Chicken Breasts Done Right
Jun 24, 2013
For twenty years or so, I have struggled to make chicken breasts taste good. Haven’t we all wished for chicken breasts that actually had flavor whether we needed them shredded or in chunks to use in a recipe? Boiling makes them bland, baking makes them dry. Sautéing is as close as I got.
And then I made these.
These are good for any recipe, but also oh-so-yummy just to eat plain. My family went nuts over them.
They are FANTASTIC in recipes. They are good to eat right out of the pan. Juicy and flavorful, these are chicken breast perfection.
And make them ahead and freeze them individually to pull out, thaw, and use in any recipe for which you need chicken breasts.
And super easy. It’s basically just a really good spice rub made up of the following ingredients:
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
Mix them all up and rub it into both sides of 1 to 1 1/2 lbs of boneless, skinless chicken breasts.
Preheat your oven to 350 degrees.
Heat up a skillet good and hot. I love my cast iron for this for texture and flavor, but whatever skillet you choose needs to be oven proof as well. Add in 2 T. of butter or coconut oil and brown the chicken for about 2-3 minutes per side. It will be beautifully golden.
Put the whole hot skillet full of super hot chicken striaght into the oven and let it bake for 25 minutes. Depending on the thickness of the chicken, 25 minutes should be just about right, but do check the internal temperature making sure it’s at least 165 degrees. Try not to cut into to them too much and release all the yummy juices.
Let the cooked meat rest for about ten minutes before shredding, or dicing, or eating.
And, there ya go! Perfect chicken!
For ease of preparation, I make up several batches of the spice rub ahead of time and keep it in a spice container in my cupboard for anytime I need to quickly make up some chicken.
- 1-1½ lb. boneless skinless chicken breasts
- ½ tsp. salt
- ½ tsp. pepper
- ½ tsp. paprika (sometimes I used smoked paprika)
- ½ tsp. onion powder
- ½ tsp. garlic powder
- 2 T. butter or coconut oil
- Mix all the seasonings in a bowl, and rub all of the spices into the boneless, skinless chicken breasts.
- Preheat the oven to 350 degrees.
- Heat a skillet nice and hot (I love cast iron), and add in 2 T. coconut oil. Sear the chicken on both sides just until golden brown.
- Put the entire skillet full of browned chicken in the hot oven and let it bake for 25 minutes. Let the chicken rest for 10 minutes before shredding, dicing or eating.
Total recipe credit belongs to this woman whose recipe changed chicken forever. Thanks for that.
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I have used this recipe for years! It’s my go-to recipe for chicken breasts- great for meal prep and to grab from the fridge! After I slice them up, I swirl them back in the juices in the skillet and the flavor is to die for! I’m drooling just waiting for mine to come out of the oven right now. Thanks so much for the recipe!
I have made this recipe for the third time and it has not disappointed. The chicken is flavorful, tender, and juicy. I use a cast iron skillet and don’t add, delete, or change anything from the recipe as written.
I love your comment, Val. Thank you so very much. I hope you try and find many more recipes to love here on TWN! :o)
Tender and delicious!! I served the chicken with sheet pan carrots, onion, and potatoes with gravy on the side. Although the chicken was cooked separately it was tender and juicy and complimented the rest of the meal. I can already see this recipe being used in many future recipes…thank you so much!
I love this review so much, Val. I, too, love a great sheet pan meal! In fact, here’s one I have that utilizes chicken thighs if this sounds good to you. https://thatwhichnourishes.com/one-pan-crispy-chicken-potatoes/ Thank you for the delicious suggestions and kind words. I hope you find lots more to love here on TWN! :o)
I tried cooking my chicken this way. Every since, I have not baked my chicken breast any other way. I cook this at least 2 -3 times a month. It truly is chicken breast done right! I was desperately searching for a way to cook delicious chicken breast. Thank you so much for sharing!
Well, Tina, didn’t you just make my day? :o) Thank you for the affirmation that this is indeed, a keeper of a chicken recipe! Those BSBreasts can be bears to get right! So glad you love them. Hope you have found lots more to love on TWN.
I substituted the spices in the recipe with a greek marinade and followed the rest of the recipe. Came out delicious!
That sounds delicious, Cindy! Thank you so much for the fantastic idea! :o)
I made this the other night and used my leftovers for what I am calling #chickensandwichdoneright
I sliced the breasts thinly and layered some provolone and sharp cheddar over the top in the microwave (slowly at a low power so I didn’t dry out the chicken). I took a Hawaiian hamburger bun and spread a homemade honey mustard sauce on both the top and bottom bun (equal parts mayo+country Dijon and a dollop of honey). Thick cut hickory bacon, iceberg lettuce, and avocado. The best part: a Wickle pickle — it’s sweet and hot and the perfect “cherry” on top. So so yummy! Enjoy!
Sarah!!!! I am in love with your comment and suggestion! And it just so happens that I was with someone that could show me a picture of #chickensandwichdoneright! :o) My mouth waters just thinking about it! I may get each of these items at the grocery store soon just to recreate and post on Instagram! You’re awesome and I’m so glad you get the amazing goodness of Chicken Breasts Done Right! Thank you so much for taking the time to comment!
Oh yea!!! Timing was perfect for my comment then!! I hope you can find that Wickle Pickle. They are so delish!!! Let me know what you think of the sandwich. We’ve done them quite a few times since I posted!!
You’re awesome. Thank you, Sarah! :o)
Do you think I could brown as called for but then hold over in crock pot for a large crowd?
Hello, Linda! I was honestly unsure how to answer you as this would be something I haven’t tried before and I was concerned the chicken would dry out. So I consulted a friend of mine who happens to be a chef and her suggestion was to cook it fully according to my recipe and then allow it remain on low in the crock-pot until serving time. Check on it every hour or so adding in room temperature broth as needed to keep them from drying out.
Please keep in mind that the texture will be different from my recipe, but the flavors will still be there! :o)
I hope this helps you! Please stop back by and let me know how it works for you! I’m sure other readers would like to know!
Merry Christmas!
I made this tonight it was wonderful ! Perfect seasonings cooked in cast iron skillet then put in oven I plan on teaching my 15 year old son how to make this!! Thank you!
Hello, Anita! I’m so very glad you loved this recipe like we do! I just made it the other day and every time I do, it reminded of its perfection. :o) Thank you for your compliments. Hope you find more to love here on TWN.