Home > Food, Recipe > Simple Recipes: Roasted Chicken Breast

Simple Recipes: Roasted Chicken Breast

I’m sure that a concept of a “simple” recipe is largely individual. For me, it means that you have a few ingredients, and the actual prep time is rather short. Actual cooking can be short, long or very long, like the beef brisket I shared with you a while ago – but the actual cooking time doesn’t affect the difficulty level of making the dish.

The dish I’m talking about today perfectly fits the bill – very few ingredients, very simple to make. Why am I talking here about something as banal as roasted chicken breast? I love the ultimate flexibility of this dish. Without changing the complexity for a bit, you are limited only by your imagination in the way the dish will taste, and also in the ways you  can use it.

It just happened to be that I’m mostly responsible for making the school lunch for my daughter (sometimes she would make it herself, but I was unable to solidify that tendency). One of the easiest and most convenient items to make is a wrap. And we were making the wraps for the long time with Costco’s pre-sliced roasted turkey breast. The Costco product tastes fine, but I always wondered, how much preservatives do you need to make something like pre-sliced turkey breast to last for at least two weeks after it is opened (try that with regular deli meat – but please don’t share the experience). At some point, we decided that we have to try something different. Almost a revelation, but we recalled that a few times we roasted chicken breast, and it would perfectly fit the purpose of the “sandwich meat”. From that moment on, this simple roasted chicken breast proven its versatility many times. Now, let me give you recipe first and then we can talk about a few possible uses.

Roasted Chicken Breast:

  • Prep time – 5 minutes, cooking time – about 50 minutes
  • 3 lb chicken breast (about 3 large pieces)
  • Dry herbs or any rub spices
  • 2 tbsp olive oil
  • salt, pepper – according to the individual taste
  • cooking time – about 50 minutes ( assume 15 minutes per pound) at 375F

Cooking instructions: Take chicken breast, put it the bowl, add herbs, spices, salt, pepper and olive oil. Mix together, cover with plastic, refrigerate for few hours if desired. Pre-heat oven at 375F. Arrange chicken breast on the roasting pan, put in the oven and cook uncovered for about 15 minutes per pound. When done – take out, let it cool down. Voila – your roasted chicken breast is ready to be used for many possible applications. Here is the same recipe in the form of pictures:

Chicken breats, ready to be prepared

Chicken breast, ready to be prepared

Herb de Provence, salt, pepper, olive oil - simple

Herbes de Provence, salt, pepper, olive oil – simple

Ready to marinate - or you can cook it right away

Spices applied – you can marinate, or cook right away

Ready to roast

Ready to roast

 

And we are done!

And we are done!

Again, my real point here is to give you an idea of the dish, which can be taken in many possible directions:

  • you can substitute the spices with anything your heart desires – BBQ rub, chipotle, spicy paprika, cajun – anything you can think of
  • instead of using dry spices and oil, you can use marinades – mayo with mustard, wine, yogurt and garlic, anything you like.

Once the chicken breast is cooked, you are looking at multiple uses as well:

  • as cold cuts – we usually make a few flavors for the parties
  • in sandwiches and wraps
  • top the salad
  • chop it into the tiny pieces and make filling/topping for tartlets, pies, etc.

The last (and almost unbeatable) important factor for me – where I live, it is still possible to buy boneless chicken breast for $1.99/lb – compare that with the price of deli meats…

Anyway, I’m done here. I wonder what you think about this simple dish, and if you have your “staple of simplicity” in your home cooking – comment away. And be assured (or scared) – I have more simple recipes to share with you. Until that time – cheers!

 

 

 

 

 

 

  1. October 3, 2013 at 5:44 pm

    Delicious and $1.99 a lb, now thats a good deal. I haven’t seen chicken breasts priced that low in YEARS!!!!

    • talkavino
      October 3, 2013 at 6:16 pm

      Well, I like it without any regards to price, but the low cost makes it extra nice : )

  2. Pablo
    October 3, 2013 at 7:28 pm

    Try marinating it with Soy Sauce, honey and crushed/sliced garlic and you are in for a treat!
    But my kids favorite is pan-fried with very-little olive oil (and “blacken” with lemon juice on the pan for 20 seconds before serving)… It’s also cooks much faster, for when you have to fix a quick meal.

    • talkavino
      October 4, 2013 at 11:12 am

      Pablo, your cooking skills are unmatched… I’m definitely missing all the meat extravaganza which can be found at your house… Need to arrange a trip to Israel soon… : )

  3. October 3, 2013 at 7:33 pm

    i love how a simple roasted meat — chicken, turkey, even pork — provides a satisfying hot meal and several cold lunches. i especially like to stir fry leftover pork roast. you are such a good dad to make the school lunches.

    • talkavino
      October 4, 2013 at 11:07 am

      well, I’m trying : ) Plus, in general, I like to cook and make food : )

  4. October 3, 2013 at 9:08 pm

    Love your style!

    We have the same taste, you and I. I do almost the same thing with chicken breast as you do–only difference is that my finicky chef-husband cuts them and pounds them out very thin before I do the marinade. Instead of roasting them, I do a quick (3-minute) pan saute. But, if he didn’t do that cutting and pounding for me, I’d roast them exactly as you do.

    And because of his willingness to act like a butcher-pounder-grinder (he also does nifty tricks with $1.99 pork and inexpensive cuts of beef) I never, ever, ever spend premium dollar for lunch meats.

    • talkavino
      October 4, 2013 at 11:06 am

      Thank you, glad you like my style : ) Yes, it is always great to have a capable chef at your disposal – lots of things become possible : )

  5. October 4, 2013 at 4:43 pm

    I love roasting a chicken . . . I find it relaxing, somehow. I roast a whole chicken . . . tuck a quartered onion and rosemary sprigs into the cavity and cover the outside skin with olive oil and salt & pepper. So simple and so delicious!! Salud!

    • talkavino
      October 4, 2013 at 4:59 pm

      Well, roasting the whole chicken is a big league game 🙂 lots of things can go wrong… The end result is very satisfying, but is no help with school lunches : )

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