Well-seasoned Salt and Pepper Chicken, with just 10 minutes of prep, will save the day if your go-to chicken recipe is feeling a little dull. With just four simple ingredients - chicken, cooking oil, salt, and pepper, you can create a delicious and versatile dish.
Humble salt and black pepper make plain chicken breasts extra tasty with just 10 minutes of hands-on prep. This recipe is an example of economical cooking and is super easy to make.
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If you have ever wished for a delicious well-seasoned protein you can serve for dinner or store and remake into salads, sandwiches, and casseroles, Salt and Pepper Chicken is a great choice.
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Why We Love Salt and Pepper Chicken
- Only 4 Ingredients
- Quick and Easy to Make – a 10-Minute Prep Recipe
- Simple and Affordable Entree
- Easy Clean-up
- Recipe Easily Doubles
- Can Be Used in Sandwiches, Salads, and Casseroles
- Freezes Well
Why This Recipe Works
- Sometimes you need a protein that is super easy, economical, and tasty.
- Salt and pepper are simple seasonings most people have on hand and are a delicious combination without additional herbs and spices.
- Because chicken breast meat without the skin is very lean, you need to brush them with cooking oil to keep the surface from becoming dry.
So, let's cook!
Ingredients Notes
Here's what you need:
- Boneless Skinless Chicken Breasts - When you buy chicken breast meat the breasts are cut in two. You will need about 2 pounds of breast meat which is 1 large breast cut into its left and right half.
- Safflower Oil - I use safflower oil but you can use any other heat-tolerant neutral-flavored oil.
- Fine Sea Salt - Just plain fine sea salt, nothing special.
- Freshly Ground Black Pepper - Freshly ground is best because the aroma and taste are more vibrant and flowery.
Please see the recipe card for the exact quantities.
Step-by-Step Instructions
Preheat Oven and Prepare Pan. Preheat the oven to 375°F/190°C and line a baking pan or shallow casserole with aluminum foil.
Prepare Chicken. If chicken breasts are thick, cut them in half lengthwise so they are no more than 1” thick.
Brush the chicken on both sides with the oil and season both sides with salt and pepper. Each cut breast should get a generous pinch of each seasoning on each side.
Bake Chicken. Place the chicken in the prepared pan and bake for 25 to 30 minutes or until the chicken reaches 165°F on an instant-read thermometer.
Serve and Enjoy. Serve the chicken hot from the oven or allow to cool and store in an airtight container in the refrigerator.
Ways to Use Salt and Pepper Chicken
- Serve hot from the oven plain with mashed potatoes or with homemade barbecue sauce and your favorite sides.
- Use it for Chicken Salad.
- Make Chicken Curry Pocket Pies.
- Add it to a simple green salad with a Vinaigrette Dressing.
- Put it in a Ramen Noodle Salad.
My Top Tips
♡ For perfectly seasoned chicken, salt and pepper both sides of the cut chicken breast.
♡ Don't overcook the chicken! Begin testing for doneness after baking the chicken for 25 minutes.
Substitutions & Variations
- Use Olive Oil. You can use a fruity extra virgin olive oil for a flavor boost.
- Substitute Seasoned Salt. Instead of plain salt, you can use your favorite seasoned salt or spice blends.
Storage & Reheating Instructions
- Refrigeration: Place cooled chicken breasts in an airtight container and refrigerate for up to 5 days.
- Freezing: Wrap chicken breast in plastic wrap, place in a zip-close plastic bag, press out the air, and the chicken can be frozen for up to 4 weeks.
- Reheating: You can reheat frozen salt and pepper chicken after thawing it in the refrigerator. Place the chicken in a microwave or oven-safe covered container and heat it in a microwave or oven.
Other Chicken Recipes You Will Love
📖 Recipe
Salt and Pepper Chicken
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Ingredients
- 2 Pounds Boneless Skinless Chicken Breasts
- 1 Tablespoon Safflower Oil, or Other Neutral-Flavored Oil
- 1 Teaspoon Fine Sea Salt
- 1 Teaspoon Freshly Ground Black Pepper
Instructions
- Preheat Oven and Prepare Pan. Preheat the oven to 375°F/190°C and line a baking pan or shallow casserole with aluminum foil.
- Prepare Chicken. If chicken breasts are thick, cut them in half lengthwise so they are no more than 1” thick.Brush the chicken on both sides with the oil and season both sides with salt and pepper. Each cut breast should get a generous pinch of each seasoning on each side.2 Pounds Boneless Skinless Chicken Breasts, 1 Tablespoon Safflower Oil, 1 Teaspoon Fine Sea Salt, 1 Teaspoon Freshly Ground Black Pepper
- Bake Chicken. Place the chicken in the prepared pan and bake for 25 to 30 minutes or until the chicken reaches 165°F on an instant-read thermometer.
- Serve and Enjoy. Serve the chicken hot from the oven or allow to cool and store in an airtight container in the refrigerator.
Notes
Nutrition
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.
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