BAKED CHICKEN BREASTS
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.
Did you know that “chicken breast recipes” are one of the most highly searched things on Google? I realized that while I have a lot of chicken recipes, I hardly have any that call for chicken breasts, and they are actually something I cook A LOT around here. For years I have been using a method that yields the most tender and juicy chicken, which is important because let’s face it, chicken breasts, especially baked, are usually bone dry. It’s so easy to dry out chicken breast because there’s very little fat. So how do you rectify that? By adding fat of course! But the good kind – the EVOO kind.
This is my go-to method that I’ve been using for years. I use it for a quick and easy dinner, and I will also cook extra and save it to add to soups and casseroles. Keep it in a sealed bag in the fridge for a few days, or pop it in the freezer if you’re not using it right away.
BAKED CHICKEN BREASTS
Course : Dinner
Cuisine : American
Prep Time : 5 minutes
Cook Time : 15 minutes
Total Time : 25 minutes
Servings : 6 servings
Calories : 332kcal
Author : Kristin
INGREDIENTS
- 4 boneless skinless chicken breasts, or 1 1/2 pounds
- 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 chili powder or paprika
INSTRUCTIONS
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