baked chicken breast recipes

Baked chicken breasts often get a bad rap for being dry, but that’s usually because they’re overcooked or under-seasoned. I’ve learned to treat them gently, with a little oil and patience, and they come out tender every time. It’s a quick, no-fuss protein that’s versatile enough to serve with anything from roasted veggies to a simple salad.

Why I keep returning to this baked chicken

It’s simple, reliable, and endlessly adaptable. The smell of seasoned chicken baking is a quiet joy, and knowing I can lean on it for a quick dinner makes it invaluable. Over time, I’ve personalized it—adding herbs, spices, or even stuffing it for extra flair. It’s honest, straightforward cooking that never lets me down.

Breaking down the essentials of baked chicken

• Chicken breasts:: Lean, tender, and quick to cook. Opt for skinless or skin-on based on your preference.
• Olive oil:: Helps the seasoning stick and promotes crispiness. Use good-quality extra virgin.
• Salt and pepper:: Basic but vital for flavor. Don’t skimp on seasoning; it makes all the difference.
• Smoked paprika:: Adds a smoky depth that elevates the dish. Substitute with chili powder if you prefer heat.
• Lemon:: Brightens the flavors with a zesty punch. A squeeze after baking is pure magic.

Tools of the trade for perfect baked chicken

• Baking sheet: To hold the chicken and catch drippings, ensuring even heat distribution.
• Meat thermometer: To check the internal temperature and avoid overcooking.
• Paper towels: To dry the chicken and help the seasoning adhere.
• Pastry brush: To coat the chicken with oil evenly.

Step-by-step: Crafting Perfect Baked Chicken Breast

Step 1: Preheat your oven to 200°C (390°F).

Step 2: Pat the chicken breasts dry with paper towels. This helps the seasoning stick and keeps the skin crispy.

Step 3: Rub the chicken with olive oil, then season generously with salt, pepper, and a pinch of smoked paprika.

Step 4: Place the breasts on a baking sheet lined with parchment, skin-side up if skin-on.

Step 5: Bake for 20-25 minutes; the chicken should be golden and firm to the touch.

Step 6: Check for doneness by inserting a meat thermometer into the thickest part — it should read 75°C (165°F).

Step 7: Let the chicken rest for 5 minutes before slicing; this keeps the juices in.

Step 8: Serve with a squeeze of lemon or your favorite herbs for a bright finish.

Cooking checkpoints to watch for

• The chicken’s surface should be golden brown, not pale.
• The internal temperature must reach 75°C (165°F) to ensure safety.
• Juices should run clear when you pierce the thickest part.

Common mistakes and how to fix them

• Not drying the chicken before seasoning.? Pat the chicken dry thoroughly to avoid steaming and soggy skin.
• Cooking until juices run pink.? Use a meat thermometer to prevent overcooking.
• Slicing immediately after coming out of the oven.? Rest the chicken for at least 5 minutes after baking.
• Over-salting before tasting.? Adjust seasoning to taste, especially if using low-sodium salt.

Perfectly Baked Chicken Breasts

This baked chicken breast recipe involves seasoning lean chicken with olive oil, salt, pepper, and smoked paprika, then roasting until golden and juicy. The method emphasizes gentle handling and precise temperature control to achieve tender, well-cooked meat with a pleasing appearance. The final dish is tender, moist, and beautifully browned, ready to serve with a squeeze of lemon or your favorite herbs.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken breasts skinless or skin-on as preferred
• 2 tablespoons olive oil extra virgin recommended
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika or chili powder for heat
• 1 lemon lemon for squeezing after baking

Equipment

• Baking sheet
• Meat thermometer
• Paper towels
• Pastry brush

Method

 

1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
   
2. Pat the chicken breasts dry with paper towels until they feel firm and the surface is slightly tacky, which helps the seasonings adhere better.
   
3. Use a pastry brush to evenly coat each chicken breast with olive oil, covering all sides.
   
4. Sprinkle salt, black pepper, and smoked paprika generously over both sides of each chicken breast, pressing lightly to help the spices stick.
   
5. Place the seasoned chicken breasts on the prepared baking sheet, skin-side up if skin-on, ensuring they are spaced apart for even cooking.
   
6. Bake in the preheated oven for about 20-25 minutes, until the chicken is golden brown and firm to the touch.
   
7. Check the internal temperature with a meat thermometer; it should read 75°C (165°F) at the thickest part.
8. Once cooked through, remove the chicken from the oven and let it rest for about 5 minutes, tented loosely with foil, to keep the juices inside.
9. Squeeze fresh lemon juice over the rested chicken for a bright, zesty finish, and serve hot.