Name: baked chicken breast
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 each boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 teaspoon paprika; 0.5 teaspoon garlic powder; 0.5 teaspoon onion powder; 0.25 teaspoon salt; 0.25 teaspoon black pepper

What are those nights? The ones where you’re staring into the fridge, completely drained, and the last thing you want to do is stare at the refrigerator. How do I tackle a complicated meal? What are some of the best Baked Chicken breast recipes? What is the kind of dish that makes everyone in the family happy? Without a culinary degree. I remember years ago, I used to dread making chicken breasts because they’d always turn out dry and… What is this method? Is it so simple yet the flavor is amazing? Think of it as the perfect foundation for any meal, a reliable friend in your cooking repertoire. What is better than chicken breasts? Is roasted chicken a bigger commitment than whole chicken? You’re just trying to get dinner on the table.

What is a simple baked chicken breast?

What makes this baked chicken breast recipe so special? At its heart, it’s just that – Chicken Breasts, baked to perfection. But the magic lies in the simple marinade and the foolproof baking method that guarantees juicy, juicy and tender meat. Every single time I try to get tender results. Is it about fancy ingredients or complicated techniques? Think of it as a culinary hug for your chicken. We’re talking about chicken breasts that are infused with flavor, succulent from the inside out. Have a beautiful, slightly golden crust on the outside. Is it the kind of dish that satisfies your craving for something wholesome and delicious without any side effects? I call it “foolproof” because even if you’re new to the kitchen, or just having one of those “brains” that can be used. “Fog” days, you really can’t mess this up. What’s for dinner that’s healthy, quick, and actually healthy?”

Why you’ll love this recipe?

There are so many reasons why I keep coming back to this baked chicken breast recipe, and I just know you’ll fall in love with it too. First off, the flavor. Oh my goodness, the flavor! Even with just a few simple pantry staples, the chicken comes out so incredibly savory and aromatic. It’s not just *baked* chicken; it’s *flavorful* baked chicken. My kids, who can be notoriously picky, gobble this up without complaint, which is saying something! Second, the simplicity. Seriously, you’ll spend more time gathering your ingredients than actually *making* it. It’s a lifesaver on busy weeknights when you have a million things to do. Cost-efficiency is another huge plus. Chicken breasts are generally affordable, and the marinade uses common ingredients you probably already have. This recipe is also wonderfully versatile. I can slice it for salads, dice it for quesadillas, or serve it whole as a main course with pretty much any side dish imaginable. What I love most about this is that it never disappoints. Unlike some recipes that are fussy or require specific equipment, this one is consistently delicious. It’s proof that you don’t need to be a gourmet chef to make amazing chicken.

How do I make baked chicken breast?

Quick Overview

What is the best chicken breast recipe? We’ll marinate the chicken briefly in a simple, flavor-packed mixture, then bake it at the perfect perfect temperature. Is it cooked through and golden? The key is not overcooking it, and this method ensures that. It’s so straightforward. How professional tasting the product is, all while feeling like you barely lifted. If you try this, you won’t go back to your old ways.

Ingredients

For the Main Chicken Prep:

Boneless, skinless chicken breasts (about 1). I always look for chicken that’s nicely plump and has a good color. It usually means better quality.

For the Flavorful Marinade:

1/4 cup olive oil – Extra virgin is great here for its flavor, but regular olive oils work just fine.

2 tablespoons soy sauce (or tamari for gluten-free) – This adds a wonderful umami depth.

1 tablespoon Dijon mustard – Don’t skip this! It adds a little tang and helps emulsify the marinade.

2 cloves garlic, minced – Fresh garlic is key for that punchy flavor. I usually mince it extra fine.

1 teaspoon dried Italian seasoning (or a mix of oregano, thyme, and basil) – This adds a lovely herbaceous note.

1/2 teaspoon paprika – For a little color and smoky sweetness.

Salt and freshly ground black pepper, to taste – Always season generously!

What are some good red pepper flakes for heat?

What are the steps to

Step 1: Preheat & Prep Pan

First things first, let’s get the oven preheated to 400°F (200°C). While the oven is heating up, I like to lightly grease a baking dish or rimmed baking sheet with some oil. How much olive oil or cooking spray should I use? How do I prevent chicken from sticking to the skin? I usually use a glass baking dish, but I like to use metal one too.

Step 2: Mix Dry Ingredients

In a small bowl, whisk together the minced garlic, Italian seasoning, paprika, salt, pepper, and red wine vinegar. Set aside. What are pepper flakes? How do you make sure that all those lovely dry spices are evenly distributed and ready to mingle? What are wet ingredients?

Step 3: Mix Wet Ingredients

In a separate, larger bowl (this is where we’ll marinate the chicken! ), combine the olive oil, soy sauce, and Dijon mustard. Give them a good whisk until they’re well combined and slightly emulsified. How do you make a vinaigrette?

Step 4: Combine Marinade

Now, pour the dry spice mixture into the wet ingredients. Whisk everything together thoroughly. What are some pockets of spices left? This creates our flavor base, and it smells amazing already!

Step 5: Marinate the Chicken

Pat the chicken breasts dry with paper towels. How do I get a nice sear and allow the marinade to adhere better? Add the dried chicken breasts to the bowl with the marinade. Use your hands or a pair of tongs to toss them around, making sure each piece is thoroughly coated. Let them marinate for at least 15 minutes at room temperature, or you can cover the bowl and pop them in the refrigerator. If you have more time, put them in the fridge for up to a couple of hours.

Step 6: Arrange Chicken in Baking Dish

Place the marinated chicken breasts in your prepared baking dish or on the baking sheet. Try to arrange them in a single layer, making sure they aren’t too crowded. If you have any extra marinade left in the bowl, you can spoon it over the chicken.

Step 7: Bake

Bake for 20-25 minutes in preheated oven. How long will it take to cook chicken breasts? How do you tell if a meat thermometer is working? You’re looking for an internal temperature of 165°F (74°C) in the thickest part of the breast. The chicken should be opaque throughout and feel firm to the touch.

Step 8: Rest

This is arguably the most important step for juicy chicken! Once the chicken reaches the correct temperature, remove it from the oven and let it rest in the baking dish, loosely tented with foil, for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender. If you cut into it too soon, all those delicious juices will run out onto the plate!

Step 9: Slice & Serve

After resting, slice the chicken breasts against the grain for maximum tenderness. You can serve it immediately as is, or use it in your favorite dishes. Look at that gorgeous, golden-brown color and imagine the juicy interior – it’s perfect!

What is the best way to serve it?

This baked chicken breast is incredibly versatile, which is one of the main reasons I love it so much! For a simple weeknight dinner, I often serve it with roasted vegetables like broccoli or asparagus, and maybe some fluffy rice or quinoa. It’s also fantastic alongside a fresh, crisp salad. For brunch, I love slicing it and serving it over a bed of creamy polenta or alongside some fluffy scrambled eggs and toast. If I’m feeling a bit fancy, I’ll dice it and fold it into a creamy pasta sauce or use it in a gourmet sandwich with pesto and fresh mozzarella. For a lighter meal, it’s wonderful shredded and tossed into a vibrant salad or served with a side of Sweet Potato wedges. My kids particularly love it when I dice it and add it to tacos or serve it with mac and cheese – talk about a crowd-pleaser!

How do I bake a chicken breast?

Over the years, I’ve picked up a few tricks that really elevate this simple baked chicken breast. First, for the chicken itself, always pat it dry before marinating. This seems small, but it makes a huge difference in getting that lovely slight crust and allowing the marinade to really penetrate. Don’t be afraid to let it marinate for at least 15 minutes; that little bit of time makes the flavor so much deeper. When mixing the marinade, ensure everything is well combined. I learned the hard way that just dumping everything together can leave you with pockets of unseasoned chicken, and nobody wants that! For baking, the biggest game-changer is the resting period. I know it’s tempting to slice into it right away, especially when you’re hungry, but trust me, letting it rest for 5-10 minutes is non-negotiable for juicy results. It’s like letting a good steak rest – it makes all the difference. If you want to switch up the flavor profile, you can easily swap out the Italian seasoning for chili powder and cumin for a Tex-Mex vibe, or add a splash of lemon juice and some fresh herbs like rosemary or thyme for a lighter, brighter flavor. And when it comes to doneness, a meat thermometer is your best friend. Overcooked chicken breast is the enemy, and a thermometer ensures you hit that perfect 165°F mark without guessing.

Storing and Reheating Tips

Storing this delicious baked chicken breast is super simple, and it keeps really well, which is another reason it’s so great for meal prep. Once the chicken has cooled completely, I like to store it in an airtight container in the refrigerator. It usually stays fresh and perfectly edible for about 3 to 4 days. If you’re not going to eat it within that timeframe, freezing is a great option. You can wrap the cooled chicken tightly in plastic wrap, then in aluminum foil, or place it in a heavy-duty freezer bag, squeezing out as much air as possible. It will keep well in the freezer for about 2 to 3 months. When you’re ready to reheat, if it’s from the fridge, you can gently warm it in a skillet over low heat with a splash of broth or water to help keep it moist, or pop it in a 300°F (150°C) oven for about 10-15 minutes. If it’s frozen, thaw it overnight in the refrigerator first, then reheat as you would the refrigerated chicken. I usually avoid reheating it in the microwave if I want it to stay super tender, as it can sometimes dry it out a bit, but it’s still an option if you’re in a hurry!

What are the most frequently asked questions on

How can I make this gluten free?

Absolutely! You can easily make this gluten-free by swapping the soy sauce for tamari or coconut aminos. The rest of the ingredients are naturally gluten-free. It’s one of the easiest swaps you can make!

Do I need to peel the zucchini?

What is a baked chicken breast recipe? If you are thinking of a different recipe, let me know!

Can I make this as muffins?

This recipe is specifically for chicken breasts, so making them as muffins wouldn’t really work. What are some of my favorite muffin recipes?

How do I adjust the sweetness level?

This recipe isn’t inherently sweet, but if you find you prefer a touch more sweetness in your marinade, you could add a teaspoon of honey or maple syrup along with the other wet ingredients. It will caramelize slightly during baking and add a lovely subtle sweetness.

What can I use instead of the glaze?

This particular recipe doesn’t use a glaze. The “sauce” you see in the finished dish is primarily the flavorful marinade that cooks with the chicken and the juices released during baking and resting. It’s delicious as is!

Final Thoughts

There you have it – my absolute favorite way to make baked chicken breast that’s anything but boring. It’s the recipe I turn to when I need something reliable, delicious, and fuss-free. It truly embodies what I love about cooking: simple ingredients, straightforward methods, and a whole lot of flavor. The smell that fills the house while it bakes is just heavenly, and the look of that golden-brown, juicy chicken on the plate? Pure comfort. I truly hope you give this a try, and I can’t wait to hear how it turns out for you! If you make it, be sure to let me know in the comments below – I love hearing about your kitchen adventures. And if you enjoyed this recipe, you might also like my Simple Lemon Herb Roasted Chicken or my Garlic Butter Pan-Seared Chicken Thighs. Happy cooking, everyone!