Golden Baked Chicken Tenderloin with Basil Recipe
Golden Baked Chicken Tenderloin is a simple Mediterranean main course featuring tender chicken strips marinated in garlic, olive oil, and fresh basil, then oven-baked to a perfect golden brown. This flavorful and aromatic dish transforms ordinary chicken breasts into a savory delight with minimal preparation and a short cooking time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Main course
- Method: Baking
- Cuisine: French, Mediterranean
- Diet: Low Fat
Ingredients
The Essentials
- 400g of plump chicken breasts with a uniform pale pink color
- 1 clove of firm garlic, without a germ in the center
- 2 tablespoons extra virgin cold-pressed olive oil
- 10 fresh basil leaves
- Guérande fleur de sel salt (preferable)
- Freshly ground black pepper
Instructions
- Bring chicken to room temperature: Take your chicken breasts out of the refrigerator 30 minutes beforehand so they reach room temperature, which ensures even cooking.
- Slice chicken: Place each breast flat on a cutting board and slice them lengthwise into strips about 2 cm thick, holding the knife slightly angled towards you for even slices.
- Prepare marinade: In a deep bowl, peel and finely mince the garlic clove. Mix it with the olive oil, a generous pinch of salt, and a few turns of freshly ground black pepper, emulsifying well to create a smooth sauce.
- Marinate chicken: Place the chicken strips in a shallow dish and coat them thoroughly with the garlic and olive oil mixture. Gently toss with your hands to ensure each piece is well coated. Marinate in the refrigerator for at least 1 hour to infuse flavors.
- Preheat oven: Set your oven to 180°C (350°F) to prepare for baking.
- Arrange chicken for baking: Remove the marinated chicken from the refrigerator and drain slightly. Place the strips spaced apart in an enameled stoneware baking dish to allow browning rather than steaming.
- Bake chicken: Bake in the preheated oven for exactly 15 minutes. Check at 12 minutes for a golden honey color, and at 15 minutes remove from the oven.
- Finish and rest: Immediately sprinkle the baked chicken tenders with chopped fresh basil. Let them rest for 3 minutes before serving to allow juices to redistribute.
Notes
- Salt the chicken only after slicing to avoid drying out the meat.
- Allow at least one hour for the marinade to fully infuse the flavors.
- Never turn the chicken tenders over during cooking to ensure even browning.
- Provençal version: add lemon zest and herbes de Provence for extra flavor.
- Lactose-free alternative: replace the olive oil with melted coconut oil and a pinch of turmeric.
