Kick’n Chicken

Perfectly moist chicken with a hot kick!

Named after the seasoning used, this recipe is one of my personal favorites because it has almost no meal prep and makes enough for leftovers and my wife’s lunchboxes throughout the week. Plus, it only has two ingredients. If you can handle some heat, give it a try – I’m certain you’ll be coming back to this one over and over!


A gluten-free option is also available:


Use any large nonstick pan, such as this one from Anolon:

Helpful tip: if you have a lot of hungry mouths to feed and need to make a lot of food, get extra chicken breasts and use two cooking pans. Slide both in the oven at the same time on two separate racks!

Step 1: Preheat the oven to 350 degrees Fahrenheit

I use a lower temperature in the oven and cook for a little longer – this creates that perfectly moist and mouthwatering chicken everyone loves!

Step 2: Place the chicken breasts on the pan and season

Raw chicken breasts with seasoning on a large black pan with a bottle of seasoning nearby
Chicken breasts with Kick’n Chicken seasoning, ready to go into the oven.

Depending on their size, I place 6-9 chicken breasts on each cooking tray. Be sure to trim off any excess fat on the chicken.

Season relatively lightly – a little goes a long way with this seasoning since it has red pepper flakes!

Step 3: Cook for 40-45 minutes

Adjust the cooking time based on the size of the chicken breasts. You can use a knife and cut into the chicken to make sure you don’t see any pink.

Step 4: Garnish and serve!

Chicken breast cut in half on a bed of white rice with green peas and red beets on a white plate
Fully cooked chicken, served on a bed of rice with beets and sweet peas.

I tend to serve the chicken on a bed of rice with beets and sweet peas as sides. This creates an incredibly nutritious and filling meal! Here are the sides I use:


Did you try this recipe? How did it turn out? Let me know in the comments below!

Check out more recipes at

Post content, images, and featured image © 2021 – All rights reserved.

Leave a Reply