These basic baked chicken breasts are perfect for chicken salad, casseroles, and any recipes that call for cooked chicken.
Make sure to time the chicken breasts based on their thickness so they'll cook thoroughly but won't become too dry, and if possible, use an instant-read food thermometer to check for doneness.
Four small chicken breast halves (about 4 to 6 ounces) will yield approximately 2 cups of diced cooked chicken.
- 6 to 8 boneless chicken breast halves, or as many as you need for a recipe
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- Herb sprigs, optional
- Onion powder or garlic powder, optional
- Heat oven to 350 F (180 C/Gas 4).
- Line a baking pan with foil and oil lightly.
- Wash chicken and pat dry.
- Arrange chicken breast halves on the foil and brush lightly with olive oil. Sprinkle with kosher salt and freshly ground black pepper.
- Toss sprigs of herbs over the chicken or sprinkle with onion powder or garlic powder, if desired.
- Bake for about 22 to 28 minutes, depending on the thickness of the chicken breasts. Check with an instant-read thermometer to ensure the chicken has reached the minimum safe temperature (for poultry) of 165 F (74 C).
- 4 small chicken breast halves (like the ones pictured) will yield about 2 cups of diced cooked chicken.
- Use this chicken in your favorite chicken salad or to make a chicken casserole calling for cooked chicken.
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