Chicken Breasts With Herb Basting Sauce Recipe

Reviews More Reviews

Most Helpful Positive Review

Jan 28, 2004

This is probably the best basic chicken recipe I have ever tried. If you don't have all the dried spices it calls for, reach over to that spice rack and substitute! I've used all sorts of herbs from my spice rack and everytime the end product is wonderful. It works equally well with bonelss skinless breasts.

—Arizona Desert Flower

See full review »

Most Helpful Critical Review

Nov 09, 2007

I made this for dinner using bone in, skin on breasts and thighs. I doubled the basting sauce ingredients and allowed the coated chicken to marinade for about 45 minutes. The chicken was moist and my husband and children said it was 'good.' The chicken did not really have much in the way of flavor; I was expecting a lot more, and as one reviewer said it was just sort of 'blah.' Not a bad recipe, just not for us.

—Lori

See full review »

457 Ratings

See other versions of this recipe!

Feb 08, 2004

I made this chicken this weekend and my daughter said it should be called "Kick-butt" chicken. My family loved it. I put the chicken and the sauce in a plastic bag and left it in the fridge all day and baked it that evening. I did baste it and that kept it very moist. I would recommend using chicken with skin on (even though I usually don't bake with the skin on) because the pieces with skin on seemed moister than the pieces without. I didn't have any hot sauce and it was still great. So were the leftovers. Oh, and I took the cover off the last 15 or 20 minutes and it was an appetizing golden brown color. Excellent.

—DALLIMOMMA

See full review »

Nov 07, 2007

Amazing! I have made this many times and really look forward to it. I always make the following tweaks: Double the marinade, use 1 teaspoon of Aleppo pepper instead of the hot sauce, cook for 45 minutes and baste every 15 minutes and add 1 cup of chicken broth.

—RogueOnion8

See full review »

Jul 05, 2006

An easy, delicious recipe. Even my picky eaters love it so I make this often. This smells so good when it's cooking. I omit the hot sauce and substitute dried parsley for fresh. I frequently make this with boneless, skinless chicken cooking it at 375 degrees covered for 20 minutes and then uncovered for 20 minutes. Make sure to baste occasionally. Comes out very moist and tasty.

—Angela Sullivan

See full review »

Jan 26, 2004

This was very good. I used boneless, skinless breasts and didn't bother with basting while cooking. Also left out parsley and hot sauce as I did not have them. Will make again!

—CSANDST1

See full review »

Oct 04, 2007

This is SO yummy!! My whole family loved it. The 2nd time I made it I doubled the recipe and added potatoes. Perfect! I also made 5 ziplock bags with the seasoning, so now I just have to add the garlic and tabasco sauce, mix it with the oil and put it on the chicken and potatoes. Great for a night that I don't want to cook!

—CHERYLHALL64

See full review »

Feb 08, 2004

this chicken is amazing and i make this all the time, it beats any restaurant chicken there is by a long shot! add cut up potatoes and mushrooms tossed in a doubled recipe of the herb mixture. it makes a complete & tasty meal!

—TOOTSIE72

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Mondi's Super Simple Chicken

Basic Broiled Chicken Breasts

Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce

Heather's Best Ever Baked Chicken

Super Simple Oven Barbequed Chicken

Delicious Baked Chicken

Chinese Five Spice Chicken

Baked Split Chicken Breast

Oven Baked Herb Chicken

Almond Sauce Chicken Breasts

ADVERTISE WITH US

Nutrition

Calories
391 kcal
20%

Carbohydrates
1.1 g
< 1%

Cholesterol
127 mg
42%

Fat
21.9 g
34%

Fiber
0.4 g
2%

Protein
45.1 g
90%

Sodium
400 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Breasts With Herb Basting Sauce

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 391
Calories from Fat: 197

% Daily Value *
Total Fat 21.9g 34 %
Saturated Fat 4.7g 24 %
Cholesterol 127mg 42 %
Sodium 400mg 16 %
Potassium 393mg 11 %
Total Carbohydrates 1.1g < 1 %
Dietary Fiber 0.4g 2 %
Protein 45.1g 90 %
** Sugars 0.1g
Vitamin A 6 %
Vitamin C 4 %
Calcium 5 %
Iron 24 %
Thiamin 11 %
Niacin 214 %
Vitamin B6 54 %
Magnesium 16 %
Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.