Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground mustard
- ½ teaspoon parsley flakes
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 (12 ounce) boneless skinless chicken breasts
- 2 tablespoons butter
- parchment paper
Why You'll Love Making This
A great way to enjoy lean protein without extra fat. Baking keeps the chicken tender and juicy while locking in nutrients. It’s quick to prepare and fits well into a healthy lifestyle.
Smart Cooking Tips
- Use a meat thermometer to ensure the chicken reaches 165°F for safe eating.
- Let the chicken rest for a few minutes after baking to keep it moist.
- Marinate the chicken for at least 30 minutes to enhance flavor and tenderness.
- Let the chicken rest for a few minutes after baking to keep it moist.
- Marinate the chicken for at least 30 minutes to enhance flavor and tenderness.
Directions
Lightly heat your oven to 400°F (200°C). In a small bowl, mix together the garlic powder, paprika, mustard, parsley, salt, and pepper. Rub each chicken breast all over with olive oil, then sprinkle the spice mix evenly on every side. Arrange the chicken on a baking sheet and place a tablespoon of butter on top of each piece. Cover each breast with a piece of parchment paper, folding the edges underneath to create a little sealed pouch. Pop the chicken in the oven and bake for about 35 minutes, or until it’s cooked through and no longer pink inside. To be sure, check that the internal temperature reaches 165°F (74°C) with a meat thermometer. Once done, let the chicken rest for 5 minutes before serving to keep it juicy.
Best Serving Ideas
Pair the chicken with steamed vegetables or a fresh salad for a balanced meal. Roasted sweet potatoes or quinoa also make excellent side dishes. A squeeze of lemon or a drizzle of herb sauce can brighten the flavors.
Leftover Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the meat. You can also freeze cooked chicken for up to 2 months; thaw overnight before reheating.
