Easy Oven Baked Chicken Breast

Juicy Baked Chicken Breast

This easy recipe for oven baked chicken breast is perfect for quick dinners and meal prep. With it comes the option to brine, but even without it, it’s basically foolproof. 

Quick and easy chicken breast recipes are something I know everyone loves and since we make them so often, I’m a big fan of shaking things up like with this baked BBQ chicken, this chicken milanese recipe or chicken madeira!

Find the full printable recipe with detailed measurements below.

• Chicken: Boneless skinless chicken breasts. If they are overly plump, slice them in half horizontally so they are easier to pound down to desired thickness.
• Olive oil: Will coat the breasts just before the dry rub. This will help to adhere to the seasoning, seal in moisture once seared, and provide a nonstick coating.
• Kosher salt & black pepper: I use kosher salt because the granules are larger than table salt, so I know when I use the same amount, it will flavor it nicely, but won’t be as salty. Use both salt and pepper to taste. 
• Seasoning: Garlic powder, Italian seasoning, and smoked paprika. You can replace smoked paprika with regular paprika if want. 

Recipe Variations

• Try onion powder, thyme, oregano or even chili powder.
• Easy spice blends are great like lemon pepper seasoning, cajun, Greek seasoning or fajita seasoning.
• Use your favorite chicken marinade
• Or if you have thighs, make these oven baked chicken thighs instead!

• Tenderize meat. Place the meat between two pieces of parchment paper, plastic wrap, or in a zip-top bag. Use either a meat mallet or rolling pin to lightly pound the breasts until they are an even thickness. I like mine about 1″ thick for fast even cooking. Trim the fat and pat dry with a paper towel. 
• Season the breasts. Coat the cutlets in olive oil, and don’t be afraid to use your hands to make sure it’s coated evenly. Rub the combined seasoning mixture all over the chicken breast and place them in a single layer in a greased 9×13 baking dish. 
• Transfer to the oven. Bake it until an instant-read thermometer reads 165°F. If you’ve pounded your chicken to the thickness of about 1″ this should take about 15-20 minutes. Give or take a few minutes depending on the thickness of yours.
• Allow it to rest. You don’t want to slice into it right away, otherwise, you’ll lose all the juices and the pieces will dry out. Instead, remove the casserole dish from the oven and just let it stand for about 5-10 minutes to give the juices time to redistribute and settle. Then, slice and serve! But also…you can serve them whole. 

Juicy Chicken Tips

• Brine the chicken for even juicier meat. Fill a large bowl with lukewarm water and add 3-4 Tablespoons of Kosher salt. Submerge the meat in the brine and let it sit for 15-20 minutes.
• Brining the meat gives the salt a chance to break down the muscle fibers and protein in the meat making it super tender. It also adds a ton of flavor.
• Slicing horizontally. As mentioned above, it’s much easier to pound it down if it’s not too thick, to begin with. Slicing the pieces while they’re still partially frozen (if not using fresh) can make it easier for you. Use a sharp knife either way.
• Invest in a meat thermometer. Not just for this recipe, but for all your meat recipes! It’s accurate yes, but it also means you don’t have to slice open or pierce your meat too soon to check. This meat thermometer is my favorite one.

Storage

• Store: Keep leftovers in an airtight container for up to 3 days in the fridge.
• Freeze: I like to slice mine first before freezing, however you can freeze it whole as well. Thaw it in the fridge overnight.
• To reheat: Use the microwave or warm it up in the oven on low at 200°F until warmed through. Usually around 10 minutes or so.