French Herbed Chicken
Simple balsamic French-herb chicken. Marinate 30 minutes, then bake or grill. Tips on herbs, timing, and a roasted potato side.
A simple recipe but very tasty marinade. Try this on the grill, too.
Submitted by: Steven from Pascoag, RI
Yield: 4 Servings
- Marinate chicken cutlets at least 30 minutes in a balsamic and French herb mix for big flavor.
- Bake at 400 to 425 F or grill over medium-high heat until internal temp reaches 165 F.
- Use the same herb-vinegar mix for a roasted potato side; toss lightly and roast at 450 F until browned.
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Preparation Instructions:
Dust the chicken with sea salt and pepper before you put it in the marinade.
Mix French herb mix and balsamic vinegar. Put chicken in food storage bag, and add the herb mix and balsamic vinegar. Close and shake well.
Let marinate in the refrigerator for half an hour.
Place in a shallow baking dish in a single layer. (Any extra marinade goes in a high sided baking dish.) Bake in a 400 to 425 degree oven for 30 minutes. Depending on how thick your chicken cutlet is, the time may be more or less.
Serve with French fries and your favorite veggies.
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More About This Recipe
Try this variation on a side dish: Quarter some potatoes. Coat with olive oil, and pour the same French herbs and balsamic vinegar over the top. Just coat, do not go overboard with anything. Mix it all together in a high sided baking dish. Roast in a 450 degree oven for 45 to 60 minutes.
If you enjoyed this recipe, check out more French recipes here.
Frequently Asked Questions
How long should I marinate the chicken?
Marinate at least 30 minutes for good flavor. For thin cutlets 30 minutes to 2 hours is ideal. You can marinate up to about 8 hours, but avoid overnight when the vinegar can begin to change the chicken's texture.
Can I grill this recipe instead of baking?
Yes. Preheat the grill to medium-high and oil the grates. Grill cutlets 3 to 6 minutes per side depending on thickness. Cook until the thickest part reaches 165 F and let rest a few minutes.
What oven temperature and time should I use?
Bake at 400 to 425 F. Thin cutlets usually take 20 to 30 minutes. Thicker pieces will need more time. Use an instant-read thermometer to confirm 165 F internal temperature.
How do I know when the chicken is safely cooked?
The safest and clearest check is an internal temperature of 165 F (74 C) at the thickest part. Let the chicken rest 3 to 5 minutes after cooking so juices settle.
Should I use fresh or dried herbs and what are substitutions?
The recipe amounts work for dried herbs. If you use fresh herbs, use about three times the fresh amount for the same flavor. Good substitutes include herbes de Provence or an Italian herb mix.
Can I use whole chicken breasts or thighs instead of cutlets?
Yes. Use boneless breasts or thighs but adjust cooking time. Thicker breasts need longer in the oven or on the grill. Thighs are more forgiving and stay moist at longer cook times.
Can I reuse the marinade as a sauce?
Do not reuse raw marinade that contacted raw chicken unless you boil it for at least a minute to kill bacteria. Alternatively reserve a portion of the marinade before adding raw chicken to use as a sauce.
What are the steps and timing for the potato side variation?
Quarter potatoes, toss lightly with olive oil and the same herb and balsamic mix, then spread in a high-sided dish. Roast at 450 F for 45 to 60 minutes, stirring once, until potatoes are fork tender and browned.
How long should I marinate the chicken?
Marinate at least 30 minutes for good flavor. For thin cutlets 30 minutes to 2 hours is ideal. You can marinate up to about 8 hours, but avoid overnight when the vinegar can begin to change the chicken's texture.
Can I grill this recipe instead of baking?
Yes. Preheat the grill to medium-high and oil the grates. Grill cutlets 3 to 6 minutes per side depending on thickness. Cook until the thickest part reaches 165 F and let rest a few minutes.
What oven temperature and time should I use?
Bake at 400 to 425 F. Thin cutlets usually take 20 to 30 minutes. Thicker pieces will need more time. Use an instant-read thermometer to confirm 165 F internal temperature.
How do I know when the chicken is safely cooked?
The safest and clearest check is an internal temperature of 165 F (74 C) at the thickest part. Let the chicken rest 3 to 5 minutes after cooking so juices settle.
Should I use fresh or dried herbs and what are substitutions?
The recipe amounts work for dried herbs. If you use fresh herbs, use about three times the fresh amount for the same flavor. Good substitutes include herbes de Provence or an Italian herb mix.
Can I use whole chicken breasts or thighs instead of cutlets?
Yes. Use boneless breasts or thighs but adjust cooking time. Thicker breasts need longer in the oven or on the grill. Thighs are more forgiving and stay moist at longer cook times.
Can I reuse the marinade as a sauce?
Do not reuse raw marinade that contacted raw chicken unless you boil it for at least a minute to kill bacteria. Alternatively reserve a portion of the marinade before adding raw chicken to use as a sauce.
What are the steps and timing for the potato side variation?
Quarter potatoes, toss lightly with olive oil and the same herb and balsamic mix, then spread in a high-sided dish. Roast at 450 F for 45 to 60 minutes, stirring once, until potatoes are fork tender and browned.
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