Beautifully tender and succulent, baked chicken breasts cooked this way can be served hot or eaten cold for salads and sandwiches. The key is not to overcook them. Baked chicken breast a baking tray with baking paper.
Drizzle a little olive oil over each breast. Season with a little sea salt and black pepper and, if you wish, one of the seasoning suggestions. 22 minutes, depending on size and thickness. Thicker chicken breasts will take longer to cook.
If cooking more than four breasts at a time, increase the cooking time by 5 minutes, and don’t forget to check that each breast is cooked through. If you have a digital food thermometer, test the internal temperature through the thickest part of each chicken breast. It should reach at least 75C. If there is, put the chicken back in the oven for a few minutes. Leave to rest on the tray for 5 minutes before serving. If serving the chicken cold, pat it lightly with kitchen paper after resting and leave to cool.
Recipe TipsA digital food thermometer will help you achieve perfect results whatever the size of the chicken breast. Sometimes very large chicken breasts are cut in the packs to come closer to 150g, but this can mean they are very thick and take longer to cook than a genuine 150g breast. Lining the tray with baking paper means the chicken juices will collect as the breasts are cooked and rested. The juices can be spooned over the hot chicken as a light gravy. The BBC is not responsible for the content of external sites. Read about our approach to external linking. This post may contain affiliate links.
