The Best Baked Chicken Breast Food

THE VERY BEST OVEN BAKED CHICKEN BREAST RECIPE

Steps:

• In a medium bowl, whisk together the brown sugar, paprika, chili powder, garlic powder, onion powder, thyme, cayenne pepper, salt and pepper.
• Place the chicken breasts in a large zip top bag and pour the seasoning over the chicken. Shake the chicken to coat.
• Transfer the chicken to the refrigerator (still in the bag) and marinade for 30 minutes or up to 24 hours.
• Preheat oven to 425˚ Fahrenheit.
• Remove the chicken from the bag and arrange on a baking sheet lined with foil. Place 1 tablespoon butter on top of each chicken breast.
• Bake the chicken in the oven for 20-30 minutes (or according to the chart above) until an instant read thermometer shows 165˚ F.
• Remove the chicken from the oven and cover with foil. Rest the baked chicken breasts for 10 minutes.
• Serve immediately or cool to room temperature, wrap tightly in plastic wrap and store in the refrigerator for up to 36 hours.

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.

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.

THE BEST BAKED CHICKEN BREAST

Steps:

• Preheat the oven to 450°F.
• Line a baking sheet with aluminum foil. Trim the chicken breasts of any extra fat tendrils and gently work your fingers under the skin and work half of the butter under the skin of each chicken breast, working it so spreads evenly. Drizzle each chicken breast with half of the olive oil and lightly pat so it evenly covers. Season each chicken breast with half of the kosher salt and black pepper.
• Bake in the oven for 50-60 minutes or until the internal temperature is 165-170°F and the juices run clear, then let rest for 5-10 minutes before slicing. Refrigerate for up to 4 days or freeze for 3 months.

EASY ITALIAN BAKED CHICKEN BREAST RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Pat chicken dry. Place a chicken breast in a large zip-top bag and zip the top (make sure to release any air in the bag first), then place it on your poultry cutting board. Using a meat mallet like this one, pound to flatten the chicken. Repeat the process with the remaining chicken breast pieces.
• Season the chicken with kosher salt and pepper on both sides and place in a large mixing bowl or dish. Add spices, minced garlic, extra virgin olive oil, and lemon juice. Combine to make sure the chicken is evenly coated with the spices and garlic.
• In a large lightly oiled baking dish or pan, spread the onion slices on the bottom. Arrange seasoned chicken on top, and add the tomatoes.
• Cover the baking dish tightly with foil and bake for 10 minutes covered, then uncover and bake for another 8 to 10 minutes or so. Watch carefully. This can take less or more time depending on the thickness of your chicken breasts. To be sure the chicken is cooked through, use an instant digital cooking thermometer. It should register 165 degrees F.
• Remove from the heat. Let the chicken breasts rest (cover with foil or another pan) for 5 to 10 minutes or so before serving. Uncover and garnish with fresh parsley and basil. Enjoy!

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.

BEST BAKED CHICKEN BREAST

Steps:

• preheat your oven to 350.
• in a large bowl mix the breadcrumbs, parmesan, parsley, salt, pepper and garlic powder.
• dip the chicken breasts in the melted butter.
• dip the chicken in the breaded mix.
• brush lemon juice onto the tops of the chicken (you may not use all of the lemon juice).
• Place chicken on a baking sheet and bake at 350 for one hour.

BAKED CHICKEN BREASTS

Steps:

• Preheat oven to 450 degrees. Pound chicken breasts lightly so they are of even thickness.
• Pour olive oil in a 13" x 9" baking dish. Lightly coat the chicken with the oil to coat it, then place chicken breasts side by side in the dish.
• 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. Place chicken breasts side by side, making sure there is no overlap.
• Bake in a preheated oven for 15-20 minutes, until juices are clear or a meat thermometer reads 160-170 degrees. *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.
• Serve hot.

PERFECT BAKED CHICKEN BREASTS

Steps:

• Preheat your oven to 425 degrees Fahrenheit.

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.

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.

HEALTHY CHICKEN RECIPES (5 STAR RATED!)

Steps:

• Season your chicken breast fillets with the salt and pepper. In a small bowl, whisk together the olive oil, lemon juice and garlic.
• Transfer everything into a ziplock bag and use your hands to mix the chicken into the marinade. Refrigerate for at least 30 minutes.
• Preheat a grill to medium-high heat. Brush the grills with some oil. Once hot, remove the chicken breast fillets from the ziplock bag and place them on the grill. Cook the chicken for 10-12 minutes, flipping halfway through. Once the chicken reaches an internal temperature of 165C, remove them from the heat.
• Serve immediately.

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.