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- Today, going to show you how to make a recipe that you should all know how to master, and that is juicy, tender and extremely flavourful baked chicken breasts.

If you've ever strived with waterless, rubbery and flat out dreary chicken breasts, you are lucky, as because today's recipe is all about as easy as they come.

All you've to do is to add the special seasoning mix, rub it all over the chicken and then bake the chicken for the right amount of time.

And that's the important part.

As always, we will share a few tips in today's discussion to ensure baked chicken success.

So let's dive in.

The first tip to have for the best baked chicken is to let your chicken come to room temperature.

When you simmer cold, straightly from the fridge chicken, it's more likely to cook unevenly with an overcooked outside

and under cooked inside.

Hence, let it sit at room climate for about 15 minutes before cooking.

And this is really easy to do as you can just take it out of the fridge and let it rest on the counter, while you get all of your

other ingredients together.

Neatly, always try to get all of your chicken breasts about the same size.

If you bake a five gram of chicken breast alongside a nine gram of chicken breast, the smaller chicken breast will likely turn rubbery at the time your bigger one is done.

Lastly, because the chicken breasts are commonly have one end that's usually thicker than usual. Gently pound the thicker fraction of your chicken breast for a more even density, which then summarizes into more actually cooking.

Just spot it between two chunks of plastic wrap and use a mallet to lightly pound it.

Now, in full disclosure, don't always do this, but it does help with more even cooking if you want to give it a try.

All right, let's make the seasoning blend for this chicken.

While there are some seriously enormous varieties for flavouring chicken, this is a really tasty dry rub that everyone always loves, and it couldn't be easier.

Just blend one teaspoon of kosher salt, paprika, half a teaspoon of garlic powder, half a teaspoon of dried thyme, and about a quarter teaspoon of fresh cracked black pepper.

And then offer that a stir to mix it all together.

Lightly garnish the chicken breasts with about a tablespoon or so of oil or avocado oil and scrape it in on both sides.

Not only does this help the spices stick to the surface of the meat, but it also helps to maintain the chicken nice and moist.

Sprinkle the seasoning mix all over the chicken and then get in there with your hands once again and rub it all over both sides of the chicken.

If your chicken breasts are into the six to seven ounce range, you should have a wealth of spicing up for your breasts.

Chicken is on the larger side, almost eight ounces each, these are just large organic chicken breasts, but you can see that there's still plenty of seasoning, and you can constantly use more or less of the flavour to tailor it to your taste.

Preheat your cooker to 425 degrees Fahrenheit and then place the chicken breasts in the oven for safe baking dish.

The high heat at 425 will cook the chicken quickly and help to maintain more moisture in the meat, rather than cooking at a low weather for a longer amount of time, as that usually outcomes in barren meat.

Now, ideally, you'd like a little more space between the chicken breasts than I have today, but as I mentioned, these breasts are on the larger side, so they fit a bit more warmly in my baking dish.

Place the chicken in the range and toast it for 18 to 25 minutes, depending on the quantity of your chicken breasts.

Now, something we do so that most people don't do is to flip the chicken midway through.

Most will say that this isn't necessary, but strongly feel this is one more reason why chicken is always so juicy.

Both of the aides of the chicken get coated in the juices from the pan, and you never end up with a dry outside.

So ha've mentioned that cooking the chicken the right amount of time is key and the size of your chicken breasts and your particular oven or both variables.

That's why it's always being the best to use an instant read thermometer to double-check that internal temperature.

Probably, the chicken should be simmered to 165 degrees Fahrenheit to make it safe.

But if its cook it to that temperature in the oven would exceed 170 as it lays, and would end up with dry meat.

Now, because they're smaller and have less mass, will have much less carry over cooking, but it will increase in temperature into several degrees once all they are removed from the oven.

So always eliminated chicken breasts at 160 degrees Fahrenheit, knowing that they can increase to 165, once they've rested.

Let's flip the chicken over last time, and also you can see that the exterior is not arid at all.

It's been covered in all those pan liquids, and it's groovy moist, just as the understanding is.

And you'll see that when it slices into here in a second.

You can serve this chicken in so many of amazing sides, as it have tones and tones of mixtures, including the rice and garlic sautéed spinach that we are plating today.

The seasoning blend on the exterior of this chicken is loaded with flavour.

And when you chop into it, it's so extremely tender and moist.

This is the excellent weeknight dinner recipe, and it's what I often use for meal prep for the week.

Just place the cooked chicken breasts in a warehouse bottle in the fridge, where they will stay good for about three to four days, and then top the chicken on salads and bowls throughout the week.