These chicken breasts are consistently juicy and tender. I make these weekly since they are incredibly versatile! We even use them for sandwich meat!

Here are just a few of the ways I use these baked chicken breasts:

1. Eat them fresh out of the oven (a quick and easy weeknight meal)
2. Slice thin for sandwich meat (I love using this knife because it slices thin and is non-stick).
3. Chop it up and throw it in a salad
4. Dice it and use it in a quesadilla or chicken tacos
5. Chop it up and make a stir-fry (they’re already cooked, so it’s a really fast meal!)
6. Make some chicken salad with it

I prefer fresh chicken breasts when I make this recipe. The lowest price I’ve found is at our local Aldi. They have family packs of fresh chicken breasts for $2.49 a pound!

Ingredients

Poultry Seasoning

Chicken Breasts

Method

Preheat oven to 450 degrees Fahrenheit.

Line a large baking sheet with foil or parchment, and drizzle with light olive oil.

Remove chicken from the package, and beat with a meat tenderizer until approximately 1 1/2 inches thick (give or take…it doesn’t have to be exact!).

Lay the breasts on the baking sheet, then sprinkle both sides with the poultry seasoning (you decide how much you want).

Bake for 23-25 minutes, until fully cooked (approximately 150-160 degrees…yes, it’s fine if you go under 160 because it continues to bake when you remove it from the oven).

Remove from the oven, cover with foil, and let rest for 5-10 minutes.

Serve!