Baked Chicken Breast

Baked Chicken Breast

Baked Chicken Breast couldn't be easier to make or more delicious! How to make tender, juicy, perfectly seasoned oven baked chicken breasts. Dovetaiing Tip: Cook enough chicken to have leftovers, you will need 1 1/2 cups cubed chicken for Chicken Enchiladas on day 4. Make the dough for No-Knead Artisan Style Bread today so that it can sit for 18-24 hours.

Prep time:
Cook time:

Serving size: 5
Calories per serving: 26

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon dried oregano or Italian seasoning
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 450 degrees F. Line a baking sheet with foil (for easy cleanup).

If chicken breasts are thicker in some parts than others, pound them to an even thickness using a rolling pin or meat mallet. (Place chicken in a zip-top bag or between two sheets of parchment before pounding.)

Place chicken breasts on the baking sheet, drizzle with oil and rub over both sides of chicken.

Combine the spice rub ingredients in a small bowl.

Rub the spice rub over both sides of the chicken.

Bake chicken breasts according to their size: bake 5-6 ounce breasts for 13-16 minutes, bake 8 ounce breasts for 16-19 minutes, bake 11-12 ounce breasts for 22-26 minutes. Check that chicken has reached an internal temperature of 165 degrees F.

Remove the pan from the oven, loosely cover with foil and let the chicken rest for 5-10 minutes before slicing and serving.


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