With minimal prep work and just a handful of ingredients, oven-baked chicken breasts are perfectly juicy, flavorful, and beautifully browned. Super easy, stress free, and perfect for your weekly rotation!
No matter how I try to diversify the recipes on this blog, it seems that chicken is probably the most popular meat! Plus, nutritionists say breasts are the healthiest and leanest part of the body.
And we can all agree that frying chicken breasts is much better than baking them. 😉 So this amazing oven baked chicken breast recipe is a win-win!
The secret to oven-baked juicy chicken breast
I’ve had the chicken breast low and slow and high and fast, and I would say it’s in the high and fast category. When the chicken is roasted at 220-232°C he roasts for 15-18 minutes, the inside is juicy and tender with a caramelized outer layer. Look how delicious these babies are!!!😍
recipe ingredients
- chicken breast – Boneless and skinless breasts have the lowest fat content for a delicious, healthy entree. Keeping the bones and skin out of the way makes it easier to tenderize.
- seasoning – Onion powder, garlic powder, smoked paprika, white pepper, cayenne pepper and Italian herbs push this deliciousness up the flavor chart and make it absolutely divine.
How to make oven-baked chicken breast
Preparation of chicken
- wash Beat the chicken breast to an even thickness before cooking.
- lb – Place the chicken on a cutting board and cover with plastic wrap (if you don’t want raw chicken flying around the kitchen). Using a mallet, tap the pieces until they are as evenly thick as possible. A thickness of 1/4 to 1/2 inch is best, but it should be as even as possible for even cooking. (Photos 1-3)
- mix – Salt chicken. Then mix the seasonings (Italian herbs, onion garlic powder, paprika, white pepper, cayenne pepper). Mix well. (Photos 4-5)
- season– Sprinkle generously with spices on both sides of the breast and place in a single layer on a parchment-lined cookie sheet. (Photos 6-7)
grill chicken breast
- bake Place in preheated oven for 16-18 minutes or until juices run clear. The time required depends on the thickness of the chicken. For safety, we recommend using a thermometer. (Photo 8)
- serve – Let the meat rest for 5-10 minutes before slicing to allow the juices to reabsorb into the meat. Remove and serve with rice or potatoes and vegetables.
recipe variations
- Marinade – In addition to herbs and spices, chicken can be marinated buttermilk Also jerk marinade for juicy results.
- condiment swap – Creole, TacoWhen jerk seasoning When peri peri sauce Gives a flavor twist that offers a new recipe every time you try it.
tips and tricks
- If you beat the chicken breast, the fire will pass through easily and the seasoning will penetrate well.
- Covering the meat before searing makes cleanup easier.
- The chicken should be fully cooked, but you don’t want it to be dry. Instant read thermometer read 165-170°F/74-77°C.
- Remove the chicken breast from the oven and let it rest for 10 minutes to reabsorb the juices.
advance instructions
Allows you to prepare and season chicken the day beforeRemove from refrigerator 30 minutes before baking and allow to come to room temperature. Then bake according to the recipe.
you can also freeze for two months Comes in a freezer safe resealable bag. Thaw the seasoned chicken in the refrigerator overnight and bake the next day.
How to eat and store
This recipe works best 10 minutes after taking it out of the oven.but it is also good at room temperature chicken caesar salad.
keep baked chicken fresh four days in the refrigerator Place in a clean, dry, closed container.or its shelf life 4 months frozen That.
To reheat, let chicken come to room temperature for about 30 minutes, then place in a baking dish. Bake until 74-77°C.
FAQ
Boneless skinless chicken breasts typically take 16 to 18 minutes to bake, depending on size and oven.
Bake chicken at a higher temperature to keep it juicy (425℉/220℃). If you don’t mind being more complicated, preheat your oven to 220°C and then place the chicken in the oven. After 10 minutes, reduce temperature to 325-350°F/163-177°C to finish.
Marinating the chicken in buttermilk before baking works well, but so does baking at a high temperature. The instant read meat thermometer will tell you when it reaches a perfect 165℉/74℃.
What goes well with oven-baked chicken breast
Try More Tasty Baked Chicken Recipes
Conclusion
Oven-baked juicy breast meat can be enjoyed by people of all ages and occasions. What’s your favorite seasoning to spice up your chicken? Comment below! ❤️
see how to make
This blog post was originally published in September 2018 and has been updated with additional tips, new photos, and videos.
Oven-baked chicken breast
With minimal prep work and just a handful of ingredients, it’s perfectly juicy, flavorful, and beautifully browned. Super easy, stress free, and perfect for your weekly rotation!
Preparation: Ten minutes
cooking: 18 minutes
total: 28 minutes
American
instructions
-
preheat Oven to 425℉/218℃.
-
Wash the chicken breast well, pound it to an even thickness, and cook.
-
Place the chicken on a cutting board and cover with plastic wrap (if you don’t want raw chicken to splatter in the kitchen). A thickness of 1/4 to 1/2 inch is best, but it should be as even as possible for even cooking.
-
salt chicken. Next, mix the seasonings (Italian herbs, onion garlic powder, paprika, white pepper, cayenne pepper). Mix well.
-
Sprinkle generous amounts of spices on both sides of the breast meat and place in a single layer on a parchment-lined cookie sheet.
-
Bake in preheated oven for 16-18 minutes or until tender. A quick-read thermometer attached to the thickest part of the breast indicates 160-170°F/72-77°C. The time required depends on the thickness of the chicken. For safety, we recommend using a thermometer.
-
Let the chicken rest for 5-10 minutes before slicing to give the meat time to reabsorb the juices. Remove and serve with rice or potatoes and vegetables.
Tips and notes:
- If you beat the chicken breast, the fire will pass through easily and the seasoning will penetrate well.
- Covering the meat before searing makes cleanup easier.
- The chicken should be fully cooked, but you don’t want it to be dry. Instant read thermometer read 165-170°F/74-77°C.
- Remove the chicken breast from the oven and let it rest for 10 minutes to reabsorb the juices.
- Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.
Nutrition Facts Table:
Serving: 1chest| | calorie: 284kcal (14%)| | carbohydrates: Fiveg (2%)| | protein: 49g (98%)| | obesity: 6g (9%)| | saturated fat: 1g (6%)| | cholesterol: 144mg (48%)| | sodium: 396mg (17%)| | potassium: 924mg (26%)| | fiber: 1g (Four%)| | Vitamin A: 440IU (9%)| | Vitamin C: 3.3mg (Four%)| | calcium: 41mg (Four%)| | iron: 1.7mg (9%)
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