Okay, so I’ve been seeing “Better Than Bouillon” pop up in tons of recipes lately, and I finally decided to give it a shot. I grabbed the roasted chicken flavor, because, well, who doesn’t love roasted chicken? My mission: find the easiest, tastiest baked chicken recipe using this stuff.
Getting Started
First, I preheated my oven to 375°F (190°C). While that was warming up, I grabbed a baking dish – nothing fancy, just a regular glass one. I also took out about 4 boneless, skinless chicken breasts. I’ve found that they’re easier to cook.
The Marinade Magic
This is where the Better Than Bouillon comes in. In a bowl, I scooped out about a teaspoon of the paste. It’s pretty concentrated, so you don’t need a ton. Then, I added:
- About 2 tablespoons of olive oil (eyeballed it, really)
- A splash of lemon juice (again, just a squeeze)
- Some black pepper – I like lots of it!
- A pinch of garlic powder, just for extra flavor
I whisked all that together until it was nicely combined. It looked a bit like a thick sauce. Then, I took each chicken breast and slathered it in the marinade. I made sure to get it all over, top and bottom. No dry chicken here!
Baking Time
I placed the chicken breasts in the baking dish, making sure they weren’t overlapping too much. I didn’t add any extra liquid to the dish – the marinade seemed like enough. Then, I popped the dish into the preheated oven.
I set a timer for 30 minutes. This always depend on the chicken’s thickness. After 30 minutes, I checked the internal temperature with a meat thermometer. You want it to be 165°F (74°C) to be safe. Mine needed a bit more time, so I put it back in for another 10 minutes.
The Result
After 40 minutes total, the chicken was perfectly cooked – golden brown on the outside, juicy on the inside. The smell was amazing, thanks to the roasted chicken base. I let it rest for a few minutes before slicing and serving.
Honestly, it was super easy and way tastier than my usual plain baked chicken. The Better Than Bouillon added a depth of flavor that I usually only get from roasting a whole chicken. I served it with some roasted veggies, but it would be great with anything – rice, salad, you name it. Definitely adding this to my regular dinner rotation!
