Rosemary Garlic And Ginger Chicken Breasts Recipe

Name: Rosemary Garlic And Ginger Chicken Breasts
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: Skinless Chicken Breasts; 2 tablespoons spicy brown mustard; Prepared Horseradish; 2 tablespoons olive oil; 2 tablespoons water; Garlic Cloves; Fresh Ginger; Powdered Ginger; Black Pepper; 1 teaspoon salt; Ground Cayenne Pepper; 1 tablespoon dried rosemary

Unlock the secret to unbelievably juicy and crispy chicken breasts! This recipe uses affordable bone-in chicken breasts (easily remove the skin!), infused with a vibrant rosemary, garlic, and ginger marinade. Marinate for at least 30 minutes (longer is better!) for maximum flavor penetration. The high-heat baking method creates a perfectly crispy exterior while keeping the inside incredibly tender and moist. A hint of cayenne pepper adds a delicious kick (optional!). This crowd-pleasing dish is a weeknight winner – requested again and again in our house!

Prep Time 20 mins

Cook Time 70 mins

Calories 324.4 kcal

Protein 112g

Rating 3.0 (4 Reviews)

Rosemary Garlic And Ginger Chicken Breasts

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rosemary Garlic And Ginger Chicken Breasts

Skinless Chicken Breasts
2 tablespoons spicy brown mustard
Prepared Horseradish
2 tablespoons olive oil
2 tablespoons water
Garlic Cloves
Fresh Ginger
Powdered Ginger
Black Pepper
1 teaspoon salt
Ground Cayenne Pepper
1 tablespoon dried rosemary

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How to Make Rosemary Garlic And Ginger Chicken Breasts

Preheat oven to 400-425°F (200-220°C).
In a large bowl or zip-top bag, whisk together: 2 tablespoons spicy brown mustard, 1 tablespoon prepared horseradish, 2 tablespoons olive oil, 2 tablespoons water, 4 cloves minced garlic, 1 tablespoon grated fresh ginger, 1 teaspoon black pepper, 1 teaspoon salt, and 1/2 teaspoon cayenne pepper (optional).
Add 4 bone-in, skinless chicken breasts (about 2 lbs total) to the marinade. Marinate for at least 30 minutes, or up to overnight.
Line a shallow baking dish with foil. Arrange the marinated chicken breasts in the dish, pouring the remaining marinade over them.
Sprinkle 1 tablespoon of dried rosemary evenly over the chicken breasts.
Bake uncovered for 50-65 minutes, basting with pan juices once after 30 minutes and once during the last 5 minutes of baking.
Remove from oven and let the chicken rest for 15 minutes before serving. This allows the juices to redistribute, resulting in extra-moist chicken.
Serve and enjoy your incredibly juicy and flavorful chicken!