6 tsp fresh thyme
or 2 teaspoons dried
6 tsp fresh tarragon
or 2 teaspoons dried
2 tbsp mayonnaise
2 tbsp dijon mustard
2 pieces chicken breast
preferably skin on, bone in, but boneless skinless chicken breast would also work
steamed rice or cooked quinoa
This is one of our favorite chicken dishes, and it is crazy easy to make. We've been cooking it since college and learned it from our friend's mom. Something magical happens when the flavors of the thyme, tarragon, mayo, and dijon combine and intensify. This recipe easily scales. Just remember the proportions of 1 teaspoon of each herb (dried) and 1 tablespoon of each sauce per chicken breast. You may need to adjust cooking times depending on the thickness and quantity of your chicken breast pieces.
Combine the thyme, tarragon, mayo, and dijon mustard in a glass baking dish.
Coat the chicken with the sauce and marinate it overnight, covered, skin-side down, in the baking dish.
The next day, pull the chicken out of the fridge and preheat the oven to 400°F. Cover the baking dish with foil. Kick off the rice cooker. Add the chicken to the oven when it reaches temp and bake for 15 minutes.
Flip the chicken (skin side up), cover with foil again, and bake for another 15 minutes.
Increase the oven temp for 425°F. Flip the chicken (skin side down) and bake for 5 minutes uncovered.
Flip the chicken (skin side up), redistribute the sauce over the skin, and bake for another 5 minutes uncovered until the sauce thickens and the chicken reaches the internal temp of 165°F.
Let the chicken rest for about 5 minutes before serving. Serve with rice or quinoa.
Served either hot or cold, leftovers are great the next day!