Thanks Connie, I just needed a simple recipe and this was it!

I do mine the same way in a cast iron pan. Only thing I do different is I bake at 500°F for 5-7 minutes on each side (depends on size) until cooked.

When I went to make this last, it turned out I didn't have Tony's so I made some Cajun style spice myself with red pepper, salt, garlic powder, and lemon pepper. It was so yummy!

What is Tony's that I have to add?

Tony's refers to Tony Chachere seasoning.

My chicken was still pink inside after 30 minutes

Mine turned out perfect :-) I also used Jessica's idea but since I didn't have any red pepper, I used soul food seasoning (which included the red pepper) then the salt garlic powder and lemon pepper. Was not bad at all and it was white all the way through.

Pleased ^.^

Thanks again!

I was only cooking 2 breasts and they were not even close to done after 30 minutes.

The number of pieces of chicken you are cooking doesn't affect the cooking time. That only works in a microwave. The recipe said that you should cook them until they were done and that is just common sense. Everybody's oven is different.

I agree the cook time was pretty low, after I tried it the first time, the second time I wrapped them in aluminium foil with the butter and seasoning, cooked them for 45 minutes on 400°F and they turned out good. Great simple recipe though.

Great recipe - easy, quick, and delicious! I've never tried Tony's before and it's tasty with a little bit of zing to it. I cooked my chicken breasts for about 45 min @ 350°F in a casserole dish center rack and they were fully done. Maybe 40 min would have left them a little juicier. Thanks for the recipe!

I cooked mine 40 mins and I think 35 would have been perfect. Otherwise great!

I am going to try this tonight! I am also making it "simpler" by doing them like Kikya's idea, and chucking them into foil!!!! NO FUSS, NO MUSS.... who wants to do dishes after eating???? NOT ME!

The best way to prepare chicken breast...is to marinate overnight with meat tenderizer soaked in your favorite sauces ( i.e. italian dressing). I alternate my seasonings to try new flavors. But marinate the breast first...so that it wont be tough. Good luck cooking!

Chicken breasts are all different and some are very thick requiring a longer cooking time. If you use frozen you may notice a range of sizes in the bag where fresh tend to be more the same size.

Steve... It is Tony Chachere (sounds like SAT-shurry) it is great... Cayenne, onion powder, paprika, garlic, salt, celery, lil black pepper.... Order it online... It's a staple in every house here in Louisiana.