juicy chicken breasts

Easy, juicy, FLAVORFUL seared then baked chicken breasts! Perfect for pairing with bowls, salads, and beyond. Just 5 ingredients required!

Easy Baked Chicken Breasts (Juicy, Flavorful!)

Tbsp coconut aminos

lemon juice

maple syrup

(~8 oz. each) boneless skinless chicken breasts

Preheat oven to 425 F (218 C).

In a wide and shallow bowl or dish, combine the oil, coconut aminos, lemon juice, and maple syrup. Whisk until cohesive and smooth. Place the chicken breasts in the marinade and flip them a few times to coat. Set aside to marinate for 15 minutes, flipping at the halfway point to marinate evenly.

Heat a large oven-safe skillet (we like cast iron or stainless steel) over medium-high heat. Add ~1 tsp oil (just enough to coat the skillet). Once the oil is hot and shimmering, add the chicken breasts to the pan. The pan should be hot enough that they sizzle nicely! Let them sear for 2-3 minutes, then flip and sear for another 2 minutes on the second side. Flip once more, turn off the heat, then pour the remaining marinade over the chicken breasts.

Carefully transfer the skillet to the preheated oven and bake for 10-18 minutes (flipping at the halfway point for even caramelization), or until the internal temperature of the chicken breasts reaches 165 F and they are slightly smaller in size. An oven thermometer is highly recommended as the bake time will vary based on the size of the chicken breasts (~10-12 minutes for 5-6 ounce breasts, ~12-14 minutes for 7-8 ounce breasts, and ~14-18 minutes for 8-10 ounce breasts).

Remove from the oven and let rest for 5-10 minutes, then slice and serve drizzled with any extra sauce from the pan.

Leftover chicken breasts will keep in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in a 350 F (176 C) oven for 10 minutes or until warmed through.

https://www.youtube.com/watch?v=bUANbN_UB-I

Easy, juicy, FLAVORFUL seared then baked chicken breasts! Perfect for pairing with bowls, salads, and beyond. Just 5 ingredients required!

Full Recipe: https://minimalistbaker.com/easy-baked-chicken-breasts-juicy-flavorful/
 
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Easy Baked Chicken Breasts (Juicy, Flavorful!) | Minimalist Baker Recipes

Tender, savory and super-juicy baked chicken breasts - try this easy method and never make dry chicken again.

Roasted Rosemary Lemon Chicken Breasts

chicken breasts (skin-on, about 6 ounces each)

olive oil

kosher salt

lemons

rosemary

Put the chicken breasts on a small rimmed baking sheet such as a 13 x 9 inch quarter sheet pan Drizzle with some olive oil. Turn the chicken over to coat on both sides with the oil.

Season the chicken on both sides with the salt. Let the chicken sit at room temperature 15 minutes, skin-side up. Strip the rosemary leaves from their branches and chop fine. Scatter the rosemary over the top of the breasts and rub into the skin. Arrange the lemon halves flesh side down around the chicken.

Meanwhile, heat the oven to 425 (220 C) degrees.

Roast chicken 12 minutes, then baste with some of the pan juices. Crank up the oven temperature to 475 degrees and roast and additional 15 minutes, or until the skin is golden brown and the pan juices are bubbling and dark brown. If your breasts are larger than 6 ounces they might need a few minutes more. Don’t overcook! (please).

Let the chicken rest about 5 minutes. Transfer to a serving plate and squeeze the roasted lemons over the chicken (one half per breast). Add a teaspoon of water to the baking sheet if necessary and scrape up the pan juices. Pour over the chicken and serve.

These Baked Greek Chicken Breasts will transport you straight to the Mediterranean. The best part about this recipe is that it's simple and requires minimal effort. The boneless chicken breasts are marinated in a delicious mixture of Greek seasoning, olive oil, salt, and chopped garlic and then baked with extra veg. It's an excellent option for a quick and easy dinner, but also impressive enough to serve to guests.

Baked Greek Chicken Breasts

chicken breasts

Greek seasoning ((see note 1))

garlic (, chopped (see note 2))

salt

cherry tomatoes ((see note 3))

kalamata olives ((see note 4))

½ red onion (, sliced)

feta cheese (, crumbled)

oregano leaves

Lay your chicken breasts flat on the chopping board and pat dry with kitchen paper.2 chicken breasts

Use a large sharp knife, keeping the knife parallel to the chopping board cut sideways through the breast.

Repeat with the second chicken breast.

For the chicken

Mix the olive oil, Greek seasoning, chopped garlic, and salt in a non-metallic bowl.¼ cup olive oil2 tbsp Greek seasoning4 cloves garlic1 tsp salt

Add the chicken breast fillets and let them marinate for at least 30 minutes and up to 48 hours.

Remember to remove the chicken from the refrigerator for at least 30 minutes before cooking.

Prepare the marinade

Preheat the oven to 450°F/230ºC

Place the chicken in a cast iron or metal baking ovenproof dish (see note 5) and pour over the marinade.

Bake the chicken for 8 minutes.

Remove the chicken from the oven, and add the halved tomato, olives, and sliced onion. Return the dish to the oven for 2 minutes.1 cup cherry tomatoes⅓ cup kalamata olives½ red onion

Remove from the oven and add the feta and oregano, then serve.½ cup feta cheese1 tbsp fresh oregano leaves

To cook

These juicy cast iron chicken breasts topped with garlic herb butter are one of my favorite ways to make chicken in just 30 minutes!

Cast Iron Chicken Breasts with Garlic Herb Butter

chicken breasts (about 6 ounces each)

olive oil (substitute vegetable oil)

black pepper

garlic powder

smoked paprika

cumin (optional)

cayenne pepper (optional)

unsalted butter (softened)

garlic (minced

thyme (substitute whatever herbs you prefer)

In a bowl, mix together the softened butter, minced garlic, lemon juice, thyme, salt and pepper until fully combined. Set aside. You can store in the fridge for up to 2 weeks!

Garlic Herb Butter

Preheat the oven to 425°F.

In a small bowl, mix together the salt, pepper, garlic powder, paprika, cumin, and cayenne.

Pat the chicken breasts dry with a paper towel and season liberally on both sides with the spice mixture.

Heat a large cast iron skillet over medium high heat. Add in just enough oil to coat the bottom of the pan (about 1 tablespoon).

Sear the chicken breasts on one side for 5 minutes. Then flip and immediately transfer the cast iron pan to the preheated oven. Bake at 425°F for 10-15 minutes or until the chicken is fully cooked through. [Smaller, thinner breasts will only have to bake for 5-10 minutes, but thicker breasts will need 15-20 minutes.]

Use an instant thermometer to check when the chicken is done so that it doesn&#39;t get overcooked! Chicken breasts should be cooked to an internal temperature of 165°F, but I like to pull them out around 160-162°F because they&#39;ll continue cooking as they rest.

Remove the chicken from the oven and top each breast about a tablespoon of garlic herb butter.

Let the chicken rest for at least 5-10 minutes before slicing.

Chicken

Perfect for many occasions! Just made and mixed in with my Caesar salad and loved it.

Super easy and extremely flavourful!!!! Will definitely make again! Thank you for sharing!

This chicken is AMAZING!! This is the first time that I’ve ever commented on a recipe online but I have to tell everyone how delicious this recipe is! And it’s pretty easy to throw together. I use two large Costco organic chicken breasts, less salt in the spice mix than stated in the recipe (1st time I made it we all thought it was too salty) and almost double the spices, fresh rosemary and thyme in the butter, cooked as recipe states for 15 mins in oven and it comes out perfect and juicy! I cut slits in the chicken before adding the herb  butter so it soaks in the chicken. We serve with instant pot risotto that I cook at the same time as sautéing the chicken, and green beans, and it’s all delicious together! Thank you for this recipe!!

This was fabulous!  I always over cook chicken and I followed this recipe and I made a perfectly cooked chicken for once!  Everyone loved it and next time I should double the recipe as everyone had seconds!  Thank you for sharing this dish!!

Some of the best chicken breast I’ve ever eaten. No joke. This recipe is incredible

So delicious!! This is the first chicken breast recipe I found to use in my newly refreshed cast iron skillet.  My family loved it, said it was the best chicken I’ve ever made. I followed the recipe exactly except I accidentally browned both sides before putting in the oven.  Since I had butterflied the chicken I only left it in the oven for 2-3 minutes once I realized my mistake.  It was still cooked perfectly.   Thank you for sharing this!

Outstanding! Simple to make, will add this to my rotation. Whole family loved it. Thank you!

I have been making dry, sad chicken for years. My chicken comes out cooked perfect with this recipe, thank you so much for this!

I just bought a cast iron skillet and I’m trying out new recipes. This was delish! I ran out of paprika, but even without, the chicken was still a hit.

Cooked this and my husband said it was the best chicken he has EVER had.. even from restaurants!

I would suggest doubling the rub recipe. Other than that, it's delightful, visually appealing, and absolutely delicious. 

One tip that helps me with every chicken breast dish, pound the chicken breast flat. That way it cooks reasonably evenly no matter the cut. You can just hit it with your palm until it's all the same height.

The flavor!!!!!! Oh my goodness! I didn’t change a thing and this turned out so delicious! Easy to make too! Thank you so much!!

I made this recipe exactly as written. It is absolutely on point for the most delicious moist chicken breast. Exploding with flavor, the seared crust is perfect. This one definitely has a permanent spot on my dinner rotation list.

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Easy Baked Chicken Breasts (Juicy, ...

Roasted Rosemary Lemon Chicken Brea...

Baked Greek Chicken Breasts

Cast Iron Chicken Breasts with Garl...

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