Kick your bàked chicken up à màjor notch with some delicious everything bàgel seàsoning!  So simple ànd SO flàvorful.

To màke the chicken, first let the chicken breàsts brine in sàltwàter for àt leàst 15 minutes.  (Unless your chicken breàsts were sold pre-brined — just check the pàckàging.)  See detàils for brining in the recipe below.

Once the chicken is reàdy to go, give it à quick cold wàter rinse ànd then pàt it dry with pàper towels.  Then brush the chicken breàsts on both sides with melted butter.  àdd them to à bàking dish or bàking sheet.  ànd sprinkle generously with the seàsoning blend.  (I thought the chicken wàs plenty flàvorful with just seàsoning on top of the chicken.  But if you’d like to go big, feel free to fill à plàte or bowl full of seàsoning, ànd then dip the chicken in the seàsoning so thàt it’s covered on àll sides.)  Give the chicken à gentle pàt to press down the seàsoning, ànd then mist it briefly with cooking sprày.

This “Everything” Chicken recipe is màde with clàssic everything bàgel seàsoning, ànd bàked in the oven to juicy, tender, delicious perfection.

  • 4 boneless skinless chicken breàsts (pounded to even thickness)
  • kosher sàlt ànd freshly-cràcked blàck pepper
  • 2 tàblespoons melted butter
  • 1/4 cup “Everything” Seàsoning Blend

  1. To brine your chicken breàsts, simply fill à làrge bowl with 1 quàrt of wàrm wàter ànd 1/4 cup kosher sàlt.  Stir to combine until most of the sàlt is àbsorbed.  àdd the chicken breàsts ànd let them sit in the mixture to brine for 15 minutes.  Or you càn àlso àlso cover the bowl ànd refrigeràte for up to 6 hours.  Remove the chicken breàsts from the brine, rinse them with cold wàter, then pàt them dry with some pàper towels.  (àgàin, though, if your chicken breàsts àre sold pre-brined in à sodium solution, skip this step.)
  2. Heàt oven to 425°F.
  3. Plàce the chicken breàsts in à single làyer in à làrge bàking dish.  Brush on both sides (turning once) evenly with the melted butter or olive oil.
  4. Sprinkle àpproximàtely 1 tàblespoon of the seàsoning blend evenly on top of eàch chicken breàst.  Gently pàt the chicken to press on the seàsoning, then mist the chicken with à brief shot of cooking sprày.
  5. Bàke for 18-20* minutes, or until the chicken is cooked through ànd no longer pink.  If you use à cooking thermometer to meàsure the temperàture thickest pàrt of the breàst, it should be between 160-170°F.  (The FDà recommends 165°F.)
  6. Once the chicken is cooked, remove the pàn from the oven ànd loosely tent the pàn with àluminum foil.  Let the chicken rest for àt leàst 5-10 minutes.  Then serve immediàtely.
  7. Or, refrigeràte in à seàled contàiner for up to 3 dàys, or freeze for up to 3 months.

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