Learn how to bake boneless, skinless chicken breasts that are soft, juicy, and perfect every time with this straightforward 5-ingredient recipe. Those lovely pan drippings can be transformed into a delightful pan sauce that amplifies the flavor at the table by adding a tiny quantity of chicken broth.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 4 (5 ounce) skinless, boneless chicken breast halves
- 2 tablespoons olive oil
- ½ teaspoon coarse sea salt, or to taste
- 1 pinch Creole seasoning (such as Tony Chachere’s®), or more to taste
- 1 tablespoon chicken broth, or more to taste
Instructions
- Gather all ingredients.
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- Preheat the 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.
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- 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).
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- Remove chicken to a plate.
- Pour chicken broth into the pan and scrape any browned bits off the bottom with a flat-edged wooden spatula. Add more broth if needed to dislodge the browned bits, but not too much or it will be watery.
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- To serve, drizzle the pan sauce over the chicken.
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- You can use water instead of chicken broth for the pan sauce.
- This recipe originally called for 1 tablespoon of salt. After many reviews, we’ve modified the amount to be 1/2 teaspoon, or to taste.
Reviews
Great! I just cooked one massive 20 oz chicken breast half with this recipe that uses 5 oz breast halves. So each breast was 4x as big. Then I doubled the time: 20 minutes, flip, then 30 minutes. Turned out perfect, confirmed by instant-read meat thermometer.
this was a really good recipe. I made baked potatoes with this. The chicken turned out moist. as for the spices, I just used the ones I had handy in my spice cabinet. I did cheat and used a thermometer so I wouldn’t over cook the chicken. All in all a good recipe
My kids liked it, and have even requested I make it again.
Followed instructions, and had a quick and easy boneless, skinless chicken breast that was tender and juicy.
This method of baking chicken breast was FOOL PROOF!!!!! I am saving this because it’ll now be my go to for a basic chicken recipe. It’s a good base for any kind of seasoning/spice you’d want to use. (I used garlic and Italian seasonings.)
I think mine took longer ’cause the breasts were thicker but I really came to compliment the creole seasoning mix! I had all the ingredients listed to make it and it was sooooo good. it really made a big difference. the recipe was good tho, I think next time I’ll pound the meat till they are more uniform in size and will cook more evenly.
Quick, Easy & Good
Very simple and tender. Great flavor!
Very simple & delicious! I mixed together the spices as suggested for Creole seasoning & followed the directions. Will make for sure plus leftovers!
Delicious!
loved it
Made this only added some Tony C it was awesome husband loved it and does not prefer chicken
Delicious, we used chili powder instead of TONY’S cuz of cutting down on salt. We used more broth. We SLICED the chicken and it got done faster. We used some ITALIAN SEASONING. But the basic recipe is awesome, simple and we thank you for it!!! God is so good to us!!!
I use this as a guideline when cooking breasts in the oven. Comes out perfectly done every time.
I just used olive oil and Old Bay seasoning, which is what we had on hand, and it was perfect.
Perfect! Made exactly as described.
So easy and so good!!!
I loved this, although I used a spoon of Canola oil since I didn’t have olive oil. I also only had 2 large breasts, so I put them in a glass 8×8 pan at 375 for 10 minutes, flipped then added some more spices and continued cooking for another 18 minutes in a regular oven. The spices I used were: pepper, onion salt, and some of a random jar of a garlic herb mixture. It was so incredibly most and I let them sit in the oven which was turned off while I made a huge Caesar salad and garlic bread. It was a hit, and will make this again.
Too Salty. Plus water bit gravy. Terrible.
This came out great! I didn’t have any Creole seasoning so I used Soul food seasoning and 4 peppercorns grinder and it was delicious!
It was amazing we had corn on the cob with it and my family enjoyed it so much! Especially my youngest! So it’s also amazing for younger kids to eat too!