Reviewed: Nov. 24, 2009

Not dry at all but sadly, not much flavor either. I think it will be good with extra seasonings...I'm sorry but it was bland as-is.

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JERSEYGIRL

Cooking Level: Expert

Home Town: Sayreville, New Jersey, USA

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Reviewed: Nov. 12, 2009

This was delicious! I softened the butter then mixed all the herbs in and placed it on the chicken. I also lightly buttered the baking dish and poured white wine on the bottom. I repeatedly basted the chicken. The best part about this was the "sauce" that came from the herbs and white wine in the bottom of the pan. I couldn't get enough

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ann marie

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Reviewed: Nov. 2, 2009

A very boring recipe. There was little flavour. The 1st time I try a new recipe I follow it exactly as given. With some additional herbs and spices this could be a block buster church offering. Be sue to marinate the chicken breasts/thigh fillets in a nice white wine. When marinating with wine NEVER use anything you wouldn't drink.

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Fr David

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Reviewed: Nov. 2, 2009

So simple even I couldn't mess it up!! Very Very yummy!!!

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GreenKaya

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Reviewed: Oct. 30, 2009

This is a good recipe, but nothing special. However, it was a change from the everyday chicken. I followed the recipe to the tee, my family just likes a little more flavor and spice.

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justlearning

Home Town: White Lake, Michigan, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: Oct. 4, 2009

I normally prefer boneless, skinless chicken breasts - but this was DELICIOUS!!! So moist and flavorful. I actually just used salt, pepper, and butter, but it would obviously work great with garlic or any other herb.

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nourts

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Reviewed: Oct. 1, 2009

This was an awesome starter recipe. I had all these bone-in breasts that were on sale, and no clue what to do with them! I didn't have lemon, so I splashed a bit of white wine on the bottom, and since I had provencal seasoning already made up I just used that. Smelled awesome as it was cooking! Using the leftovers for broth today...can't wait!

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DONNAM711

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Reviewed: Sep. 30, 2009

Reviewers are right, this smells wonderful while baking. I didn't have any lemon but that sounded like a nice addition so I did add some lemon pepper along with the garlic salt. I also added a little extra butter and spooned it back over the chicken when it was finished. As long as you know how to improvise and add spices, this is a good starter recipe.

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Morgan

Cooking Level: Intermediate

Home Town: Austin, Minnesota, USA

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Aug. 25, 2009

Pretty darn good! I used this recipe today to prepare the chicken that will go into some chicken pot pies that I'm making. I too added a little lemon juice to the pan. I also softened the butter and mixed the spices in before spreading on the chicken. It turned out delicious and I know that it's going to add some GREAT flavor to my chicken pot pies.

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two2luv

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Reviewed: Aug. 25, 2009

I givet his 3 1/2 stars. I made as is, but added a little lemon juice as other suggested. It was good and tasty, a nice change for baked chicken...but it wasn't exciting enough to make again. I'm glad I tried it though! Thanks for recipe!

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Jenski

Cooking Level: Intermediate

Home Town: Canton, Michigan, USA

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Reviewed: Aug. 23, 2009

Super simple and very good

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Janet

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Pflugerville, Texas, USA

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Reviewed: Aug. 8, 2009

This was good. I added too many extra seasonings to mention, but what I liked was that it was tasty and not too filling. For health reasons, we're trying to avoid the cream of whatever soups, and this filled the bill.

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TW in Florida

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Reviewed: Aug. 3, 2009

I added the lemon juice and it came out very juicy.

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panamaqtpie

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Reviewed: Jul. 23, 2009

Excellent flavor! Used Basil, thyme and rosemary, garlic, s&p - don't forget to season with salt & pepper. Rubbed butter mixture under skin, then melted remaining and poured it over the top. My 3 yr old non-meat eater gobbled this up! Made for 25 people and they loved it. So easy. Baked for 50 minutes and the meat was perfectly cooked. Forgot the lemon juice that others recommended but will try next time.

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HOBBES7895

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2009

We were very happy with this, however I used boneless skinless breasts and only baked 30-35 minutes

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tracy1878

Cooking Level: Expert

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Reviewed: Jul. 17, 2009

I melted the butter and added two cubes of garlic and two cubes of basil (available in your grocer's veg/freezer section :)) and boneless chicken breast. The aroma was VERY overpowering, so I wasn't expecting much from the meal, but it was the best chicken I've had in ages! VERY simple, and soooo delicious. The recommendation for Pino Grigio is an excellent one -- by chance, we had that to accompany us, and they were perfect complements. That, with a bit of broccoli and balsamic rice, and we had the perfect meal.

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Vee

Cooking Level: Intermediate

Living In: Sutton, Surrey, England, U.K.

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Reviewed: Jun. 24, 2009

this was awesome!!! I mixed the butter together with the herbs - added lemon pepper and thyme - and then put a good sized dollop of the herbed butter on each breast. Also, a note on the cooking time - if you raise the temp to 375 and cover the dish with foil, it lowers the cooking time to 30-35 minutes and the chicken comes out cooked through but SOOOO juicy and tender!! thanks!!

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Amanda

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Reviewed: Jun. 24, 2009

SO Easy. I accidently bought chicken with bones and didn't know what to make. Delicious.

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kristylyn

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Reviewed: Jun. 23, 2009

For everyone who says this is too dry, its probably because you use boneless skinless chicken breast. The recipe calls for whole breast which is why the temp and time are higher than would be for boneless skinless. If you are using boneless skinless decrease the time to 25-35 min PLEASE, and stop rating dry when you didnt use the correct recipe.

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sarahbear

Cooking Level: Intermediate

Living In: Green Bay, Wisconsin, USA

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Reviewed: Jun. 8, 2009

Simple! Simple! Simple! AND Delicious! Delicious! Delicious! I followed the recipe exactly and added the fresh lemon juice as others suggested. I will be making this dish often.

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