Ingredients
4 boneless skinless chicken breast halves (8 ounces each)
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1/3 cup low-sodium chicken broth
3 to 4 sprigs fresh herbs, such as tarragon, thyme or rosemary
Preparation
Preheat oven to 375 degrees. Place chicken breasts in a 9-by-13-inch baking dish. Season both sides generously with salt and pepper. Drizzle with olive oil. Add broth, scatter with herbs and cover with parchment-lined aluminum foil.
Bake until a meat thermometer registers 160 degrees in the thickest part of the breast, about 20 minutes. Remove chicken from pan; let rest 10 minutes before slicing.
