Easy secret for perfectly cooked chicken breast, every time.

“What is there to eat?” That phrase plays on repeat in every household in the world. Today I’m sharing one of the handiest short cuts to give you a great answer when the inevitable question is asked. Now you can say, “There’s perfect every time chicken breast in the fridge, go make yourself something!”

I call this recipe “Perfect Every Time Chicken Breast” because I make this chicken nearly every week for my family. And once you try this, you might do the same.  This recipe is indispensable for meal prep, meal planning and healthy eating.

Chicken breast can be troublesome to bake because it’s so lean, it’s easy to overcook. You’ll find this recipe produces tender, juicy chicken every time.

This is, without doubt, the simplest recipe for oven roast chicken breast. It’s perfect for an easy dinner or to make in advance for meal prep all week long. Moist and flavorful, this is the chicken you want waiting in the fridge to expedite your dinner, stick in a salad, slam on a sandwich, participate in a pasta, place on a pizza, supplement in a soup. You get the idea.

This simple salt and pepper seasoning gives the chicken tons of flavor yet keeps it neutral enough to play well with other flavor profiles. As always, feel free to adjust the seasoning to your personal preferences.

PERFECT EVERY TIME CHICKEN BREAST

What You’ll Need:

4 pounds boneless skinless chicken breast – about 6 breasts

1 tablespoon kosher salt

1 teaspoon fresh ground pepper

Olive oil or your choice of cooking spray

 

Here’s How:

Preheat oven to 375°F degrees. For easy clean up, line a baking sheet with parchment or foil. Brush the chicken with a little olive oil or give them a quick spray of cooking spray. Mix the salt and pepper in a small bowl and season both sides of the chicken breasts with the mixture then put them on the prepared baking sheet, uncovered.  Place in oven and bake for 30 minutes. Chicken should register 160°F degrees (it will continue to cook when removed from heat). Remove chicken, tent or loosely cover, and let rest for at least 10 minutes before slicing.

This cooking time works on chicken breasts of nearly all sizes, from ¾ inch up to 1 ½ inches. If your chicken breast is thinner than ¾ inch thick, reduce cooking time to 25 minutes.

To store, place in a storage container. I prefer glass to plastic for this. Pour the accumulated pan juices over the chicken for flavor and to keep the chicken moist. Store in the fridge for up to 5 days.

Sometimes it’s the simplest of recipes that become the most useful and loved. I know you’ll love this one! Enjoy!

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