The Best Skinless Boneless Chicken!

I think making great, juicy skinless, boneless chicken is an art. It takes a lot of trial and error to find what is best for you depending on your bakeware, available chicken (what type and how thick your pieces are), and oven temperature (since some ovens are just a bit different). I also strongly recommend spending the money on really fresh, organic, air-chilled chicken from the butcher's case (vs. a package) - it makes a BIG difference.

Once you have great ingredients the rest is pretty quick and easy for weeknight dinner. Here are 2 ways that I recommend, both with similar approaches:

Ingredients/Shopping List: skinless boneless chicken (however much you need), olive oil, 1-2 fresh lemons, salt/pepper, fresh garlic (optional), dried oregano. For Italian Chicken, also buy: a jar of tomato sauce and/or basil leaves

Mediterranean Chicken:
1. Preheat oven to 400-degrees.
2. In a clear glass baking dish, put your chicken breasts with enough space in between so they're not touching (or, you can put the chicken in a large ziplock bag to combine the ingredients in the next steps and THEN put the seasoned chicken in the dish).
3. Drizzle a bit of olive oil over each piece, then squeeze the juice of 1-2 lemons (I use about 1/2 lemon for every 2 pieces of chicken).
4. Put a little sea salt and fresh cracked pepper over each (or whatever salt/pepper you have), then dash some dried oregano over each piece to your preferred taste (a lot or a little).
5. Optional: put a couple cloves of fresh, minced or pressed garlic on top of each of the pieces.
6. Toss the seasoned chicken all around in the dish so the chicken is coated on both sides (or, again, you can toss all the ingredients in a large ziplock bag with the chicken to coat, then put in the glass dish.)
7. Cook in the preheated 400-degree oven for about 30 minutes (just check that the fattest end of the chicken breast has no more pink but is still nice and juicy.) VOILA! Note: the chicken is not going to be browned, but it is cooked.

I usually serve this over quinoa or whole-grain pasta with some sauteed kale and Parmesan, or with a side of brown rice and the steamed or sauteed veggie of your choice.

Italian Chicken - Almost the same as the approach above, but adds some tomato sauce and basil:
1. Preheat oven to 400-degrees.
2. In a clear glass baking dish, put your chicken breasts with enough space in between so they're not touching.
3. Drizzle a bit of olive oil over each piece, then squeeze the juice of 1-2 lemons (I use 1/2 lemon for every 2 pieces of chicken).
4. Put a little sea salt and fresh cracked pepper over each (or whatever salt/pepper you have), then dash some dried oregano over each piece to taste.
5. Pour about 1/3 jar of a healthy tomato sauce (for every 2 pieces of chicken) over the top. Note: I choose an all natural tomato sauce with no sugar added and low sodium that also has basil included - but you can buy whatever you prefer.
6. Lift the chicken pieces up a little so the juices and olive oil run underneath the chicken pieces in the dish (or, you can toss all the ingredients in a large ziplock bag with the chicken to coat, then put in the glass dish.)
7. Cook in the preheated 400-degree oven for about 30 minutes (just check that the fattest end of the chicken breast has no more pink but is still nice and juicy.) VOILA!

Again, serve this dish with whatever sides you like!