This easy baked chicken breast recipe results in juicy and tender chicken that’s perfectly seasoned! It’s great for meal prep or as a simple main course for dinner.
When it comes to weeknight dinners, a perfectly baked chicken breast is hard to beat. It’s simple, satisfying, and the ultimate protein for pairing with your favorite sides and sauces.
Whether you’re building a grain bowl with this baked chicken, quinoa and roasted veggies (like roasted sweet potatoes and roasted brussesls sprouts) or adding it to a salad like this easy spinach salad this baked chicken breast recipe is guaranteed to be your new go-to!
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 these 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 for a chicken thigh recipe try my baked boneless chicken thighs or air fryer chicken thighs instead.
- olive oil – you’ll just need one 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.
- BBQ style: Season the chicken with your favorite BBQ dry rub or a sprinkle of smoked paprika and brown sugar. Halfway through baking, brush on your favorite BBQ sauce for a sticky, flavorful glaze.
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 them to 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 honey mustard dressing, barbecue sauce, or a tangy yogurt-based 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
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.
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Preheat your oven to 425°F.
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In a small bowl, mix together the salt, paprika, garlic powder, Italian seasoning and pepper.
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Coat the chicken breasts in olive oil, and then rub the spice mix on both sides of the chicken.
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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.
- 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.
Serving: 1 breast | Calories: 305kcal | Carbohydrates: 2g | Protein: 50g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 160mg | Sodium: 733mg | Potassium: 48mg | Fiber: 1g
Nutrition information is automatically calculated, so should only be used as an approximation.
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