Roasted Boneless Skinless Chicken Breasts

This is a super simple and straightforward recipe for boneless skinless chicken breasts! And it won’t result in a dry piece of chicken - promise! But you do need an oven-safe pan (I use Staub’s Cast Iron Fry Pan).

Since I like to have this chicken on hand for different meals throughout the week, I keep the seasoning pretty simple so the flavors don’t interfere with any type of dish. For Jack, I’ll repurpose in quesadillas, my Tzatziki Chicken Salad or just serve alone with some veggies.

The recipe below is for 2 boneless skinless chicken breasts (about 1.5 lbs total), but you can of course make more, just make sure you have enough room in your pan and it isn’t overcrowded (you need space around the chicken to get a nice golden color on it!).

Ingredients

• 2 boneless skinless chicken breasts

• Sprinkle of salt, pepper, onion powder, garlic powder

• Olive oil

Instructions

1. Preheat oven to 425 degrees

2. On a cutting board, sprinkle salt, pepper, onion powder and garlic powder on each side of the chicken breast over the entire surface area

3. Coat an oven-safe pan (cast iron or stainless steel) with olive oil (enough to coat the pan) and place over medium heat

4. Once the oil is hot, but not smoking, add the chicken to the pan and let cook for about 5 minutes (be sure not to move the chicken, leave it alone and let it cook!)

5. Once golden, flip to the other side and let cook for 2-3 more minutes

6. Then place in the oven and let cook for another 15 more minutes until cooked through (should read 165 degrees using a meat thermometer)

7. Remove from oven and let sit for about 5 minutes before serving

8. Store any leftovers in the refrigerator for about 3-4 days

Roasted chicken served with roasted broccoli and a sweet potato