Baked Chicken Breasts Recipe
Baked chicken breasts are not just a meal; they represent a quick, healthy option for anyone looking to nourish themselves without spending hours in the kitchen. The simplicity of the preparation paired with the rich, savory outcomes makes this dish a favored choice among both novice cooks and seasoned chefs.
Recipe Tips
- Choosing the Best Chicken Breasts for Baking: Look for plump, evenly sized chicken breasts to ensure uniform cooking. Organic and free-range chicken tend to have better flavor and texture.
- Key Techniques for Seasoning and Coating Chicken: To maximize flavor, ensure each breast is thoroughly coated with olive oil which aids in the even distribution of seasonings and helps achieve a golden crust.
Ingredient Spotlight
Each ingredient plays a pivotal role in the final taste profile of the dish:
- Olive oil not only adds subtle flavor but also helps the seasoning adhere to the chicken, contributing to a crisp exterior.
- Coarse sea salt and Creole seasoning enhance the natural flavors of the chicken without overpowering it.
- Chicken broth is used after baking to deglaze the pan, creating a simple yet flavorful sauce that complements the meat beautifully.
Step-by-Step Cooking Guide
Start by preheating your oven, which ensures the chicken cooks evenly. Seasoning the chicken uniformly is crucial as it affects the entire flavor profile. Baking should be monitored closely — the flipping of the chicken is essential to cook it evenly on all sides. Using an instant-read thermometer will help you achieve perfectly juicy chicken without the risk of overcooking.
What to Serve With This Recipe
- Ideal Side Dishes: Light and airy quinoa or fluffy rice can absorb the delicious pan sauce while providing a balanced meal. Steamed green vegetables like broccoli or asparagus add color and nutrition without stealing the spotlight.
- Creative Meal Ideas: Transform the baked chicken into a gourmet meal with a side of roasted Mediterranean vegetables or incorporate it into a creamy pasta for a richer dining experience.
Mastering the Art of the Pan Sauce
Creating a pan sauce from the cooking juices involves deglazing the broiler pan with chicken broth, scraping up all the delicious browned bits. The key is to adjust the broth quantity to achieve the desired sauce consistency without diluting the concentrated flavors of the pan drippings.
Frequently Asked Questions
- How to Prevent Dry Chicken: Ensuring not to overbake is crucial; the chicken should reach an internal temperature of 165 degrees F.
- Storage and Reheating Tips: Cool the chicken completely before storing it in the refrigerator to maintain its moisture. Reheat gently, covered, in the oven to keep it from drying out.
This recipe for baked chicken breasts is a canvas for culinary creativity. It’s a straightforward dish that invites experimentation with spices and side dishes. Embrace the process and make each preparation a chance to refine flavors and techniques, turning a simple meal into a cherished kitchen experience.
Ingredients:
- ½ teaspoon coarse sea salt, or to taste
- 2 tablespoons olive oil
- 4 (5 ounce) skinless, boneless chicken breast halves
- 1 pinch Creole seasoning (such as Tony Chachere’s®), or more to taste
- 1 tablespoon chicken broth, or more as needed
Instructions:
First, assemble all your ingredients to ensure a smooth cooking process.
Begin by heating your oven to 400 degrees F (200 degrees C).
Prepare the chicken by coating each breast thoroughly with olive oil. Next, evenly sprinkle the salt and Creole seasoning over both sides of the chicken, ensuring it’s well-seasoned. Arrange the chicken breasts in a broiler pan.
Place the pan in the oven and bake for 10 minutes. After the initial cooking time, turn the chicken breasts over and continue baking until they are no longer pink in the center, about 15 more minutes. The chicken is done when an instant-read thermometer inserted into the thickest part registers 165 degrees F (74 degrees C).
Once cooked, transfer the chicken to a serving plate. Do not discard the juices in the pan. Instead, add the chicken broth to the broiler pan and use a flat-edged wooden utensil to scrape up any browned bits from the bottom of the pan. If necessary, add a little more broth to ensure nothing is wasted, but be cautious not to dilute the flavors.
To finish, spoon the flavorful pan sauce over the chicken before serving, enhancing the dish with every drop of the savory juices collected during baking.
This simple yet delicious method locks in the moisture of the chicken, making it a perfect centerpiece for your meal.
Baked Chicken Breasts Recipe
Ingredients
- ½ teaspoon coarse sea salt or to taste
- 2 tablespoons olive oil
- 4 5 ounce skinless, boneless chicken breast halves
- 1 pinch Creole seasoning such as Tony Chachere’s®, or more to taste
- 1 tablespoon chicken broth or more as needed
Instructions
- First, assemble all your ingredients to ensure a smooth cooking process.
- Begin by heating your oven to 400 degrees F (200 degrees C).
- Prepare the chicken by coating each breast thoroughly with olive oil. Next, evenly sprinkle the salt and Creole seasoning over both sides of the chicken, ensuring it’s well-seasoned. Arrange the chicken breasts in a broiler pan.
- Place the pan in the oven and bake for 10 minutes. After the initial cooking time, turn the chicken breasts over and continue baking until they are no longer pink in the center, about 15 more minutes. The chicken is done when an instant-read thermometer inserted into the thickest part registers 165 degrees F (74 degrees C).
- Once cooked, transfer the chicken to a serving plate. Do not discard the juices in the pan. Instead, add the chicken broth to the broiler pan and use a flat-edged wooden utensil to scrape up any browned bits from the bottom of the pan. If necessary, add a little more broth to ensure nothing is wasted, but be cautious not to dilute the flavors.
- To finish, spoon the flavorful pan sauce over the chicken before serving, enhancing the dish with every drop of the savory juices collected during baking.
