Simple Baked Chicken Breasts Recipe - Allrecipes.com
Simple Baked Chicken Breasts Recipe
  • READY IN 40 mins

Simple Baked Chicken Breasts

Recipe by  

"Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Preheat convection oven to 400 degrees F (200 degrees C).
  2. Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
  3. Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.
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Reviews More Reviews

Dec 03, 2014

I understand that for the most part this chicken is made to use in other recipes. I overcooked it. I have problems getting chicken right if I put it in the oven to bake. I'm much better on stovetop where I can monitor it easier. I baked it in a pan lined with foil and totally forgot the last step of adding water to pick up the browned bits. I made my own seasoning using Creole Seasoning Blend from this site---a yummy version. This leftover chicken will definitely make a great sandwich or salad. I will make this again on stovetop because it does make for an easy and delicious way to make it! Thank you, Always Cooking Up Something!

 

2 Ratings

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Nutrition

  • Calories
  • 191 kcal
  • 10%
  • Carbohydrates
  • 0.1 g
  • < 1%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 24.5 g
  • 49%
  • Sodium
  • 1418 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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