I always have it on hand, and there are countless recipes where I can use it. But more often than not, I simply bake it in the oven. And when I do, I make sure not to dry it out. The secret? I cook it for a short time at a high temperature. Baking the chicken for 30 minutes at degrees F will yield dry meat. But baking it for just minutes at degrees will result in delightfully juicy chicken, every time.
You'll only need a few simple ingredients to make this tasty chicken breast recipe. The exact measurements are listed in the recipe card below.
Here's an overview of what you'll need:. Chicken breasts : I use boneless skinless breasts in this recipe. I haven't experimented with bone-in. Olive oil spray : It's such a wonderful oil and I love its flavor and cook with it often. But if you prefer using an oil with a higher smoke point, you can use avocado oil instead. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Spices : I like to use garlic powder, onion powder, dried oregano, and paprika. Make sure the spices you use are fresh! A stale spice can easily ruin a dish. Scroll down to the recipe card for detailed instructions.
Here are the basic steps for making this recipe:. While you COULD cut a small slit in the thickest part of the chicken to make sure it's cooked through, the disadvantage of doing that is that juices will escape out and leave you with drier meat. That's why the best method is to use an instant-read thermometer inserted into the thickest part.
The secret is to cook it in high heat for a short time. If the chicken isn't browning well enough, place the chicken under the broiler for the last 5 minutes of cooking, until browned sufficiently. Remove from oven and transfer the chicken to a serving dish. Tent with aluminum foil and let rest for 5 to 10 minutes before serving. If you would like to make gravy with the drippings from the chicken, place the roasting pan with all its drippings on the stovetop and set the burner to medium heat.
Use a metal spatula to scrape up the stuck drippings from the bottom of the pan. When the pan is hot, pour in some white wine or chicken stock to help loosen the drippings from the pan. Serve with steamed rice, mashed potatoes , or Spanish rice. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile.
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Healthy Meal Plans for Kids. Freshly: A Dietitian's Honest Comparison. Crumbed and fried chicken breast stuffed with oozing garlic butter …. Browse all chicken recipes. Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates. Recipe originally published March Updated for housekeeping matters in March , no change to recipe.
You just need to cook clever and get creative! Your email address will not be published. Notify me via e-mail if anyone answers my comment. Nagi, I usually do a quick brine before cooking chicken breast regardless of recipe. Do you think a brined breast would work here? Loved it!
Oh, My, Goodness!!!! I have made it quite a few times and now its my GO TO chicken for easy and quick dinner and everyone loves it! I have a very very fussy 8yr old.
This is his favourite chicken! Well Nagi, you did it again! Another excellent recipe, so simple and yet so tasty. I added some chipotle and chili to the dry rub to add some heat. Thanks for this recipe!!
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