This is my go-to super easy, baked chicken breast recipe. There are endless recipes to be made with these chicken breasts, including Classic Back to Basics Chicken Soup, but so many more! Try these chicken breasts as part of a meal, to make chicken salad, many Mexican dishes – you get the idea!
How To Make Baked Chicken Breasts:
Prepare a baking sheet with parchment paper. Wash and dry your chicken. I like to pat the chicken breasts dry with a paper towel. Next, rub the chicken breasts with olive oil, some salt and pepper, and chopped parsley. Bake until a thermometer reaches 165 degrees. Serve with your meal or let cool to shred.
Once out of the oven, place a piece of aluminum foil over the breasts for about 10 minutes. This allows the juices to redistribute and avoids dry meat.
I often make extra to shred and freeze. Then when I need it for a recipe, it is available at a moment’s notice, which on some days comes in very handy.
- 2 chicken breasts bone and skin on, preferably organic
- Extra Virgin Olive Oil
- Sea Salt and Pepper
- Chopped Parsley - optional
Preheat oven to 375 degrees F.
Wash the chicken breasts and pat dry with a paper towel.
Place in a baking pan. (I like to line the baking pan with parchment paper. You could also spray with oil.)
Rub the chicken with olive oil (approximately 2 tablespoons, depending on the size of chicken)
Season chicken by rubbing sea salt and pepper on both sides.
Bake until the skin has browned and internal temperature reaches 165 degrees. Baking time varies depending on the size of chicken breasts, but 45 minutes is what mine usually takes.