Description
A simple yet effective two-stage method to achieve juicy, flavorful baked chicken breasts that impress at the dinner table.
Ingredients
- 4 boneless, skinless chicken breasts (6-8 oz each)
- 4 tablespoons olive oil
- 4 teaspoons salt
- 2 teaspoons black pepper
- 4 teaspoons garlic powder
- 1 teaspoon dried thyme or rosemary (optional)
Instructions
- Remove chicken from the refrigerator and let it sit at room temperature for 30 minutes.
- Preheat the oven to 425°F (220°C).
- Pound the chicken breasts to an even 3/4-inch thickness using a meat mallet or a heavy skillet.
- Pat the chicken completely dry with paper towels.
- Rub each breast with 1 tablespoon of olive oil, ensuring all surfaces are coated.
- Season each breast with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of garlic powder. If desired, add 1 teaspoon of thyme or rosemary for extra flavor.
- Place the chicken on a rimmed baking sheet.
- Bake in the preheated oven at 425°F for 5 minutes.
- After 5 minutes, reduce the oven temperature to 375°F (190°C) without opening the door.
- Continue baking for an additional 15-20 minutes.
- Check the internal temperature at the thickest part after 18 minutes. The chicken should reach 165°F (75°C).
- Allow the chicken to rest for 5 minutes before slicing and serving.
Notes
Use a meat thermometer for the best results and consider marinating the chicken for enhanced flavor and moisture.
