If you’ve ever battled with dry chicken, this Baked Chicken Breast Recipe is your redemption story. Perfect for busy weeknights or meal prep lovers, it’s tender, juicy, and ready in 30 minutes.
Think golden edges, a buttery garlic aroma, and meat so moist it practically melts. With simple ingredients like olive oil, garlic powder, and paprika, you’ll master a healthy, foolproof dish that might make you forget takeout exists.
Why Do You Love the Baked Chicken Breast Recipe?
Because you’re tired of chewing cardboard chicken, right?
This recipe gives you the perfect balance of simplicity and flavor. You’ll love it because:
- It’s quick and easy, ready in about 30 minutes.
- It’s healthy, with lean protein and minimal oil.
- You can customize the seasoning—sweet, spicy, herby, whatever fits your mood.
- It’s great for meal prep—perfectly cooked chicken lasts days in the fridge.
Ingredients You’ll Need:
Here’s what you’ll grab from your kitchen:
- 2 boneless, skinless chicken breasts (about 450–500g total)
- 1 tablespoon olive oil (or melted butter for extra flavor)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika (optional but adds color and warmth)
- ¼ teaspoon onion powder
- 1 teaspoon dried herbs (like Italian seasoning or thyme)
Want to get fancy? Add a squeeze of fresh lemon juice after baking, making the flavor pop!
How long Will It Take To Prepare?
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
- Serving: 2 servings
Tools and Equipment:
You don’t need a restaurant kitchen—just a few essentials:
- Baking dish or sheet pan
- Parchment paper or aluminum foil
- Meat thermometer (trust me, this is your secret weapon)
- Small bowl for mixing spices
- Tongs or a fork for flipping
- Oven (set to 400°F / 200°C)
Preparation: Getting Ready to Make:
Before you start, let’s do a quick prep:
- Preheat your oven to 400°F (200°C).
- Line your baking dish with parchment paper or lightly grease it with oil.
- Pat the chicken dry using paper towels. Removing surface moisture helps it brown beautifully instead of steaming.
- Pound the chicken breasts to even thickness (about 1 inch thick) using a rolling pin or meat mallet. This ensures even cooking—no dry edges!
Step-by-Step Instructions:
- Season the chicken:
Place the chicken on your prepared pan. Drizzle both sides with olive oil, then sprinkle evenly with salt, pepper, garlic powder, paprika, onion powder, and herbs. Rub it all in like you’re giving it a mini massage—it deserves it. - Bake:
Put it in the preheated oven and bake for 18–22 minutes, depending on thickness. Thinner pieces cook faster, while thicker ones need a few more minutes. - Check for doneness:
Cook until no pink remains or a thermometer reads 165°F (74°C)—the safe temperature for chicken! - Rest it:
Remove the chicken from the oven and let it rest for 5 minutes before slicing. This allows the juices to redistribute, keeping every bite moist and flavorful. - Slice and serve:
Cut it against the grain for the most tender texture. Serve it with roasted veggies, rice, pasta, or toss it on your favorite salad.
Tips for Best Results
- Use a thermometer. Seriously—it takes the guesswork out.
- Avoid overbaking. Chicken breast is lean, so even 2–3 extra minutes can dry it out.
- Marinate for flavor. Marinating the chicken in yogurt, olive oil, or lemon juice for 30 minutes before baking boosts tenderness.
- Don’t skip resting time. It makes a massive difference in juiciness.
- Try different seasonings. Add chili powder for heat, honey for sweetness, or lemon zest for brightness.
How to Know When It’s Done
Your chicken is perfectly cooked when:
- The internal temperature hits 165°F (74°C).
- The juices run clear, not pink.
- The surface looks golden and slightly crisp, while the inside is juicy and tender.
If you cut it open and it looks dry, it’s slightly overdone—note the time for next time. You’ll master it quickly!
A Little Science Behind the Juiciness
Chicken breast is a lean muscle, mostly made of protein and water. When baked at a high temperature (400°F) for a short time, the outer layer seals fast, locking moisture inside. Resting afterward lets those juices reabsorb into the meat instead of spilling out on your cutting board.
Think of it like giving your chicken a moment to relax after a workout—it needs that rest to stay juicy!
Final Thoughts
You just learned how to make the perfect baked chicken breast—crispy on the outside, tender inside, and ready for anything. Whether it’s a weeknight dinner or your meal-prep hero, this recipe delivers flavor, ease, and consistency.
So preheat that oven, and give your chicken the glow-up it deserves. Your taste buds (and future self) will thank you.
