Baked Chicken Breasts Food

SIMPLE BAKED CHICKEN BREASTS

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

BAKED CHICKEN BREASTS WITH PARMESAN CRUST

Steps:

• Preheat the oven to 450 degrees F. Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside. In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat. Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.
• Photograph by Charles Masters

BAKED CHICKEN WITH LEMON

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Tip a couple of tbsp olive oil into a small roasting tin. Add the lemon slices and then sit the chicken on top. Rub the top of each chicken breast with a little olive oil and then season well. Squeeze over the juice from the remaining lemon half and put the thyme sprigs between the chicken breasts.
• Roast for 20-25 mins until the chicken is cooked through - check by poking a knife into the centre of each breast to make sure the juices run clear. Rest for 5 mins before serving.

CRISPY BAKED CHICKEN BREASTS

Steps:

• In a medium size bowl, combine cereal, flour, salt, dried thyme and poultry seasoning.
• Place melted butter in another bowl.
• Dip chicken in butter, then into cereal mixture.
• Place breaded chicken into a greased baking pan.
• Drizzle chicken with remaining butter.
• Bake, uncovered, at 400 degrees for 20-25 minutes or until chicken juices run clear.

OVEN BAKED CHICKEN BREAST

Steps:

• Preheat oven to 425°F/220°C (200°C fan).
• Pound chicken to 1.5cm / 0.6" at the thickest part - using a rolling pin, meat mallet or even your fist (key tip for even cooking + tender chicken).
• Mix Seasoning.
• Line tray with foil and baking / parchment paper. Place chicken upside down on tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle with Seasoning.
• Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with Seasoning, covering as much of the surface area as you can.
• Bake 18 minutes, or until surface is golden per photos and video, or internal temperature is 165°F/75°C using a meat thermometer.
• Remove from oven and immediately transfer chicken to serving plates.
• Wait 3 - 5 minutes before serving, garnished with freshly chopped parsley if desired. Pictured with a side of Garlic Butter Rice with Kale.

BAKED PESTO CHICKEN BREASTS

Steps:

• Preheat the oven to 180 C / Gas mark 4. Line a baking dish with parchment or foil.
• Take the chicken breasts and smother them in the pesto on all sides. Use 4 to 8 spoonfuls of pesto, depending on your taste. Also season the chicken with salt and pepper if desired.
• Place the chicken breasts in the baking dish and bake in the preheated oven for 30 minutes. At 30 minutes, quickly take the chicken breasts out of the oven and sprinkle with half the mozzarella, then with chopped tomato, followed by fresh chopped herbs then the remainder of the Mozzarella.
• Place the chicken back in the oven and cook a further 20 to 25 minutes, until the chicken is done and no longer pink, and the cheese is melted.

LEMON CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

BAKED CHICKEN BREASTS

Steps:

• Butter a 13x9-inch baking dish and arrange breasts in dish.
• Top with cheese slices.
• Mix soup and apple juice together till well combined.
• Spoon evenly over chicken breasts.
• Sprinkle stuffing mix over soup.
• Drizzle butter over crumbs.
• Bake at 350° for 50 minutes to an hour, or till chicken is tender.

THE BEST BAKED CHICKEN BREASTS

Steps:

• Preheat the oven to 450ºF.
• In a small bowl, combine all the spices. Add the oil and stir to form a loose paste. Coat the chicken breasts in in the spice mixture, and lay them in a 8-9″ baking dish.
• Bake the chicken until it's done in the center or a thermometer read 165ºF, or about 15-20 minutes for 8 ounces chicken breasts.
• Remove the chicken from the oven and serve with your choice of sides.

BAKED CHICKEN BREASTS

Steps:

• (Check the label of your chicken breasts. If they have already been pre-brined in a sodium solution, please skip this step.) Fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes, or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with paper towels.
• Preheat oven to 450°F.
• Place the chicken breasts in a single layer in a large baking dish*. Brush on both sides (turning once) evenly with the melted butter or olive oil. In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Sprinkle the seasoning mixture evenly over the chicken on both sides.
• Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts, so I recommend using a cooking thermometer to know exactly when the chicken is fully cooked. The thickest part of the breast should measure 165°F. (If you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes of the cooking time and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken, however, so that it does not overcook and/or burn.)
• Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.
• Serve warm and enjoy!

BEST BAKED CHICKEN BREAST

Steps:

• Preheat your oven to 425F/220C. In a small bowl, mix together the paprika, garlic powder, thyme, salt and pepper until combined.
• Lightly coat the chicken breasts in olive oil, and then generously rub the spice mix on both sides of the chicken.
• Place the chicken breasts in a baking dish and cook for 20-25 minutes, depending on size (see chart above). Let the chicken rest for a few minutes to allow the juices to redistribute within the meat, then serve.

JUICY BAKED CHICKEN BREAST RECIPES - 6 WAYS

Steps:

• Choose a chicken marinade flavor and place all ingredients (minus the chicken breast) into a medium bowl and whisk to combine.
• Place chicken breast into a glass container or gallon-size bag. Then, pour the marinade on top of the chicken, making sure it is covered.
• Let chicken marinate in the refrigerator for at least 30 minutes, or for best results, for 2-4 hours.
• When you are ready to bake, preheat oven to 375ºF and spray a baking dish with nonstick cooking spray. Option to line the baking dish with tin foil first. Then, transfer all of the contents of your bag (including the marinade) into a 9x9-inch baking dish.
• Cook chicken breasts at 375ºF for 20-25 minutes. Use an instant-read thermometer to make sure the chicken breast reads 160ºF - 165ºF.
• Remove chicken breast from the oven and then place it onto a plate. Let chicken rest for 10 minutes before serving so that the internal temperature of the chicken can reach 165ºF, which is the safe eating temp for chicken.
• Option to eat as is, chunk the chicken, or shred it.

PERFECT BAKED CHICKEN BREASTS

Steps:

• Preheat your oven to 425 degrees Fahrenheit.

SUPER EASY BAKED CHICKEN BREASTS

Steps:

• Preheat oven to 375°F.
• Oil or spray 9x13 baking pan.
• Pat chicken dry and place in the pan. Drizzle or brush with olive oil and sprinkle with the remaining ingredients in order of recipe.
• THE INGREDIENT AMOUNTS GIVEN ARE APPROXIMATE! Use more or less to suit your taste and to give a nice even coating of each ingredient on the chicken pieces. I never measure for this recipe, I just eyeball it. Feel free to use any seasoning salt you like instead of the Bon Apetit or substitute your favorite herb for the parsley flakes. You can also add to or reduce the number of chicken breasts according to your family size. I often cook extra to make sandwiches the next day. This is more of a technique to try than a recipe!
• Bake for about 30 minutes, until chicken is cooked through and juices run clear. I usually microwave 4 medium potatoes for 10 minutes and then put them in the oven at same time as the chicken to finish cooking-makes quick baked potatoes. I serve veggies, salad and bread for a nice, easy weeknight dinner.

JUICY OVEN BAKED CHICKEN BREAST

Steps:

• Preheat oven to 425°F | 220°C (standard ovens) or 390°F | 200°C (fan forced or convection ovens).
• Using a meat mallet or rolling pin, pound each chicken breast to 0.8-inch | 2cm at the thickest part. Make sure your fillets are all the same thickness to ensure even cooking.
• Combine sugar, paprika, oregano, salt, powders, pepper and chili (if using).
• Line a baking pan with aluminnium foil (or parchment/baking paper). Transfer chicken to the pan and toss chicken in the seasoning. Drizzle with the oil and rub seasoning all over to evenly coat.
• Bake chicken in preheated oven for 16-18 minutes, or until internal temperature is 165°F (75°C) using a meat thermometer. It should be golden with crisp edges.*
• Remove parchment paper. Broil (grill) on high heat during the last 2-3 minutes of cooking until golden and crisp.
• Remove pan from oven, transfer chicken to serving plates and let rest for 5 minutes before serving.
• OPTIONAL STEP: While chicken is in the oven, melt butter in a small skillet. Sauté garlic until fragrant (30 seconds), and remove pan from heat. Stir in parsley, then pour butter mixture into pan juices, stirring well to combine all of the flavours together.
• To serve, drizzle pan juices over the chicken and garnish with freshly chopped parsley.

BAKED BREADED CHICKEN BREAST

Steps:

• you also need : cast iron pan.
• pre heated oven at 400 degrees.
• so, whisk together eggs and olive oil (reserving some for later) and pepper in a bowl. Heat cast iron or whatever pan you have that can also go into a 400 degree oven.
• 1. Clean breaded chicken and pat dry.
• 2. cover in flour.
• 3. Cover in eggs mixture.
• 4. Cover in bread crumbs.
• 5. take reserved olive oil and place on hot pan.
• 6. very quickly brown both side of the chicken ( if not done carefully bread crumb will fall apart).
• 7. After 1 minute per side on the chicken, take directly into the hot oven and bake for 20 minutes. Done.
• Pictures to follow.

BAKED LEMON CHICKEN BREASTS

Steps:

• Mix butter, lemon juice, paprika, oregano, garlic salt, salt, and pepper together in a bowl or resealable bag. Add chicken breasts and marinate in the refrigerator for 3 to 4 hours.
• Preheat the oven to 325 degrees F (165 degrees C). Transfer chicken to a baking dish, skin-side up. Pour marinade around the chicken.
• Bake, uncovered, in the preheated oven until no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

GARLIC BAKED CHICKEN BREASTS

Steps:

• Heat oven to 400ºF.
• Mix all ingredients except chicken.
• Moisten chicken with water; coat with crumb mixture. Place in single layer in shallow baking dish sprayed with cooking spray. Spray top of chicken with cooking spray.
• Bake 20 to 25 min. or until chicken is done (165ºF).

BAKED CHICKEN BREAST

Steps:

• Lightly spray 9 X 13 baking dish.
• Arrange chicken breasts in baking dish.
• Combine soup and water.
• Pour over chicken.
• Sprinkle cheese on top of soup mixture.
• Sprinkle stuffing mix on top of cheese.
• Drizzle melted butter on top.
• Bake at 350 degrees for approximately 1 hour.
• (When using chicken tenders the cooking time decreases.).

BEST BAKED CHICKEN BREAST RECIPE

Steps:

• Preheat the oven to 400 degrees.
• Drizzle the oil over the chicken breasts.
• Combine the brown sugar, paprika, Italian seasoning, garlic powder, onion powder, salt, and pepper and rub it all over the chicken breasts until evenly coated.
• Place the chicken on a sheet pan lined with parchment paper or in a greased casserole dish.
• Bake in the oven for 16-18 minutes or until the internal temperature of the chicken reaches 165 degrees.

BAKED CHICKEN BREAST

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.
• Place the chicken breast on the tray - if cooking more than one breast, space them well apart. Drizzle a little olive oil over each breast. Season with a little sea salt and black pepper and, if you wish, one of the seasoning suggestions.
• Bake for 16-22 minutes, depending on size and thickness. (Thicker chicken breasts will take longer to cook.) A 150-200g/5½-7oz skinless chicken breast fillet will need 16-18 minutes; a 200-250g/7-9oz one 18-20 minutes; and a 250-300g/9-10½ one 20-22 minutes. If cooking more than four breasts at a time, increase the cooking time by 5 minutes, and don't forget to check that each breast is cooked through.
• If you have a digital food thermometer, test the internal temperature through the thickest part of each chicken breast. It should reach at least 75C. Alternatively, pierce the thickest part of the breast with a skewer and check that the juices run clear; make sure there is no pinkness remaining when the chicken is sliced. If there is, put the chicken back in the oven for a few minutes.
• Leave to rest on the tray for 5 minutes before serving. If serving the chicken cold, pat it lightly with kitchen paper after resting and leave to cool.