Best 3 Roasted Boneless Chicken Breast Recipes

**Roasted Boneless Chicken Breast: A Culinary Delight for Every Occasion**

Indulge in the delectable flavors of roasted boneless chicken breast, a versatile dish that offers a symphony of taste and nutrition. With its tender texture and juicy interior, roasted chicken breast can be enjoyed as a standalone meal or incorporated into a variety of culinary creations. This versatile protein can be seasoned with a myriad of herbs and spices, making it a blank canvas for creative culinary exploration. Whether you prefer a classic roasted chicken with simple seasonings or a tantalizing dish infused with exotic flavors, this article presents a collection of recipes that will elevate your taste buds to new heights. From the classic roasted chicken with garlic and herbs to the zesty lemon-herb roasted chicken, each recipe promises an unforgettable dining experience. Prepare to embark on a culinary journey that will leave you craving for more.

Let's cook with our recipes!

PAN-ROASTED CHICKEN BREASTS

Pan-Roasted Chicken Breasts image

These chicken breasts are fast, easy, and delicious. By 'pan-roasting,' you can easily monitor the internal temp. Leaving the skin on adds a lot of flavor and much needed moisture.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 17m

Yield 4

Number Of Ingredients 7

Ingredients

4 boneless chicken breast halves with skin
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh herbs (thyme, parsley, rosemary)
2 tablespoons olive oil
¼ cup apple cider vinegar
4 tablespoons cold butter, cut into small pieces
1 tablespoon chicken broth (or water), if needed to thin sauce

Steps:

Season chicken on both sides with salt and pepper.
Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.

Nutrition Facts : Calories 462.4 calories, Carbohydrate 0.3 g, Cholesterol 157.2 mg, Fat 30 g, Fiber 0.1 g, Protein 45.1 g, SaturatedFat 11.5 g, Sodium 243.5 mg, Sugar 0.1 g

SIMPLE BAKED CHICKEN BREASTS

Simple Baked Chicken Breasts image

Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts.

Provided by Always Cooking Up Something

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 5

Ingredients

4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon coarse sea salt
1 pinch Creole seasoning (such as Tony Chachere's®), or to taste
1 tablespoon water, or as needed

Steps:

Preheat convection oven to 400 degrees F (200 degrees C).
Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 0.1 g, Cholesterol 67.2 mg, Fat 9.6 g, Protein 24.5 g, SaturatedFat 1.7 g, Sodium 1418.2 mg

BAKED STUFFED BONELESS CHICKEN BREASTS

Baked Stuffed Boneless Chicken Breasts image

This recipe can be prepared using boned, split chicken breasts without the skin or with the skin still attached. The skin becomes brown and crisp and keeps the delicate meat moist.

Provided by Hag chef

Categories Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

8 boneless chicken breast halves (about 3 pounds with or without the skin)
salt & fresh ground pepper
2 -3 tablespoons unsalted butter
1/3 cup finely chopped onion
1 teaspoon minced garlic
2 cups dry unseasoned breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup finely chopped fresh parsley
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon dried sage, crumbled
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3-2/3 cup chicken stock
olive oil (to brush on the chicken)

Steps:

Preheat the oven to 350°F.
Rinse and pat dry the chicken breasts.
Trim any fat around the edges.
If you wish, remove the white tendon running through the tenderloins.
Place the chicken breasts 1 at a time between sheets of wax paper and gently pound with a mallet until about 3/8 inch thick.
Season with salt and ground black pepper.
Heat unsalted butter in a small skillet over medium high heat until the foam begins to subside.
Add onions and cook, stirring, until tender but not brown, about 5 minutes: Stir in minced garlic and cook for 30 seconds.
Remove the mixture to a bowl and stir in bread crumbs, Parmesan cheese, parsley, rosemary, sage, salt and pepper.
Stir in the chicken stock.
The stuffing should be just moist enough to hold together in a crumbly ball when squeezed firmly in the hand.
Do not over moisten.
Taste and adjust the seasonings.
Lightly oil a 13 x 9-inch baking pan.
Place 1/4 cup stuffing on the center of the underside of each breast and press lightly to compact it.
Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely.
Lay the packets seam side down in the pan and brush with olive oil.
Season with Salt and ground black pepper to taste.
Bake until the chicken is lightly browned and feels firm when pressed, 20 to 30 minutes.
Serve immediately.

Tips:

To ensure evenly cooked chicken breasts, use a meat thermometer to check the internal temperature. The chicken is done when it reaches an internal temperature of 165°F (74°C).
If you don't have a meat thermometer, you can check the chicken by cutting into the thickest part of the breast. The chicken is done when the juices run clear.
For extra flavor, marinate the chicken breasts in a mixture of olive oil, herbs, and spices for at least 30 minutes before roasting.
You can roast boneless, skinless chicken breasts on a baking sheet, in a roasting pan, or in a cast-iron skillet.
Roast the chicken breasts at a high temperature (400°F or 200°C) for a short amount of time (20-25 minutes) to ensure that they are cooked through but still juicy.
If you want crispy chicken breasts, roast them at a lower temperature (350°F or 175°C) for a longer amount of time (30-35 minutes).
Let the chicken breasts rest for a few minutes before slicing and serving. This will help the juices redistribute and keep the chicken moist.

Conclusion:

Roasted boneless, skinless chicken breasts are a versatile and delicious dish that can be enjoyed in many different ways. They can be served as a main course with roasted vegetables, mashed potatoes, or rice. They can also be used in sandwiches, salads, and wraps. With just a few simple ingredients and a little bit of time, you can create a delicious and healthy meal that the whole family will enjoy.