Ingredients
- 4 (5-ounce) boneless, skinless chicken breasts
- 2 tablespoons olive oil
- ½ teaspoon coarse sea salt (adjust to taste)
- A pinch of Creole seasoning (e.g., Tony Chachere’s®), or more as desired
- 1 tablespoon chicken broth (add more if necessary)
Directions
- Prepare Ingredients: Gather all the ingredients and preheat your oven to 400°F (200°C).
- Season the Chicken: Rub the chicken breasts with olive oil, ensuring they are well-coated. Sprinkle both sides with sea salt and Creole seasoning to your preference. Place the seasoned chicken on a broiler pan.
- Bake the Chicken: Transfer the pan to the preheated oven. Bake for 10 minutes, then flip the chicken over. Continue cooking for another 15 minutes, or until the center is no longer pink and the juices run clear. For accuracy, use an instant-read thermometer; the internal temperature should reach at least 165°F (74°C).
- Prepare the Sauce: Once the chicken is fully cooked, move it to a serving plate. Add the chicken broth to the pan and scrape up the flavorful browned bits from the bottom using a flat-edged wooden spatula. If the mixture seems too thick, add a little more broth—but avoid diluting it too much, as you want a rich, concentrated sauce.
- Serve: Drizzle the pan sauce over the chicken breasts for added flavor. Serve immediately and enjoy!
