Learn how to bake chicken that’s tender, juicy, and perfect every time with this simple, 5-ingredient recipe for boneless, skinless chicken breasts. Adding just a bit of chicken broth to those beautiful pan drippings creates a tasty pan sauce that adds extra flavor at the table.
Prep Time::10 mins
Cook Time::25 mins
Total Time::35 mins
Servings::4
Ingredients
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4 (5 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
½ 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
Directions
Gather all ingredients.
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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.
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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).
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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.
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To serve, drizzle the pan sauce over the chicken.
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Recipe Tip
You can use water instead of chicken broth for the pan sauce.
Editor's Note:
This recipe originally called for 1 tablespoon of salt. After many reviews, we've modified the amount to be 1/2 teaspoon, or to taste.