Baked Chicken Breasts has been around for many decades, they are easy to prepare, healthy, tasty, and usually just as delicious as the way they are cooked. I’ve made a lot of chicken breasts over the years, from the standard baked chicken breast, to the delicious barbeque flavored breasts, and believe me they can be really delicious, if you know how to make them right!
Here are some tips to help you with this delectable poultry: Baked Chicken Breasts is a delectable treat for any hungry soul. This is also a very simple recipe that anyone should be able to master. All you need is some extra insider advice for how to bake super delicious, no-foam chicken breasts, olive oil drizzle, and perhaps a sprinkle of some seasonings.
If you’ve ever struggled with bland, dry, and flat-out boring chicken breast, then you’re in luck, as this article is about as simple as they come. With just a simple pan, a couple ingredients, and a bit of cooking guidance, you can make delectable, delicious chicken breast right from your kitchen.
Baked Chicken Breasts is easy to make from scratch at home. If you want to get creative and experiment with new flavors by baking them, here are some quick tips for healthy and delicious bakes.
I love to eat bakes which use whole grain bread as the base. Baked chicken breasts are the perfect source of protein and healthy fats, plus they taste great.
Baked Chicken BreastsCourse: DinnerCuisine: AmericanDifficulty: Easy
Learn how to make the most flavorful, tender and juicy baked chicken breast – no more dry chicken! With a five minute prep time and just 20 minutes in the oven, you’ll have this dinner on the table in less than 30 minutes.
2 pounds boneless, skinless chicken breasts about 4 medium size breasts
2 tablespoons Extra Virgin Olive Oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika or chili powder
- Preheat oven to 450 degrees. Pound chicken breasts lightly so they are of even thickness.
- Pour olive oil in a 13″ x 9″ baking dish. Lightly coat the chicken with the oil to coat it, then place chicken breasts side by side in the dish.
- In a small bowl, whisk together salt, pepper, garlic powder, onion powder and chili powder (or paprika). Sprinkle the seasoning mixture over both sides of the chicken and rub it in with your hands. Place chicken breasts side by side, making sure there is no overlap.
- Bake in a preheated oven for 15-20 minutes, until juices are clear or a meat thermometer reads 160-170 degrees. *Note – depending on the size of your chicken breasts, it could take longer. Mine were pounded to less than an inch thick.
- Cover with foil and allow to rest for 5-10 minutes while the juices settle before slicing.
- Store leftover cooked chicken breast up to 4 days in the fridge in an airtight container. Perfect for meal prepping for the week and for using in a variety of recipes from salads to soups.
- In the freezer, cool completely and store cooked chicken breasts in an airtight container for up to 6 months. I recommend wrapping each breast in wax paper before freezing for easy portioning.
Reference : yellowblissroad.