Simple Baked Chicken Breasts

Chicken breasts seasoned with salt, black pepper, and paprika, pounded to even thickness, then baked at 325°F. Pull at 155–158°F and rest.

Ingredients

• Chicken breasts (Kirkland or similar, typically 6+ lbs per batch)
• Salt
• Black pepper
• Paprika (or other seasonings as desired)

Method

1. Pat the chicken completely dry.
2. Season all surfaces with salt, black pepper, and paprika. Let it sit 15 to 30 minutes.
3. Pound the thicker portions, between plastic wrap, so every piece is even.
4. Bake in a dish at 325°F for 30 minutes, or until 155–158°F inside.
5. Tent with foil 5 to 7 minutes. Carryover brings it to 165°F.

Notes

• 325°F is slower than 375–400°F and dries out less.
• Pull at 155–158°F. The rest finishes the cook.
• Season before or after pounding. Salt still has time.
• Two pounds or six pounds is the same method. More pieces may need another pan.
• Cooked chicken, fridge, 3 to 4 days. Freeze extra raw portions, labeled, 3 to 4 months in wrap or 6+ months vacuum-sealed.