Baked Chicken

This recipe always makes me laugh, because it’s just plain silly how simple it is. I can’t tell you why, but it’s always a hit. ALWAYS. Also, it’s a healthy choice to add to your meal rotation, and you can customize it with any sides you like!

This weekend, we did steamed veggies, watermelon, and bread, but we’ve done sweet potatoes, wild grain rice, salads, and a variety of other options. Also, I love it with Split Chicken breast with the skin on for a little extra flavor, but the boneless, skinless breasts are fantastic also.

  • Boneless or Split Chicken Breasts (6 feed our family easily)
  • EVOO
  • Tony Chachere’s Cajun seasoning

Cover a cookie sheet with foil. Lay chicken breasts on the cookie sheet, and sprinkle with Olive Oil followed by the Cajun seasoning. Bake at 425 (we always do this on the convection setting to make the chicken extra juicy) for 30 minutes or until cooked through.

Easy peasy! Happy Monday, friends! XOXO Narci

5 comments

  1. If you are taking this to someone, can it be stored in the fridge (and for how long), and how would you reheat it? Thank you for responding

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