[Gluten-Free] Go-To Oven Roasted Chicken Breasts

You won’t think chicken is boring after you cook it this way! You can season the chicken however you want. My favorite is with simple salt and pepper. Serve it over gluten-free pasta with marinara sauce for a quick dinner or dice it up and make a delicious chicken salad. The possibilities are endless!

2 boneless and skinless chicken breasts, (about .50 lbs each)

4 teaspoons extra virgin olive oil, separated

1 teaspoon salt, separated         

1 teaspoon black pepper, separated          

¼ - ½ cup white wine (optional)

2 garlic cloves, crushed (optional)

    

                Preheat oven to 350 degrees.

                Place chicken breasts top side down in a smaller baking dish (8x8 or 9 inch round glass baking pan). Drizzle 1 teaspoon of extra virgin olive oil on each chicken breast. Then, season each side of the chicken with ¼ teaspoon salt (2 big pinches) and ¼ teaspoon black pepper (2 big pinches). Flip over and repeat. Pour white wine, if using, along the side of the baking dish until the bottom half of the chicken breasts are submerged in wine. Place the 2 crushed garlic cloves, if using, in the wine. Bake for 33 minutes. Remove chicken from the oven. Immediately, cover chicken first with parchment paper and then aluminum foil. Let the chicken rest (in the “tent”) for 10 minutes before serving (don’t skip this step, it’s very important in keeping the chicken juicy). Enjoy! 

               

 Lauren Marie’s Tips:

*Busy day ahead?  Prep the chicken in the morning.  Place aluminum foil or plastic wrap over the baking dish and place it in the fridge.  When you come home, take the chicken out of the fridge while you preheat the oven.  Bake according to recipe.  Brilliant!

*No wine? Don’t worry! The chicken comes out just as wonderful without the wine and garlic. 

*How do you know if it’s cooked?  Perfectly cooked chicken will spring back when you touch it with your finger.