3 years ago
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Creamy and Simple Herb Baked Tender Chicken Drenched in Spices


4-6 boneless, skinless Tyson chicken breasts

2/3 cup College Inn chicken broth

1 (4.4 oz.) package spreadable herb cheese (we use Boursin)

1 shallot, minced

1 large clove garlic, minced

1/2 lemon, zested and juiced

2 tablespoons Bertolli extra-virgin olive oil, divided

1 tablespoon Gold Medal all-purpose flour

1 teaspoon McCormick dried basil

1 teaspoon McCormick dried oregano

1 teaspoon McCormick dried tarragon

Morton kosher salt and freshly ground pepper, to taste


Brush chicken breasts with 1 tablespoon olive oil and season generously with salt and pepper.

Heat a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink. Transfer to a plate and set aside.

To the same skillet, heat remaining olive oil and sauté shallot and garlic, with basil, oregano and tarragon, for 1-2 minutes, or until fragrant.

Stir in herb cheese, broth, lemon juice and zest, and whisk together until smooth, then sprinkle in flour and whisk until incorporated.

Cook for 5-10 minutes, or until sauce has thickened.

Return chicken to skillet and cook for another 2-3 minutes, or until warmed through. Garnish with fresh herbs and serve hot!

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