These simple oven fried chicken breasts are dredged in seasoned flour and baked to perfection in a hot oven. You likely have all of the ingredients in your pantry. Just add the chicken and bake!
I used boneless chicken breasts, but boneless thighs could be used as well.
- Heat the oven to 400 F (200 C/Gas 6).
- Put the butter and olive oil in an 8- or 9-inch square baking pan (or a pan large enough to fit the chicken without crowding); place it in the oven.
- Blot the chicken with paper towels and remove any excess fat. Sprinkle with the salt and freshly ground black pepper.
- Put the flour, garlic, powder, and paprika in a bowl or pie plate. Stir to blend thoroughly.
- When the butter in the pan is sizzling, remove it from the oven.
- Dredge the chicken breasts in the flour mixture and arrange them in the hot pan. Return the pan to the oven.
- Bake the chicken for 15 minutes. Carefully turn the chicken with a spatula and return to the oven for another 10 to 15 minutes. The chicken should register at least 165 F (73.9 C) on a food thermometer in the thickest pieces. The time depends on the size and thickness of the chicken breasts, so a food thermometer, while not essential, will give you the best, juiciest chicken. If the temperature of the chicken breasts goes much over 165 F, you'll end up with dry chicken. If you use chicken thighs, a little over is fine.
This chicken is excellent served with potatoes or a stovetop style dressing and your favorite vegetables, or slice it and add it to a tossed salad or Caesar salad. The chicken can also be used in casseroles and sandwiches.
- Add about 1/2 cup of fresh grated Parmesan cheese to the flour mixture along with a few teaspoons of minced fresh parsley, if desired.
- For two servings, reduce the ingredients by one-half and use two tablespoons of olive oil and one tablespoon of butter.
- For even faster cooking, flatten the chicken breasts slightly to an even thickness, or use cutlets. They will cook quickly, so be careful not to overcook. Turn them at about 10 minutes and check for doneness after another 5 minutes.
- Add a little complementary poultry seasoning or ground thyme and sage to the flour mixture for herb flavor.
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