Baked chicken breasts are quick and easy to make in the oven. Lightly seasoned, skinless boneless chicken breasts are tender, juicy and full of flavor!
They are perfect for busy weeknights and can be made in advance for healthy meal prepping.
If you are looking for a simple way to cook chicken breasts, this is it! Chicken breast are notorious for being dry. So what's the secret to juicy chicken?
- Before cooking, make sure that the meat has an even thickness throughout. This is easy to do! Just place the chicken between two pieces of plastic wrap and pound it with a rolling pin. This will ensure that the meat cooks evenly and the thinner parts do not over-cook.
- Don't over-cook the meat. Only cook the chicken until it is at 165°F in the middle. The outside of the chicken breasts will be a light color, but the inside will be tender and juicy!
With our recipe, you'll have perfectly juicy chicken breasts every single time!
What you need
- organic chicken breasts (affiliate link)
- olive oil
- salt, pepper and garlic powder
Is organic chicken better than regular chicken?
While this question is still up for debate, according to Chicken.ca, "The main difference between organic and regular is the fat content of the skin; organic has between 5 to 13% less total fat depending on the cut, but once the skin is removed, the fat content of the meat is similar between the two types."
I personally choose organic, free range chicken when possible because I can tell a difference in the quality of the meat itself. If you can't find organic chicken breasts, simply remove as much of the fat as possible before cooking.
How to make baked chicken breasts
Preheat your oven to 425°F (218°C). Remove any excess fat from the chicken breast using a sharp knife.
Place the meat between two pieces of plastic wrap and use a rolling pin to pound the meat until it is at an even thickness from one side to the other.
Rub the outside of the chicken breasts with olive oil, salt, pepper and garlic powder.
Lay them into a baking dish or on a baking sheet and bake for 20 minutes or until the internal temperature of the meat is 165°F (74°C). This may take a few more minutes depending on the thickness of the chicken breasts.
Remove the chicken from the oven and allow it to rest for 5-10 minutes before slicing.
How to store it
Leftover baked chicken breasts can be stored in the fridge for up to 4 days or in the freezer for up to 6 months.
Chicken breasts can be cooked without oil and still taste amazing. The meat will be a little drier versus coating it with a small amount of oil, but if you are looking to lower calories, it's perfectly fine to omit the oil.
Baking, air frying or steaming chicken is the healthiest way to cook chicken. Avoid deep frying.
More easy chicken recipes
Baked Chicken Breasts
- 1 lb. boneless skinless chicken breasts
- 1 tablespoon olive oil
- ¼ teapsoon salt
- ⅛ teaspoon black pepper
- ¼ teapsoon garlic powder
- Preheat your oven to 425°F (218°C). Remove any excess fat from the chicken breast using a sharp knife.
- Place the meat between two pieces of plastic wrap and use a rolling pin to pound the meat until it has an even thickness from one side to the other.
- Rub the outside of the chicken breasts with olive oil, salt, pepper and garlic powder. Lay them into a baking dish or on a baking sheet and bake for 20 minutes or until the internal temperature of the meat is 165°F (74°C). If it's not up to temperature after 20 minutes, allow it to cook for 5 more minutes and test again.
- Remove the chicken from the oven and allow to rest for 5-10 minutes before slicing. Store leftovers in the fridge for up to 4 days.