Dump-and-Bake Basil Chicken Breasts

Square overhead shot of baked basil chicken

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4.92 from 23 votes

Dump-and-Bake Basil Chicken Breasts

Fresh and healthy baked basil chicken breasts with just 5 minutes of prep!

Course Dinner

Cuisine American

Keyword baked basil chicken, Baked Chicken Breast, baked chicken breast recipes, basil chicken breast

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 250kcal

Author Blair Lonergan

Ingredients

½ cup dry white wine (or chicken broth)
¼ cup olive oil
¼ cup Dijon mustard
¼ cup chopped fresh basil
2 teaspoons minced fresh garlic
1 teaspoon honey
1 teaspoon Italian seasoning
Kosher salt and ground black pepper, to taste
1 ½ - 2 lbs. boneless, skinless chicken breasts*
Optional garnish: additional chopped fresh basil or parsley

Instructions

Preheat oven to 425°F. Spray an 11 x 7-inch baking dish (or any similar size that accommodates your chicken in a single layer) with cooking spray and set aside.
In a small bowl, whisk together wine, olive oil, Dijon mustard, basil, garlic, honey, Italian seasoning, and salt.
Season chicken on both sides with salt and pepper. Place chicken in the prepared baking dish.
Pour sauce over the chicken and toss to make sure that each piece of chicken is well coated.
Bake, uncovered, for 30-40 minutes, or until meat thermometer reads 165°F. Baste with pan sauce periodically while the chicken is cooking.
Be sure to spoon plenty of the sauce over the chicken before serving! Garnish with additional fresh herbs, if desired.

Notes

* I use 5 small chicken breasts that total 24 ounces. The small chicken breasts only require about 30 minutes in the oven. If you use much thicker, larger chicken breasts, you might have to increase the cooking time to about 45-50 minutes.

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