Now let’s Learn how to make delicious baked chicken breasts in 5 easy steps!
Step 4: Roast that chicken!
Depending on the thickness of your chicken breasts (and note — be sure to pound them beforehand if needed with a meat mallet so that they are uniformly thick for even cooking), roasting them at 450 should require a cooking time between 15-18 minutes. It’s speedy and it’s easy. But I love it most because cooking at high heat quickly develops a nice crispier “crust” on the outside of the breasts, which also locks in those juices and keeps the chicken perfectly tender on the inside.
I highly recommend investing in a small cooking thermometer to measure the temp of the chicken in order to tell if it has fully cooked (160-170 degrees F)
5. Rest your chicken.
This is where that “patience is a virtue” stuff comes in. You must, must, must let your beautifully baked chicken breast rest before cutting into it. This goes for any meat, really. If you cut in right away, you lose all of the amazing juices and some of the tenderness that we’re going for!
“Gimme Some Oven” recommends loosely tenting a sheet of aluminum foil over the pan to keep the heat in while the chicken rests, so I did what she recommends. Then after 5-10 minutes….
…you can finally serve and enjoy your perfectly-cooked chicken breasts. And enjoy every last bite.
Feel free to slice (like mine above), shred, dice, or serve them whole. Whatever sounds good to you. Or if you’d like to save them for later, these chicken breasts can be refrigerated in a sealed container for up to 3 days, or frozen for up to 3 months.
Along with the broken down recipe below I have included “Gimme Some Oven’s” Youtube video if you’re a visual person 🙂
PREP: 15 MIN. TOTAL TIME: 20 MINS YIELD: 4 SERVINGS
BAKED CHICKEN BREAST INGREDIENTS:
- 4 boneless skinless chicken breasts, that have been pounded to even thickness and brined in saltwater (*see easy instructions below)
- 1 Tablespoon melted butter or olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly-cracked black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (I prefer smoked paprika)