Vegetarian Rosemary Baked Chicken Breasts
Total time40 min
Prep time10 min
Cook time30 min
5.0(7)
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Learn more →Ingredients
4 servings
- 4 boneless, skinless chicken breasts (about 6 oz each)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 3 tbsp olive oil
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp dried thyme
- ½ tsp sweet paprika
- ¾ tsp salt
- ½ tsp garlic-infused olive oil
- ¼ cup low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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