Okay, I don’t know how much easier to make this for you. Chicken. Olive oil. Salt. Pepper. Oven. Timer. I mean, if you need it simpler than that, you don’t need to be in the kitchen.
Boneless, skinless chicken breasts (this recipe works as well for 2 as it does for 20)
A jelly-roll pan (or any baking pan with a lip to catch the juices)
Parchment paper (optional)
Preheat oven to 350.
Brush or rub a bit of olive oil into each side of each chicken breast.
Salt and pepper both sides. (TIP: I personally prefer a coarser sea salt – I swear the taste is better. And I only do freshly-ground pepper. The difference between freshly ground pepper and the finely ground cheap stuff is even greater than the difference between coarser sea salt and plain finely ground table salt. Do yourself a favor and get yourself a grinder for both salt and pepper and invest in some quality whole peppercorns.)
TIP: I recommend laying some parchment paper on a baking sheet rather than laying the chicken breasts directly on the baking sheet. Even though the juices and oil will soak through the parchment paper, you won’t have any baked-on chicken stuff to scrub off the pan. And use a jelly-roll pan or any casserole dish with a lip – a flat baking sheet leaves you with a nasty mess dripped onto the bottom of your oven.
Bake the chicken at 350 for 35-40 minutes. No need to turn the chicken halfway through or anything. TIP: Just make sure you let the chicken rest for at least 5-10 minutes to allow the juices to soak back into the chicken — and to save your digits when you’re trying to pull, shred, or chop it.