Wine-Baked Chicken
Juicy boneless chicken breasts baked in a flavorful wine and soy sauce marinade, infused with garlic and oregano; perfect for a savory, comforting meal served over rice.
Ingredients
Instructions
- Make a sauce with red wine, soy sauce, salad oil, water, garlic, oregano, and brown sugar.
- Pour the sauce over the chicken breasts and cover the dish.
- Bake at 375°F for 1 1/2 hours.
- Uncover the dish during the last 15 minutes of baking.
- Serve immediately over hot rice.
Tips & Substitutions
For a richer flavor, let the chicken marinate in the sauce for a few hours or overnight. If you don't have red wine, consider using a combination of grape juice and a splash of vinegar for a non-alcoholic option. Fresh herbs can elevate the dish, so feel free to substitute dried oregano with fresh if you have it on hand.
Serving Suggestions
Serve the wine-baked chicken over a bed of hot rice, which absorbs the delicious sauce. Pair with steamed vegetables like broccoli or green beans for a balanced meal. A side salad with a light vinaigrette complements the dish well. For a hearty option, consider pairing with Zucchini Chicken Bake.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a baking dish, cover with foil, and warm in a preheated oven at 350°F until heated through, about 20 minutes. Avoid reheating in the microwave to preserve texture.
Nutrition & Diet Analysis (per serving)
Each serving of Wine-Baked Chicken contains roughly 369 calories, with 14g protein, 49g carbohydrates, and 11g fat. It is an excellent source of iron (128% of the Daily Value), dietary fiber (92% of the Daily Value), and calcium (76% of the Daily Value). Note that it is relatively high in sodium, at 2134mg per serving (93% 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 bone-in chicken instead of boneless?
Yes, you can use bone-in chicken pieces, but you may need to adjust the cooking time. Bone-in pieces typically take longer to cook, so ensure they reach an internal temperature of 165°F for safety.
What type of red wine is best for this recipe?
A medium-bodied red wine, such as Merlot or Pinot Noir, works well as it complements the flavors without overpowering them. Avoid very sweet wines, as they can alter the sauce's taste.
Can I make this dish in advance?
Absolutely! You can prepare the chicken and sauce a day ahead, marinating the chicken in the fridge overnight. When ready to serve, simply bake as directed, adjusting the time as needed for cold chicken.
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).