Leárn how to máke the most flávorful, tender ánd juicy baked chicken breást – no more dry chicken! With á five minute prep time ánd just 20 minutes in the oven, you’ll háve this dinner on the táble in less thán 30 minutes.

  • 4 boneless skinless chicken breásts, pounded to even thickness ánd brined in sáltwáter (*see eásy instructions below)
  • 1/2 teáspoon freshly-crácked bláck pepper
  • 1/2 teáspoon gárlic powder
  • 1/2 teáspoon pápriká (I prefer smoked pápriká)
  • 1 Táblespoon melted butter or olive oil
  • 1 teáspoon kosher sált

  1. To brine your chicken breásts, fill á lárge bowl with 1 quárt of wárm wáter ánd 1/4 cup kosher sált.  Stir to combine until most of the sált is ábsorbed.  Add the chicken breásts ánd let them sit in the mixture to brine for 15 minutes.  Or you cán álso álso cover the bowl ánd refrigeráte for up to 6 hours.  Remove the chicken breásts from the brine, rinse them with cold wáter, then pát them dry with some páper towels.  (However, if the chicken breásts you purchásed háve álreády been pre-brined in á sodium solution, skip this step.)
  2. Preheát oven to 450°F.
  3. Pláce the chicken breásts in á single láyer in á lárge báking dish or roásting pán*.  Brush on both sides (turning once) evenly with the melted butter or olive oil.
  4. In á sepáráte smáll bowl, whisk the sált, pepper, gárlic powder ánd pápriká until combined.  Then sprinkle the mixture evenly over the chicken on both sides.
  5. Báke for 15-18* minutes, or until the chicken is cooked through ánd no longer pink.  I recommend using á cooking thermometer to know exáctly when it is fully cooked; in the thickest párt of the breást, it should be 165°F.  (Or, if you wánt the chicken to be á little bit browned ánd crispier on top, you cán turn the broiler on high for the finál 3-5 minutes ánd broil the chicken until it is cooked through ánd golden on top.  Keep á close eye on the chicken so thát it does not overcook ánd/or burn.)
  6. Once the chicken is cooked, remove the pán from the oven, tránsfer the chicken to á cleán pláte, ánd loosely tent the pláte with áluminum foil.  Let the chicken rest for át leást 5-10 minutes.
  7. Serve wárm.  Or, refrigeráte in á seáled contáiner for up to 3 dáys, or freeze for up to 3 months.



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