Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts.
- 4 skinless, boneless chicken breast halves
- 2 tablespoons olive oil
- 1 tablespoon coarse sea salt
- 1 pinch Creole seasoning (such as Tony Chachere’s®), or to taste
- 1 tablespoon water, or as needed
- Preheat convection 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 from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.
- I swapped out Creole seasoning with paprika and cumin since Creole seasoning wasn’t available. Will check how to make some.
- Put the chicken in an iron skillet and cook for 2 minutes on each side on high heat and then move the skillet into the oven. Reduce time by 5 minutes each side. Gives it more color and allows for more gravy so I use 2-3 tablespoons of water in the final step
- 2020-02-20 – Only used 1 chicken breast so butterflied it and reduced cooking time. 90 sec per side sear and 5 minutes each side in oven. Worked great
- 2021-05-06 – Again, only used 1 breast (15.5 oz) butterflied. 10 minutes on side 12 on second and was a bit over done (172°). Reduce a few minutes on second side. Otherwise, very good. I did make the creole seasoning and bottled some for next time. Seemed good but went light. Will add a bit more next time.
Per Serving: 191 calories; protein 24.5g; carbohydrates 0.1g; fat 9.6g; cholesterol 67.2mg; sodium 1418.2mg