Can I use bone-in chicken breasts for this recipe?

Yes, you can use bone-in chicken breasts, but you may need to adjust the cooking time slightly as bone-in chicken typically takes a bit longer to cook than boneless. Use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).

Can I make this recipe with turkey instead of chicken?

Absolutely! You can adapt this recipe for turkey breast as well. Adjust the cooking time based on the size of the turkey breast, and make sure it reaches the same internal temperature of 165°F (74°C).

Can I prepare the chicken in advance for a holiday meal?

Yes, you can season and sear the chicken in advance, but it's best to bake it just before serving to maintain its juiciness. You can also prepare the pan juices and reheat them when you're ready to serve.

How can I prevent the chicken from drying out?

Searing the chicken before baking it helps seal in moisture. Additionally, using a meat thermometer to monitor the internal temperature and not overcooking the chicken is crucial to keeping it juicy.

Oven Baked Chicken Breast Recipe (Thanksgiving)

Description

Creating a tender and juicy oven-baked chicken breast with Thanksgiving flavors is a delicious addition to your holiday feast. Here’s a recipe that combines traditional Thanksgiving seasonings and pan juices for a flavorful and moist chicken breast dish.

Ingredients

Units Scale

For the Chicken:

4 large boneless skinless chicken breasts (you can with skin and still boneless for more flavor)
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
1/2 teaspoon paprika or chili powder
Salt and black pepper to taste

For the Pan Juices:

3/4 cup chicken broth
1/4 cup dry white wine (or substitute with more chicken broth)
2 cloves garlic, minced
1/4 cup diced onion
1/4 cup diced celery
1/2 cup diced carrot
1/4 cup diced parsnips (optional)
2 tablespoons unsalted butter
Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375°F (190°C).
Season the Chicken: Pat the chicken breasts dry with paper towels. Mix the dried thyme, rosemary, sage, paprika, salt, and black pepper in a small bowl. Rub the chicken breasts with olive oil, then coat them evenly with the spice mixture.
Sear the Chicken: Heat an oven-safe skillet or cast iron pan, over medium-high heat. Once hot, add more olive oil and sear the chicken breasts for about 2-3 minutes on each side until golden brown. Remove the chicken from the skillet and set it aside.
Prepare the Pan Juices: In the same skillet, add the butter and let it melt. Add the minced garlic, diced onion, celery, and carrot. Sauté for 4-5 minutes until the vegetables begin to soften.
Deglaze the Pan: Pour in the white wine (or chicken broth) and chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the mixture simmer for about 5 minutes until it reduces slightly.
Return the Chicken: Return the seared chicken breasts to the skillet, nestling them into the pan juices and vegetables.
Bake in the Oven: Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Cooking time may vary depending on the thickness of your chicken breasts.
Rest and Serve: Once cooked, remove the skillet from the oven and let the chicken rest in the pan for a few minutes before serving. This allows the juices to redistribute and keep the chicken moist.
Serve: Slice the chicken and drizzle it with the pan juices and vegetables. You can garnish with fresh herbs like parsley or thyme for added flavor and presentation. Serve with mashed potatoes.

Prep Time: 10 min
Cook Time: 25 minutes
Category: Savory
Method: Italian
Cuisine: American