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How to Cook Chicken Breast: Our Easy, Foolproof Method

Seasoned Oven Roasted Chicken
You just need olive oil and a few seasonings from the pantry (and chicken, obvi) for our no-fail recipe. Bonus: It's ready to eat in under an hour so you can throw it together any night of the week.
By Stephanie Nero

A chicken breast can be a sad thing – pale, bland and the very definition of “obligation food.” But when cooked the right way, a chicken breast can be the food you actually want to eat for dinner. We’re talking juicy, tender and savory. No sad chicken allowed.

Serve with a side of steam-in-bag frozen veggies for a no-brainer nutritious dinner you can feel good about giving your family.

Seasoned Oven Roasted Chicken

Ingredients

  • 8 boneless skinless chicken breast halves (about 2 lb) 
  • 1 tablespoon olive or vegetable oil 
  • 1 1/2 teaspoons parsley flakes 
  • 1 teaspoon seasoned salt 
  • 1 teaspoon garlic pepper blend 
  • 1 teaspoon dried basil leaves

Step-by-Step

Step 1: Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Brush both sides of 8 boneless skinless chicken breasts with 1 tablespoon olive or vegetable oil.

Brush chicken breasts with olive oil

Step 2: Combine seasonings in a small bowl: 1 ½ teaspoon dried parsley, 1 teaspoon seasoned salt (think Lawry’s), 1 teaspoon garlic pepper blend and 1 teaspoon dried basil. Pro tip: If you don’t have garlic pepper, mix ½ teaspoon black pepper with ½ teaspoon garlic powder. You definitely have that, right? Sprinkle both sides of the chicken breast with your herb mixture, then place in the prepared baking dish.

Sprinkle chicken breasts with seasonings

Step 3: Bake uncovered 25 to 35 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut and an instant-read thermometer reaches 165°F. Cool chicken 10 to 15 minutes before serving.

Got leftovers? Cut or shred remaining chicken breasts. Package chicken in an airtight container or plastic food-storage bag. Refrigerate up to 2 days or freeze up to 1 month and use in recipes calling for cooked chicken or rotisserie chicken.



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