EFK Tested

Erickson Juicy Oven-Baked Chicken Breast

A foundational EFK recipe designed to teach a reliable core technique that can be reused across many family meals.

Let’s get cooking

Ingredients

Tap an ingredient to check it off while you cook.

1. Heat oven to 425°F. Pound chicken to even thickness and pat dry.
2. Rub with olive oil and season evenly.
3. Bake on a rimmed sheet pan until the thickest part reaches 165°F, usually 15 to 22 minutes depending on thickness.
4. Rest 5 minutes before slicing. Add a small pat of butter while resting if desired.

Standard home kitchen equipment appropriate to the method

Instant-read thermometer where temperature matters

Keep raw poultry refrigerated and separate from ready-to-eat foods. Cook chicken to 165°F and refrigerate leftovers promptly.

Store leftovers in a clean glass container in the refrigerator.