Simple Baked Chicken Breast Fillets Recipes

SIMPLE BAKED CHICKEN BREAST FILLETS

Steps:

• Preheat oven to 350'.
• Wash chicken fillets and pat dry.
• In a baking dish, spray Pam well.
• Place chicken fillets in baking dish.
• Sprinkle top and bottom with seasoning salt and black pepper, to your own taste.
• Add 1Tbs. of butter to each chicken fillet, using up the amount of butter stated.
• Place in oven and bake 30-45 minutes, or until no longer pink.
• Serve either as a main meat or as a chicken sandwich.

SIMPLE BAKED CHICKEN BREASTS

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.

EASY BAKED CHICKEN BREAST

Steps:

• Preheat oven to 400°F (200°C). Lightly grease a baking dish.
• Combine the oil, honey, mustards, garlic and lemon juice in a small bowl to combine well.
• Place the chicken into prepared baking dish. Season generously with salt, pepper and paprika. Spoon 3/4 of the honey mustard mixture evenly over the chicken and spread evenly all over each breast. Arrange rosemary between each piece.
• Cover and bake in preheated oven for 15 minutes. Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices are no longer pink.
• Broil/grill for 2 minutes on medium-high to brown the chicken and caramelise the edges.
• Cover with foil and allow to rest for 5 minutes to allow the juices to recirculate before serving. Garnish with parsley and serve warm with pan drippings.

BAKED CHICKEN WITH LEMON

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Tip a couple of tbsp olive oil into a small roasting tin. Add the lemon slices and then sit the chicken on top. Rub the top of each chicken breast with a little olive oil and then season well. Squeeze over the juice from the remaining lemon half and put the thyme sprigs between the chicken breasts.
• Roast for 20-25 mins until the chicken is cooked through - check by poking a knife into the centre of each breast to make sure the juices run clear. Rest for 5 mins before serving.

BAKED CHICKEN BREAST

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.
• Place the chicken breast on the tray - if cooking more than one breast, space them well apart. Drizzle a little olive oil over each breast. Season with a little sea salt and black pepper and, if you wish, one of the seasoning suggestions.
• Bake for 16-22 minutes, depending on size and thickness. (Thicker chicken breasts will take longer to cook.) A 150-200g/5½-7oz skinless chicken breast fillet will need 16-18 minutes; a 200-250g/7-9oz one 18-20 minutes; and a 250-300g/9-10½ one 20-22 minutes. If cooking more than four breasts at a time, increase the cooking time by 5 minutes, and don't forget to check that each breast is cooked through.
• If you have a digital food thermometer, test the internal temperature through the thickest part of each chicken breast. It should reach at least 75C. Alternatively, pierce the thickest part of the breast with a skewer and check that the juices run clear; make sure there is no pinkness remaining when the chicken is sliced. If there is, put the chicken back in the oven for a few minutes.
• Leave to rest on the tray for 5 minutes before serving. If serving the chicken cold, pat it lightly with kitchen paper after resting and leave to cool.

THIN SLICED CHICKEN BREASTS

Steps:

• Preheat the oven. Preheat the oven to 350°. Place chicken breasts, rounded side facing up, onto a cutting board.
• ⭐️Slice chicken breast in half. Place one hand on top of the chicken breast. With a sharp knife, carefully cut the chicken breast in half lengthwise. Repeat.
• ⭐️Pound the chicken thin. Place chicken breast between two pieces of plastic wrap. Using a kitchen mallet or rolling pin, pound or roll the chicken until it's about 1/2 inch thick and all areas are of equal thickness. This helps tenderize the chicken and allows for even baking.
• Prepare the baking pan. Add 1 tablespoon of olive oil to the baking pan. Spread over the bottom of the pan with a pastry brush or the back of a spoon. Using tongs, place chicken onto the baking pan.
• Season the chicken. Add the rest of the olive oil to the chicken using the pastry brush to spread. Season with plenty of salt and pepper.
• ⭐️Bake. Bake chicken breast for 15-20 minutes or until the internal temperature is 165°F. Serve with a side salad and rolls for a complete dinner.