Simple Baked Chicken Breasts
Krysta
Learn how to bake chicken that's tender, juicy, and perfect every time with this simple, 5-ingredient recipe for boneless, skinless chicken breasts. Adding just a bit of chicken broth to those beautiful pan drippings creates a tasty pan sauce that adds extra flavor at the table.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Servings 4
Calories 191 kcal
- 5 ounce skinless boneless chicken breast halves
- 2 tablespoons olive oil
- ½ teaspoon coarse sea salt or to taste
- 1 pinch Creole seasoning such as Tony Chachere's®, or more to taste
- 1 tablespoon chicken broth or more to taste
Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken to a plate. Pour chicken broth into the pan and scrape any browned bits off the bottom with a flat-edged wooden spatula. Add more broth if needed to dislodge the browned bits, but not too much or it will be watery.
To serve, drizzle the pan sauce over the chicken.
Recipe Tip
You can use water instead of chicken broth for the pan sauce.
Editor's Note:
This recipe originally called for 1 tablespoon of salt. After many reviews, we've modified the amount to be 1/2 teaspoon, or to taste.