baked chicken breast

 

Juicy Oven Baked Chicken Breast

Baked Chicken Breast is great as a main dish, salad topper, or even a sandwich protein. Learn how to bake the juiciest Chicken Breast in the Oven. Oven-baked chicken breast also keeps really well, making it perfect for meal prep.*

Author: Natalya Drozhzhin

Servings: 6 servings

Calories: 217

Prep Time: 5minutes mins

Cook Time: 20minutes mins

Total Time: 25minutes mins

Ingredients 

• 2 lb chicken breast, (about 4-6 pieces)
• 1 tsp paprika
• 1 Tbsp garlic parsley salt, *
• 1 tsp black pepper, or added to taste
• 2 Tbsp olive oil, avocado oil, or melted butter

Instructions

• Preheat the oven to 400°F. Place the chicken breast on a parchment- lined baking sheet, leaving a little space between them for the air to circulate.
• Pat the chicken breasts with paper towels before adding the seasoning. This will help it stick better. Brush the chicken breasts on all sides with oil (or melted butter), then sprinkle on paprika, garlic-parsley salt, and pepper.
• Bake for about 20 minutes or until chicken reaches 165°F on a thermometer.

Notes

*Variations: Here are some of our favorite seasonings to swap or add to the chicken breasts:

• Garlic powder, Onion powder, Cumin, Chili powder, or Cajun seasoning
• Taco seasoning - perfect for Chicken Tacos!
• Italian seasonings: oregano, thyme, basil, or parsley

*Make-Ahead Tips:

• To Store in the Refrigerator: Transfer cooked chicken to an airtight container and refrigerate for 3-4 days.
  
• To Freeze: Transfer the chicken to freezer-safe containers or airtight packaging and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
  
• Reheat in the oven: Set the chicken breasts in a baking dish or casserole dish, add 3 Tbsp water to the dish, cover with foil, and bake at 350°F for about 20-25 min until the internal temp reaches 165˚F.
  
• Reheat in the air fryer: You can also reheat the chicken breast in the air fryer at 350˚F. Brush both sides with olive oil and air fry for about 6 min per side, or until it reaches 165˚F.

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baked chicken thighs

 

Easy Baked Boneless Skinless Chicken Thighs

Servings: 4 servings

Prep Time: 5minutes mins

Cook Time: 30minutes mins

Total Time: 35minutes mins

Ingredients 

• 4-6 Chicken Thighs, boneless, skinless
• 2 Tablespoons Olive Oil
• 1 teaspoon Kosher Salt
• 1 teaspoon Smoked Paprika
• 1/4 teaspoon Ground Mustard
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1/2 teaspoon Ground Cumin
• 1/2 teaspoon Italian Seasoning
• 1 Red Onion, small, sliced thin

Instructions

• Heat oven to 475 degrees.
• Rub the chicken with a little olive oil, front and back.
  2 Tablespoons Olive Oil,4-6 Chicken Thighs
• Drizzle a teaspoon of oil in an 8x8" baking dish. Sprinkle half of the onions into the baking pan.
  1 Red Onion
• In a small bowl, mix the seasonings together and then rub all over the chicken. Place in the pan and top with the remaining onions.
  1 teaspoon Kosher Salt,1 teaspoon Smoked Paprika,1/4 teaspoon Ground Mustard,1 teaspoon Garlic Powder,1 teaspoon Onion Powder,1/2 teaspoon Ground Cumin,1/2 teaspoon Italian Seasoning
• Add a tiny drizzle of oil and slide the pan into the oven.
• Heat for 5 minutes then turn down to 350 for 20-25 minutes. Turn the heat to broil and allow to cook until the onions start to char and the tops of the chicken brown and bubble (about 2-3 minutes).
• Remove from the oven for 5 minutes, tented with foil. Serve with onions and juices.
• 
  

flank steak

 375 deg oven

s and p steak

in oven safe pan on high heat

sear 2 min each side

transfer over 12-15 min

salsa

 

• 1– 14 oz can diced tomatoes
• 1– 10 oz can original Ro-tel
• 1/2 or 1 small/med red onion, roughly chopped
• 1 clove garlic, peeled and smashed
• 1/2–1 jalapeno, seeded or not (depends on how spicy you like it)
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• small to medium size handful of cilantro, washed
• juice of 1 lime

creamy pesto pasta

 pasta

meat like chicken or whatever

1 can cream of something soup

1/2 c pesto sundried tomato or normal

1/2 c milk

sun dried tomatoes? artichoke hearts?

cook pasta

put everything in big pan situation

eat

Tuscan Onion soup

 

• 2 pounds (roughly 1 kg) red onions, sliced thinly
  
• 2 tablespoons extra virgin olive oil, plus more for drizzling
  
• 4 fresh sage leaves
  
• salt and pepper
  
• 4 cups (1 liter) vegetable stock
  
• 4 eggs (can omit or put italian sausage instead)
  
• 3/4 cup grated Parmesan cheese, plus more for serving if desired
  
• 4 slices crusty bread, toasted
• 1.In a large, heavy-bottomed stock pot, gently saute the onion in the olive oil with a good pinch of salt and pepper and sage leaves on lowest heat. Let them sweat very gently without letting them colour to release their sweetness, about 30 minutes. If they begin to get dry or stick just add a splash of the vegetable stock

2. Add the stock to cover and turn heat up until it begins to simmer. Keep heat on medium and let the soup cook 30 minutes. Check for seasoning and add salt or pepper as needed.

3. About 5 minutes before soup is ready, sprinkle half of the cheese over the top of the soup, crack the eggs into the pot and cover with the rest of the cheese and cover, without stirring. The whites should be cooked and the yolks runny—about 5 minutes.

4. Serve the soup with an egg in each bowl along with the bread. If desired, sprinkle over extra Parmesan, a grating of black pepper and a drizzle of olive oil.

cinnamon muffins

Ingredients

• 2 cups all-purpose flour (240g)
• 4 teaspoons baking powder
• 1 1/4 teaspoons salt
• 2 teaspoons cinnamon
• 1/3 cup canola oil
• 2 large eggs
• 1 cup granulated sugar (200 g)
• 1 cup buttermilk
• 2 teaspoons vanilla

For the Streusel:

• 1/3 cup granulated sugar
• 3 teaspoons cinnamon
• 3 tablespoons butter (chilled)

Instructions

• Preheat the oven to 425 degrees.

For the Muffins:

• In a small bowl, combine the flour, baking powder, salt and cinnamon. Whisk to break any clumps.
• In another bowl, combine the oil, eggs, sugar, buttermilk and vanilla. Mix well.
• Pour the wet ingredients into the dry ingredients and mix just until combined.

For the Streusel:

• In a small bowl, combine the sugar, cinnamon and butter, cutting it with a fork until it resembles coarse crumbs.
• Spray 2 muffin pans with cooking spray.
• Fill 14-16 muffin cups half full.
• Sprinkle half of the cinnamon streusel on over the muffin batter.
• Use the remaining batter to fill the muffin cups the rest of the way.
• Sprinkle the remaining streusel on top of the muffins.
• Bake at 425 for 5 minutes, then reduce the oven temperature to 350 degrees (without opening the oven) and bake for an additional 11-12 minutes, or until the center of the muffin bounces back when you touch it.
• Allow the muffins to cool for 5 minutes, then remove them from the pan and allow them to cool on a wire rack.
• Store in an airtight container.

ginger garlic pan roasted swordfish

 

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 servings

4.95 from 56 votes

Ginger-Garlic Pan Roasted Swordfish

You'll love my easy Ginger Garlic Pan Roasted Swordfish. It's the perfect restaurant style meal for your next date night dinner!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Entree

Cuisine: American

Keyword: pan roasted swordfish, swordfish recipe

Servings: 2

Calories: 410kcal

Author: Chef Dennis Littley

Ingredients

• 2 tablespoons butter room temperature
• 2 teaspoons chopped fresh parsley
• 1 clove garlic minced
• 1/2 teaspoon ginger grated
• 1/8 teaspoon crushed red pepper
• 1/2 teaspoon lemon peel grated
• 1 tablespoon olive oil
• 12 ounces swordfish fillets should be 6-7 ounces each

Instructions

• Preheat oven to 400°F.
• In a small bowl blend together the butter, parsley, garlic, ginger, red pepper and lemon peel.
• Season the swordfish to taste with sea salt.
• In an ovenproof skillet heat oil over medium-high heat.
• place the swordfish in the skillet and cook until browned, 2- 3 minutes.
• Turn the swordfish over and transfer the pan to the oven. Roast until just cooked through, about 8-10 minutes or until desired doneness.
• Add seasoned butter mixture to the same skillet.  Allow it to cook slightly over medium-high heat until melted and bubbling.
• Transfer swordfish to a serving dish
• Pour butter sauce over swordfish and serve with your favorite side dishes

Nutrition

Calories: 410kcal | Protein: 33g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 142mg | Sodium: 240mg | Potassium: 711mg | Vitamin A: 590IU | Vitamin C: 1.1mg | Calcium: 8mg | Iron: 0.6mg

pork chops

 bone in or out

brine

3 T salt dissolved in 1 c hot water

add 2 cup cold water 

Brine 30 min- several hours

Preheat skillet in 400 deg oven

Dry pork, brush with evoo

season with salt and pepper

Sear over M-H 3 min

flip and return to oven until 140deg

Remove, and tent with foil 5 min to rest

Pasta carbonara

 

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Pasta Carbonara

Servings: 6 Servings

Prep Time 1 hour 45 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 8 - 10 slices bacon , cut into 1/2-inch pieces
• 8 1/2 cups water , divided
• 4 cloves garlic , minced
• frozen peas 
• 1 lb linguine or spaghetti
• 1 1/4 cups finely grated parmesan cheese , plus more for serving
• 3 large eggs
• 1 large egg yolk
• 1 tsp each salt and pepper
• Chopped fresh parsley , for garnish

Instructions

1. Add bacon and 1/2 cup of the water to a large non-stick skillet and bring to a simmer over medium-high heat.
2. Allow to simmer until water evaporates about 6 - 7 minutes, then reduce heat to medium-low and continue to cook until bacon is brown and crisp, about 6 - 8 minutes longer.
   
3. Place a fine mesh strainer over a bowl then pour bacon into strainer while reserving about 1 tsp of the rendered fat in pan. Return pan to heat and saute garlic about 30 seconds, until fragrant and lightly golden. defrost peas and add them here.
   
4. Pour into a medium mixing bowl then add 1 Tbsp rendered bacon fat (drippings in bowl set under strainer) to mixing bowl with garlic. Add eggs, egg yolk, parmesan and pepper to garlic mixture and whisk until well combined.
5. Meanwhile, bring 8 cups of water to a boil in a large dutch oven (no more than 8 cups because you want a very starchy water for the sauce). Add spaghetti and salt to boiling water and cook until al dente. While pasta is boiling, set a colander in a large bowl
6. . Drain al dente pasta into colander in bowl, while reserving pasta water in bowl. Measure out 1 cup hot pasta water and discard remaining water. Place pasta in now empty large bowl.
   
7. Slowly pour and whisk 1/2 cup pasta water into egg mixture, then slowly pour mixture over pasta while tossing to coat. Add bacon and toss to combine. Season with salt if desired.
   
8. Let pasta rest, tossing frequently, 2 - 4 minutes until sauce has thickened slightly and coats pasta. Thin with remaining 1/2 cup hot pasta water as needed. Serve immediately topped with additional parmesan and parsley.

Recipe Notes

• Recipe source: adapted from Cook's Illustrated
• Use freshly grated Parmesan, not the stuff in the shaker can. It'll melt better and gives this dish a richer flavor. 
• Be sure you immediately add the hot pasta water into the egg mixture to help cook it (if needed, you could even re-warm it in the microwave, but it needs to be very hot).

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