If there is one thing that I make more often than not for my family, it is chicken. It is a weeknight staple at my house and a main dish that I can always depend on my family loving. But, I have a secret way of preparing my baked chicken so that I’m never hearing, “chicken agaaaainnnn….” complaints. That wasn’t always the case.
Cooking time:20 minutes
- olive oil or butter
- 6 boneless skinless chicken breasts
- 1 teaspoon Seasoning
How To Prepare
Preheat the oven to 450º F. Arrange the oven rack to the middle position.
Drizzle the olive oil into a large (12-inch) skillet or 9×13 casserole dish. Arrange the chicken breasts in the pan, making sure that they touch but do not overlap. Drizzle on additional olive oil and sprinkle with the Stone House Seasoning or your favorite seasoning.
Place the baking pan (skillet or casserole dish) into the oven on the middle rack. Bake until the juices of the chicken run clear when the chicken is pricked with a sharp knife and the internal temperature registers 160º F when checked with an internal thermometer, about 20 minutes.
Remove the baking pan from the oven, tent with foil and allow the chicken to rest undisturbed for 5 minutes. Then, remove the foil from the pan and serve warm.
Freezer Friendly Instructions:
Allow baked chicken breast to cool and then store in sealable freezer bags in the refrigerator for up to a week and in the freezer for up to 3 months.