BSCB aka Bone-less Skin-less Chicken Breasts are surprisingly hard to cook. It’s hard to get the timings right. Too long, tough and inedible; pull them too soon raw in the middle. Big no no! I ran across this method in my search for dinner ideas and gave it a go. I love it! It’s so easy and quick.
Baked Chicken Breasts
3-4 Boneless Skinless Chicken Breasts
3 tablespoons Olive Oil
1 tablespoon Butter
Salt & Pepper
Parchment Paper
Pre-heat the oven to 400f/200c
Spread the olive oil along the bottom of your baking pan.
Place your chicken in the oil and flip until well coated in the oil.
Sprinkle with salt and pepper.
Coat one side of the parchment paper with the butter.
Place the parchment butter side down against the chicken in the pan.
Tuck the corners of the parchment into the pan.
Place in the oven and bake for 20-30 minutes.
Check the temp with your digital thermometer at 20 minutes.
If the temp reads 160f/70c pull the chicken and allow it to rest for 5 or so minutes.
in that time the chicken temp will carry over and the temp will read 165f/75c
If cooking more than 3-4 pieces leave it in the oven and check the temp every 5 minutes until it reaches 160f/70c.
Serve with your favorite sauce over or slice and serve over salad greens.
Print this recipe? Click here! Baked Chicken Breasts
Please excuse the phone pics! My camera was still charging 🙂
Kathleen Rear 