Preheat the oven to 400°.
Place the desired number of your chicken breasts (it can even be just one chicken breast) in an oven-safe baking dish, ideally ceramic or glass. Season generously with salt and pepper.
PS When baking 2-3 chicken breasts only, I find a glass pie dish serves the purpose perfectly. Ideally, you don't want a pan that's too large or the juices will evaporate.
Place a piece of parchment paper on top of the breasts and tuck it under the breasts. You are not trying to perfectly seal your chicken, however, try to seal it the best you can. The idea is that the parchment is going to catch the steam, keep it inside the dish and prevent it from evaporating, keeping the juices and the moisture inside your dish.
Bake in preheated oven for around 25-35 minutes or until the internal temperature measured in the middle of the thickest part of the chicken breast reaches the safe internal temperature of 165. The time will vary depending on the size of your chicken breasts. For smaller breasts, I measure the temperature after 20 minutes; for larger breasts, I wait until 30 minutes before measuring.
Remove from the oven and allow to rest for 5 minutes. Shred, slice or chop your chicken and toss with delicious and flavourful pan juices. Enjoy as is or add to your favourite salads, sandwiches, grain bowls, etc.
Ingredients
Directions
Preheat the oven to 400°.
Place the desired number of your chicken breasts (it can even be just one chicken breast) in an oven-safe baking dish, ideally ceramic or glass. Season generously with salt and pepper.
PS When baking 2-3 chicken breasts only, I find a glass pie dish serves the purpose perfectly. Ideally, you don't want a pan that's too large or the juices will evaporate.
Place a piece of parchment paper on top of the breasts and tuck it under the breasts. You are not trying to perfectly seal your chicken, however, try to seal it the best you can. The idea is that the parchment is going to catch the steam, keep it inside the dish and prevent it from evaporating, keeping the juices and the moisture inside your dish.
Bake in preheated oven for around 25-35 minutes or until the internal temperature measured in the middle of the thickest part of the chicken breast reaches the safe internal temperature of 165. The time will vary depending on the size of your chicken breasts. For smaller breasts, I measure the temperature after 20 minutes; for larger breasts, I wait until 30 minutes before measuring.
Remove from the oven and allow to rest for 5 minutes. Shred, slice or chop your chicken and toss with delicious and flavourful pan juices. Enjoy as is or add to your favourite salads, sandwiches, grain bowls, etc.
