Learn how to make the most flavorful, tender and juicy 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.
Rubbing 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.
I use THIS BAKING DISH for making my Baked Chicken Breasts.
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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.
For more easy chicken recipes, try these:
Roasted Lemon Chicken Drumsticks
Bacon Wrapped Ginger Soy Chicken Thighs
For all dinner recipes go HERE and for all recipes go HERE.
Great recipe! My family loved this chicken recipe !
sound yeah
Triied this recipe last night! Super easy!!! It was juicy and yummy!!!! This is a keeper !
Very good, left a comment on the Pinterest pin too. I used 2/3 canola oil and 1/3 EVOO. The spices were perfect! Super tender.
Thank you Jennifer!
I just made these and they were great! Baked chicken should be so simple, but it often comes out dry or flavorless. This was perfect! Thank you!
Do you know the nutritional value of this dish?
I have made this chicken many times since first trying it and love how convenient and not quick it is to cook and portion out to eat throughout the day for healthy snacks. Delicious on salad and rice and of course with some steamed broccoli. Thanks for the recipe girly!!!
I meant quick*
Made this tonight for dinner for my family. Didn’t put all the pepper it called for because my hubby doesn’t like it spicy. This chicken was moist and delicious. My family requested it again.
Try using avocado oil! Canola oil and corn oil are not healthy options.
Holy Cow! You were not kidding! These are delicious! I used olive oil, but I lowered the temp to 425 and adjusted the time. Oh my goodness. My crockpot is gonna be getting a rest from making the chicken I throw in different dishes. This was so easy. I love love love the results!