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Easy Oven Baked Chicken Breast From Margaret

April 28, 2021   14 Comments

This recipe for easy oven baked chicken breast is from a reader, Margaret. She wanted to spread the word on her invention and I am happy to help her.

Easy Oven Baked Chicken Breast From Margaret

The concept is to use aromatics and a tight fit for the chicken to create a chamber where it becomes flavorful and not rubbery.

I am always looking for a way for chicken not to be rubbery. I don’t know how many times I have messed it up only to serve myself a meal that I could bounce off the floor.

No more rubber chicken! I shout (but I still end up with it anyway).

The other benefits to using aromatics (onion, carrot, garlic, celery) is that as they cook they become a delicious sauce for the chicken - bonus!

Unlike my healthy baked chicken breast with southwest rub, there is some chopping involved in this recipe - but it isn’t a big deal.

The flavors of carrots, celery, onion, and garlic are so comforting on their own. They aren’t bold flavors but they are delicious.

The chicken braises in the pan with the aromatics below it. You need to pack the chicken in the pan and cover it or it will dry out.

You serve the chicken breast with the vegetables that have softened and become juicy below the chicken. It becomes quite buttery - even though there is no butter anywhere to be seen.

Thanks so much to Margaret for sharing this recipe!

I love it when we can come together and help our community members with the chore of coming up with new recipes.

This chicken recipe is a great one for comfort which we could all use more of right now. It is like chicken soup without the noodles (or the broth).

What do you think of this easy oven baked chicken breast? Do you make something like it?

Easy Oven Baked Chicken Breast Recipe

4.0 from 1 review

Makes 4 servings
Prep time: 10 min
Cook time: 30 min

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Ingredients

1 onion
2 cloves garlic
2 ribs celery
1 carrot, peeled
2 teaspoons olive oil

2 boneless, skinless chicken breasts

Instructions

Heat oven to 350 F. Mince onion, garlic, celery, and garlic. Heat oil in cast iron skillet or a small frypan to medium high. Saute the vegetables for about five minutes until softened.

Add salt and pepper to the vegetables and then top with chicken breasts. Dust breasts with salt and pepper and cover. Cover and bake for 30-40 minutes until breasts are 165 F.

Serve topped with vegetables and pan juices.

Nutrition Facts

For one serving (4 ounces of chicken breast) = 166 calories, 3.9 g fat, 0.3 g saturated fat, 6.1 g carbohydrates, 2.7 g sugar, 26.7 g protein, 1.4 g fiber, 117 mg sodium, 2 Purple, 0 Blue, 0 Green WW SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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14 Comments:

Could I saute the veggies separately and cook them with the chicken in a covered glass baking dish? (I don't have a cast iron skillet.)

I will definitely be trying this! Thank you Margaret and Lisa. Not sure about the 2 WW purple points, however. With 4 servings and 3 points worth of oil, should come in at just under 1 point per serving - so I'd round it up to 1 purple point. Thanks again!

I can't wait to try this it looks deeelicious.

Thank you and thanks to Margaret for this recipe. Like Kathleen, I also don't have a cast iron skillet. I will try it sautéing separately and putting it in a baking dish. Yum!

Oil is smart points on all 3 WW plans but nothing else in this recipe has point values. Therefore if it's SP on purple will be also on Blue and Green. I put this recipe in the WW recipe builder and it's 1SP per serving.

What a thrill to find that Snack Girl liked my suggestion enough to perfect and post it! To respond to the commenters, yes I often saute the aromatics separately, then transfer them to a glass casserole and put the chicken on top. Keys to success are a good lid to keep moisture in, and not overcooking. I use a meat thermometer and try not to let the temp of the meat go over 165 degrees. Otherwise, it's a method rather than a recipe so you can put your own stamp on it by varying the aromatics, using different herbs and seasonings, etc.

I made this for dinner tonight and it was a total hit, my family loved it. The vegetables were just delicious after baking in the oven and the chicken was delicious moist. I always have these ingredients in the house too, so will be a favorite... thank you both

Doesn't chicken have points on SmartPoints green?

I don't eat meat, but will make this for husband. Quick and easy meal. He'll like it.

My 87 year old Mum loved this and so did my diabetic brother. So did I as I am on WW blue. Very tasty, easy Andrade everything on hand. Great with rice.

★★★★

@Pat - I just made this with rice last night too, and my husband loved it!

This sounds great, but I think I would brown the chicken first to give it more of an eye appeal.

I’m confused. It looks like there’s a sauce on top of the chicken in the photo on a plate. But no instructions for making it. Am I missing something?

Vicki

I don't see the photo you refer to, but I can say that the 'sauce' is simply the liquid from the chicken and vegetables--nothing else. That's why it's full of concentrated flavor.

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