Everyone’s favorite Thanksgiving leftovers can be combined into one meal with Turkey Delight, which is a delectable method. The perfect holiday quartet consists of turkey, gravy, potatoes, and stuffing. The dish is something I frequently make on Thanksgiving Day and then cook a few days later.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- ¼ cup butter, melted
- 1 teaspoon salt
- 4 skinless, boneless chicken breast halves
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.
- Stir together melted butter and salt in a bowl.
- Arrange chicken in the prepared baking dish. Brush butter mixture onto chicken until thoroughly coated, pouring any extra over chicken.
- Bake in the preheated oven until no longer pink in the center and juices run clear, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Reviews
For dinner this evening I prepared this 3 Ingredient Chicken. I followed the recipe, though I added onion powder, garlic & lemon pepper into the melted butter. I like chicken breasts that have some color, the last 10-15 minutes of cooking time, I changed my oven to broil 550 degrees. This chicken was moist, tender & delicious! From now on when needing cooked chicken for enchiladas, tacos, chicken salad, etc., I’ll cook chicken this way.
Thank you ! So versatile, can bake as is or stuff with everything from seafood to stove top stuffing ! Easy weekday Mom meal !
To anyone who gave a low rating and said it was “blah”, did you even read the submitters comments and list of ingredients? Jennifer stated that it was an easy recipe she uses when she has a need for “cooked” chicken in another recipe. It’s perfect for that and great on it’s own if you jazz it up with additional seasonings. Common sense people!
Very good
I am a lazy novice cook and am always looking for “stupid easy” recipes. This was a home run. I never thought using butter instead of olive oil could make such a difference. In addition to the salt, I added some ground black pepper and a couple shakes of garlic powder (not garlic salt) to the butter mixture. Baked the chicken breasts at 375 degrees for 40 minutes, since they were very thick. In hindsight, 35 minutes would have been plenty. I also cut up some carrots and laid them on parchment paper in a baking tin, drizzled them with melted butter, and put them in the oven at the same time as the chicken. The carrots came out perfect, and the parchment paper kept the baking tin almost spotless. The whole meal was soooo easy! Healthy, and yummy, too. Win win and win some more!
Delicious! Made Uncle Ben’s Fried Rice and mushrooms as side. Wedge Salad too. A repeat meal !!!!
I used garlic salt, onion salt and paprika. I cooked it covered with foil then uncovered for about 10 minutes at the end for a little color. Absolutely delicious. I used thighs instead of breasts but didn’t notice a problem.
I added some rosemary, basil and parsley. The chicken breasts that I had were very large, so I cut them in half lengthwise. Unfortunately, mine did not turn out as tender as I expected, after having read all the reviews.
Great recipe! My family devoured the chicken! Thank you
This was horribly blah. I won’t be making it again.
Made exactly as written, very good and easy to make,
Surprised by how easy and yummy this turned out! My husband and kids loved it, too. Will definitely make again and experiment with adding different spices, etc.
absolutely amazing!!!! I threw in some garlic mixed with pepper and salt to add some more flavors !
I had garlic butter on hand that I use for toast. The garlic is a great addition!
It was juicy and delicious but I didn’t get any browning on top.
I made this recipe as written. Being the chicken breasts I had were larger than normal I had to cook them for an additional 10 to 15 minutes before they were done. This was an easy dish to make. The meat was moist and had a mild flavor. Thanks for sharing.
yes instead of four i made 8 and i added salt black pepper and seasoned salt to the buter and it was delicous
Made this again with chicken tenders. Added half tsp garlic powder and some fresh ground pepper. Baked only 20 minutes. Fantastic! The butter seems to be the magic that helps the seasonings seep into the chicken. Used it for chicken bacon ranch salad, chicken fettuccine alfredo, and chicken sandwiches. Absolutely delicious and tender!! Love the technique! Thanks again for the recipe!
This is such an easy yet delicious recipe, and I can make a large batch and then use the chicken for other things as well (like tacos, yum). In response to Fran: my kids can make this “ridiculous” recipe quite easily, and sometimes something simple is overlooked (yet necessary) when you’ve been cooking for a long time.
If you’re looking for tender, flavorful chicken without the hassle, you’ve found it. It never occurred to me to prepare it this way since the only recipes I’ve ever read since I began cooking on my own (many years ago, now) for chicken breasts are how to tenderize using marinades and other techniques. No recipe anywhere ever has been this simple, and so good! Thank you!
Great recipe. I believe it to be a very old recipe, that was used by my grandmother and my mother. I still use the same recipe today. In my grandmother’s day, there were no boneless skinless chicken breasts, only breasts and wings. My mother’s recipe was with just chicken breasts, with bone and skin. I still use bone-in breasts. This cooking procedure is exactly the same as it was 75 years ago. Both my grandmother and mother used a little paprika on the top of the chicken breasts for color. At 25 and 35 minutes, I suggest basting the breasts for increased browning and flavor. This is a wonderful, flavorful recipe and I make it weekly.