Picture this: It’s a busy night in the middle of the week. You’ve just picked up the kids from school, they are doing their homework and your spouse is running late after work. One (or more) of the kids has to be dropped off at football/baseball/soccer/wrestling/cheer/dance practice (take your pick) and there’s nothing much in the fridge to cook that takes 30 minutes or less. You just see that bag of chicken that you took out to defrost a few days ago that needs to be cooked, but you’re not sure what to make.
I can help!!
I used to hate eating boneless chicken breast, unless it was fried and dipped. Seriously. HATE.
Chicken breast, at least in my experience at various restaurants, has always been dry and sort of tasteless. Absolutely not something that I would crave or salivate at the thought of.
At least, that was my perception prior to trying my husbands boneless baked chicken breast.
These babies are good!! They are juicy and full of flavor, tender and tasty. So easy, just serve with some quick rice or noodles, an easy salad or some corn on the cob and you have a delicious meal in under 30 minutes!
This has always been our go-to meal when we don’t want to take much effort into our dinner preparations. It’s also great as a budget meal, since I can buy a 3 pound bag of boneless chicken breast for under $6. It’s a pantry staple and we usually have a few bags in the freezer. The entire family loves this chicken, and it’s even great for other meals. You can make this chicken and dice it up to throw in salads or wraps, or shred it for soups or chicken tacos. Dice it up for chicken casserole or chicken spaghetti.. it’s really that versatile!
My eldest son has been commuting to work for the past 6 months or so. He wakes up at 4:15 am every morning and leaves by 4:45 am to begin a 6 am shift. He’s doing what he loves at a great company, but he had been spending so much money every week on lunches, so he started meal prepping. The first thing he asked was about this chicken, and how to make it. So every Sunday he makes 5 chicken breasts and adds them to plastic containers he can take to work with some rice and vegetables. Some days he will add salsa or hot sauce, or switch it up and make it a salad or a wrap, but he loves how versatile this chicken is for those convenience meals, and so will you.
This is sure to help for those days when you just don’t know what’s for dinner, and I hope this is your go-to chicken recipe, just as it is ours!
Baked Boneless Chicken Breast Ingredients:
- 2 pounds Boneless Chicken Breasts (this works out to be about 5 or 6 breasts)
- 1 cup Low Sodium Soy Sauce OR Worcestershire Sauce
- 2 tablespoons Chicken Rub (buy it premade, or a quick search on the web and you can make your own!)
- 1.5 tablespoons Lemon Pepper
- 1 tablespoon Dry Parsley
Preheat oven to 350 degrees.
Use an old “seasoned” baking sheet (or cookie sheet) and place the thawed chicken directly on the sheet, with no foil. Be sure to cut the little extra bits of fat off the edges of the chicken, if necessary.
*Tip: You’ll want it to be an old baking sheet because once you use it for this recipe a few times, it can be hard to get the sauce out. I typically keep separate sheets for baking cookies than I do for meats like this.
Pour the soy sauce or Worcestershire sauce over each piece of chicken. I guess it’s about 1-2 tablespoons per piece of chicken, depending on size. My husbands instructions are, “Pour over the chicken until it’s brown.” This is why we use a low-sodium soy sauce and we don’t add additional sauce to the seasonings!