Solo Baked Chicken Breast Recipes

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SIMPLE BAKED CHICKEN BREASTS



Simple Baked Chicken Breasts image

Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts.

Provided by Always Cooking Up Something

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon coarse sea salt
1 pinch Creole seasoning (such as Tony Chachere's®), or to taste
1 tablespoon water, or as needed

Steps:

  • Preheat convection 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 from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 0.1 g, Cholesterol 67.2 mg, Fat 9.6 g, Protein 24.5 g, SaturatedFat 1.7 g, Sodium 1418.2 mg

SOLO BAKED CHICKEN BREAST



Solo Baked Chicken Breast image

This is an easy recipe that when when matched with a prepared potato ( see note ), and a green salad will place dinner for one on the table in 45 minutes.

Provided by Bill Hilbrich

Categories     Lunch/Snacks

Time 45m

Yield 1 serving(s)

Number Of Ingredients 4

1 boneless skinless chicken breast, thawed
1 lemon, juice of
1 tablespoon melted butter
pepper

Steps:

  • Place a Cast Iron Frying Pan into an oven and preheat at 350 degrees for 10 minutes.
  • During this time, IF the chicken breast is frozen, it can thawed in a microwave at power 3 for 7 minutes.
  • Place the thawed chicken breast into a shallow dish and add the juice of 1 lemon, coating both sides.
  • Let sit for at least 5 minutes.
  • Cover both sides with pepper, and then coat the chicken breast with the butter, using a brush.
  • Place the chicken into the Cast Iron Pan and bake for 35 minutes.
  • To get an even browning, turn the chicken over half way through the baking time.
  • Note:If a baking potato is punctured, microwaved on high for 3 minutes, and then coated with olive oil, it will be done in the same 35 minutes in the oven.

Nutrition Facts : Calories 246.9, Fat 14.7, SaturatedFat 8, Cholesterol 106, Sodium 238.8, Carbohydrate 3.3, Fiber 0.1, Sugar 1.2, Protein 25.3

SIMPLE BAKED CHICKEN BREASTS



Simple Baked Chicken Breasts image

Here's the easy way to prepare moist, tender chicken breasts in the oven. Use for sandwiches, salads, tacos, soups, and casseroles, or simply serve with vegetables and potatoes for a complete meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 5

4 boneless skinless chicken breast halves (8 ounces each)
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1/3 cup low-sodium chicken broth
3 to 4 sprigs fresh herbs, such as tarragon, thyme or rosemary

Steps:

  • Preheat oven to 375 degrees. Place chicken breasts in a 9-by-13-inch baking dish. Season both sides generously with salt and pepper. Drizzle with olive oil. Add broth, scatter with herbs and cover with parchment-lined aluminum foil.
  • Bake until a meat thermometer registers 160 degrees in the thickest part of the breast, about 20 minutes. Remove chicken from pan; let rest 10 minutes before slicing.

THE BEST BAKED CHICKEN BREASTS



The Best Baked Chicken Breasts image

The downfall of most baked chicken breast recipes is the long time in the oven that dries out the lean meat before it can fully cook through. We've solved that problem with a couple of secret weapons. The first is white wine added to the baking dish, which creates steam. (While we think it's worth using wine, you could substitute stock or even water.) The second is a piece of parchment paper placed directly on top of the chicken to lock in the moisture during baking. The result is the best boneless, skinless chicken breasts that are plump and juicy, with a minimum of hands-on time. A bunch of parsley and lemon slices infuse the dish with fresh flavor and the seasoning is neutral enough that the chicken can be used for a variety of different meals. Serve it alongside vegetables and grains, shredded into soup, spiced up for tacos or chopped on top of salad. Feel free to switch up the herbs and citrus if you have leftovers in the fridge to use up.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

1 small bunch parsley
1 lemon, sliced 1/4 inch thick
1 cup dry white wine, such as Sauvignon Blanc
Four 6-ounce boneless, skinless chicken breasts
1 tablespoon olive oil
1/4 teaspoon paprika
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
  • Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.

SOLO BAKED CHICKEN BREAST AND LEMON RICE



Solo Baked Chicken Breast and Lemon Rice image

This solo meal can be doubled, and if you have an instant read thermometer with an oven probe, the dish can be ignored until you are summoned to the kitchen. Serve with a green salad or maybe my Pickel Dilly Green Beans. Cooking is a Creative Sport.

Provided by Bill Hilbrich

Categories     Chicken Breast

Time 50m

Yield 1 serving(s)

Number Of Ingredients 6

1 boneless skinless chicken breast (5 to 6 ounce)
1 lemon
2 tablespoons butter, melted
1 teaspoon basil
1/3 cup rice, un-cooked
2/3 cup white wine or 2/3 cup vermouth

Steps:

  • Preheat oven 375 degree (f) Put 1 tablespoon butter into an oven proof dish stir in the rice until all the grains are coated.
  • Add the wine. Cut the lemon in half and squeeze the juice from half the lemon into a dish with the remaining melted butter and the basil.
  • Other herbs such as dill, or oregano could be used instead.
  • Coat the chicken breast with the butter/lemon/herb sauce on both sides and place on top of the rice and wine. Slice the remaining half of the lemon into thin rounds and place on top of the chicken.
  • Cover with a tight fitting cover or foil and bake for 35 minutes or until all the liquid is absorbed and the chicken has an internal temperature of 175(f) or 79(c).
  • Salt and pepper to taste.

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