Three Ingredient Baked Chicken Breasts Recipe

Chicken breasts: Boneless and skinless, these are the main protein source for the dish.

Olive oil: Adds moisture and flavor to the chicken, helping it to stay juicy while baking.

Salt: Enhances the natural flavors of the chicken.

To ensure your chicken breasts remain juicy and flavorful, consider marinating them in the olive oil and salt mixture for at least 30 minutes before baking. This allows the seasoning to penetrate the meat more deeply, resulting in a more tender and delicious dish.

• chicken breasts - Substitute with turkey breasts: Turkey breasts are similar in texture and flavor to chicken breasts and can be cooked in the same way.

• chicken breasts - Substitute with pork chops: Pork chops provide a similar protein content and can be baked similarly, though they may require slightly different cooking times.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and health benefits, making it a good alternative for baking.

• olive oil - Substitute with coconut oil: Coconut oil can be used for baking and adds a slightly different flavor profile, which can be pleasant in many dishes.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with additional umami notes, enhancing the overall taste of the dish.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt and may offer a slightly different mineral content and flavor.

• Allow the chicken breasts to cool completely before storing. This helps prevent condensation, which can lead to soggy chicken.

• Place the cooled chicken breasts in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This keeps the chicken fresh and prevents it from absorbing any unwanted odors from the fridge.

• Store the chicken breasts in the refrigerator for up to 4 days. If you plan to keep them longer, freezing is a better option.

• To freeze, wrap each chicken breast individually in plastic wrap, then place them in a freezer-safe bag or container. This prevents freezer burn and makes it easy to thaw only what you need.

• Label the freezer-safe bag or container with the date. This helps you keep track of how long the chicken breasts have been stored.

• For best results, use frozen chicken breasts within 3 months. While they can be stored longer, the quality may start to decline.

• When ready to use, thaw the chicken breasts in the refrigerator overnight. This ensures even thawing and maintains the texture and flavor.

• If you're in a hurry, you can use the cold water method: place the wrapped chicken breasts in a bowl of cold water, changing the water every 30 minutes until thawed.

• Reheat the chicken breasts in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also reheat them in the microwave, but be sure to cover them with a microwave-safe lid or wrap to retain moisture.

• For added flavor, consider brushing the chicken breasts with a bit more olive oil or your favorite sauce before reheating. This can help revive the juiciness and enhance the taste.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken breasts in a baking dish.
  3. Add a splash of chicken broth or water to keep the chicken moist.
  4. Cover the dish with aluminum foil.
  5. Bake for about 20 minutes, or until the chicken is heated through.

• Stovetop Method:

  1. Slice the chicken breasts into thinner pieces for even heating.
  2. Heat a non-stick skillet over medium heat.
  3. Add a small amount of olive oil or butter to the skillet.
  4. Place the chicken slices in the skillet and cover with a lid.
  5. Cook for about 5-7 minutes, flipping halfway through, until the chicken is warmed.

• Microwave Method:

  1. Place the chicken breasts on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 2-3 minutes.
  4. Check the temperature and continue heating in 30-second intervals until warmed through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the chicken breasts in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  3. Submerge the bag in the water bath for about 45 minutes.
  4. Remove from the bag and serve immediately.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken breasts in the air fryer basket.
  3. Heat for about 5-7 minutes, flipping halfway through, until the chicken is hot and slightly crispy.

• Oven: Used to bake the chicken breasts at the specified temperature.

• Baking dish: Holds the chicken breasts while they bake in the oven.

• Measuring spoons: Measures the olive oil and salt accurately.

• Basting brush: Helps to evenly drizzle the olive oil over the chicken.

• Tongs: Useful for handling the chicken breasts without touching them directly.

• Meat thermometer: Ensures the chicken is cooked through by checking the internal temperature.

• Aluminum foil: Can be used to cover the chicken if it starts to brown too quickly.

• Cutting board: Provides a surface to let the chicken rest after baking.

• Knife: Useful for slicing the chicken breasts if needed before serving.

Preheat the oven early: Start preheating your oven as you prepare the chicken breasts to save time.

Use a baking sheet: Line a baking sheet with parchment paper for easy cleanup and faster cooking.

Marinate in advance: Marinate the chicken with olive oil and salt the night before to enhance flavor and save prep time.

Check with a thermometer: Use a meat thermometer to ensure the chicken is cooked through, avoiding guesswork and overcooking.

Rest the chicken: Let the chicken rest for a few minutes after baking to retain juices and improve texture.