Your Daily Dish: Oregano, Parsley and Thyme Chicken

Oregano, Parsley and Thyme Herbed Chicken

Take a bigger bite out of life! Every day is a holiday with

On this day in 1966, Simon & Garfunkel released “Parsley, Sage, Rosemary & Thyme.” On this day in 2013, we bring you this delicious, juicy, herb-centric, chart-topping Oregano, Parsley & Thyme Chicken. Trust us…it’s a mega hit!

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2 large egg whites
1 cup breadcrumbs
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

6 boneless, skinless chicken breast halves
3 tbsp olive oil

Herb Sauce

1 tbsp olive oil
1/4 cup finely sliced green onions
1 tbsp dried oregano
1 large garlic clove, minced
1 tbsp dried thyme
2 tbsp finely chopped fresh flat-leaf parsley
1/2 cup balsamic vinegar
3 cups chicken broth
4 tbsp tomato paste


1) Place egg whites in a small dish. On a large plate, combine breadcrumbs, oregano, basil, salt and pepper.

2) Dip each chicken breast in egg whites, then coat in breadcrumb mixture, patting well to adhere.

3) In a large skillet, heat 3 tbsp olive oil over medium-high heat. Brown chicken breasts, about 2 minutes per side or until golden. Remove from pan and set aside.

4) After wiping the skillet clean, heat 1 tbsp olive oil over medium heat. Add green onions, oregano, garlic, thyme and parsley. Sauté for 1 minute, stirring constantly. Add balsamic vinegar and cook for 2 minutes. Add chicken stock and tomato paste, bring to a boil and then reduce heat to low, simmering uncovered for 2 minutes. Return chicken breasts to skillet, simmering covered for 20 minutes.

Serves 6

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Missing the rosemary? Try our Grilled Rosemary Veal Chops!

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Whether it’s cruising the aisles at the Dollar Store or experimenting at the stove, we believe that every day can be a holiday.