Baked Chicken Breast
7
Published Dec 30, 2024
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This easy baked chicken breast recipe results in juicy and tender chicken breasts that are perfectly seasoned! It’s great for meal prep or as a simple main course for dinner.
When it comes to protein options for weeknight dinners, a perfectly baked chicken breast is hard to beat. It’s simple, satisfying and the ultimate protein for pairing with your favorite healthy side dish.
Whether you’re using the chicken to make a protein-packed grain bowl with quinoa and roasted veggies (like roasted sweet potatoes and roasted brussesls sprouts) or adding it to a salad like my easy spinach salad this baked chicken breast recipe is guaranteed to be your new go-to!
Table of Contents
Why You’ll Love This Recipe
- Quick and easy – This baked chicken is a total weeknight hero. It comes together in about 30 minutes with simple, everyday ingredients you probably already have on hand.
- Perfectly juicy – You’ll never suffer through dry, bland chicken again. The high-heat baking method keeps the breasts juicy, tender and full of flavor.
- Meal prep-friendly – This is the best recipe to meal prep! Make a batch on Sunday and you’ve got easy protein ready to star in salads, wraps, or quick dinners all week long.
- Versatile – This is such a versatile recipe that can be served so many different ways… with veggies like air fryer vegetables or roasted broccoli, in salads like this grilled chicken salad, in wraps, or with pasta (I love serving this chicken with my pasta primavera)… the options are endless!
Ingredients Needed
- chicken breasts – you’ll want 4 boneless, skinless chicken breasts, about 2 lbs total. If you’re looking to use chicken thighs, try my baked boneless chicken thighs or air fryer chicken thighs instead.
- olive oil – you only need 1 tablespoon to help the seasonings stick and keep the chicken moist.
- seasonings – you just need a handful of basic seasonings for this baked chicken breast recipe like salt, pepper, paprika, garlic powder and Italian seasoning.
Variations
- Lemon herb chicken: Add a squeeze of fresh lemon juice and sprinkle some lemon zest over the chicken before baking. You can also add fresh rosemary or thyme for some herby goodness.
- Spicy chicken: Love a little heat? Mix in cayenne pepper or chili powder with the spice rub for a spicy twist. Serve with a drizzle of sriracha or your favorite hot sauce for even more heat.
- Garlic butter chicken: Swap the olive oil for melted butter and increase the garlic powder for a rich, buttery flavor. Perfect for pairing with roasted veggies or mashed potatoes like these slow cooker mashed potatoes.
- Honey mustard glaze: Brush a mixture of honey and Dijon mustard over the chicken before baking for a slightly sweet, tangy flavor. Or just coat the chicken in my honey mustard dressing.
How to Make Baked Chicken Breast
Step 1: Mix the spices together in a small bowl.
Step 2: Coat chicken breasts with olive oil and rub the spice mix on both sides.
Step 3: Place chicken in a baking dish or on a lined baking sheet. Bake for 20-25 minutes until the internal temperature reaches 165°F.
Step 4: Remove from oven and let the chicken rest for a few minutes before serving. Enjoy!
Brittany’s Tips!
- Pound for even cooking: If your chicken breasts are uneven in thickness, use a meat mallet or rolling pin to gently pound each breast to get an even thickness. This helps ensure they cook evenly and stay juicy.
- Don’t skip the rest: After baking, let your chicken rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, keeping it tender and flavorful.
- Avoid overcooking: Chicken breasts can dry out if left in the oven too long. Start checking for doneness at the 20-minute mark, especially if you’re working with smaller pieces.
Serving Ideas
- Classic pairing: Serve your baked chicken alongside a grain of choice and veggies like my baked sweet potatoes or balsamic Brussels sprouts for a simple and satisfying meal.
- Over a salad: Slice the chicken and add it to a fresh salad. It’s perfect with my garlicky kale salad or a classic Greek salad.
- In wraps or sandwiches: Slice or shred the chicken and use it to make a quick wrap or sandwich. Layer it with avocado, greens and your favorite condiments for an easy lunch.
- Dipping sides: Serve it with dipping sauces like my honey mustard dressing, barbecue sauce or healthy Chick-Fil-A sauce.
How to Store Leftovers
- In the fridge: Store leftovers in an airtight container for up to 3-4 days, making it easy to pull together quick meals throughout the week.
- In the freezer: Place cooled chicken in a freezer-safe container and freeze for up to 3 months, then thaw in the fridge overnight and reheat before serving.
- Reheating: Warm gently in a skillet over low heat, or pop it in the oven at around 300°F until heated through. if you’re short on time, the microwave works too, just watch the timing to keep it from drying out.
Frequently Asked Questions
The key is not overcooking them! I recommend using a meat thermometer to check for doneness. Once the internal temperature reaches 165°F, they’re ready to come out of the oven. Also, letting the chicken rest for a few minutes after baking helps lock in those juices.
Nope! Baking the chicken uncovered allows it to get that nice, slightly crisp exterior. If you’re worried about it drying out, just double-check that you’re not overbaking.
More Chicken Recipes
- Healthy Chicken Tacos
- Grilled Chicken Caesar Salad
- Chicken Fajita Bowls
- Lemon Garlic Chicken Sheet Pan Meal
- One Pan Pesto Chicken and Veggies
- Yogurt Marinated Chicken
Be sure to check out the full collection of healthy dinner recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Baked Chicken Breast
Ingredients
- 4 boneless skinless chicken breasts, about 2 lbs
- 1 Tablespoon olive oil or avocado oil
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 425°F.
- In a small bowl, mix together the salt, paprika, garlic powder, Italian seasoning and pepper.
- Coat the chicken breasts in olive oil, and then rub the spice mix on both sides of the chicken.
- Place the chicken breasts in a baking dish or on a lined baking sheet and cook for 20-25 minutes, depending on size of chicken breast. Internal temp should be 165F. Let the chicken rest for a few minutes, then serve.
Notes
- Storage: Store leftovers in the fridge for 3-4 days or freeze for up to 3 months. To reheat, warm in a skillet, oven, or microwave, being careful not to overcook to keep the chicken juicy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What type is salt should I use for this recipe?
Hi Jonathan – You can use whatever type of salt you prefer for this recipe… kosher, sea salt, table salt, etc. 🙂
This chicken breast recipe is very tasty.
Didn’t change a thing – very easy to make with ingredients I always have on hand already.
I paired it with your balsamic roasted brussel sprouts – which were also very, very good.
I will add both these into my dinner rotations for sure.
I’m so glad you loved this chicken breast recipe. Thanks for making it and for coming back to leave a review!
This chicken breast recipe is very tasty.
Didn’t change a thing – very easy to make with ingredients I always have on hand already.
I paired it with your balsamic roasted brussel sprouts – which were also very, very good.
I will add both these into my dinner rotations for sure.
A wired probe thermometer is more than worth its $20 cost. I like to set it for 150 F, then remove the chicken from the oven and put a loose aluminum foil tent over it. You can set the thermometer for 160 F to reassure yourself that it hits that temperature while resting. No more dry chicken breasts!
I agree!