Baked Chicken Breasts
Tender, juicy baked chicken breasts seasoned with a simple five-ingredient pantry rub and roasted at high heat. Five minutes of prep and under 20 minutes in the oven for an easy weeknight dinner.
Servings: 6 servings
Ingredients
- 2 pounds boneless, skinless chicken breasts about 4 medium size 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 smoked paprika
Instructions
- Preheat oven to 450°F. Pat the chicken dry with paper towels, then pound the breasts to an even thickness of about 1 inch.
- Pour the olive oil into a 13x9-inch baking dish. Coat the chicken lightly in the oil, then arrange the breasts side by side in the dish, alternating direction so they fit without overlapping. Use a dish rated for high heat.
- In a small bowl, whisk together the salt, pepper, garlic powder, onion powder, and smoked paprika. Sprinkle over both sides of the chicken and rub it in with your hands.
- Bake 15 to 20 minutes, until an instant-read thermometer inserted into the thickest part registers 160°F. Larger or thicker breasts will need longer.
- Tent with foil and rest 5 to 10 minutes before slicing. The temperature will rise to 165°F as it sits. Slice against the grain and spoon the pan juices over the top.
Notes
- Even thickness matters most. Pounding the breasts is the single biggest factor in whether they cook evenly and stay juicy.
- Pull at 160°F, not 165°F. Carryover heat during the rest brings the chicken to a safe 165°F without overcooking it.
- Lower oven temperatures work. 425°F takes 18 to 22 minutes, 400°F takes 22 to 25 minutes, 375°F takes 25 to 30 minutes, and 350°F takes 30 to 35 minutes.
- Time varies by size. At 450°F, plan on 13 to 16 minutes for 6-ounce breasts, 16 to 19 minutes for 8-ounce, and 22 to 26 minutes for 12-ounce.
- Swap the seasoning freely. Taco seasoning, Italian seasoning, or chili powder in place of paprika all work with the same method and timing.
- Other cuts. Boneless thighs need an extra 5 to 10 minutes, tenders need about 10 minutes total, and bone-in pieces need at least 20 minutes longer.
- Don't crowd the pan. Use two dishes rather than packing in more than four breasts, or the chicken will steam instead of roast.
- Storage. Refrigerate up to 4 days in an airtight container, or freeze up to 6 months. Wrap each breast in parchment before freezing for easy portioning.
Nutrition
Calories: 215kcal | Carbohydrates: 1g | Protein: 32g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 563mg | Potassium: 559mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 1.8mg | Calcium: 8mg | Iron: 0.6mg
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