If you’re on the lookout for a dinner that is both effortless and impressively delicious, this Simple Baked Chicken Breasts with Pan Drippings Sauce Recipe is going to become your new best friend in the kitchen. With just a handful of ingredients, it delivers juicy, tender chicken breasts alongside a luscious sauce made from the flavorful pan drippings—a perfect balance of ease and taste that feels anything but simple. This recipe makes weeknight dinners satisfying and homemade meals a breeze.
Ingredients You'll Need
Every ingredient in this recipe plays a starring role in creating the perfect flavor and texture. From olive oil that keeps the chicken moist to Creole seasoning that adds a subtle kick, these essentials combine beautifully to bring this classic comfort dish to life.
- 4 skinless, boneless chicken breasts (5 ounces each): Choose evenly sized breasts to ensure consistent cooking and juicy results.
- 2 tablespoons olive oil: Helps the seasoning stick and keeps the chicken tender during baking.
- ½ teaspoon coarse sea salt: Enhances the natural flavors without overpowering the chicken.
- 1 pinch Creole seasoning: Adds a gentle, zesty warmth that livens up the dish; adjust to taste for more spice.
- 1 tablespoon chicken broth or water: Used to create a rich pan drippings sauce full of depth and savory goodness.
How to Make Simple Baked Chicken Breasts with Pan Drippings Sauce Recipe
Step 1: Prepare Your Chicken
Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). While it warms, rub each chicken breast with olive oil; this not only prevents sticking but also keeps the meat gorgeously moist. Then sprinkle both sides with coarse sea salt and a pinch of Creole seasoning to add depth and a little zing. This easy seasoning step sets the stage for the magic to come, so be sure not to skip it.
Step 2: Bake to Perfection
Place the chicken breasts in a broiler pan and pop them into the oven. Bake for about 10 minutes, then flip them over to ensure they cook evenly. Continue baking for another 15 minutes or until the chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted at the thickest part should register at least 165 degrees Fahrenheit (74 degrees Celsius). This method guarantees tender and juicy chicken every single time.
Step 3: Create the Pan Drippings Sauce
Once the chicken is cooked, transfer it to a plate to rest and let those juices redistribute. Pour the chicken broth into the broiler pan and scrape the bottom with a flat-edged wooden spatula to loosen up all those flavorful browned bits. These bits are the secret to an incredible sauce that ties the dish together beautifully. Add a bit more broth if necessary, but be cautious not to dilute that rich flavor. Drizzle this sauce generously over your chicken before serving.
How to Serve Simple Baked Chicken Breasts with Pan Drippings Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a fresh, vibrant pop of color and a hint of herbal brightness that complements the savory chicken and sauce perfectly. A lemon wedge on the side can also bring a zesty brightness that balances the dish beautifully.
Side Dishes
This dish pairs wonderfully with a variety of sides. Creamy mashed potatoes or buttery rice soak up the delicious pan sauce wonderfully. For a lighter option, roasted vegetables or a crisp green salad provide freshness and crunch that round out the meal perfectly.
Creative Ways to Present
Try slicing the chicken breasts and fanning them out on a warm plate with the pan drippings spooned artfully over the top. You can also serve it over a bed of fluffy couscous or quinoa, letting the sauce seep through for every bite. Presentation like this is sure to impress guests while keeping things casual and inviting.
Make Ahead and Storage
Storing Leftovers
Simply place any leftover chicken in an airtight container and refrigerate. The chicken remains juicy, and the pan sauce keeps its wonderful flavor when stored properly for up to 3 days, making it perfect for quick lunches or dinners later in the week.
Freezing
You can freeze cooked chicken breasts wrapped tightly in plastic wrap and then foil, or in a freezer-safe container. Freeze up to 2 months for best quality. Thaw in the fridge overnight before reheating to preserve texture and moisture.
Reheating
Reheat gently on the stovetop or in the microwave with a splash of water or leftover sauce to keep the chicken moist. Avoid overheating to prevent drying out this tender Simple Baked Chicken Breasts with Pan Drippings Sauce Recipe.
FAQs
Can I use bone-in chicken breasts for this recipe?
Yes, you can use bone-in breasts, but be sure to adjust the cooking time accordingly, as they will take longer to reach the safe internal temperature.
What can I substitute for Creole seasoning?
If you don’t have Creole seasoning, a simple mixture of paprika, garlic powder, onion powder, cayenne pepper, and black pepper works well to replicate a similar flavor profile.
Is it necessary to use chicken broth in the pan sauce?
While chicken broth adds richness and complexity, you can use water in a pinch—just keep in mind the sauce will be a bit less flavorful.
How do I know when the chicken is fully cooked?
The safest way is to use an instant-read thermometer; the internal temperature should be at least 165 degrees Fahrenheit (74 degrees Celsius). The juices running clear is also a good visual clue.
Can this recipe be doubled easily?
Absolutely! Just make sure not to crowd the pan so the chicken cooks evenly. You might need to bake in batches depending on your oven size.
Final Thoughts
This Simple Baked Chicken Breasts with Pan Drippings Sauce Recipe is the kind of dish you’ll find yourself craving over and over again. It’s straightforward, satisfying, and full of flavor, all while requiring minimal effort and ingredients. Give it a try soon—it’ll quickly become one of your favorite go-to meals for busy nights or anytime comfort food calls your name.
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Simple Baked Chicken Breasts with Pan Drippings Sauce Recipe
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
This Simple Baked Chicken Breasts recipe delivers tender, juicy chicken with minimal ingredients and effort. Seasoned with olive oil, sea salt, and Creole seasoning, the chicken is baked to perfection and served with a flavorful pan sauce made from chicken broth and the pan's browned bits. It's an easy, foolproof dish ideal for weeknight dinners.
Ingredients
Chicken
- 4 (5 ounce) skinless, boneless chicken breast halves
Seasoning
- 2 tablespoons olive oil
- ½ teaspoon coarse sea salt, or to taste
- 1 pinch Creole seasoning (such as Tony Chachere's®), or more to taste
Sauce
- 1 tablespoon chicken broth or water
Instructions
- Prepare Ingredients: Gather all ingredients and preheat your oven to 400 degrees F (200 degrees C).
- Season Chicken: Rub each chicken breast with olive oil, then sprinkle both sides evenly with coarse sea salt and Creole seasoning to infuse flavor and ensure a tasty crust.
- Bake Chicken: Place the seasoned chicken breasts on a broiler pan. Bake in the preheated oven for 10 minutes, then flip each breast.
- Continue Baking: Bake the flipped chicken for an additional 15 minutes, or until the chicken is cooked thoroughly — no pink in the center and juices run clear. An instant-read thermometer should register at least 165 degrees F (74 degrees C).
- Make Pan Sauce: Remove the chicken breasts to a plate. Pour chicken broth into the broiler pan, scraping the bottom with a flat-edged wooden spatula to loosen all browned bits. Add additional broth as needed to get all flavorful residue but avoid overwatering it.
- Serve: Drizzle the prepared pan sauce over the baked chicken breasts before serving for added moistness and flavor.
Notes
- Use an instant-read thermometer to ensure chicken is perfectly cooked and safe to eat.
- Creole seasoning adds a nice kick, but adjust quantity according to taste preference.
- The pan sauce can be enhanced with a splash of white wine or lemon juice for extra flavor.
- Using chicken broth instead of water for the sauce enriches the flavor.
- If you don’t have a broiler pan, a rimmed baking sheet or oven-safe skillet will work.
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