I cook it for a short time at a high temperature. Baking the chicken for 30 minutes at degrees F will yield dry meat. But baking it for just minutes at degrees will result in delightfully juicy chicken, every time.
You'll only need a few simple ingredients to make this tasty chicken breast recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:. Chicken breasts : I use boneless skinless breasts in this recipe. I haven't experimented with bone-in. Olive oil spray : It's such a wonderful oil and I love its flavor and cook with it often. But if you prefer using an oil with a higher smoke point, you can use avocado oil instead. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Spices : I like to use garlic powder, onion powder, dried oregano, and paprika. Make sure the spices you use are fresh! A stale spice can easily ruin a dish. Scroll down to the recipe card for detailed instructions.
Here are the basic steps for making this recipe:. While you COULD cut a small slit in the thickest part of the chicken to make sure it's cooked through, the disadvantage of doing that is that juices will escape out and leave you with drier meat. That's why the best method is to use an instant-read thermometer inserted into the thickest part. The secret is to cook it in high heat for a short time. Moderate heat and prolonged cooking time will dry it out.
Another tip is to allow the cooked chicken to rest before cutting it. If you slice into it right away, the juices will escape. No, you shouldn't. You want it exposed to the dry heat of the oven. If you cover the chicken, it will steam in its own juices rather than bake. So you should leave it uncovered. High-heat baking for a relatively short time will help it stay moist and juicy and help prevent it from drying out.
I've tried both methods, and in my experience, the latter is much better at producing juicy chicken. Bake it for a short time - minutes. For smaller, 6-oz pieces, 15 minutes should be enough. The best way to make sure the chicken is done is to use an instant-read thermometer. Back to Recipes Vegetable soups Healthy soups See more.
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Baked chicken with lemon. Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list.
Preheat convection oven to degrees F degrees C. I Made It Print. Full Nutrition. Reviews Read More Reviews. Most helpful positive review RA's Recipes.
Rating: 5 stars. Actually haven't made it yet but had to respond to snarky Clink. If you'd read the recipe carefully, after 10 mins you flip the chicken and cook for at least another 15 mins.
Plus, directions are for a convection oven, which cooks faster, and proper temperature was also listed. Before attacking someone's recipe and giving it a low rating, try reading it carefully all of the way through. Read More. Most helpful critical review Chef Angie D. Rating: 3 stars. I tried this recipe but added a few more spices to include paprika,garlic powder,herb de Provence,ground black pepper and season salt. The chicken breast were plump and juicy. Reviews: Most Helpful. RA's Recipes.
Rating: 4 stars. Creole seasoning In a medium bowl combine paprika, dried oregano, ground black pepper, dried basil, kosher salt, cayenne pepper, granulated onion, dried thyme, and granulated garlic. Stir to combine. Store in an airtight container for up to three months. Marianne Allstar. I understand that for the most part this chicken is made to use in other recipes. I overcooked it. I have problems getting chicken right if I put it in the oven to bake.
I'm much better on stovetop where I can monitor it easier.
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