Tangy Marinated Baked Chicken
After taking one bite of this Tangy Marinated Baked Chicken, my husband said, ‘We have a new World’s Best Baked Chicken recipe!’ This chicken was out of this world good! I had found the original recipe over at A Healthy Slice Of Life’s Blog. I have been reading Brittany’s blog for over 5 years! I am not much into the ‘healthy living’ niche usually, but I love her blog! I think her adorable kids are what keep me coming back for more. 😉 Also she just seems like a really happy & fun person and I have no doubt if we lived closer we would be instant BFFs 😉
So of course I can’t leave well enough alone so I did make a couple of small changes to fit our preferences. (swapped out REAL BUTTER for all that healthy olive oil and added sour cream to the end product. Muhahaha <<<Thats my evil laugh
We served it over egg noodles but it would ALSO be delicious over rice or mashed potatoes. Basically ANYTHING to soak up all of that DELICIOUS GRAVY. Oh my gravy was it delicious. <—see what I did there? Thank you Brittany for the AMAZING recipe! My entire family DEVOURED IT!!!!!
Save RecipeIngredients
- 6 Tbsp unsalted butter, melted
- 1/3 cup red wine vinegar
- ½ cup low sodium soy sauce
- 3 garlic cloves, minced
- 2 Tbsp fresh parsley, finely chopped
- 1/3 cup ketchup
- 4 chicken breasts
- 2 Tbsp corn starch
- 2 Tbsp cold water
- sour cream (1/4 to 1/2 cup)
- cooked noodles, rice or mashed potatoes
Instructions
In a medium-sized bowl, whisk together the butter, soy sauce, red wine vinegar, garlic, parsley and ketchup until thoroughly combined.
Pound chicken breasts until even, about an inch thick.
Place chicken in marinade, making sure it is thoroughly covered, and place in fridge for 4-6 hours.
When ready to bake, preheat the oven to 350 degrees. Place chicken in a large casserole dish and pour the marinade over the chicken.
Bake chicken for 30-40 minutes, or until done. Every 10 minutes or so, I basted the chicken with the pan juices.
Once done, remove chicken to a platter. Mix corn starch and cold water until smooth and add to pan juices to thicken. Next, stir in sour cream. 1/4 cup to 1/2 cup depending on your preferences. Give it a taste and adjust seasonings as desired. Serve chicken and gravy over cooked noodles, rice or mashed potatoes. ENJOY!!!
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