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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Creamy Garlic Mushrooms:
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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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Easy Marry Me Chicken Recipe! Worlds Best | MUST TRY!
This is seriously one of the best chicken dishes I have ever cooked in my entire life!
If you have not tried marry me chicken yet you must try it!! I can not stop gushing about how easy and delicious it is
Chicken Thighs With Creamy Mushroom Garlic Sauce
Crispy chicken thighs in a thick and creamy mushroom garlic sauce with a sprinkle of herbs and parmesan cheese is THE weeknight dinner everyone raves about! FULL RECIPE:
This Tuscan Styled Chicken has the best flavour of any sauce I've made so far
Learn how to make this easy and tasty creamy garlic one-pot Tuscan styled chicken recipe. The recipe and instructions are easy to follow and will result in a full of flavour Tuscan chicken that's ready from start to finish in no more than 25 minutes. Nothing beats making an amazing dish in one pot, saving time on cleanup at the end which is the worst part about cooking. This Tuscan chicken recipe is outstanding and will impress anyone you serve it to, even yourself.
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Recipe & Method - Coming Soon!
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Serves 2-4
Ingredients -
Chicken & Seasoning -
4 - Small Chicken Breasts or 2 Large, Butterflied
1 Tbsp (20ml) - Unrefined Olive Oil
1 tsp (3g) - Onion Powder
1 tsp (3g) - Garlic Powder
1/2 tsp (1.5g) - Paprika
Seasoning To Taste
Tuscan Sauce -
1 Tbsp (14g) - Clarified Butter or Regular Unsalted Butter
1 - Brown (Yellow) Onion, Diced
6 - Garlic Cloves, Minced
1 Tbsp (35g) - Tomato Paste
100g (3.5oz) - Sun-Dried Tomatoes, Roughly Chopped
1 tsp (1g) - Dried Oregano
1/2 tsp (1.5g) - Paprika
100ml (100g) - White Wine or Chicken Stock
180ml (3/4 Cup) - Chicken Stock
400ml (410g) - Thickened Cream (Heavy Cream)
60g (2.1oz) - Parmesan Cheese, Freshly Grated
10g (0.3oz) - Basil, Roughly Chopped
120g (4.2oz) - Baby Spinach
Seasoning To Taste
Notes -
If you cant consume alcohol, substitute the wine for chicken stock and reduce it following the original recipe instructions then add in more chicken stock as per the recipe.
Side Dish Suggestions -
Rice
Mashed Potato
Potato Salad
Pasta
Salad
Steamed or Sauteed Vegetables
#tuscanchicken #onepot #chicken
How to Make Baked Split Chicken Breast | Chicken Recipes | Allrecipes.com
Get the top-rated recipe for Baked Split Chicken Breast at
In this video, you'll see how to make crispy baked chicken breasts. The secret to this juicy chicken is a simple rub of olive oil, garlic, rosemary, and basil. A quick marinade in the fridge, and then it's time for the oven. A simple, impressive dinner that's ready in no time.
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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.