Baked Chicken Breasts
Learn how to cook tender, juicy baked chicken breasts with this easy 3-step method. Just 5 minutes of prep time and 18 minutes in the oven.
Servings: 6 servings
Ingredients
- 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 Smoked paprika
Instructions
- Preheat oven to 450℉. Pound chicken breasts lightly so they are even in thickness.
- Pour olive oil in a 13" x 9" baking dish. Lightly coat the chicken with the oil, then place chicken breasts side by side in the dish. *Make sure to use a baking dish that can withstand high temperatures.
- 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.
- Bake in a preheated oven for 15-20 minutes, until juices are clear or a meat thermometer reads 160-170℉. *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 and serving.
Notes
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.
Nutrition
Calories: 215kcal | Carbohydrates: 1g | Protein: 32g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 563mg | Potassium: 559mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 1.8mg | Calcium: 8mg | Iron: 0.6mg
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