Description
Juicy and perfectly seasoned baked chicken breasts, served with a savory pan sauce made from the flavorful drippings. A simple and healthy dinner option that’s quick to prepare and versatile enough for any meal.
Ingredients
Scale
- 1/2 teaspoon coarse sea salt (or to taste)
- 2 tablespoons olive oil
- 4 (5-ounce) skinless, boneless chicken breast halves
- 1 pinch Creole seasoning (e.g., Tony Chachere’s®), or more to taste
- 1 tablespoon chicken broth (or more as needed)
Instructions
- Preheat the Oven:
Preheat your oven to 400°F (200°C). - Season the Chicken:
Coat each chicken breast thoroughly with olive oil. Sprinkle both sides with salt and Creole seasoning. - Bake the Chicken:
Arrange the chicken breasts in a broiler pan. Bake for 10 minutes, then flip them over and bake for another 15 minutes or until the center is no longer pink. - Check Doneness:
Use an instant-read thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). - Prepare the Pan Sauce:
Transfer the cooked chicken to a serving plate, leaving the juices in the pan. Add chicken broth to the pan and scrape up the browned bits from the bottom, stirring to create a flavorful sauce. Adjust the broth quantity for your desired sauce consistency. - Serve:
Spoon the pan sauce over the chicken breasts and serve warm. Pair with roasted vegetables, rice, or a salad for a complete meal.
Notes
- For enhanced flavor, marinate the chicken in olive oil, Creole seasoning, and garlic for up to 2 hours before cooking.
- Add a squeeze of lemon juice to the pan sauce for a bright, tangy twist.
- This recipe works well for meal prep and stays juicy when reheated.
