Baked Chicken in Chicken Broth

Baked chicken in chicken stock in a ceramic dish with garlic, herbs, and onions, served in a rich golden sauce with a spoon resting on the side

Juicy baked chicken in chicken broth is simple, tender, and full of flavor. The rich sauce is perfect for serving, with leftovers great for wraps or salads.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 20

Total Time 1

Ingredients

▢ 3 boneless skinless chicken breasts
▢ ½ teaspoon salt
▢ ¼ teaspoon freshly ground black pepper
▢ 1 tablespoon Italian seasoning
▢ 2 tablespoon extra virgin olive oil
▢ 200 ml chicken broth
▢ ½ onion chopped
▢ 2 cloves garlic

Instructions

Pat the chicken breasts dry with a paper towel. Place the chicken breasts in a large bowl.
Season the chicken breasts with salt, black pepper, and Italian seasoning. Drizzle the extra virgin olive oil over the chicken breasts. Rub the seasoning into the chicken for an even coating. Let it marinate for 30 minutes.
Pour the chicken stock or chicken broth into a baking dish. Add the chicken breasts and sprinkle chopped onion and garlic all over.
Bake in the preheated oven at 430°F / 220°C (390°F convection / 200°C fan) for 20 minutes. Let the chicken rest for 5 minutes before serving.
Slice the chicken breasts and spoon the flavorful chicken broth and onion mixture over the plate when plating.

Notes

Use Low-Sodium Broth: I like to choose a good-quality chicken broth that’s low in sodium. It gives plenty of flavor without overpowering the dish.

Give the Chicken Space: Always arrange the chicken in a single layer. This way the broth can flow around each piece, making sure everything cooks evenly.

Boost the Flavor: When I want extra depth, I add a small pinch of paprika, cayenne, or even a dash of Worcestershire sauce, it really wakes the dish up.

Keep It Moist: For leftovers, I store the chicken right in its chicken broth or chicken stock. It keeps the meat juicy and flavorful, even the next day.

Nutrition