Wine & Herb Baked Chicken Recipe
Wine & Herb Baked Chicken Recipe photo by Taste of Home
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Wine & Herb Baked Chicken Recipe

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“This scrumptious entrée is easy to prepare,” says Mildred Huffman of Lexington, Virginia. “The broth, served over rice and chicken, is absolutely delicious and the aroma while baking really creates an appetite.”
Recommended: 52 Date Night Dinners
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 2 servings


  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 3 tablespoons dry red wine or chicken broth
  • 2 tablespoons water
  • 2 tablespoons reduced-sodium soy sauce
  • 1-1/2 teaspoons brown sugar
  • 1 garlic clove, minced
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried oregano
  • 1 cup hot cooked rice

Nutritional Facts

1 each: 290 calories, 4g fat (1g saturated fat), 78mg cholesterol, 677mg sodium, 28g carbohydrate (3g sugars, 1g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 starch.


  1. Place chicken in an 8-in. square baking dish coated with cooking spray. In a small bowl, combine the wine, water, soy sauce, brown sugar, garlic, parsley, ginger and oregano; pour over chicken.
  2. Cover and bake at 350° for 30-35 minutes or until a meat thermometer reads 170°. Serve with rice. Yield: 2 servings.
Originally published as Wine & Herb Baked Chicken in Cooking for 2 Summer 2009, p15

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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bschuck User ID: 3529989 180198
Reviewed Nov. 16, 2012

"Very good recipe. I used white wine instead of red, added some poultry seasoning, & used fresh parsley instead of dried. Nice flavor."

fluffy213 User ID: 5772206 113902
Reviewed Feb. 27, 2011

"This was pretty tasty. I made it with the red wine, not the chicken broth. The soy sauce definitely is the more powerful flavor in this, but I don't think that it is over powering. The flavors all blend well together. Served it over some brown rice which worked well. Also roasted some asparagus with olive oil and garlic to go along with it. Definitely looking forward to eating the leftovers for lunch this week!"

tippicanoe27 User ID: 4908189 168556
Reviewed Feb. 15, 2010

"Mildred is right about the aroma. I love making this dish as much for the anticipation as the actual eating enjoyment!"

rfroh User ID: 3764226 113901
Reviewed Mar. 14, 2009

"Although it takes a bit longer to cook than I usually spend on a meal, the chicken came out moist and juicy - perfectly done and the sauce was delicious (even without wine). It reheats well the next day too!"

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