Simple Baked Chicken Breasts

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Master the art of baking chicken to achieve tenderness, juiciness, and perfection consistently with this uncomplicated 5-ingredient recipe designed for boneless, skinless chicken breasts. Enhancing the beautiful pan drippings with a touch of chicken broth produces a delicious pan sauce that elevates the flavors at the dining table.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine world cuisine

Servings

Calories 191 kcal

Ingredients

4 (5 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon coarse sea salt, or to taste
1 pinch Creole seasoning (such as Tony Chachere's®), or more to taste
1 tablespoon chicken broth, or more to taste

Instructions

Gather all ingredients.
Preheat the oven to 400 degrees F (200 degrees C).
Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken to a plate.
Pour chicken broth into the pan and scrape any browned bits off the bottom with a flat-edged wooden spatula. Add more broth if needed to dislodge the browned bits, but not too much or it will be watery.
To serve, drizzle the pan sauce over the chicken.