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 a rich, savory flavor to the chicken.

Salt: Enhances the natural flavors of the chicken and olive oil.

When preparing chicken breasts, ensure they are of uniform thickness for even cooking. If needed, use a meat mallet to pound the thicker parts to match the thinner sections. This technique helps prevent overcooking and ensures the chicken remains juicy.

• chicken breasts - Substitute with tofu: Tofu is a versatile plant-based protein that can absorb flavors well and has a similar texture when baked.

• chicken breasts - Substitute with seitan: Seitan, made from wheat gluten, has a chewy texture that mimics the mouthfeel of chicken.

• olive oil - Substitute with coconut oil: Coconut oil provides a similar fat content and can help in achieving a crispy exterior when baking.

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

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

• salt - Substitute with nutritional yeast: Nutritional yeast provides a salty, cheesy flavor and adds extra nutrients like B vitamins.

• To store your baked chicken breasts, allow them to cool completely at room temperature. This prevents condensation, which can make the chicken soggy.
• Once cooled, place the chicken breasts in an airtight container. You can also wrap each piece individually in plastic wrap or aluminum foil to maintain freshness.
• Store the container in the refrigerator. The chicken breasts will stay fresh for up to 4 days.
• For longer storage, consider freezing. Place the cooled chicken breasts on a baking sheet lined with parchment paper and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the chicken breasts to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to use, thaw the chicken breasts in the refrigerator overnight. For a quicker method, use the defrost setting on your microwave.
• Reheat the chicken breasts in the oven at 350°F (175°C) until warmed through, or use a microwave for convenience. Add a splash of broth or water to keep them moist.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken breasts in an oven-safe dish and cover with foil to retain moisture. Heat for about 15-20 minutes or until the chicken is warmed through. This method helps maintain the juiciness of the chicken.

• Stovetop Method: Slice the chicken breasts into thinner pieces for even heating. In a skillet, heat a small amount of olive oil over medium heat. Add the chicken slices and cook for 5-7 minutes, flipping occasionally until heated through. This method gives a nice sear and keeps the chicken moist.

• Microwave Method: Place the chicken breasts on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 2-3 minutes, checking and flipping halfway through. This is the quickest method but may not retain as much moisture as the others.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the chicken breasts in a vacuum-sealed bag and immerse in the water bath for about 30 minutes. This method ensures the chicken remains incredibly juicy and tender.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken breasts in the basket and heat for 5-7 minutes, flipping halfway through. This method gives a slightly crispy exterior while keeping the inside moist.

• Oven: Used to bake the chicken breasts at the specified temperature of 375°F (190°C).

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

• Measuring spoons: Used to measure out the 2 tablespoons of olive oil and 1 teaspoon of salt.

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

• Tongs: Useful for placing the chicken breasts into the baking dish and for removing them once cooked.

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

• Aluminum foil: Can be used to cover the chicken breasts while they rest to keep them warm.

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

• Knife: Used to cut into the chicken breasts to check for doneness if a meat thermometer is not available.

Preheat efficiently: Preheat 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.

Marinate in advance: Marinate the chicken breasts the night before to enhance flavor and save time.

Batch cooking: Cook extra chicken breasts and store them for future meals.

Use a meat thermometer: Ensure the chicken is cooked perfectly without guessing.