We all love variety when it comes to meals. But sometimes it is difficult to think of ingenious ways to make the same ingredients a bit more interesting. Chicken is a great source of lean protein with a wealth of health benefits, but sometimes it can be tough to give it a distinctive twist. But this oven-baked chicken breast recipe might just be the answer you’ve been searching for!
Juicy Oven Baked Chicken Breast
Ingredients:
- 2 Boneless Skinless Chicken Breasts
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1 teaspoon olive oil
Instructions
- Preheat oven to 400°F (204°C).
- Pat dry the chicken with paper towels. In a small bowl mix together, garlic powder, paprika, Italian seasoning, black pepper, and salt.
- Rub the chicken with olive oil and sprinkle the dry rub mixture over both sides of the chicken.
- Place the chicken onto the baking sheet lined with aluminum foil. Cook the chicken for 18-20 minutes. Chicken is done when an internal thermometer reads 165°F (74°C).
- Rest for 5 minutes before slicing and serving with your favorite vegetables.
FAQ
Q. What temperature should chicken be cooked to?
A. The U.S. Food Safety and Inspection Service (FSIS) recommends that chicken be cooked to an internal temperature of 165°F (74°C). An accurate cooking thermometer is the only way to ensure that the chicken has reached this temperature.
To get an even juicier oven cooked chicken, you can try brining the chicken for about 30 minutes before cooking. Simply mix 2-3 tablespoons of table salt into 2 cups of cold water and place the chicken breasts into the mixture. After 30 minutes,remove the chicken, shake off any excess water and cook as directed in the recipe.
For even more tips and recipes check out this helpful video from Youtube.
Product Recommendation
A great tool for making perfectly cooked chicken every time is the instant read thermometer. When you insert the thermometer into the chicken it will provide you with an exact reading so you can take the meat off the heat at the precise moment.
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