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.
Ingredients
- skinless, boneless chicken breast halves: 4 piece (5 ounce)
- olive oil: 2 Tbsp
- coarse sea salt: 0.5 tsp (to taste)
- pinch Creole seasoning (such as Tony Chachere's®): 1 piece (to taste)
- chicken broth: 1 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Preheat the oven to 400 degrees F (200 degrees C).
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Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan. Dotdash Meredith Food Studios
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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). Dotdash Meredith Food Studios
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Remove chicken to a plate.
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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. Dotdash Meredith Food Studios
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To serve, drizzle the pan sauce over the chicken. DOTDASH MEREDITH FOOD STUDIOS
