Prepping meals early in the week can save so much time later on! I’m not great at this, but I do love to have some cooked chicken on hand in the fridge for quick meals. In this post I’ll teach you how to quickly bake off some chicken breasts in the oven for use right away, or for storage later on! It’s easy.
I usually do this shortly after I get home from the grocery store after I put everything away. I always buy chicken in bulk, but we don’t use it all before it needs to be frozen. Instead of freezing it all, I bake about 4 chicken breasts and toss them in the fridge for quick meals through the week!
The first tip to keeping the chicken moist is to choose chicken breasts that are similar in size to bake. That way everything is done at the same time and you aren’t over-cooking some of the meat while you are waiting for the rest to finish cooking. I find medium sized chicken breasts work best for this.
I keep the seasonings really simple, just salt, pepper, and a little paprika for color. After the chicken is done baking, be sure to let it rest for a few minutes to cool before putting it in the fridge. And whatever you do, keep all that delicious juice on the pan and then after you let it rest! That’s where all the flavor is.
Then it’s totally up to you on how you use them! I love to toss them in salads for a quick lunch. Here are 4 easy homemade salad dressing recipes you can make with the chicken!