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)
Equipment
- Paper towels
- Plastic wrap
- Meat mallet
- Baking dish
- Instant-read thermometer
- Aluminum foil
Method
- Pat the chicken completely dry.
- Season all surfaces with salt, black pepper, and paprika. Let it sit 15 to 30 minutes.
- Pound the thicker portions, between plastic wrap, so every piece is even.
- Bake in a dish at 325°F for 30 minutes, or until 155–158°F inside.
- 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.