BAKED SPLIT CHICKEN BREAST
This is a very easy but elegant recipe that looks like you've spent hours in the kitchen when you've barely lifted a finger!
Provided by Prospective PhD
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 1h40m
Yield 2
Number Of Ingredients 7
Steps:
- Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish and refrigerate at least 45 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F (75 degrees C).
Nutrition Facts : Calories 614.7 calories, Carbohydrate 0.7 g, Cholesterol 153.3 mg, Fat 42.2 g, Fiber 0.3 g, Protein 54.5 g, SaturatedFat 7.9 g, Sodium 570 mg
OVEN ROASTED BONE IN CHICKEN BREAST
I love my easy Oven Roasted Bone In Chicken Breast for the simplicity of baking these juicy, tender and incredibly tasty chicken breasts up! They're a super way to serve up a great family dinner that is healthy and affordable! The crispy skin is packed with sensational flavors that enhance the chicken flavor and seal in the juices to keep these split chicken breasts super moist!
Provided by Angela
Categories Chicken Dishes Dinner Recipes Entrees Main Course
Time 50m
Number Of Ingredients 7
Steps:
- Preheat your oven to 400 degrees F (205 degrees C) and line a rimmed baking sheet with parchment paper or aluminum foil (or coat a baking dish with olive oil or non-stick cooking spray).
- In a small bowl, combine the olive oil and chicken bouillon cube. Break the cube apart to combine with the olive oil. Add seasoning (onion powder, garlic powder, pepper, and paprika) and mix until you have a paste to coat the chicken breasts with.
- Rinse the chicken breasts, and pat them dry. Place the chicken breasts, breast side down, on your prepared baking sheet or in your baking dish. Coat each chicken breast with the seasoned bouillon paste, starting with lightly covering the bone side (ribs) and then turning over to coat the breast side thoroughly.
- Bake at 400 degrees (205 degrees C) for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) when measured with a digital meat thermometer at the thickest portion of the chicken breast. *Check next to the bone for best results.
- Remove the chicken when done, cover loosely with a square of aluminum foil 'tented' over the chicken breasts. Allow the chicken to rest for 3-5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts : Calories 282 kcal, Carbohydrate 1 g, Protein 48 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 145 mg, Sodium 423 mg, Sugar 1 g, ServingSize 1 serving
ROASTED CHICKEN BREAST
This simple roasted chicken breast recipe only requires 10 minutes of prep. After an hour of cooking, the juicy chicken will be perfectly tender.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 2
Steps:
- Preheat oven to 375 degrees.
- Season chicken with salt and pepper. Transfer to a baking sheet fitted with a wire rack and cook until an instant-read thermometer inserted into the thickest part, without touching the bone, reads 165 degrees, 30 to 35 minutes.
- Transfer to a cutting board and rest, covered with foil, for 15 minutes before slicing.
SIMPLE BAKED CHICKEN BREASTS
Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts.
Provided by Always Cooking Up Something
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 0.1 g, Cholesterol 67.2 mg, Fat 9.6 g, Protein 24.5 g, SaturatedFat 1.7 g, Sodium 1418.2 mg
ROAST CHICKEN BREAST (BONE IN, SKIN ON)
Never-fail recipe for cooking chicken breasts with the skin and bone still on. It's cheaper than buying boneless/skinless, in my opinion tastier, and just as quick and easy! And if you prefer, you can always take the skin off afterwards. It always makes crispy skin, and the most moist white meat you'll ever eat! And it's easy to add more servings without adding time! *ingredients are estimates, season to your liking.
Provided by miraclelove77
Categories Chicken Breast
Time 22m
Yield 1 breast, 1 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 450 degrees (F).
- Heat a dry pan on the stove. (NO OIL!).
- Loosen the skin from the meat to create a small pocket.
- Slip the butter under the skin.
- Rub the chicken with olive oil, then season with salt, pepper, and thyme.
- When the pan is hot, place the breast skin side down. Do not touch or move the breast for about three minutes, or until the skin has a nice golden brown crust.
- Place the breast on a baking sheet and put it into the oven for 15 minutes.
- After 15 minutes, check with a meat thermometer (160F), poke it with a fork to see if juices run clear, or leave your fork in for 30 seconds and test it on your hand to see if it's hot. If it fulfills any of the 3 above, take it out, let it sit for 5-10 minutes so the juices won't run out when you cut it.
- optional--use wine to deglaze the pan you used on the stove to make sauce! just pour in wine till the bottom is covered, cook on medium until you can drag a spoon through it and see the bottom for a couple seconds. add salt and pepper to taste.
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