Side Pannel
Baked Chicken Breast
- Prep Time: 10 minutes
- Cooking Time: 20-minutes
- Serves: 2-servings
Baked Chicken Breast
- Recipe Submitted by Herb on 11/18/2014
Category: Dinner Party, Main Dish, Chicken
Ingredients List
- 2 boneless, skinless chicken breasts (about 1 lb. total weight)
- Olive oil cooking spray, or 2 teaspoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon Freshly ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon paprika
Directions
1. Preheat oven to 450 degrees F. Line a baking dish with foil.
Spray or brush both sides of each chicken breast with olive oil, and sprinkle with the seasonings.
2. Bake for 10 minutes, flip to the other side, lightly spray/brush again and bake for 8-10 more minutes, or until juices run clear when pierced with a fork (it's fine to make a small slit in the thickest part and see if it's done!).
3. Sometimes I get really large chicken breasts at the store - total weight 2 pounds - in this case I find that baking them 15 minutes on each side is just right. Of course, the best way to make sure they are done is to use an instant-read thermometer.
4. It should read 165 degrees F when inserted into the thickest part.
5. Transfer the baked chicken breasts to a platter. Loosely cover with foil and allow to rest 5 minutes before slicing
Spray or brush both sides of each chicken breast with olive oil, and sprinkle with the seasonings.
2. Bake for 10 minutes, flip to the other side, lightly spray/brush again and bake for 8-10 more minutes, or until juices run clear when pierced with a fork (it's fine to make a small slit in the thickest part and see if it's done!).
3. Sometimes I get really large chicken breasts at the store - total weight 2 pounds - in this case I find that baking them 15 minutes on each side is just right. Of course, the best way to make sure they are done is to use an instant-read thermometer.
4. It should read 165 degrees F when inserted into the thickest part.
5. Transfer the baked chicken breasts to a platter. Loosely cover with foil and allow to rest 5 minutes before slicing
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