Learn how to make the most flavorful, tender and juicy baked chicken breasts – no more dry chicken! With a five minute prep time and just 20 minutes in the oven, you’ll have this dinner on the table in less than 30 minutes.
Did you know that “chicken breast recipes” are one of the most highly searched things on Google? I realized that while I have a lot of chicken recipes, I hardly have any that call for chicken breasts, and they are actually something I cook A LOT around here. For years I have been using a method that yields the most tender and juicy chicken, which is important because let’s face it, chicken breasts, especially baked, are usually bone dry. It’s so easy to dry out chicken breast because there’s very little fat. So how do you rectify that? By adding fat of course! But the good kind – the EVOO kind.
MY LATEST VIDEOSRubbing the chicken with a little olive oil before baking helps add moisture to the chicken and also helps the seasonings stick to the breast. I use a very simple seasoning of salt and pepper, garlic powder, onion powder and chili powder. This is my go-to method that I’ve been using for years. I use it for a quick and easy dinner, and I will also cook extra and save it to add to soups and casseroles. Keep it in a sealed bag in the fridge for a few days, or pop it in the freezer if you’re not using it right away.
The method lends itself quite nicely to experimenting with different flavors, like my DIY Cajun Seasoning. Baked Lemon Chicken is also a great alternative!
I use THIS BAKING DISH for making my Baked Chicken Breasts.
How to Make the most tender and juicy Baked Chicken Breasts:
Baked Chicken Breasts
Prep
Cook
Total
Yield 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
Instructions
- Preheat oven to 450 degrees. Pound chicken breasts lightly so they are of even thickness.
- Pour olive oil in a 13" x 9" baking dish. Lightly dredge the chicken through to coat it, then place chicken breasts side by side in the dish.
- In a small bowl, whisk together salt, pepper, garlic powder, onion powder and chili powder. Sprinkle the seasoning mixture over both sides of the chicken and rub it in with your hands. Place chicken breasts side by side, making sure there is no overlap.
- Bake in a preheated oven for 15-20 minutes, until juices are clear or a meat thermometer reads 160-170 degrees. *Note - depending on the size of your chicken breasts, it could take longer. Mine were pounded to less than an inch thick.
- Cover with foil and allow to rest for 5-10 minutes while the juices settle before slicing.
- Serve hot.
Notes
A lot of people were concerned about the olive oil being cooked at such a high temperature and that it can break down and become harmful so I have switched to using corn or canola oil. Although the oven temp is 450 degrees, the food (and consequently the oil) doesn't reach anywhere near that temperature and it's only in the oven for a short time. I have never had an issue with the small amount of extra virgin olive oil reaching it's smoke point on the chicken, but if you are concerned, I recommend doing some research and making that decision for yourself.
Here’s another favorite Baked Chicken recipe we love:
Easy Oven Baked Chicken Drumsticks
For more easy baked chicken recipes, try these:
- Roasted Lemon Chicken Drumsticks
- Crock Pot Chicken Tacos
- Bacon Wrapped Ginger Soy Chicken Thighs
- Pan Roasted Herbed Chicken
Do they need to be flipped at all through the cooking process?
Nope! Just slide it into the oven and bake as directed! 🙂
Kristin, lovely recipe. I just made it and eager to taste it. Mine looks bland and colorless compared to yours!!! Doesn’t look very appetizing. Did you put it under the broiler? What do you suggest if you want it a little browner? Thank you.
I didn’t put mine under the broiler. The color comes from the seasoning blend.
Hello! Can we use groundnut oil or vegetable oil?
Can table salt be used instead of kosher salt? Os there any way to make this recipe more spicy?
You can use any kind of oil you like. For a spicier kick try adding a pinch of cayenne.
What did you serve it with? And did you cover with foil when you put them in oven?
No need to cover them. You can serve them with just about anything! Veggies, rice, potatoes, etc.
Tasted so good and easy to make, my boyfriend was able to do it!
What if I don’t want to pound the chicken breasts to get them flat? It’s really hard for me to do this with my arthritic condition in my hands, wrists, and arms. What do you suggest?
You could slice them in half so they are thinner. But ideally you want to chicken to be as close to the same thickness as possible.
Hi! I need to make this chicken recipe for 12 people. Have you ever doubled the recipe? If so, what advice do you have??
This is a very easy recipe to double! Just make as many chicken pieces as you need and season them. Good luck!
This has become a go to recipe for me. My whole family loves it, which is rare. Thanks!
Hmmmm good soooo yummy
Another wonderful recipe! It came out great. Mine was slightly over cooked, but that was completely my fault. (I discovered an unknown hole in an oven mitt- OUCH!) I love garlic, so I may add a little more next time.
Have you added paprika? Did it/do you think it’ll work well?
I’m going to give this a try for dinner tonight,after looking at it several times,thought it’s about time I made it. Thanks for sharing your recipes.
I used EVOO. I had no problem at all & enjoyed the extra flavor it lends.