AuthorStacy SaundersCategoryDinnerDifficultyBeginnereasy way to prepare chicken and keep the histamine levels low
Preheat oven to 425° F. Grease a 9x13 baking pan with 1 Tb of olive oil.
Place frozen chicken breasts in the pan next to each other, without overlapping the meat.
Drizzle remaining oil and spices over the chicken breasts. Cover with foil and place in oven.
Depending on the thickness of your chicken breasts bake for 30-50 min, or until internal temp is 165° F. Check every 10 min after the 30 min mark. If you have thin chicken breasts they will most likely be done around 30 min. If you have thick chicken breasts they will take closer to 45 min.
Serve with rice, potato fries, salad, or veggies.
Slice and freeze extra chicken for quick and easy meals later.
Histamine levels in meat rise quickly, so the faster you can defrost and cook chicken, the better it is! Lately I love baking chicken breasts straight from the freezer. There's no raw meat dishes to clean up, no wait time for the meat to defrost, and it's super easy. I'm usually late preparing dinner anyway, so this is a lifesaver for me.
I use the instant pot sometimes, which is even easier, but I haven't figured out how to cook it without the chicken turning out kind of stringy and tough. That's a problem for another day... I hope this recipe helps you out!
Ingredients
Directions
Preheat oven to 425° F. Grease a 9x13 baking pan with 1 Tb of olive oil.
Place frozen chicken breasts in the pan next to each other, without overlapping the meat.
Drizzle remaining oil and spices over the chicken breasts. Cover with foil and place in oven.
Depending on the thickness of your chicken breasts bake for 30-50 min, or until internal temp is 165° F. Check every 10 min after the 30 min mark. If you have thin chicken breasts they will most likely be done around 30 min. If you have thick chicken breasts they will take closer to 45 min.
Serve with rice, potato fries, salad, or veggies.
Slice and freeze extra chicken for quick and easy meals later.
i agree with you re: the Instant Pot and weirdly stringy texture. Did you ever find a solution to that?
I haven’t yet! Lately I’ve just been cooking my chicken from frozen in the oven. At 400-425°F it only takes about 45 min and the texture is much better than the instant pot.
I found a recipe for the best way to cook in the instant pot! Put frozen or fresh chicken in the pot with 4 cups of water and 3-4 TBSP of salt. Just make sure your chicken is covered with water. Set your pressure cooker to 0 minutes and hit the pressure cooker button. Once it get up to pressure and starts the countdown let it go for 9 minutes. It will be moist and seasoned you can also add any other spices you want to the water.
awesome!! Thanks for sharing this!
0 minutes? Or 10 minutes? Just wanted to double check bc I wanna try it!
I was wondering too. I have a ninja foodi. I assume this means 0 minutes pressure coming and about 10 minutes natural release.
Hi Stacy,
Thanks for the recipe. Do you get frozen chicken from your local grocery store? Also, when you put the chicken straight from the freezer to oven, do you just top the frozen chicken with spices?
Yes, just top the frozen chicken with spices! I drizzle oil on it first, then do the spices.
I get the frozen chicken from Costco. If histamine is an issue for you then you will want to find the freshest meat you can.
Hi Stacy, I was using flash frozen foster farms chicken breasts, to cook them I used my instant pot, my histamine reaction was over the top! What did I do wrong? Maybe use the oven next time?, I am trying to figure this out
Hmm I’m not sure. How long did you cook it in your instant pot? Everyone reacts so differently, it’s hard to say what causes it. Have you had that particular chicken before?
I buy bone in chicken breasts and pop them frozen into the instant pot with herbs, they come out juicy and amazing everytime. No stringy-ness. The bone and skin help a lot with texture and taste!
Thanks for sharing the tip!