Grammy's Kitchen · Baked Chicken Breast · Baked Chicken Breast
One of 31 baked chicken breast recipes we measured
It ranks #1 of 31 for browning depth among the baked chicken breast recipes we compared. 35 cooks on www.feastingathome.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 31.
| this recipe | typical | |
|---|---|---|
| fat | 1% | 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.
| 907 g | 2 pounds boneless, skinless chicken breasts |
| 27 g | 2 tablespoons olive oil ( 1 tablespoon per pound of chicken) |
| 9 g | 1 1/2 teaspoons kosher salt (3/4 teaspoon kosher salt per pound of chicken) |
| 1 g | 1/2 teaspoon cracked pepper |
| 1 g | 1 teaspoon dried herbs (thyme, or oregano, herbs de Provence, Italian seasoning, etc) |
| 3 g | 1 teaspoon granulated garlic (or use 2 fat garlic cloves, finely minced) |
| zest of one small lemon (do not add the juice) | |
| Garnish with fresh Italian parsley |
Method: 7 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Sylvia,I am confused.... The Chicken breast" Formula" says 2 T.olive oil per pound of chicken, but in the lemon herb marinade it says 1T. olive oil per pound of chicken. The salt amount seems to be following the formula for 2 lbs. chicken. The other marinad” — a cook, 5.0★
“This was so good! The timing for me was 16 minutes because the breasts were on the thinner side. I used minced garlic because that was what I had. I also had some left over bacon grease from earlier in the day that I subbed in for some of the olive oil. For th” — a cook, 5.0★