Baked Chicken Breasts

Baked Chicken Breasts are one of my weekly favorite meal prep dishes. Eating chicken all the time can get really old fast, so you have to have ways of changing it up and using in other dishes. I bake 4-8 organic chicken breasts per week to use in salads, tacos, enchiladas, quesadillas, tostadas, sandwiches or by itself next to a side dish. When making baked chicken breasts, the key is not to over season or to over bake. The goal is a moist baked chicken breast that is favorable that you will enjoy in other dishes or by itself.

To see my available Party Label Bundle Downloads, click here: https://majorgates.com/product-category/party-bundles/

Don’t Forget To Follow Me On Pinterest!

Try my delicious creamy Au gratin potatoes. For the recipe, click here: https://majorgates.com/recipes/creamy-augratin-potatoes/

For more delicious recipes, visit my Recipes section here: https://majorgates.com/category/recipes/

Ingredients

4-8 Boneless and skinless chicken breasts (I use organic in my recipes)
2-3 Tablespoons of Olive Oil

Seasonings:

- Worcestershire Sauce
- Garlic Powder or Granulated Garlic
- Adobo All Purpose Seasoning
- Tony Chacheres Creole Seasoning
- Paprika (Spanish Style)
- Celery Salt
- Parsley Flakes

Variations: Add Lemon Pepper or fresh squeezed juice from a lemon

Supplies

Baking dish
Regular foil
Large bowl to season chicken

Directions For Baked Chicken Breasts

Pre-heat oven to 360 degrees Fahrenheit.
Line the baking dish with regular foil. Make sure it is enough so you can wrap the chicken breasts completely.
Rinse off chicken breasts in cold water and pat dry with a paper towel.
In large bowl, place chicken breasts.
Cover chicken breasts with olive oil lightly on both sides of chicken.
Lightly cover chicken breasts with Worcestershire sauce on both sides.
Without turning the chicken breasts over, add the remaining dry seasonings by lightly shaking each one to cover the chicken.

Turn all the chicken breasts over and cover the chicken again with the remaining dry seasonings.
Place chicken in foil lined baking dish and wrap with the foil.

Bake chicken breasts in the oven for 40 minutes. Check for doneness by poking with a fork and juices run clear.
Place back in oven, uncovered and allow to brown for 5 more minutes.

Remove baked chicken breasts from oven and seal back the foil. This is very important because you have to let the chicken rest for at least 10 minutes to seal the juices in the chicken breasts. This is how the chicken remains moist and not dry.