Oven Baked Chicken Breast Recipe
Welcome to today’s oven baked chicken breasts recipe. It is no secret that chicken is a popular go-to protein choice for many home cooks. The lean protein is quick to cook, affordable, versatile, and is very quick and easy to incorporate into a diversity of family favourites. Let’s learn how to cook these easy baked chicken breasts.
Servings: 4 servings
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/2 tsp salt
- 1 tsp oregano
- 24 oz skinless boneless chicken breast 4 medium
- 2 tbsp olive oil
- 1 lb russet potatoes 2 medium, cut into 1-inch pieces
- 2 tbsp unsalted butter melted, divided
- 1.5 oz lemon 4 slices
- 1 lb fresh asparagus
- 0.88 oz grated Parmesan cheese
- 2 tbsp chopped parsley optional
In a small bowl, combine paprika, garlic powder, black pepper, salt, and oregano. Mix to make a spice blend. Set aside.
Place the chicken breasts on baking pan. Using a sharp knife, cut three-quarters of the way into the chicken breast to create a pocket on the side. Repeat with the remaining chicken breasts.
Season the chicken with one-third of the spice blend. Sprinkle evenly on the top and inside the pockets.
Drizzle olive oil over the chicken. Rub the oil into the pockets as well.
Arrange potatoes around the chicken. Drizzle 1 tablespoon of melted unsalted butter over the potatoes and season them with half of the remaining spice blend. Toss to coat the seasoning evenly.
Cover the baking pan in cling film and let the chicken and potatoes to marinate for 45 minutes.
When the chicken has been marinating for 35 minutes, preheat the oven to 375°F.
After 45 minutes, unwrap the pan of chicken and potatoes and put it in the oven. Bake for 20 minutes.
Take the pan out of the oven. Move the potatoes to one side of the pan.
Put lemon slices on the chicken (this will help prevent the chicken from drying out).
Arrange asparagus on the other side of the pan. Brush the remaining 1 tablespoon of melted butter and sprinkle the rest of the spice blend on the asparagus. Toss to coat the seasoning evenly.
Put the pan back in the oven and bake for 7 minutes.
After 7 minutes, take the pan out. Transfer the lemon slices to asparagus. Sprinkle grated Parmesan cheese on the chicken and potatoes.
Return the baking pan in the oven and bake for another 3 minutes or until the cheese is golden brown.
Once the time is up, remove the chicken from the oven. Sprinkle chopped parsley. Allow to rest for 2-5 minutes. Transfer to a plate and serve.
Serving: 1serving | Calories: 466kcal | Carbohydrates: 29g | Protein: 46g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 491mg | Potassium: 1338mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1761IU | Vitamin C: 21mg | Calcium: 117mg | Iron: 5mg