A baked chicken breast recipe can be a pain to cook because of their uneven shape and lack of flavor, but this recipe remedies both problems. By cutting the breasts in half and pounding them to an even thickness, you cut down on the cooking time and ensure that they bake evenly without drying out. To add flavor and texture, dip the chicken in a mixture of mayo and fresh thyme, then coat it with panko breadcrumbs and cheese. Bake for about 40 minutes, and serve these crispy, flavorful baked chicken breasts alongside some roasted broccoli or sweet potatoes.
What to buy: Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets.
Watch the CHOW Test Kitchen’s Amy Wisniewski make this simple baked chicken breast recipe in an episode of our Easiest Way video series.