Quick Chicken and Stuffing Casserole

Ingredients

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• 4 (5 ounce) skinless, boneless chicken breast halves
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• 2 tablespoons olive oil
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• ½ teaspoon coarse sea salt, or to taste
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• 1 pinch Creole seasoning (such as Tony Chachere's®), or more to taste
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• 1 tablespoon chicken broth, or more to taste
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Instructions

1. 1
   Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2
   Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
3. 3
   Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4
   Remove chicken to a plate. Pour chicken broth into the pan and scrape any browned bits off the bottom with a flat-edged wooden spatula. Add more broth if needed to dislodge the browned bits, but not too much or it will be watery.
5. 5
   To serve, drizzle the pan sauce over the chicken.