Baked Chicken Breast (tender, juicy and delicious!)
Try this Baked Chicken Breast recipe, or contribute your own.
Try this Baked Chicken Breast recipe, or contribute your own.
- 1 teaspoon salt
- 1 teaspoon paprika
- pepper
- 1/4 teaspoon pepper
- garlic powder
- 1 teaspoon garlic powder
- salt
- 1
- 1/4
- paprika
- 4 boneless skinless chicken breasts
- 4
- tablespoons
- teaspoon
- avocado oil
- ingredients1.5 tablespoons avocado oil (you can su canola, or your favorite oil) 4 boneless skinless chicken breasts 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon salt 1/4 teaspoon pepper pat of butter on each chicken breast (optional but highly recommended - i used 1.5 tablespoons combined for al
- 1.5 tablespoons avocado oil (you can sub olive canola, or your favorite oil) 4 boneless skinless chicken breasts 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon salt 1/4 teaspoon pepper pat of butter on each chicken breast (optional but highly recommended - i used 1.5 tablespoons combined for al
- 1.5 tablespoons avocado oil (you can sub olive canola, or your favorite oil) 4 boneless skinless chicken breasts 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon salt 1/4 teaspoon pepper pat of butter on each chicken breast (optional but highly recommended - i used 1.5 tablespoons combined for al
- 1.5 tablespoons avocado oil (you can sub olive canola, or your favorite oil)
- 1.5
- (you can sub olive canola, or your favorite oil)
- boneless skinless chicken breasts
- pat of butter on each chicken breast (optional but
- pat of butter on each chicken breast
- (optional but highly recommended - i used 1.5 tabl
- lemon slices (optional but highly recommended)
- lemon slices
- (optional but highly recommended)
- Carbohydrate 25.5529793910256 g
- Cholesterol 102.95 mg
- Fat 233.649303782051 g
- Fiber 10.4722014555075 g
- Protein 45.4556700961539 g
- Saturated Fat 33.518837474359 g
- Serving Size 1 1 recipe (551g)
- Sodium 635.694474358974 mg
- Sugar 15.0807779355181 g
- Trans Fat 11.3758837820513 g
- Calories 2312 calories
Step-by-step
- Preheat oven to 400 degrees F.
- Pat the chicken breasts dry with paper towels and place them in a baking dish.
- Drizzle avocado oil over the chicken, rubbing it in to coat both sides.
- In a small bowl, mix together the garlic powder, paprika, salt, and pepper.
- Season the chicken breasts evenly with the spice mixture on both sides.
- Top each chicken breast with a small pat of butter and optional lemon slices if desired.
- Bake in the preheated oven for 20 to 25 minutes, or until the internal temperature reaches 165 degrees F.
- Let the chicken rest for 5 minutes before slicing and serving.
Baking lean white meat successfully depends entirely on managing moisture loss before proteins tighten. Fresh spices deliver volatile aromatics that pre-ground store-bought blends lose months prior to packaging. Dried garlic and paprika stored in warm pantries oxidize quickly, yielding a dull profile compared to freshly opened jars. Adapting this preparation for fewer or more portions requires adjusting the total surface area of the baking dish to prevent pan juices from evaporating too rapidly.
- Set oven temperature to 425 degrees Fahrenheit to rapidly sear the exterior while retaining interior moisture.
- Use avocado oil instead of olive oil for its high smoke point of 520 degrees Fahrenheit, preventing bitter off-flavors during high-heat roasting.
- Insert an instant-read thermometer into the thickest part of the meat, removing the poultry exactly at 165 degrees Fahrenheit.
- Rest the baked meat for five minutes on a warm cutting board before slicing to allow internal juices to redistribute evenly.
Scaling quantities up means avoiding overcrowding on the sheet pan, which causes steaming instead of roasting. Double check that pieces maintain at least one inch of space between them for proper heat circulation.
