Ready in 25 minutes and made with just six ingredients, it’s the ultimate weeknight dinner! This recipe takes just 25 minutes from start to finish, and the chicken comes out wonderfully juicy and flavorful. I think it’s even better than baked chicken breast! Just as important, the leftovers are excellent, too - I like using them in salads. So, I often make extra to ensure I have plenty of leftovers.
Instructions
Recipe Card
Boneless skinless chicken breasts: Try to pick ones that are not too big. 8 ounces is a good size. Olive oil spray: A spray works better than drizzling the chicken with oil because I like to coat it with extra oil after I season it. To season: Kosher salt, black pepper, garlic powder, and smoked paprika.
Prepare your equipment. Position an oven rack 4 inches below the heating element and preheat your broiler. Line a large rimmed baking sheet with foil and grease the foil. Season them. Place the chicken pieces on the baking sheet. Spray them with oil, season them with the seasonings, and then spray them with more oil. The extra oil protects the spices from burning. Rest. Let the chicken rest for 5 minutes before you serve it. If you slice it too soon, the yummy juices will escape, and it will be dry. Look how juicy it is once you slice it! Perfection. Since it’s such an easy recipe, I like to keep the entire meal easy by serving it alongside simple and quick side dishes like tomato salad, cucumber salad, microwave broccoli, or microwave spaghetti squash. So I use them in salads (such as this chicken cobb salad), in lettuce sandwiches, or in a sandwich made with almond flour bread.
