Baked Chicken Breast
This baked chicken breast recipe will be your weeknight go-to! Juicy, flavorful, and foolproof, this dinnertime staple is made with just a few pantry spices and 20 minutes in the oven.
Servings: 4
Ingredients
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- 2 boneless skinless chicken breasts (about 16 ounces total)
- 1 tablespoon olive oil
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
- In a small bowl, mix together the salt, pepper, garlic powder, paprika, and onion powder. Set aside.1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon onion powder
- Pat the chicken breasts dry with paper towels. If they are thick or uneven in size, pound them to an even thickness (about 1 inch) using a meat mallet, rolling pin, or the heel of your hand.2 boneless skinless chicken breasts
- Place the chicken on the prepared baking sheet. Coat the chicken breasts with olive oil, then sprinkle the seasoning evenly over both sides. I often tuck under any thin parts along the edges so they don't get overdone.1 tablespoon olive oil
- Bake for 18 to 22 minutes, or until the internal temperature reaches 165°F when measured with an instant read thermometer at the thickest part (see note 1).
- Remove from the oven and let the chicken rest for 5 minutes before slicing.
Notes
- Pro tip: Try not to overcook the chicken which can make it rather tough and dry. Keep in mind that if the chicken pieces are thinner than 1 inch, they will get done more quickly. The internal temperature will rise slightly while the chicken rests.
- Meal prep: You can easily double the recipe, if desired, or even triple it. The baked chicken is perfect for adding to salads, bowls, sandwiches, or recipes that call for cooked chicken.
- Storage: Baked chicken breast can be refrigerated in a covered container for up to 4 days. Refrigerate it promptly, and in a single layer, so it cools off quickly. Baked chicken breast can be frozen for up to 4 months, if wrapped securely. If you’re planning on using the cooked chicken in recipes, I advise chopping or slicing it before you freeze it because it will thaw more quickly.
- Variations: Feel free to change the seasoning as you like. This is a pretty basic seasoning that will go well with a variety of cuisines, but if you would like variety, try my southwest spice blend or cajun seasoning.
Nutrition
Serving: 4ounces chicken | Calories: 166kcal | Carbohydrates: 1g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 714mg | Potassium: 446mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 282IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
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