Grammy's Kitchen · Baked Chicken Breast · Baked Chicken Breasts
One of 22 baked chicken breast recipes we measured
It ranks #5 of 22 for browning depth among the baked chicken breast recipes we compared. 1,511 cooks on www.gimmesomeoven.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 22.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 1% |
| salt | 0% | 0% |
| aromatics | 0% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 7200 g | 4 boneless skinless chicken breasts (pounded to even thickness) |
| 14 g | 1 tablespoon melted butter or olive oil |
| 4 g | 1 teaspoon kosher salt |
| 1 g | 1/2 teaspoon freshly-ground black pepper |
| 1 g | 1/2 teaspoon garlic powder |
| 1 g | 1/2 teaspoon smoked paprika |
Method: 6 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Very-very good as-is, with the brine / high-heat/ instant thermometer method being the key to crispy, tender and juicy. I experimented further and here are 2 things that you may want to try, and you should ‘pound-out before brining (if you don’t have a hammer,” — a cook
“I made this exactly as stated and it came out fantastic. I made it in order to cut it up into pieces for later use in recipes, but I saved one breast for a meal tomorrow night because it tasted so good. It is perfectly juicy and flavorful, as expected. I used ” — a cook