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.
- 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 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.
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.
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.