Would you like to save this?
We'll email this post to you, so you can come back to it later!
Outline:
- Title (H1): Baked Chicken Breast Recipe
- Short Intro Paragraph
- Full Recipe Introduction
- H2 Why You’ll Love This Recipe (6–10 bullet points)
- H2 Ingredients (measurements, substitutions, tips)
- Image:
- H2 Directions (numbered steps with tips)
- H2 Servings & Timing (yield, prep, cook, total)
- H2 Variations (4–6 one-sentence twists)
- H2 Storage & Reheating (fridge vs. freezer, shelf life, reheating)
- H2 Notes (personal test insights)
- H2 FAQs (6–8 Q&As)
- H2 Conclusion (recap & call-to-action)
Baked Chicken Breast Recipe
A juicy, healthy, and gluten-free baked chicken breast recipe that’s so easy you’ll wonder why you didn’t try it sooner!
I’ve been perfecting this baked chicken breast recipe for years—ever since my kids begged for a dinner that’s both delicious and good for us. What makes it special? A simple spice mix, a brief marinade, and an oven-warmed embrace that locks in moisture without fuss. It’s my go-to on busy weeknights, when company drops by or when I need a healthy, protein-packed dish that still feels comforting. You’ll notice the hints of garlic and lemon dancing on your taste buds—nothing fancy, just real flavors shining through.
Why You’ll Love This Recipe
- Ready in under 30 minutes—perfect for busy evenings.
- Uses pantry staples: olive oil, garlic, paprika and lemon.
- Juicy, tender chicken breast every single time.
- Gluten-free and low-carb, ideal for various diets.
- Oven method means hands-off cooking (just set and forget).
- Family-friendly: mild enough for kids, flavorful enough for adults.
- Budget-friendly protein that stretches into salads or wraps.
- Make-ahead marinade for even faster prep.
Ingredients
• 4 boneless, skinless chicken breasts (6-8 ounces each)
• 2 tablespoons extra-virgin olive oil (or avocado oil)
• 1 teaspoon kosher salt (reduce to ½ tsp for low-sodium)
• ¾ teaspoon freshly ground black pepper
• 1 teaspoon garlic powder (or 2 cloves minced garlic)
• 1 teaspoon smoked paprika (or sweet paprika)
• ½ teaspoon dried oregano (or Italian seasoning blend)
• Zest and juice of 1 lemon (for brightness)
• Optional garnish: chopped parsley or fresh thyme
(Tip: If your chicken breast pieces vary in thickness, gently pound them to an even ¾-inch for uniform cooking.)
Directions
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment—less cleanup, more happy you.
- Pat chicken dry with paper towels; it helps the seasonings stick and gives a prettier crust.
- In a small bowl, whisk olive oil, lemon juice, lemon zest, salt, pepper, garlic powder, paprika and oregano until just combined.
- Place chicken breasts in a shallow dish or zip-top bag. Pour seasoning blend over them, turning to coat evenly. If you have 10 minutes, let them rest at room temperature; if you have 2 hours, pop them in the fridge.
- Arrange breasts on the prepared sheet, leaving a little space between each piece. This gap lets hot air circulate for even browning.
- Bake on the center rack for 18–20 minutes, or until internal temperature reads 165°F (74°C) on an instant-read thermometer. Resist the urge to overbake—watch that thermometer!
- Remove from oven and let chicken rest for 5 minutes under foil; this pause helps juices redistribute so each slice is moist.
- Slice against the grain, garnish with parsley or thyme, and serve hot.
Servings & Timing
Makes: 4 servings
Prep Time: 10 minutes (plus optional 2-hour marinade)
Cook Time: 18–20 minutes
Rest Time: 5 minutes
Total Time: about 35 minutes
Variations
• Lemon-Herb Bliss: Swap oregano for chopped fresh rosemary and thyme.
• Spicy Kick: Add ½ teaspoon cayenne or chili powder to the spice mix.
• Citrus-Ginger Twist: Use orange zest instead of lemon and a dash of ground ginger.
• Mediterranean Style: Top with crumbled feta and chopped kalamata olives after baking.
• BBQ Glaze: Brush on your favorite gluten-free barbecue sauce in the last 5 minutes.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze sliced chicken in freezer bags for up to 3 months—perfect for meal prep.
Reheating: Warm gently in a 325°F oven for 10 minutes or microwave at 50% power to avoid drying out.
Make-Ahead Tip: Marinade the chicken the night before and bake straight from the fridge for a no-fuss dinner.
Notes
• I learned that skipping the foil always led to tougher edges—foil’s your friend for tender results.
• If breasts are extra thick, tent them with foil halfway through baking to prevent browning too fast.
• Always use an instant-read thermometer; eyeballing color only gets you so far.
• Want a little crunch? After the chicken rests, broil for 1–2 minutes—just keep an eye on it.
FAQs
Q: Can I use bone-in chicken breasts?
A: Absolutely—just add 10–15 extra minutes to the bake time and check with a thermometer near the bone.
Q: What if I don’t have lemon?
A: Swap in 1 tablespoon apple cider vinegar or white wine vinegar for zing.
Q: Is it okay to marinate overnight?
A: Yes, up to 24 hours is fine and deepens the flavor, but no more or the acid can start “cooking” the meat.
Q: Can I grill instead of baking?
A: Sure! Grill 6 minutes per side on medium heat, flipping once. Keep a spray bottle handy to tackle flare-ups.
Q: How do I prevent chicken from sticking to the pan?
A: Make sure it’s well oiled, and use parchment paper or a silicone baking mat if you have one.
Q: My chicken turned out dry—what happened?
A: Likely overbaked. Next time, check the temperature a few minutes earlier and allow a 5-minute rest.
Conclusion
This Baked Chicken Breast Recipe brings together simple ingredients, a touch of zest, and an effortless oven method to deliver juicy, healthy chicken every time. Give it a whirl—slice it over salads, tuck it into wraps, or plate it with roasted veggies. I’d love to hear how it turned out, so drop a comment below or share a snap on Instagram!
Baked Chicken Breast Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 teaspoon kosher salt reduce to ½ tsp for low-sodium
- ¾ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder or 2 cloves minced garlic
- 1 teaspoon smoked paprika or sweet paprika
- ½ teaspoon dried oregano or Italian seasoning blend
- 1 lemon zest and juice
- chopped parsley or fresh thyme optional garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper.
- Pat chicken dry with paper towels. In a bowl, whisk olive oil, lemon juice, lemon zest, salt, pepper, garlic powder, paprika, and oregano. Coat chicken evenly with the seasoning mix.
- Arrange seasoned chicken breasts on the prepared baking sheet. Bake for 18-20 minutes until internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before slicing. Garnish with parsley or thyme before serving.
