Preheat oven to 375

Spray baking dish or pan w oil

Take a fork, remove chicken from packaging and place directly on pan.

Generously sprinkle top of chicken with salt, pepper, little bit of garlic powder and paprika.

Flip chicken over with fork and season other side the same way.

The key to baking tender chicken is to use a meat thermometer. Far smaller/thinner breasts, bake for 25 minutes, 30 for medium sized breast and 35 mins if the pieces are super thick. Insert your probe into the thickest part of the largest breast and remove once temperature reached 165. If you have varying sizes, check smaller pieces first and quickly transfer to plate to rest and continue cooking remaining pieces until done. During rest, chicken will continue to rise about 5 degrees. If you don't have a thermometer, bake to times listed above , remove from oven and slice to ensure there's little to no pink inside.

Once cooled, slice chicken breasts at an angle or on the diagonal. Cutting across the grain like this makes chicken more tender by shortening tough muscle fibers.

Store any leftovers in the fridge in an air-tight container for up to 3-4 days. If it looks like we're not going to go through it all by day 2, then I'll make it last longer by freezing it up to ~6 months (be sure to write the date on it). It's great to have on hand for last-minute easy casseroles. Easy baked chicken breasts don't get much easier than this!