For ➊-➑butter or olive oil
1 or more boneless, skinless chicken breasts
salt & pepper
other spices or seasonings
parchment paper
Heat the oven to 200°C with a rack in the middle position. Rub the pan and one side of the parchment paper with butter or olive oil. to prevent the chicken from sticking.
Pat the chicken dry and rub with a little butter or olive oil, if desired. Sprinkle with salt, pepper, and any other favorite seasonings.
Place the chicken breasts in the baking dish, spaced slightly apart. You can also tuck herbs or lemon wedges around the chicken for extra flavor.
Lay the parchment, butter-side down, over the chicken. Tuck the edges into the pan and press the parchment down so that it's snug around the chicken. The chicken breasts should be completely covered with the parchment.
Transfer the chicken to the oven and bake for 30 to 40 m, until the chicken is completely opaque all the way through and registers 75°C on an instant-read thermometer.
Serve the chicken immediately, or let it cool and refrigerate for up to a week.
Pat the chicken dry and rub with a little butter or olive oil, if desired. Sprinkle with salt, pepper, and any other favorite seasonings.
Place the chicken breasts in the baking dish, spaced slightly apart. You can also tuck herbs or lemon wedges around the chicken for extra flavor.
Lay the parchment, butter-side down, over the chicken. Tuck the edges into the pan and press the parchment down so that it's snug around the chicken. The chicken breasts should be completely covered with the parchment.
Transfer the chicken to the oven and bake for 30 to 40 m, until the chicken is completely opaque all the way through and registers 75°C on an instant-read thermometer.
Serve the chicken immediately, or let it cool and refrigerate for up to a week.
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