Low Sodium Rosemary Baked Chicken Breasts

Total time40 min

Prep time10 min

Cook time30 min

Low Sodium Rosemary Baked Chicken Breasts

Juicy chicken breasts get rubbed down with a fragrant blend of fresh rosemary, thyme, and sweet paprika, then baked in a splash of chicken broth until the surface turns lightly golden and the inside stays tender. The herb-oil coating does all the flavor work here, no complicated technique required, just a quick mix, a spoon-over, and into the oven it goes. A drizzle of garlic-infused olive oil rounds things out with savory depth, and a scatter of fresh parsley at the end brightens every bite. This one's a simple, weeknight-friendly option that fits neatly into a low-sodium or added-salt-conscious kitchen. Pair it with roasted vegetables or a simple grain for an easy, satisfying dinner that doesn't skimp on flavor.

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Ingredients

4 servings

4 boneless, skinless chicken breasts (about 6 oz each)
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3 tbsp olive oil
2 tbsp fresh rosemary, finely chopped
1 tsp dried thyme
½ tsp sweet paprika
¾ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp garlic-infused olive oil
¼ cup low-sodium chicken broth

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Pour the chicken broth into a 9×13-inch baking dish and set aside.
2
In a small bowl, stir together the olive oil, garlic-infused olive oil, rosemary, thyme, sweet paprika, and salt until combined.

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