Three Ingredient Baked Chicken Breasts Recipe

Boneless, skinless chicken breasts: These are the main protein source for the dish, providing a lean and healthy option.

Olive oil: This helps to keep the chicken moist and adds a subtle flavor.

Salt: Enhances the natural flavors of the chicken and helps to season the dish.

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 deeper into the meat, enhancing the overall taste. Additionally, using a meat thermometer to check that the internal temperature reaches 165°F (75°C) will help you avoid overcooking and drying out the chicken.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a suitable alternative.

• boneless, skinless chicken breasts - Substitute with pork tenderloin: Pork tenderloin is lean and tender, providing a comparable mouthfeel and cooking time.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a great alternative for baking.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and also has a high smoke point, suitable for baking.

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

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.

• Allow the chicken breasts to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.
• For short-term storage, place the cooled chicken breasts in an airtight container. Store in the refrigerator for up to 4 days.
• To freeze, wrap each chicken breast individually in plastic wrap or aluminum foil. This prevents freezer burn and makes it easy to thaw only what you need.
• Place the wrapped chicken breasts in a freezer-safe zip-top bag or airtight container. Label with the date to keep track of freshness.
• Store in the freezer for up to 3 months. For best results, use within the first month to maintain optimal flavor and texture.
• When ready to use, thaw the chicken breasts in the refrigerator overnight. This slow thawing process helps retain moisture.
• For a quicker thaw, place the wrapped chicken breasts in a bowl of cold water. Change 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. Cover with foil to prevent drying out.
• Alternatively, reheat in the microwave. Place the chicken breasts on a microwave-safe plate, cover with a damp paper towel, and heat in 1-minute intervals until warmed through.
• Enhance the reheated chicken breasts by adding a splash of chicken broth or a drizzle of olive oil to keep them moist and flavorful.

• 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 the dish to keep the chicken moist.
  4. Cover the dish with aluminum foil to prevent drying out.
  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 reheating.
  2. Heat a skillet over medium heat and add a bit of olive oil or butter.
  3. Place the chicken slices in the skillet and cover with a lid.
  4. Cook for about 5-7 minutes, flipping halfway through, until the chicken is warmed through.

• Microwave Method:

  1. Place the chicken breasts on a microwave-safe plate.
  2. Cover the chicken with a damp paper towel to retain moisture.
  3. Microwave on medium power for 2-3 minutes, checking halfway through.
  4. If needed, continue microwaving in 30-second intervals until the chicken is heated 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 resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and cook 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. Cook for about 5-7 minutes, flipping halfway through, until the chicken is heated through and slightly crispy on the outside.

• 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: Used to measure out the olive oil and salt accurately.

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

• 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 baking dish if the chicken starts to brown too quickly.

• Cutting board: Provides a clean surface to place the chicken breasts before transferring them to the baking dish.

• Knife: Useful for trimming any excess fat or unwanted parts from the chicken breasts.

• Oven mitts: Protects your hands when placing the baking dish in and out of the oven.

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

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

Marinate ahead: Marinate the chicken breasts in olive oil and salt the night before for quicker prep.

Check doneness: Use a meat thermometer to ensure the chicken is cooked through, saving time on guesswork.

Batch cooking: Cook extra chicken breasts and store them for future meals to save time later.