Baked Chicken Breast
Serves:
2
The secret to juicy baked chicken breast? Bake for a short time at a high temperature. Baking for 30 minutes at 350 degrees will yield dry meat. But baking for just 20 minutes at 450 degrees will result in delightfully juicy baked chicken breast, every time.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 | boneless, skinless chicken breasts (about 1 lb. total weight) |
| olive oil cooking spray, or 2 teaspoons olive oil | |
| 1/2 teaspoon | kosher salt |
| 1/4 teaspoon | freshly ground black pepper |
| 1/4 teaspoon | garlic powder |
| 1/4 teaspoon | onion powder |
| 1/4 teaspoon | dried oregano |
| 1/4 teaspoon | paprika |
Directions:
Preheat oven to 450 degrees F. Line a baking dish with foil.
Spray or brush both sides of each chicken breast with olive oil, and sprinkle with the seasonings.
Bake for 10 minutes, flip to the other side, lightly spray/brush again and bake for 8-10 more minutes, or until juices run clear when pierced with a fork (it's fine to make a small slit in the thickest part and see if it's done!).
Sometimes I get really large chicken breasts at the store - total weight 2 pounds - in this case I find that baking them 15 minutes on each side is just right. Of course, the best way to make sure they are done is to use an instant-read thermometer. It should read 165 degrees F when inserted into the thickest part.
Transfer the baked chicken breasts to a platter. Loosely cover with foil and allow to rest 5 minutes before slicing.
Source: healthyrecipesblogs.com
