[Best Oven Baked Chicken Breast Recipe
Kody Coste
This is the best way to make oven baked chicken breast: The chicken is generously seasoned, then bakes to juicy perfection! Perfect for meal prep or to whip up an easy and healthy entre without a lot of work.
To use, either dice them up or shred to use in a casserole, in any dish that calls for leftover chicken/turkey/rotisserie chicken or in a soup; or slice them to serve over a salad. Here are some great ideas to use up leftover chicken:
About Nora
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.
Wow! I have been making chicken for fifty years and this is the BEST recipe I have ever made! So moist and flavorful and easy! The cherry on top is my picky granddaughter loved it! Thank you for your hard work.
Very easy moist chicken recipe. It is great when I can find a recipe where I am fortunate to have all of the ingredients on hand . It was great with mashed potatoes and LaSeuer peas . I used the resulting baking juices to make a white gravy.. yum
Makes more seasoning, so you can coat the breast thoroughly and give it a beautiful crust without overpowering it with lots of spices that need longer to cook than chicken breast does; and
My last tip for a truly great Baked Chicken Breast is to pound it to even thickness, either with a rolling pin, meat mallet or even with your fist (very therapeutic). This has the double effect of even cooking as well as tenderising the meat.
Try serving this with a side of Garlic Butter Rice with Kale, pictured in post. One pot carb + veg side, with kale made delicious! Otherwise, try a flavoured Rice Side like Tomato Basil Rice or Mushroom Rice.
These turned out absolutely fabulous! I followed the recipe from the book which said to cook for 15 minutes until internal temp is 155F. Instead, I cooked them for 18 minutes until they reached 165F like this online recipe says. I was also out of garlic powder so I used onion instead. I always seem to have trouble cooking chicken breast but these were trouble free! It will definitely be a go-to for chicken breast now! Quick, easy and delicious. Thank you Nagi!
WOW! We make chicken about 3x a week; grilled, air fried and baked. This recipe was absolutely as advertised! So juicy and a great flavor. Big hit at our table and will DEFINITELY make it again!
I just have to make a comment on this recipe. This has become the only baked chicken recipe I make now. It is so juicy and delicous and everyone loves it when I make it. My grandchildren beg me to make it and ask me to share it with their mom! I highly recommend everyone to give this recipe a try.
This recipe is so simple and tastes amazing. I added 1/2 teaspoon of Chipotle powder as I like a little background heat and also the smokey flavour that it brings.
Thanks for yet another ripper recipe Nagi!!
Also, if you bake chicken (or any other kind of baked proteins) regularly in the oven, I strongly having a cooking thermometer on hand too. It is the most foolproof way to ensure that your chicken is not over- or under-cooked, and works like a charm. I recommend either this:
Note: That said, some store-bought chicken breasts are now sold pre-brined. So double-check your packaging beforehand. And if your chicken has already been pre-brined in a sodium solution, just move onto step two. :)
Brush the breasts liberally on both sides to prevent the chicken from sticking to the pan, and also to help the seasonings stick. Then place the chicken breasts in a large baking dish or roasting pan.
I highly recommend investing in a small cooking thermometer to measure the cooked chicken temp in order to tell if it is ready to go (the FDA says that the safe cooked chicken temp is 165F), versus cutting into it with a fork, which lets those good juices seep out. I use this instant-read thermometer that I bought on Amazon for $10, and it will accurately measure your internal chicken temperature in seconds.
I recommend loosely tenting a sheet of aluminum foil over the pan to keep the heat in while the chicken rests. And then after 5-10 minutes, you can finally serve and enjoy your perfectly-cooked chicken breasts.
The easiest way, of course, is just to serve these roasted chicken breasts fresh outta the oven. But feel free to also slice, shred, or dice these oven baked chicken breasts for use in another recipe, such as these faves:
Baking Dish: Please double-check the maximum temperature of your baking dish for this recipe. Glass dishes (such as Pyrex) usually have a maximum recommended temperature of 425F, so we do not recommend using a glass dish for this recipe. You can also cook this recipe on a thick metal baking sheet.
Delicious and moist! Thank you! I would like to comment, though, that the idea that high heat cooking or searing holds moisture in meat has been shown to be a myth. Hope you will help dispel the myth. See food scientist Harold McGee, for example.
Tender and full-flavored, our simple and easy-baked chicken breast recipe uses skinless and boneless chicken breasts baked in the oven until golden and caramelized. For extra flavor, garlic butter mixes through the cooked pan juices to serve your chicken drizzled in the best sauce!
For years I tried so many recipes and techniques for a juicy baked chicken breast. Disappointed every single time having to chew through a mouthful of dry chicken, dipping each forkful in mayonnaise just to get through it. If you love food as much as I do, this is usually a completely heartbreaking experience.
Enter our recipe: easy, fast, and simple. No weird steps, no wrapping, tenting, brining or marinating needed. Just a good flavored seasoning rubbed all over our chicken and let your oven do all the work.
You only need a handful of seasoning ingredients for this one: paprika (mild, sweet, or smoky), brown sugar (or a brown sugar substitute for Keto readers), dried herbs, onion and garlic powders, salt, pepper, and chili powder or cayenne.
All of these ingredients together smothered all over your chicken breasts make MAGIC and the perfect balance. The brown sugar lets the chicken sweat while baking, making our baked chicken breast even juicer! Much like your favorite Chili Lime Chicken.
We can never have too many delicious and quick chicken recipes, can we?! You'll love this healthy, juicy Italian baked chicken. Boneless skinless baked chicken breast recipe, prepared with a simple spice mixture, garlic and olive oil, and finished with fresh parsley and basil!
Boneless skinless chicken breast is a great source of lean protein; that's why they are a dieter's best friend. They are also convenient. They may even look less intimidating to cook than say bone-in chicken thighs (this cilantro lime chicken is my favorite thigh recipe, by the way).
Not this Italian chicken recipe. Just a few tips ensure this easy baked chicken breast recipe is flavorful and juicy! It's the same technique I use for my grilled chicken breasts and pan-seared chicken breasts, and it's totally no-fail: it works every single time!
The sky's the limit when it comes to flavoring chicken. To begin with, be sure to season chicken breasts well on both sides with salt and pepper. Then, layer more flavor in the form of spices and aromatics that you liked.
For this Italian baked chicken, I used a simple mixture of: oregano, fresh thyme and sweet paprika along with fresh minced garlic (or, you can easily use Italian seasoning). To bring everything together, add a generous drizzle of extra virgin olive oil and a splash of lemon juice.
1. Preheat oven to 425 degrees F. First, pound chicken breasts to thinner, more even pieces. A clean way to do this is to place the chicken breast in a zip-top bag first, then pound on your cutting board. (sorry, I had removed the zip-top bag in this picture.)
2. Season with salt and pepper, then combine with remaining spices and fresh garlic. Add a generous drizzle of Early Harvest extra virgin olive oil and juice of about lemon. Work it! Make sure chicken is well coated with the spices etc.
4. Cover and bake for 10 minutes, then uncover and finish baking until chicken's internal temperature reads 165 degrees F, about 10 minutes more or so (depending on how thick your chicken pieces are.)
I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Superb. I pre roasted some butternut squash, mushrooms and peppers that needed using up for approx 15 ins then added chicken and juices. Wonderful flavour. Definitely a keeper.
Thank you Susie
Very good, but it took way longer (over twice as long) to cook the chicken all the way through, even though I pounded it out and cut each breast in half. I did use a glass dish, it would probably cook faster in a metal pan.
I would also like to add that my personal experiences so far align with the ideas you expressed. Additionally, I appreciate the way you present information clearly and concisely, making it easily understandable for readers from various backgrounds.
Perfectly baked chicken breasts that are juicy, tender, easy, and super flavorful! This is a recipe everyone should know how to master. All you need is a drizzle of olive oil, a special seasoning mix, and a few insider tips for these super tasty, no-fail chicken breasts.
Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.
One of my favorite batch cooking recipes! Great to keep in the frig for the week or slice and freeze. It stays so moist and brilliant steps to avoid overcooking! Easy to change up the seasoning if needed but I usually follow the recipe as written. Thank you!
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