About this recipe: Simple baked chicken breasts seasoned with a little salt and Creole seasoning are quick and easy to prepare any night of the week.
I usually avoid boneless skinless chicken breast recipes because I end up with tasteless cardboard . Not so with this recipe. It was very juicy and tasted even better the next day, and it was so simple and fast to prepare and cook. I would have given it five stars if the seasoning had been better. I found it lacked depth. I added fresh thyme to the marinade, and I used a cast iron skillet to brown both sides before finishing off in the oven. Instead of water, I added a little flour to the drippings and cooked it for a minute, then added white wine. After the sauce was reduced by about half, I turned off the heat and stirred in a tablespoon of butter. - 19 May 2017 (Review from Allrecipes US | Canada)
I really dislike when someone will rate a recipe lower that they change ingredients. I did use a combo of paprika, cayenne pepper, and Cajun seasoning instead of Creole. It was great. Went off without a hitch. Kudos on a great recipe. - 09 May 2017 (Review from Allrecipes US | Canada)
I always enjoy reading the modifications people make so I can customize to my liking. This recipe is such a great starting place because the basic recipe leads to superb moist chicken. I was looking for a recipe to bake large batches of chicken breast to be used in my daily salad. I cook them, portion out sizes and then pull out what I need each day. Instead of all the olive oil I simply sprayed with an olive oil mister. And since I love Old Bay seasoning I seasoned liberally with sea salt and Old Bay. Baked as suggested (using the convection feature helps tremendously.) I use rather thick chicken breasts (Costco has wonderful organic breasts at a reasonable price) so it took longer than the stated time, but I just used a meat thermometer which alerted me when it hit 165 internal temp. These breasts were delightfully moist and flavorful. You can use whatever seasoning you like best but the temperature and method here are spot on. Thanks for a great recipe. - 02 May 2017 (Review from Allrecipes US | Canada)