Oven Baked Chicken Breast

Ingredients

• 4 chicken breasts, skinless and boneless
• Salt to taste (I used 1¼ teaspoon salt)
• 1 tablespoon (6g) dried Italian herbs
• 1½ tablespoon (10g) onion powder
• 1½ tablespoon (7g) garlic powder
• 1 teaspoon (2.5g) smoked paprika
• 1 teaspoon (2.5g) white pepper
• ½ teaspoon (1g) cayenne pepper
• 1 teaspoon (4.5g) bouillon powder (or replace with salt)

Instructions

1. Preheat oven to 425℉/218℃.
2. Wash the chicken breasts, then pound them to an even thickness before cooking.
3. Place the chicken on a chopping board, then cover it in plastic wrap (you don’t want to spatter raw chicken in your kitchen). Use a mallet to pound the pieces until they are as even thickness as possible. While thickness between a ¼ and ½ inch is best, making it as uniform as possible will ensure even cooking.
4. Salt chicken. Then combine the seasonings (Italian herbs, onion and garlic powder, paprika, white pepper, and cayenne pepper). Mix well.
5. Sprinkle both sides of the breasts with a generous amount of spices, and place them on a parchment-paper-lined cookie sheet in a single layer.
6. Bake in a preheated oven for 16-18 minutes or until the juices run clear. An instant-read thermometer stuck in the thickest part of the breast will read 160-170℉/72-77℃. How long it takes depends on the thickness of your chicken. For safety, it’s best to use a thermometer.
7. Let the chicken rest for 5-10 minutes before slicing so the juice has time to reabsorb into the meat. Remove and serve with rice or potatoes and veggies.