For the longest time, I never cooked chicken baking it. I didn’t really know what the temperature of the oven needed to be, nor did I know how long it needed to cook. For some reason, I didn’t want to bother with it. So instead, I would pan fry it. Thinking that was easier. I couldn’t have been more wrong. Not only is baking chicken easy, but it’s a great way to have moister, more flavorful chicken. Here’s a simple recipe that my husband and I use to bake chicken for the week, and that can be used for a multitude of dishes!

Easy Baked Chicken

  • 6 chicken breasts
  • 2 Tbsp olive oil
  • 4 Tbsp balsamic vinegar
  • Garlic powder
  • Himalayan pink salt
  • Pepper
  • Chile powder

Preheat oven to 350 degrees. Coat a 9”x13” baking dish with olive oil. Follow by drizzling balsamic vinegar over the bottom of the pan. Place chicken breasts in pan and season generously with garlic powder, moderately with salt, pepper, and chile powder. Bake for 40 minutes, after which cut into the thickest part of breasts to check for doneness. Cook for increments of 5 minutes, if not done. Will be done when the centers are no longer pink.

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