomatoes and fresh spinach for a meal that's not only tasty but also vibrant. Ready in just 50 minutes, it's perfect for any night of the week. Click through to explore the full recipe and elevate your dinner experience!
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Ingredients
  

4 boneless, skinless chicken breasts

2 tablespoons extra virgin olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Zest and juice of 1 large lemon

Sea salt and freshly cracked black pepper to taste

1 cup cherry tomatoes, halved

1 cup fresh spinach, packed

Fresh parsley, chopped, for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C). This step is key to ensuring that your chicken cooks evenly and develops a lovely flavor.

    In a mixing bowl, whisk together the olive oil, dried oregano, dried basil, garlic powder, smoked paprika, lemon zest, and lemon juice. Season the marinade with sea salt and freshly cracked black pepper to taste. This blend of herbs and citrus will infuse the chicken with amazing flavors.

      Arrange the chicken breasts in a spacious baking dish. Pour the herb and lemon marinade over the chicken, making sure to coat each piece thoroughly. For the best flavor, allow the chicken to marinate for a minimum of 15 minutes — you can also let it marinate longer in the refrigerator for up to 2 hours.

        Next, scatter the halved cherry tomatoes around the chicken in the baking dish. Their natural sweetness will complement the savory flavors beautifully.

          Place the baking dish in the oven and bake for approximately 25 minutes, or until the chicken is golden and cooked through to an internal temperature of 165°F (74°C).

            Carefully remove the dish from the oven. Top the chicken and tomatoes with the fresh spinach, allowing it to wilt as you return the dish to the oven for an extra 10 minutes. This ensures that the spinach retains its vibrant color and becomes tender without losing its nutritional value.

              Once fully cooked, let the chicken rest for a few moments before slicing into it; this helps retain juiciness.

                To serve, garnish your beautifully baked chicken with a sprinkle of fresh chopped parsley for a pop of color and freshness. Enjoy this dish warm!

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                    - Presentation Tips: Serve the chicken and vegetables on individual plates, drizzling any remaining pan juices over the top for added flavor. A lemon wedge on the side adds a bright touch!