Once they come out of the oven, I spoon some of the lemon butter over the top, and let them rest for five minutes, uncovered. So if it is at 160 degrees, I’d suggest going ahead and taking it out of the oven. But, be aware that the internal temperature will rise a little during the resting phase. The official temperature for the inner portion should be at least 165 degrees Fahrenheit. You can always use a meat thermometer to be sure. So I will circle back and add suggested cooking times by weight in the recipe notes very soon! I will be testing these more in the future. If you are using smaller chicken breasts, cook them for a shorter time. ![]() They ranged in size from 9 to nearly 11 ounces! So mine took the whole 25 minutes. For the batch pictured here, the chicken breasts were very large. I bake the chicken breasts in a preheated 450 degree oven until they are done, about 20 to 25 minutes. You technically could still do the recipe without the lemon and butter, but I am highly recommending it for best results. The lemon, butter and juices from the seasoned chicken make the yummiest pan juice, which is wonderful for spooning on top of your finished baked chicken breast. So this is not a Paula Deen amount of butter, y’all.□□ A little dab will do ya! I used around 1.5 tablespoons total (combined) for all four pieces of chicken. The lemon juice will seep out during cooking and add wonderful flavor and tenderness to the chicken.Īnd then I add a pat of butter on each chicken breast. Then I slice up one lemon and add the slices in the pan, just around the chicken. Once everything is coated, I wash my hands. Then I sprinkle on my seasoning blend, and use my hands to evenly coat each piece of chicken. I rotate them around and flip to the other side too, using my hands to coat each piece of chicken with oil. I pour a little avocado oil in, and then I place the chicken breasts on top. You want to use a dish big enough so that the chicken breasts are not all squished up next to each other. Feel free to sub with olive oil or the oil of your choice. So how do you get tender, juicy chicken breast when they dry out so easily? In my opinion, the three best tips are to use a little fat (butter and avocado oil in this case), cook at a high temperature, and allow the chicken to rest five minutes prior to digging in.
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