juicy chicken breasts

Easy, juicy, FLAVORFUL seared then baked chicken breasts! Perfect for pairing with bowls, salads, and beyond. Just 5 ingredients required!

Easy Baked Chicken Breasts (Juicy, Flavorful!)

Tbsp coconut aminos

lemon juice

maple syrup

(~8 oz. each) boneless skinless chicken breasts

Preheat oven to 425 F (218 C).

In a wide and shallow bowl or dish, combine the oil, coconut aminos, lemon juice, and maple syrup. Whisk until cohesive and smooth. Place the chicken breasts in the marinade and flip them a few times to coat. Set aside to marinate for 15 minutes, flipping at the halfway point to marinate evenly.

Heat a large oven-safe skillet (we like cast iron or stainless steel) over medium-high heat. Add ~1 tsp oil (just enough to coat the skillet). Once the oil is hot and shimmering, add the chicken breasts to the pan. The pan should be hot enough that they sizzle nicely! Let them sear for 2-3 minutes, then flip and sear for another 2 minutes on the second side. Flip once more, turn off the heat, then pour the remaining marinade over the chicken breasts.

Carefully transfer the skillet to the preheated oven and bake for 10-18 minutes (flipping at the halfway point for even caramelization), or until the internal temperature of the chicken breasts reaches 165 F and they are slightly smaller in size. An oven thermometer is highly recommended as the bake time will vary based on the size of the chicken breasts (~10-12 minutes for 5-6 ounce breasts, ~12-14 minutes for 7-8 ounce breasts, and ~14-18 minutes for 8-10 ounce breasts).

Remove from the oven and let rest for 5-10 minutes, then slice and serve drizzled with any extra sauce from the pan.

Leftover chicken breasts will keep in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in a 350 F (176 C) oven for 10 minutes or until warmed through.

https://www.youtube.com/watch?v=bUANbN_UB-I

Easy, juicy, FLAVORFUL seared then baked chicken breasts! Perfect for pairing with bowls, salads, and beyond. Just 5 ingredients required!

Full Recipe: https://minimalistbaker.com/easy-baked-chicken-breasts-juicy-flavorful/
 
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Easy Baked Chicken Breasts (Juicy, Flavorful!) | Minimalist Baker Recipes

Tender, savory and super-juicy baked chicken breasts - try this easy method and never make dry chicken again.

Roasted Rosemary Lemon Chicken Breasts

chicken breasts (skin-on, about 6 ounces each)

olive oil

kosher salt

lemons

rosemary

Put the chicken breasts on a small rimmed baking sheet such as a 13 x 9 inch quarter sheet pan Drizzle with some olive oil. Turn the chicken over to coat on both sides with the oil.

Season the chicken on both sides with the salt. Let the chicken sit at room temperature 15 minutes, skin-side up. Strip the rosemary leaves from their branches and chop fine. Scatter the rosemary over the top of the breasts and rub into the skin. Arrange the lemon halves flesh side down around the chicken.

Meanwhile, heat the oven to 425 (220 C) degrees.

Roast chicken 12 minutes, then baste with some of the pan juices. Crank up the oven temperature to 475 degrees and roast and additional 15 minutes, or until the skin is golden brown and the pan juices are bubbling and dark brown. If your breasts are larger than 6 ounces they might need a few minutes more. Don’t overcook! (please).

Let the chicken rest about 5 minutes. Transfer to a serving plate and squeeze the roasted lemons over the chicken (one half per breast). Add a teaspoon of water to the baking sheet if necessary and scrape up the pan juices. Pour over the chicken and serve.

These Baked Greek Chicken Breasts will transport you straight to the Mediterranean. The best part about this recipe is that it's simple and requires minimal effort. The boneless chicken breasts are marinated in a delicious mixture of Greek seasoning, olive oil, salt, and chopped garlic and then baked with extra veg. It's an excellent option for a quick and easy dinner, but also impressive enough to serve to guests.

Baked Greek Chicken Breasts

chicken breasts

Greek seasoning ((see note 1))

garlic (, chopped (see note 2))

salt

cherry tomatoes ((see note 3))

kalamata olives ((see note 4))

½ red onion (, sliced)

feta cheese (, crumbled)

oregano leaves

Lay your chicken breasts flat on the chopping board and pat dry with kitchen paper.2 chicken breasts

Use a large sharp knife, keeping the knife parallel to the chopping board cut sideways through the breast.

Repeat with the second chicken breast.

For the chicken

Mix the olive oil, Greek seasoning, chopped garlic, and salt in a non-metallic bowl.¼ cup olive oil2 tbsp Greek seasoning4 cloves garlic1 tsp salt

Add the chicken breast fillets and let them marinate for at least 30 minutes and up to 48 hours.

Remember to remove the chicken from the refrigerator for at least 30 minutes before cooking.

Prepare the marinade

Preheat the oven to 450°F/230ºC

Place the chicken in a cast iron or metal baking ovenproof dish (see note 5) and pour over the marinade.

Bake the chicken for 8 minutes.

Remove the chicken from the oven, and add the halved tomato, olives, and sliced onion. Return the dish to the oven for 2 minutes.1 cup cherry tomatoes⅓ cup kalamata olives½ red onion

Remove from the oven and add the feta and oregano, then serve.½ cup feta cheese1 tbsp fresh oregano leaves

To cook

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