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This week I was craving some of my amazing mac and cheese but I also had a hankering for my cast iron brussel sprouts.  Both of these are doable, but what to go with them? I decided I wanted to keep it super simple this week with a chicken recipe. This Oven Baked Chicken Breast was exactly what I was looking for and a perfect compliment to the flavors my tastebuds have been craving. It’s always good to go back to the basics! This chicken was flavorful and moist and provided the perfect protein to go along with my delicious sides.

In the past, it has been rare that I’ve tenderized my meat. I don’t even own a meat mallet. The tenderizer of choice in my kitchen is my handy dandy rolling pin. Let me tell you, it’s a great stress reliever to whack the chicken down to size. Added bonus, the meat stays tender and juicy once it’s been pulverized to the perfect thickness. Initially, I wasn’t sold that this technique would even matter, but I was wrong after slicing into the succulent chicken breast filled with flavor and tender as ever.

The great thing about this recipe is that it’s versatile. The seasoning is sweet and savory thanks to the brown sugar and paprika. As I devoured every slice, I realized I could switch up the spices to fit any flavor profile. I intend to try some flavors out. Making this chicken breast was so simple and with my trusty meat thermometer, it was hard to mess it up. My stomach was satisfied for days with this yummy chicken, brussel sprouts, and mac and cheese. Sometimes you just have to indulge your cravings for the soul!

Oven Baked Chicken Breast

What You Need:

Instructions:
Click here to Cook With Me!

• Preheat oven to 425F.
• Pound chicken to 1.5cm at the thickest part – using a rolling pin or meat mallet.
• Mix Seasoning.
• Line tray with foil and baking paper. Place chicken upside down on the tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle with Seasoning.
• Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with Seasoning, covering as much of the surface area as you can.
• Bake 18 minutes, or until the surface is golden per photos and video, or internal temperature is 165F using a meat thermometer.
• Remove from oven and immediately transfer chicken to serving plates.
• Let the chicken rest for 3 to 5 minutes.
• Serve and enjoy!

Cook With Me:

• Preheat oven to 425F.
• Pound chicken to 1.5cm at the thickest part – using a rolling pin or meat mallet.
• Mix Seasoning.
• Line tray with foil and baking paper. Place chicken upside down on the tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle with Seasoning.
• Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with Seasoning, covering as much of the surface area as you can.
• Bake 18 minutes, or until the surface is golden per photos and video, or internal temperature is 165F using a meat thermometer.
• Remove from oven and immediately transfer chicken to serving plates.
• Let the chicken rest for 3 to 5 minutes.
• Serve and enjoy!

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