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There’s nothing quite as satisfying as a juicy oven baked chicken breast. The tender white flesh, steam pouring out of it after you make the first cut… your mouth starts to water just writing about it!
Chicken Breast Recipes
Chicken is an awesome protein. There’s a reason chicken is eaten in virtually every culture all over the world. Whether you’re sipping wine in Southern Europe, putting together a platter in the middle east, making chicken curry in India or adding it to a classic roast, you’ll find countless ways of making chicken no matter where you are in the world.
One of the reasons chicken is so popular is that chicken breast is one of the cleanest, healthiest proteins you can eat. Of course, depending on how you cook it, that can change. Battered, deep-fried chicken isn’t as healthy as, say, a simply seasoned chicken salad. But compared to many red meats, and even to other parts of the chicken, the breast is high in protein and often has very little fat content.
Baked Chicken Breast
Baking chicken breast is a great way to enjoy its flavor and texture without the extra oil from frying. The key is cooking it right—so it stays juicy, not dry or rubbery. With the right heat, timing, and seasoning, you’ll get tender, delicious chicken every time.
Ingredient notes
- Boneless, skinless chicken breasts. You can use fresh or frozen, but fresh will be better. Plus you don’t need to thaw fresh meat before cooking.
- Either butter or olive oil. You’ll need a fat or oil to lubricate the chicken before it goes in the oven. Olive oil, particularly extra virgin olive oil, is a healthier option.
- Salt. Regular salt will do well.
- Seasoning. This is a little more personal. What flavors do you like? Some seasonings that work great with chicken are paprika, salt, black pepper, onion powder and garlic powder. If you like it spicy, try some chili powder or cayenne pepper. If you want a hit of citrus, try using lemon zest and cumin.
A cooking thermometer is a great tool for making a baked dinner. It allows you to precisely know when your chicken is cooked through and ready to eat. Buy a decent meat thermometer and you’ll never have over (or under) cooked chicken again!
How To Make Oven Baked Chicken Breast
All you need to remember is exactly what you do in the winter… go BBRRR!
- Pound
- Drizzle
- Rub
- Roast
- Rest
That’s it!
- Pound your chicken breast to 1-inch| 2.5 cm at the thickest part, this guarantees even cooking.
- After pounding, drizzle the chicken with olive oil for a nice sear that locks in juices. Rub generously with your favorite seasonings—salt, pepper, garlic powder, paprika, or even a touch of liquid smoke for extra flavor.
- Roast the chicken at high heat for a crisp crust, quicker cook time, and juicier flavor. Use a meat thermometer to ensure it’s perfectly cooked without drying out.
Cook chicken to 165°F for safety. A thermometer lets you check doneness without cutting and losing those flavorful juices.
- Rest your chicken! This critical stage allows your juices to settle and permeate the chicken breast. If you cut into it and liquid comes out, your chicken will dry out faster than you can say “Sahara desert”. To keep the chicken hot while it rests, cover your roasting pan with a foil and let it sit for 5-6 minutes.
Optionally, you can male garlic butter sauce while your chicken is resting.
How to Store The Leftover Baked Chicken Breast
You can store your cooked chicken breasts in the fridge for up to three days. You can freeze it for up to three months, but you should shred, slice, or dice your chicken before freezing because that will make it easier to reheat.
More Delicious Chicken Breast Recipes
- Creamy garlic chicken breasts
- Asparagus stuffed chicken breasts
- Baked Chicken Breasts
- Creamy Tomato Basil Chicken
- Sheet Pan Garlic Herb Butter Chicken
If you make this juicy oven baked chicken breast be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! We will be happy to hear from you!
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Juicy Oven Baked Chicken Breast
Equipment
Ingredients
- 4 large chicken breasts, 8 oz| 225 g each
- 2 tablespoons olive oil
- 1 tablespoon brown sugar, packed
- 2 teaspoons paprika
- 1 teaspoon dried oregano or parsley
- 1/2 teaspoon ground black pepper, or to taste
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/8 teaspoon liquid smoke
- 1 teaspoon salt or to taste
- 1/2 teaspoon cayenne pepper, optional
Garlic Butter Sauce ( Optional)
- 3-4 tablespoons unsalted butter
- 3 garlic cloves, finely chopped or minced
- 1 tablespoon fresh chopped parsley
Instructions
- Preheat your oven to 425° F| 220°C. Line a large baking pan with parchment paper.
- Pat dry and pound each chicken breast to 1-inch| 2.5 cm at the thickest part, using a rolling pin or a meat mallet. This helps to achieve the same thickness for even cooking. Transfer the chicken to the prepared pan and drizzle with olive oil.
- In a small bowl combine the brown sugar, paprika, dried oregano, onion and garlic powders, black pepper, cayenne pepper, salt and liquid smoke.
- Rub the seasoning all over the chicken to coat evenly.
- Bake chicken breasts in the preheated oven for 16-18 minutes or until internal temperature reaches 165° F (75°C).
- For the charred edges, remove parchment paper and broil ( grill) during the last 2-3 minutes of cooking on high heat.
- Remove from the oven and allow to rest for 5-10 minutes before serving.
- Meanwhile, melt butter in a medium skillet. Add the chopped garlic and cook until fragrant, about 1 minute. Stir in the chopped parsley and remove immediately from the heat.
- Pour the butter garlic sauce into the pan juices.
- Garnish chicken with chopped parsley and serve with pan juices. Enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was one of the best chicken dishes i ever made! I followed the recipe exactly as written. The garlic butter sauce that says optional is a must on top at the end! I will honestly be making this every week
Hey Katie! Thank you for sharing your experience! I am very glad you liked this chicken recipe)))
Delish! My husband does not normally like boneless, skinless chicken breast because they tend to dry out… the only thing I did differently was brine the chicken breast for about 45 minutes and because I had just a little more chicken then the recipe called for doubled the seasoning. (We love flavor!). Super easy! Super flavorful! NOT DRY! My husband loved it and so did I. This will be a go to for future weeknight dinners for sure!
Hey Chery!Brining is a way to help tenderize chicken and it ensures moist, juicy cooked meat. Thank you for sharing your experience here. I am very glad you liked this chicken breast recipe.