Baked Chicken Breast

Juicy chicken breast is one of the most versatile meals! Each tender piece of seasoned lean meat pairs well with any side dish. The recipe is easy to make and is the go-to ingredient for meal prepping throughout the week.

Master this lean meat in other ways, like stovetop chicken breast and slow cooker chicken breast.

Chicken breast is a lean protein that cooks quickly in a hot oven with little effort. In just 30 minutes, you can have a delicious healthy dinner on the table. For this recipe, I have a fantastic dry-seasoning mixture to sprinkle on the meat’s surface that instantly delivers a flavorful crust. Got leftovers? Use it on a cobb salad or chicken enchiladas.

The key to tender and juicy chicken is to flatten all the pieces into an even thickness. The extra effort ensures uniform cooking throughout. More moisture is lost when we wait longer for the thickest part to cook. Cooking chicken breasts in the oven creates an enclosed heated environment. This swiftly bakes the meat with less risk of drying out. Slice and serve with vegetables or grains for a complete meal.

Prepare a seasoning mix

Dried spices and herbs are concentrated in taste, so a little goes a long way. I use paprika, garlic powder, onion powder, and Italian seasoning, typically containing oregano, parsley, and basil. I recommend adding smoked paprika if you like a more grilled flavor without having to head outdoors.

Kosher salt and pepper add the savory note with a hint of spiciness. Add as little or as much as you like. You can store any leftover mixture in an airtight container for up to 2 weeks for the best taste or even make a big batch for meal prep. Alternatively, if you have more time before dinner, try this chicken marinade.

Flatten to even thickness

It’s important to pound the chicken down to an even layer. The top of the breast is almost double the width of the tapered end. Don’t go too thin. I find that just under ¾-inch is the right thickness. Work one piece at a time.

Place the meat between two plastic wrap pieces or inside a large opened resealable bag, then smash it with a rolling pin or mallet.

Season the surface

Boneless skinless chicken breasts have very little fat and cook quickly. This choice is ideal for those looking for a lean protein option. The downside is that the flavor alone is pretty bland without some seasoning or sauce.

But before applying the seasoning, brush each piece of chicken with olive oil. This process creates a protective coating on the surface, preventing moisture loss and steaming. The oil also enhances Maillard browning, which is key to developing hundreds of new surface flavors.

How long to bake chicken breast?

I recommend cooking on a rimmed baking sheet lined with foil. This pan makes for easy cleanup, and the shorter sides allow the chicken to cook faster than in a standard baking dish. Heat can circulate more freely than a pan with higher sides.

Bake at a high temperature of 425ºF (218ºC). When flattened to about ¾-inch thickness, chicken breasts of any size can cook in under 20 minutes. However, the cooking time depends on how wide the pieces are, as it will take longer for the heat to reach the center.

Check for doneness

The meat is done cooking when no longer pink in the center. It should be ivory in color and opaque throughout. Remove the chicken from the oven and place the probe through the side and center using an instant-read thermometer.

Once the internal temperature on the meat thermometer reaches between 160 to 165 degrees, it’s ready. You can serve individual pieces with sides or shred the chicken and use it for sandwiches.

What to serve this with

• Steamed broccoli
• White rice
• Mashed potatoes
• Roasted carrots

Frequently asked questions