Simply Baked Chicken Breasts

This was the first recipe my daughter asked me to make for this blog. Obviously I didn’t quite listen, since it’s not. However, it’s not too far down the list. These simply baked chicken breasts are delicious on their own, and are springboards, so be on the lookout for more chicken dishes. If you look at the final photo at the bottom of this recipe, you’ll see a plate of sliced chicken surrounded by my Mango Salsa. I happen to like pepper, and as you can see from the photo, there’s a liberal dusting of it. Remember, there’s not much going on here, so you’re going to need a little something to give it some pizzaz! Feel free to add other seasoning before baking, such as rubbing in a bit of garlic powder, or perhaps mesquite seasoning . . .  I like to keep it simple because it allows me to use the chicken breasts in a myriad of ways. Stay tuned for chicken salad, chicken noodle soup and more! If you’re not sure how to trim and pound boneless chicken breasts, check out my recipe for Chicken Breast With Prosciutto, Gruyere & Sage. You’re not going to butterfly it, just merely pound it to even out the thickness because one end is thicker than the other. When I’m done baking the chicken breasts, I cover them with aluminum foil to finish the cooking process while keeping them juicy. When you cook meat — beef, lamb, pork, chicken, etc. — you let it rest before cutting into it. That finishes the cooking and lets the juices redistribute through the meat.


Yield: 2 breasts

  • 2 boneless and skinless chicken breasts — size doesn’t matter as long as you pound them to the same thickness — about 1/2-inch thick
  • 1/4 teaspoon coarse kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 tablespoon extra virgin olive oil

1.Preheat the oven to 350 degrees

2.Trim and pound the chicken breasts so they’re 1/2-inch thick. Brush both sides with the olive oil, and then season  both sides with the salt and pepper. Place the breasts on a foil-lined rimmed baking sheet (one with sides to catch any juices that might escape while cooking).


3.Place in the oven and bake for 10 minutes. Remove from the oven and turn the chicken breasts over. They’ll look like the photo below.

4.Put the chicken back in the oven and bake for another 8 minutes.

5.Remove from the oven and immediately cover the baking sheet with foil. Let the chicken rest for 10 minutes before slicing it.

6.Slice (or chop) the chicken and serve, or refrigerate the cooked breasts. They will be really flavorful and juicy!

7.Here’s a photo of the chicken breast with served with Mango Salsa. You can round this out with Island Rice and Beans.  Enjoy!

Grocery Bag: Simply Baked Chicken Breasts