We have a joke about baked chicken in my family. We ate it every.single.day for about a year when I was in high school. Lets just say baked chicken is not my mom’s speciality. It was sometimes a bit dry (that is me trying to be polite). We laugh about it now though and while I don’t think we will be eating baked chicken for a year straight ever again it is an easy and tasty protein staple if made correctly.
Since grilling season is in the past I have been using this recipe to prep my chicken for the week. It makes perfectly juicy chicken and in barely any time by setting the oven to a high temperature.
- Boneless skinless chicken breasts (fully defrosted if previously frozen)
- Olive oil spray
- salt, pepper and seasoning of choice
- Preheat oven to 450F
- Spray a cooking dish with olive oil spray and align breasts evenly
- Spray both sides of chicken breast with olive oil spray and season with salt, pepper and any other seasonings
- Bake for 10 minutes, flip to other side, spray once more and bake for 8-10 minutes or until juices run clear
- I usually check if mine are done by cooking just until the "lines" show up on the inside
- Allow to rest for 5 minutes before serving or store in the fridge for up to 5 days
And in less than twenty minutes I have perfectly un-dry chicken every time.
Have you battled the dryness of baked chicken before?
Whats your favorite way to make chicken? I do the same olive oil and basic spices for grilled chicken and its my favorite. Plain and simple for moi!
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