Simple Baked Chicken Breasts Recipe

Creole seasoning...In a medium bowl combine paprika, dried oregano, ground black pepper, dried basil, kosher salt, cayenne pepper, granulated onion, dried thyme, and granulated garlic. Stir to combine. Store in an airtight container for up to three months.

I only have a conventional oven so I had to improvise a bit. I cooked mine at 425 for 10 & 15 minutes flipping in between. Came out a bit over done, but were thinner than normal breasts. I also significantly cut the amount of salt(1/4 to 1/2 T) and increased the amount of creole seasoning. It came out great!

I use this recipe all the time. I live alone, so if I buy chicken breasts in bulk, it’s an easy way to cook a lot of them at once. I didn’t have any creole seasoning on hand, so I just used salt and pepper. I also use larger chicken breasts, so I also like to cut slices into the chicken and stuff them with whole garlic cloves to speed up the cooking process and add a little extra flavor. Otherwise, I do everything as directed. I use a cast iron skillet, and I add a few more minutes on each side because I don’t have a convection oven. It still turns out perfect and delicious every time. This is definitely my go to recipe for easy baked chicken.

I’ve made this multiple times! Always moist and delicious! Used creole seasoning a couple times, Canadian Steak spice a couple times, and a mix up of several different spices! Always use a meat thermometer! I’ve served them as the main protein in a meal, chopped up for chicken salad, and sliced into a Cesar salad.

Pretty easy - all you have to remember is 400 degrees, 10 minutes, flip, 15 minutes. Everything else is up for grabs. For example, I didn't have creole seasoning. One time, I tried the Hungarian approach using paprika and garlic powder. Another time, I tried Italian with dried basil, oregano and garlic powder. Definitely used more than a "pinch". Note that for these times, you need a convection oven. Without convection, it would take longer.

I substituted some things. I used chili powder instead of cajun. I went with black pepper and salt. Seared well in cast iron and baked for 20 minutes. So Good!

This is freaking delicious! I have always only grilled/bbq'd my chicken, as in the past my experience of baked chicken was that it was either slimy or dry - I've never like the texture of baked chicken in the past, but this is amazing. I make as large a batch as I can, and store the leftovers for sandwiches & salads throughout the week. some things I do a little differently - I use a gas oven, and bake for 15 minutes at 400° before flipping the chicken and cooking an additional 15 minutes. I also add bacon! Oven baked chicken + oven baked bacon = tastiest thing ever. Lastly - First time I made this, I made the mistake of under seasoning. I initially seasoned the same amount I normally would if I grilled the chicken. This was a problem because when I flipped the chicken much of the seasoning flowed off. I now use 2x the seasoning I would use while grilling. I also cover in crushed garlic and Montreal chicken seasoning. delicious!

I've been using this recipe for a while, since summer and it is simply the best. When I have ginormous chicken breasts, I cut them into 5 oz servings, which I am not perfect at, but it still makes things more manageably sized to get a tender serving of chicken breast. I have also fixed a batch of say 5-6 5 oz servings and froze them. Very, very versatile.

i like to toss my chicken in bisquick, paprika, salt and pepper. i’ve cooked mine with butter that i put in the oven while it’s pre heating till the butter is melted

I didn’t have the creole seasoning called for, so I substituted salt and pepper, paprika, and garlic powder. I also sprayed the broiler pan so nothing would stick. Because my chicken breasts were so thick, I baked them for 15 minutes on each side. The internal temperature wasn’t 165*, so I baked for an additional 15 minutes. DONE, simple and so good. I have a micro-convection countertop oven and I use it more than my full size oven. This recipe fits my needs and lends itself to experimentation with different spices.

I loved this, although I used a spoon of Canola oil since I didn't have olive oil. I also only had 2 large breasts, so I put them in a glass 8x8 pan at 375 for 10 minutes, flipped then added some more spices and continued cooking for another 18 minutes in a regular oven. The spices I used were: pepper, onion salt, and some of a random jar of a garlic herb mixture. It was so incredibly most and I let them sit in the oven which was turned off while I made a huge Caesar salad and garlic bread. It was a hit, and will make this again.

Simple and wonderful. My favorite pair

I haven’t tried it with the creole seasoning, but I’m sure it’s great. I’m just a coriander fan, so use that instead. Delicious! This is a quick meal on a busy night.

DELICIOUS! Quick, easy using few ingredients; the chicken was moist and the flavorful drippings were used to make gravy. Yummy!

Not very flavorful. Yes, nice easy bake but way to bland.

So easy and quick doesn’t heat up the kitchen. Flavorful my spicy family loves it an it’s not too spicy for me😊

soooooo gooooooooooooood

Easy, I used chicken rub instead

So easy and so delicious at the same time.

DELISH!! This recipe is for sure a keeper!! Super simple, made with spices that are probably already in your kitchen/pantry. And bonus- doesn't take forever to make! Just a quick splash of oil, sprinkle sprankle of garlic powder, black pepper, onion salt and everything seasoning, give the chicken a flip and repeat with oil and seasoning, bake for 10-15, flip and bake another 10-15. Done and on the table in 30 minutes. This in my kind of meal!!!