PREP TIME: 5 MINS | COOK TIME: 18 MINS | TOTAL TIME: 25 MINS | SERVINGS: 6
Incredibly juicy, tender, and flavor-packed baked chicken breasts. These as the best-baked chicken breasts that you can easily prep and make in under twenty-five minutes! Perfectly seasoned and baked and pairs so well with just about anything. If you love chicken, then you should give these baked chicken breasts a try very soon! This will become your family’s favorite and your go-to an easy and fast weeknight dinner, especially on busy days.
Ingredients
2 tbsp extra virgin olive oil
2 lbs boneless, skinless chicken breasts about 4 medium-size breasts
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika or chili powder
1 tsp kosher salt
1/2 tsp black pepper
How to make Baked Chicken Breasts
Step 1: Prepare the oven. Preheat it to 450 degrees. Lightly pound the chicken breasts to an even thickness.
Step 2: In a 13 x 9-inch baking dish, pour the olive oil. Add the chicken breasts and lightly coat them in oil, then arrange them side by side.
Step 3: Place the salt, pepper, garlic powder, onion powder, and chili powder (or paprika) in a small bowl. Mix well and sprinkle both sides of the chicken, rubbing the seasoning mixture using your hands. Then, arrange the chicken breasts side by side, not overlapping the pieces.
Step 4: Place in the preheated oven and bake for about 15 to 20 minutes or until the juices run clear and the internal temperature of the chicken reaches 160 to 170 degrees.
Step 5: Tent the chicken with foil and let them rest for about 5 to 10 minutes. This will let the juices settle.
Step 6: Slice the baked chicken breasts and serve hot. Enjoy!
Notes:
In an airtight container, keep the leftover cooked chicken breasts and store them in the fridge for up to 4 days.
Or freeze the completely cooled chicken for up to 6 months. For easy portioning, I suggest wrapping each piece of chicken breast in wax paper.
Nutrition Facts:
Calories: 215 kcal, Carbohydrates: 1g, Protein: 32g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 97mg, Sodium: 563mg, Potassium: 559mg, Fiber: 1g, Sugar: 1g, Vitamin A: 45IU, Vitamin C: 1.8mg, Calcium: 8mg, Iron: 0.6mg
Ingredients
- 2 tbsp extra virgin olive oil
- 2 lbs boneless, skinless chicken breasts about 4 medium-size breasts
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika or chili powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 450 degrees. Lightly pound the chicken breasts to an even thickness.
Step 2: In a 13 x 9-inch baking dish, pour the olive oil. Add the chicken breasts and lightly coat them in oil, then arrange them side by side.
Step 3: Place the salt, pepper, garlic powder, onion powder, and chili powder (or paprika) in a small bowl. Mix well and sprinkle both sides of the chicken, rubbing the seasoning mixture using your hands. Then, arrange the chicken breasts side by side, not overlapping the pieces.
Step 4: Place in the preheated oven and bake for about 15 to 20 minutes or until the juices run clear and the internal temperature of the chicken reaches 160 to 170 degrees.
Step 5: Tent the chicken with foil and let them rest for about 5 to 10 minutes. This will let the juices settle.
Step 6: Slice the baked chicken breasts and serve hot. Enjoy!
Notes
In an airtight container, keep the leftover cooked chicken breasts and store them in the fridge for up to 4 days. Or freeze the completely cooled chicken for up to 6 months. For easy portioning, I suggest wrapping each piece of chicken breast in wax paper.
