Simple Baked Chicken

March 28th, 2012 § 6 comments

After seeing some Facebook friends and their failed attempts at baked chicken I decided to share my method. What I do is no secret nor is it that extraordinary – it just works. This method allows you to add your own sauces and seasonings and makes it easy to avoid overcooking. Check it out.

1 lb Chicken breast
1/2 tsp Kosher salt
1/4 tsp Black pepper
2 tbsp Olive Oil
1/4 cup Desired sauce or 4 tbsp Desired seasoning

-Preheat the oven to 400°
-Trim the fat from your (thawed) chicken breast and brush on olive oil
-Sprinkle on salt and pepper
-Place on baking dish and cook for 20 minutes
-When time is up, remove from oven and turn. Cover in desired sauce.
-Place back in oven and cook for 10 minutes or until 155°
-Remove from oven and cover with foil for 5 minutes before serving

This seems basic and stupid but I assure you it is stupid-proof. When I am unsure about an oven’s integrity I take the temperature of the meat during flipping and 5 minutes through the final cooking stage. This gives me a good idea of when the bird will be done. Of course, every oven is different and cooking times could vary but I stand by the 20 minute initial cooking time. Also, I always use Extra Virgin Olive Oil because I am too cheap to keep Olive Oil and Extra Virgin.

Like I said, this is simple and extremely versatile. The photos included show the chicken with teryaki rice and cook vegatables – a ridiculously easy meal. I also like to almost butterfly the chicken breasts and stuff them with good stuff and then toothpick them closed. Minimal effort for maximum return.

Tagged , , , ,

§ 6 Responses to Simple Baked Chicken"

  • Stephanie says:

    mmm, looks good! I will have to try that. I have been accused of dry chicken! Hey, add a “pin it” button!

  • Brad says:

    So based on this post, you consider 1 chicken boob to be 8oz? Chickens have some big boobs!

    I can add a pin it button for you.

    • deepfryerdan says:

      The chicken breasts that we bought last were huge (Marsh had a sale on Perdue Boneless Skinless breasts) and they weigh around 7oz each.

  • Cooking Man says:

    I want to make baked chicken stuffed with broccoli and cheese that i had before with italian seasoning on outside but the only recipes I can find are like casseroles or just stuffing chicken with broccolli and baking in cheese sauce in dish. I want both inside and just bake it. THANKS!

    • deepfryerdan says:

      That should be easy enough. Finely chop up about 1/2 cup of fresh (rinsed and drained) broccoli, toss with 1/2 cup finely shredded cheddar cheese, 1/2 tsp garlic powder, and 1 tsp Italian seasoning (optional: for a more stuffing-like texture, crush up about 10 Ritz crackers and add 1 tbsp of chicken broth to the mixture). Cut your chicken breast in a half-way butterfly-fashion (there are lots of guides out there for cutting chicken for stuffing purposes) and pack in the stuffing mixture. Depending on the size of your chicken breasts and your cut, you could use a lot of the stuffing or have a lot left over. Once prepped, follow the recipe in this post for cooking instructions and, for the initial seasoning, I would use some Good Seasons Italian salad dressing mix instead of salt. As for the sauce at the 20 minute mark, I would use Italian dressing. Give that a try and let me know how it turns out.