Easy Baked Chicken Breast
from kristineskitchenblog.comThis oven baked chicken breast is juicy, flavorful and so easy to make with just a few simple ingredients. Serve it with roasted potatoes and vegetables, or slice it up and add to salads, sandwiches or wraps. Great for meal prep!
Servings: 4 servings
Calories: 165kcal
Ingredients
For the Seasoning:
- 2 teaspoons paprika
- 1 teaspoon dried oregano or Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Other Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
Instructions
- Preheat oven to 425° F.
- Combine the seasoning ingredients in a small bowl: paprika, dried oregano, garlic powder, salt and pepper. Stir or whisk to mix. Set aside.2 teaspoons paprika, 1 teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon pepper
- Place the chicken breasts in a large zip-top bag or between two sheets of parchment paper or plastic wrap and pound them to an even thickness using a meat mallet or rolling pin.4 boneless, skinless chicken breasts
- Place chicken breasts in a baking dish. Pat chicken dry with paper towels. Drizzle with the olive oil and rub over both sides of chicken.1 tablespoon olive oil
- Rub the seasoning rub over both sides of the chicken.
- Bake chicken breasts according to their size: bake 5-6 ounce breasts for 13-16 minutes, bake 8 ounce breasts for 16-19 minutes, bake 11-12 ounce breasts for 22-26 minutes. Check that chicken has reached an internal temperature of 165° F by inserting an instant read thermometer into the thickest part of the meat.
- Remove the pan from the oven and let the chicken rest for 5 minutes before slicing and serving. When slicing chicken, slice it against the grain for the most tender result.
Video
Notes
- To Store: Store baked chicken in an airtight container in the refrigerator for up to 3-4 days.
- To Freeze: Store baked chicken in an airtight container in the freezer for up to 2 months. Wrap the chicken well to minimize its exposure to air in the freezer. It is best to cut, slice or shred your chicken before freezing it. This way, you can thaw it and add it directly to your recipe. I recommend using frozen chicken in recipes such as casseroles, rather than eating it on its own.
Nutrition
Calories: 165kcal | Carbohydrates: 1g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 72mg | Sodium: 423mg | Potassium: 453mg | Fiber: 1g | Sugar: 1g | Vitamin A: 536IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
