Embark on a journey of culinary simplicity and exquisite taste with our recipe for Simple Baked Chicken Breasts. This easy-to-follow guide promises succulent, tender chicken breasts baked to golden perfection with minimal effort. Whether you’re a busy professional or a cooking enthusiast, this dish offers a hassle-free solution for a wholesome and delicious meal. Picture perfectly seasoned chicken breasts emerging from the oven, ready to grace your table with their savory goodness. Stay tuned for the complete recipe and discover how to achieve baked chicken perfection in a straightforward and stress-free manner. Elevate your home-cooked meals with these simple yet delectable baked chicken breasts — a timeless classic for any occasion!
Simple Baked Chicken Breasts Recipe | S2Recipes
Details Simple Baked Chicken Breasts Recipes
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4
Ingredients For Simple Baked Chicken Breasts Recipes
4 (5 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
½ teaspoon coarse sea salt, or to taste
1 pinch Creole seasoning (such as Tony Chachere's®), or more to taste
Step 2: Preheat the oven to 400 degrees F (200 degrees C).
Step 3: Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
Step 4: Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 5: Remove chicken to a plate.
Step 6: Pour chicken broth into the pan and scrape any browned bits off the bottom with a flat-edged wooden spatula. Add more broth if needed to dislodge the browned bits, but not too much or it will be watery.
Step 7: To serve, drizzle the pan sauce over the chicken.
I've been using this recipe for a while, since summer and it is simply the best. When I have ginormous chicken breasts, I cut them into 5 oz servings, which I am not perfect at, but it still makes things more manageably sized to get a tender serving of chicken breast. I have also fixed a batch of say 5-6 5 oz servings and froze them. Very, very versatile.
I’ve made this multiple times! Always moist and delicious! Used creole seasoning a couple times, Canadian Steak spice a couple times, and a mix up of several different spices! Always use a meat thermometer! I’ve served them as the main protein in a meal, chopped up for chicken salad, and sliced into a Cesar salad.
came out very moist. We enjoyed it thoroughly! Added Black pepper and paprika.
Chicken moist.made my own spice mix.
I use totally different spice that I had in my cupboard, followed this recipe and it came out great the sauce was good, no complaints.
My family loves this dish!!! Perfect as is. Amazing and delicious with almost anything else on the side.
Great! I just cooked one massive 20 oz chicken breast half with this recipe that uses 5 oz breast halves. So each breast was 4x as big. Then I doubled the time: 20 minutes, flip, then 30 minutes. Turned out perfect, confirmed by instant-read meat thermometer.
this was a really good recipe. I made baked potatoes with this. The chicken turned out moist. as for the spices, I just used the ones I had handy in my spice cabinet. I did cheat and used a thermometer so I wouldn't over cook the chicken. All in all a good recipe
My kids liked it, and have even requested I make it again.
All Nutrifacts of Simple Baked Chicken Breasts Recipes
