This simple baked chicken recipe is perfect for busy nights. When you serve it think about serving with rice or mashed potatoes (vegetables work, too). The chicken is cooked in lots of cooking liquid made from orange juice, lemon juice and garlic, so when you serve the chicken you can spoon lots of that same cooking liquid over the chicken and any side dish. It’s delicious.
1 1/2-pounds boneless, skinless chicken breasts
Salt and fresh ground black pepper
1 (12-ounce) jar roasted red peppers
1/2 cup (120 ml) orange juice
1/4 cup (60 ml) fresh lemon juice
1 garlic clove, minced
1 bunch fresh basil
2 tablespoons butter
Heat oven to 350 degrees F.
Slice each chicken breast on an angle into 1-inch slices and season with salt and pepper.
Open jar of roasted red peppers, drain, and then cut the peppers into smaller chunks. (Try to make them the same size as the basil leaves).
Scatter garlic in the bottom of a 2-quart baking dish. Pour half of the orange juice and half of the lemon juice mixture over garlic. Starting in one corner of the baking dish, alternate chicken slices with pieces of roasted red pepper and basil leaves then pour the remaining orange and lemon juice over chicken. Cut butter into small squares then scatter over chicken.
Bake the chicken until the chicken is thoroughly cooked (if you have a thermometer, when inserted into the chicken, it should read 165 degrees F); 20 to 30 minutes. Serve chicken over mashed potatoes, rice or vegetables. There will be lots of extra cooking liquid to spoon over the chicken.
Recipe updated, originally posted June 2016. Since posting this in 2016, we have tweaked the recipe to be more clear. – Adam and Joanne