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Erickson Juicy Oven-Baked Chicken Breast
A foundational EFK recipe designed to teach a reliable core technique that can be reused across many family meals.
Ingredients
4 boneless skinless chicken breasts
1 tbsp olive oil
1 1/2 tsp kosher salt
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp black pepper
1 tbsp butter, optional
Directions
1. Heat oven to 425°F. Pound chicken to even thickness and pat dry.
2. Rub with olive oil and season evenly.
3. Bake on a rimmed sheet pan until the thickest part reaches 165°F, usually 15 to 22 minutes depending on thickness.
4. Rest 5 minutes before slicing. Add a small pat of butter while resting if desired.
1. Heat oven to 425°F. Pound chicken to even thickness and pat dry.
2. Rub with olive oil and season evenly.
3. Bake on a rimmed sheet pan until the thickest part reaches 165°F, usually 15 to 22 minutes depending on thickness.
4. Rest 5 minutes before slicing. Add a small pat of butter while resting if desired.
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