Baked Chicken Breasts In Wine
Tender baked chicken breasts infused with white wine, garlic, and tarragon, topped with Parmesan; a flavorful, elegant dish perfect for casual dinners or special occasions.
Ingredients
Instructions
- Note: If desired, marinate and bake chicken in the same greased dish.
- Or marinate in double plastic bags in refrigerator overnight.
- Let chicken come to room temperature before baking.
- Preheat oven and season chicken breasts with salt, pepper, and tarragon.
- Place chicken in a greased baking dish.
- Pour white wine or vermouth over the chicken.
- Add halved garlic cloves around the chicken.
- Bake until chicken is cooked through, about 30 minutes.
- Sprinkle grated Parmesan cheese over the chicken during the last few minutes of baking.
- Sprinkle paprika over the dish before serving.
Tips & Substitutions
For extra flavor, consider marinating the chicken in the wine and tarragon mixture for a few hours before baking. If you're out of tarragon, dill or thyme can serve as excellent substitutes. To enhance the dish, you can also add chopped onions or mushrooms to the baking dish. Using a meat thermometer helps ensure the chicken is cooked perfectly, reaching an internal temperature of 165°F.
Serving Suggestions
Serve the baked chicken breasts with a side of roasted vegetables or a fresh salad, like Danny Koczuk'S Red Cabbage Salad, for a balanced meal. A light pasta, such as lemon garlic spaghetti, pairs beautifully with this dish. For a more substantial side, consider creamy mashed potatoes or rice pilaf to soak up the flavorful wine sauce.
Storage & Reheating
Leftover baked chicken breasts can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F for about 15-20 minutes, or until warmed through. Alternatively, you can microwave it on medium heat, but be cautious not to dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chicken Breasts In Wine contains roughly 345 calories, with 25g protein, 55g carbohydrates, and 6g fat. It is an excellent source of iron (143% of the Daily Value), calcium (79% of the Daily Value), and potassium (54% of the Daily Value). Note that it is relatively high in sodium, at 710mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of breasts for this recipe?
Yes, chicken thighs can be used as a substitute. They will require a slightly longer cooking time due to their thicker cut. Ensure they reach an internal temperature of 165°F for safe consumption. Thighs also add a richer flavor, making the dish even more delicious.
What type of wine is best for baking chicken?
A dry white wine, such as Sauvignon Blanc or Chardonnay, works best in this recipe. These wines enhance the flavors without overpowering the dish. If you prefer a non-alcoholic option, dry vermouth or a mixture of chicken broth with a splash of vinegar can also be effective alternatives.
Can I prepare this dish ahead of time?
Absolutely! You can marinate the chicken in advance and store it in the refrigerator for up to 24 hours. Just remember to bring it to room temperature before baking. Preparing it ahead allows the flavors to meld beautifully, resulting in a more flavorful dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).