Last year, my parents got us a Gotham Steel Crisper Tray. I used it a couple of times to experiment with making healthier fries at home but rarely used it for other foods. I felt bad that it wasn’t being used as frequently as I had planned.
As you may have guessed, I used it this week to make simple baked chicken breasts. My goodness, was it delicious. It’s so easy to use, and the chicken cooks perfectly (with the help of a meat thermometer that had been another gift). It’s a great way to cook chicken for the week so that it can be incorporated into various lunches and dinners.
Simple Baked Chicken
Ingredients
4-6 Boneless Skinless Chicken Breasts, pounded to even thickness
1-2 tablespoons Olive Oil
1 tsp Freshly Ground Black Pepper
2 tsps Garlic Powder
2 tsps Smoked Paprika
Instructions
Brine chicken if desired- I usually skip this step unless I’m putting extra thought into the dish.
Heat the oven to 450°F. Brush the olive oil on the chicken breasts and season with desired spices on both sides.
Bake for 15-18 minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts, so I recommend using a cooking thermometer to know exactly when the chicken is fully cooked. The thickest part of the breast should measure 165°F. If you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes of the cooking time. Broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken, however, so that it does not overcook and/or burn.
Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.
Serve warm and enjoy!
Related:
Chicken with Red Pepper Sauce Recipe