BAKED CHICKEN BREAST | how to make a juicy baked chicken breast
Baked chicken breasts that are super juicy and flavorful. Learn my simple tips to avoid making baked chicken breasts that are dried out and overcooked so that you and your family can enjoy baked chicken for dinner, any day of the week.
This healthy chicken recipe is naturally gluten-free, paleo, Whole30, and keto-friendly, so it's perfect for lots of different dietary approaches. Be sure to visit my website for more delicious chicken recipes.
Baked Chicken Breast Recipe:
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BAKED CHICKEN BREAST RECIPE
2 boneless chicken breast (6 ounces each)
2 teaspoon avocado oil
Garlic powder
Smoked paprika
Salt and pepper to taste
DIRECTIONS:
Remove the chicken breasts from the fridge and allow them to sit at room temperature for 20-30 minutes before cooking. The closer to room temperature that they are, the better.
Preheat oven to 450ºF
Lay the chicken breasts between two pieces of saran wrap or wax paper and gently pound with a meat mallet*, starting from the center and pounded towards the edges. The goal is to create a chicken breast that is uniform in thickness so that it cooks evenly.
Place chicken breasts on a rimmed baking sheet a drizzle each side with avocado oil and season liberally with salt, pepper, garlic powder, and smoked paprika.
Bake for 15 minutes or until the chicken has reached an internal temperature of 160 degrees.
Rest the chicken for 10 minutes so the juices can settle and the internal temperature rises up to 165 degrees. Serve and enjoy.
NUTRIENTS PER SERVING: Calories 205 | Total Fat 8.4g | Saturated Fat 1.3g | Cholesterol 97mg | Sodium: 620mg | Carbohydrate 0g | Dietary Fiber 0g | Sugars 0g | Protein 34.5g
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Chicken Diane!???????????? See description for recipe ????#chicken #chickenrecipes #easyrecipes #chickenrecipe
Chicken Diane Recipe:
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Ingredients:
Prep List
- Boneless chicken thighs x 2 (6-8 ounces) or chicken breasts sliced into 2 cutlets
- Avocado oil x 1 tbsp
- Butter x 2 tbsp, divided
- White button mushrooms x 16 ounces, sliced
- Shallot x 1, large, finely chopped
- Brandy (or cognac) x 2 tbsp
- Chicken broth x 1/2 cup
- Heavy cream x 1/3 cup
- Lemon x 1, juiced
- Dijon mustard x 1 tbsp
- Worcestershire sauce x 1 tbsp
- Parsley x 1/4 cup, finely chopped
- Kosher salt and black pepper to taste
Recipe
1. Season chicken with salt and pepper. Heat oil and 1 tbsp butter in your favorite pan over medium-high.
2. Add chicken and cook until golden brown on each side. Continue to flip and cook if necessary until a thermometer inserted into thickest portion reaches 165F (~4 min per side).
3. Transfer chicken to a plate and set aside. Reminder, not to wipe out the pan. The reserved bits are what makes this sauce special.
4. Lower heat to medium. Add mushrooms, a pinch of salt, and 1 tbsp butter.
5. Cook, stirring occasionally, until mushrooms begin to brown (5 min).
6. Add shallot and cook, while stirring until tender (3 min).
7. Add brandy (or cognac) and cook while using a wooden spoon to scrape up the fond, until liquid is nearly evaporated (~15-30 seconds).
8. Add chicken broth, cream, lemon juice, mustard, and Worcestershire. Cook, stirring frequently, until sauce reduces slightly (~3-4 min).
9. Add parsley and season to taste with salt and pepper. Remove from heat.
10. Transfer the chicken and its juices back into the sauce in the pan.
Recipe by thisguy.cooks
Enjoy!
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Chicken recipes
This video recipe shows you how to butterfly a chicken breast, prepare a classic Diane sauce and how to make it flambe.
Full written recipe is found here
4 chicken breasts, skin off
200g mushrooms (we used a mix of oyster and button mushrooms), sliced
2 medium onions, peeled and sliced
2 garlic cloves, peeled and sliced
4 bay leaves
few sprigs of fresh thyme
200ml double cream
400ml hot water
200ml cooking brandy (for non-alcoholic, substitute with white grape juice)
dash of oil
salt
20g english mustard
2 chicken cubes
EQUIPMENT
large non-stick frying pan
baking tray
whisk
2 containers, 1 for peelings and 1 for the preparation of onion, garlic and mushrooms
pair of tongs
wooden spoon
2 chopping boards
Method
Pre-heat oven on gas mark 4/180c.
Prepare a large frying pan and put it on high heat. Add some oil and salt.
Start slicing through the chicken breast to open it up ‘as a butterfly’ (watch the video from 1:26 to see how). This will quicken the cooking process. Once chicken is sliced, make sure you wash the knife properly and change the chopping board so we prevent cross contamination.
Place the chicken onto the hot pan and leave it to cook until it gets a nice golden colour.
Wash your hands and start preparing the onions, garlic and mushrooms. Put everything into a small bowl, add bay leaf and thyme and leave on the side for now.
In the meantime, keep checking the chicken. Once it's ready, use a pair of tongs to turn it onto the other side.
Transfer the chicken on a baking tray with all the juices and put it straight into the oven.
Put the pan back on the hob and add the garlic, onions and mushroom mix. Give it a gentle stir and leave to cook for about 3-4 minutes.
Now make sure that you have got the rest of the ingredients ready i.e 200ml brandy, 2 chicken cubes, 400ml hot water, 20g english mustard, 200ml double cream.
Add the brandy and let it cook to be reduced by 3/4. You can also flame it up if you wish (watch video from 12:00 to see how). This will burn up the alcohol and makes a very tasty palate.
Add the chicken cubes and the hot water, give it a stir with a whisk so the cubes can dissolve and let it cook to be reduced by half. This will give the sauce a nice consistency.
Add the mustard and give it a gentle stir.
Add the double cream and give it another stir with a wooden spoon, let the sauce come to a boil.
Chicken should be done by now, if not just give it a few more minutes in the oven or finish off cooking it in the sauce.
CHICKEN DIANE - VIDEO RECIPE
DONATE TO NICKO'S MOVEMBER! -
Ingredients: serves 4
30g unsalted butter
2 tbs olive oil
4 chicken breast fillets
1/2 onion, finely chopped
1 tsp garlic paste
1/2 cup chicken stock
2 tsp Dijon mustard
1 tbs Worcestershire sauce
1/4 cup (60ml) brandy
1/2 cup (125ml) thickened cream
2 tbs finely chopped flat-leaf parsley
2 tsp lemon juice
Watercress sprigs, to serve
ENJOY!
~ Nicko
Intro theme to Nicko's Kitchen is from TwistedTim01, Bertofski & AussieGriller
Music from Nicko's Kitchen is from
Used with permission
Pan-fried Chicken Breast with Morel Sauce | The F Word
Gordon Ramsay's recipe pan fried chicken breast with morel sauce. for Season 3 of Gordon Ramsay's The F Word .
#TheFWord #GordonRamsay #Food #Cooking .
Diane's awesome baked chicken breast
Step by step instructions on how to make Diane's recipe