Outline
- Title: Baked Chicken Breast Recipe
- Short Intro Paragraph
- Full Recipe Introduction
- Why You’ll Love This Recipe (H2)
- Ingredients (H2)
- Directions (H2)
- Servings & Timing (H2)
- Variations (H2)
- Storage & Reheating (H2)
- Notes (H2)
- FAQs (H2)
- Conclusion (H2)
Baked Chicken Breast Recipe
A Baked Chicken Breast Recipe that’s easy, healthy, gluten-free, and utterly delicious—perfect for busy weeknights or lazy Sunday dinners.
Full Recipe Introduction
You know what? I’ve been making this baked chicken breast recipe for decades, and it’s still a staple in my kitchen. Tender, juicy chicken breast meets a simple oven-roasted seasoning blend that’s both flavorful and wholesome. It’s unique because it strikes that sweet spot between fuss-free prep and restaurant-quality taste—no deep-fryer here, just pure oven magic. Whether I’m hosting my grandkids after soccer practice or meal-prepping for the week ahead, this dish delivers every single time. According to USDA data, a 4-ounce serving of skinless chicken breast gives you about 31 grams of protein and under 3 grams of fat—so you’re fueling your body without any guilt.
Why You’ll Love This Recipe
• Ready in 30 minutes—great for hectic evenings
• 100% gluten-free and low carb for dietary peace of mind
• Uses pantry staples (no fancy ingredients needed)
• Perfectly juicy inside with a crisp, golden crust
• Meal-prep friendly—stays tender reheated or cold
• Family-approved—kids and adults alike ask for seconds
• Versatile base for salads, wraps, and bowls
• Lean protein powerhouse—over 30g protein per serving
Ingredients
• 4 boneless, skinless chicken breasts (6–8 oz each)
• 2 tablespoons extra-virgin olive oil (or avocado oil)
• 1 teaspoon kosher salt (Diamond Crystal recommended)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
• 1 teaspoon smoked paprika (for color and mild smokiness)
• ½ teaspoon dried thyme (or 1 teaspoon fresh, chopped)
• Optional: ¼ teaspoon cayenne pepper for a gentle kick
• Lemon wedges, for serving
Tips: Pat chicken dry with paper towels—this helps the seasonings stick and ensures crisp edges. If you like, brine the breasts for 15 minutes in a 1:4 salt-water solution to boost juiciness.
Directions
1. Preheat your oven to 425°F (218°C). Line a rimmed baking sheet with foil or use a nonstick baking mat. (I love my Cuisinart nonstick sheet—so easy to clean!)
2. Drizzle olive oil over each chicken breast, rubbing it all over to coat evenly. This locks in moisture and helps the spices adhere.
3. In a small bowl, stir together salt, pepper, garlic powder, smoked paprika, thyme, and cayenne (if using). Sprinkle the mixture over both sides of the chicken, gently pressing it into the meat.
4. Arrange breasts on the sheet, spaced out so air can circulate. Roast on the center rack for 18–20 minutes. You’re aiming for an internal temp of 165°F (74°C); a quick-read thermometer is a game-changer here.
5. Turn off the oven and let the chicken rest inside for 5 minutes—carryover heat finishes the cooking and keeps juices locked in. Tip: Resting is non-negotiable if you want glossy, tender slices.
6. Transfer to a cutting board, slice against the grain, and serve with lemon wedges. A squeeze of fresh lemon brightens the flavors beautifully.
Servings & Timing
Yield: Serves 4
Prep Time: 10 minutes (plus optional 15-minute brine)
Cook Time: 20 minutes
Rest Time: 5 minutes
Total Time: About 35 minutes
Variations
• Italian Twist: Swap paprika for Italian seasoning and top with shaved Parmesan.
• Lemon-Herb: Add zest of one lemon and a tablespoon of chopped fresh parsley before baking.
• Spicy Honey: Drizzle 1 tbsp honey mixed with sriracha over breasts during the last 5 minutes.
• Mediterranean: Replace paprika with za’atar and serve with olives and feta.
• BBQ Style: Use your favorite gluten-free BBQ rub and brush with sauce in the final 3 minutes.
• Pesto-Topped: Spread 1 tbsp basil pesto on each breast immediately after baking for a fresh pop.
Storage & Reheating
Store leftover baked chicken in an airtight container in the fridge for up to 4 days. For freezer: wrap individual breasts in foil and place in a freezer bag—good for 2 months. To reheat, microwave on medium power for 1–2 minutes, or warm in a 350°F oven for 10 minutes. Pro tip: Add a splash of chicken broth before reheating to keep it moist. Make-ahead: Season and refrigerate raw breasts up to 8 hours ahead; bring to room temp before baking.
Notes
I’ve tested this recipe through hot summers and blustery winters. I learned that meat sometimes sticks to foil if you skip the oil—lesson learned the sticky way! Also, if brown spots appear, it means your oven’s hot spots need attention; rotate the pan halfway through for even color. Feel free to switch to whole-grain breadcrumbs in a pinch—just add 1/4 cup to the dry rub for a slight crunch boost.
FAQs
Q: Can I use bone-in chicken breasts?
A: Absolutely—add 5–7 minutes to the bake time and check for a 165°F center near the bone.
Q: Is this recipe dairy-free?
A: Yes! There’s no dairy here, making it safe for lactose-sensitive or dairy-free diets.
Q: How do I know when chicken is done?
A: A meat thermometer reading of 165°F in the thickest part is your best guide—no guesswork.
Q: Can I marinate overnight?
A: You can—just cover seasoned chicken and pop it in the fridge; remove 15 minutes before baking.
Q: Any tips for juicier results?
A: Don’t skip the rest phase. Let it sit after baking to redistribute juices evenly.
Q: What’s the best pan for baking?
A: A rimmed baking sheet or a glass Pyrex dish works wonders—just avoid overcrowding.
Q: Gluten-free—how do I keep it that way?
A: Check your spice labels; some pre-blended spices may include anti-caking agents with gluten.
Q: Can I double the recipe?
A: Sure thing—just use two pans and rotate them halfway through cooking.
Conclusion
This baked chicken breast recipe nails that perfect balance of flavor, ease, and nutrition—no extra fuss, no soggy edges. I hope it becomes your go-to as much as it’s become mine over the years. Give it a try, and let me know in the comments how you seasoned your own twist. Happy cooking, friends!
Baked Chicken Breast Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons extra-virgin olive oil (or avocado oil)
- 1 teaspoon kosher salt (Diamond Crystal recommended)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- 1 teaspoon smoked paprika for color and mild smokiness
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
- 1/4 teaspoon cayenne pepper optional, for a gentle kick
- Lemon wedges for serving
Instructions
- Preheat your oven to 425°F (218°C). Line a rimmed baking sheet with foil or use a nonstick baking mat.
- Drizzle olive oil over each chicken breast, rubbing it all over to coat evenly. Season with salt, pepper, garlic powder, smoked paprika, thyme, and cayenne.
- Arrange seasoned chicken breasts on the prepared baking sheet and roast in the preheated oven for 18–20 minutes until internal temperature reaches 165°F (74°C).
- Turn off the oven and let the chicken rest inside for 5 minutes. Slice against the grain and serve with lemon wedges.
