Say goodbye to bland and boring chicken. These baked chicken breasts are juicy, tender, and perfectly seasoned – and they’re so easy to make!
- Flavor: Perfectly seasoned and juicy, oven-baked chicken is an easy go-to anytime. This chicken pairs well with almost any side dish.
- Skill level: Season, bake, and serve with only one dish to wash.
- Prep note: Double the recipe and meal prep to use all week long.
- Recommended tools: An inexpensive meat thermometer is my number one kitchen recommendation for perfect proteins, especially chicken.
Ingredient Tips For Baked Chicken Breasts
- Chicken: Use boneless, skinless chicken breasts that are similar in size so they cook evenly. In this recipe, I use 5-7 oz breasts.
- Oil: Olive oil helps the seasonings stick and helps with browning. Any light tasting oil can be used.
- Seasonings: In the recipe below, I use a simple seasoning mixture; you can use your favorite purchased mixture or a blend from your spice cabinet.
Seasonings For Chicken Breasts
This chicken is versatile, you can use your favorite seasoning blends like Greek Seasoning, Cajun Seasoning, or a simple lemon pepper blend.
Make it a meal: Add whole mushrooms, thinly sliced onions, sliced zucchini, and strips of colorful bell peppers to the sheet pan and bake up an instant veggie side dish.
Tips for Juicy Chicken
- Cooking time: My number one tip is to ensure the chicken isn’t overcooked, as it’s very lean. Using a meat thermometer, cook to 165°F.
- Cooking temp: I cook at a high temperature to get nice browning on the outside while keeping the meat tender. Bake chicken breasts at 400°F for 21 to 26 minutes.
- Rest time: Let the meat rest after cooking to allow the juices to recirculate back into the meat, keeping it extra juicy.
Serving Suggestions
This baked chicken breast recipe pairs with almost anything from Oven Roasted Potatoes to Seasoned Rice! They’re perfect served as is, over a simple tossed salad, or for meal prep all week.
Leftover Chicken Breasts/Meal Prep
Store leftover baked chicken breasts in an airtight, covered container in the refrigerator for up to 4 days. Chicken can be sliced or chopped and frozen for meal prep.
Enjoy cold chicken on a cobb salad, or in a chicken salad. Reheat leftovers in the microwave, in a pan on the stovetop, or wrapped in foil in the oven. Add chicken to a baked mac and cheese or chicken pot pie.
More Chicken Breast Recipes
Did you make these Oven Baked Chicken Breasts? Leave us a rating and comment below!
Baked Chicken Breast
Baked chicken breasts are a simple and delicous – they’re perfect for dinner or meal prep!
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Preheat the oven to 400°F. Lightly grease a rimmed baking pan or line it with parchment paper.
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In a medium bowl, combine chicken breasts, olive oil, Italian seasoning, seasoned salt, paprika, and black pepper. Mix well to coat.
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Transfer the chicken to the prepared pan and bake uncovered for 21 to 26 minutes or until the chicken breasts reach an internal temperature of 165°F.
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Transfer to a plate or cutting board and rest for 5 minutes before slicing.
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Cut into slices and drizzle with the juices.
Chicken breasts can vary in size from 5 oz to 10 oz. The cooking time listed is for average-sized boneless breasts, 5oz to 7oz each.
If the chicken breasts are very thick on one end, pound with a meat mallet to a more even thickness.
Store chicken in an airtight container in the fridge for up to 4 days. Reheat in the oven, on the stovetop in a pan, or in the microwave. Or, chicken breast can be added to soups, salads, or casseroles!
Calories: 236 | Protein: 40g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 120mg | Sodium: 412mg | Potassium: 696mg | Vitamin A: 100IU | Vitamin C: 2.2mg | Calcium: 15mg | Iron: 0.8mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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