*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Actually haven't made it yet but had to respond to snarky Clink. If you'd read the recipe carefully, after 10 mins you flip the chicken and cook for at least another 15 mins. Plus, directions are for a convection oven, which cooks faster, and proper temperature was also listed. Before attacking someone's recipe and giving it a low rating, try reading it carefully all of the way through.
Creole seasoning...In a medium bowl combine paprika, dried oregano, ground black pepper, dried basil, kosher salt, cayenne pepper, granulated onion, dried thyme, and granulated garlic. Stir to combine. Store in an airtight container for up to three months.
I understand that for the most part this chicken is made to use in other recipes. I overcooked it. I have problems getting chicken right if I put it in the oven to bake. I'm much better on stovetop where I can monitor it easier. I baked it in a pan lined with foil and totally forgot the last step of adding water to pick up the browned bits. I made my own seasoning using Creole Seasoning Blend from this site---a yummy version. This leftover chicken will definitely make a great sandwich or salad. I will make this again on stovetop because it does make for an easy and delicious way to make it! Thank you, Always Cooking Up Something!
I tried this recipe but added a few more spices to include paprika,garlic powder,herb de Provence,ground black pepper and season salt.the cooking time was perfect! The chicken breast were plump and juicy.
I made this this evening and was in a bit of a hurry and didn't need an intensive recipe with a long list of steps or ingredients. This fit the bill perfectly and it turned out tasty too! I used skinless boneless chicken tenders and Geoffrey Michaels Cajun Breakdown seasoning. I used a lot more than a pinch though as I sprinkled it liberally over both sides. I sprinkled these with kosher salt before cooking. This was simple, took a little over 30 minutes, and was tasty too. That makes this a winner in my book. I skipped adding any water to the pan since my tenders will still not completely thawed out. Nothing stuck to the bottom and it wasn't necessary. This is a great easy recipe, thanks Always Cooking up Something!!!
Wow. This was so easy and turned out delicious! Rather than rub the olive oil on I sprayed it on both sides with my oil spritzer, sprinkled with sea salt, and a fairly heavy sprinkling of Old Bay seasoning and a dash of black pepper. I baked in an aluminum pan for 45 minutes and after removing the chicken I followed the recommendation to add water to the pan to make some delicious juice. I may have been able to cook for a shorter time - recommend checking after 30 minutes.
I sprinkled garlic powder, onion powder, seasoning salt, black pepper, and table salt on chicken. Soaked it in warm water for twenty minutes and sprinkled spices on again. It was tender, juicy, and flavorful. It really helps to brine the chicken 1st. Otherwise followed recipe accordingly.
This is my go-to recipe for simple chicken breasts. I cook about 6-8 breasts on the weekend to use for lunch and various recipes for dinner throughout the week. Don't have a convection oven and found that this takes about a total of 40-45 min in a reg oven on 400 degrees.
Good recipe - unfortunately I read the seasoning label after loading up my chicken - it's MSG. Next time I will try Montreal chicken or spike for flavor...otherwise it's a great guideline for tender chicken.