why make this recipe
This recipe gives tender, juicy chicken with simple pantry spices. It uses common ingredients and takes little time. It fits weeknight dinners and meal prep.
introduction
Oven Baked Chicken Breast cooks fast and stays moist when you pound the breasts to an even thickness and use a small amount of butter. If you want other easy ideas for chicken, check the easy chicken dishes collection for more simple recipes.
how to make Oven Baked Chicken Breast
Preheat the oven and prepare a casserole dish. Pound the chicken to an even thickness so it cooks evenly. Rub olive oil on each breast and then coat with the seasoning mix. Place the seasoned breasts in the dish and top each with a piece of butter. Bake until the center reaches 165°F and then broil briefly to brown the tops. For more tips on timing and doneness, see the chicken dishes page.
Ingredients :
- 2 pounds boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 tablespoon light brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon butter (diced)
Directions :
- Preheat oven to 400°F and lightly grease a 9×13 inch casserole dish.
- Place chicken breasts between plastic wrap and pound to an even thickness of about 0.5 – 0.75 inches. Rub olive oil over them.
- In a bowl, mix brown sugar, garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper. Coat the chicken evenly with the seasoning mix.
- Arrange seasoned chicken in the casserole dish; top each piece with a slice of butter.
- Bake for 18-20 minutes until the internal temperature reaches 165°F, then broil for an additional 1-3 minutes for browning.
how to serve Oven Baked Chicken Breast
Serve whole with steamed vegetables and rice. Slice and add to salads, sandwiches, or wraps. Serve with mashed potatoes or roasted vegetables for a fuller meal.
how to store Oven Baked Chicken Breast
Cool the chicken to room temperature no more than two hours after cooking. Store in an airtight container in the fridge for up to 4 days. Freeze cooked pieces in a sealed bag for up to 3 months. Thaw in the fridge before reheating.
tips to make Oven Baked Chicken Breast
- Pound the breasts evenly for even cooking.
- Use a meat thermometer to check for 165°F.
- Let the chicken rest 5 minutes after baking to keep juices inside.
- If breasts are small, reduce bake time slightly to avoid overcooking.
variation (if any)
- Add lemon zest and fresh parsley for a bright flavor.
- Use smoked paprika for a deeper taste.
- Swap brown sugar for honey for a sticky glaze.
- Add cayenne or chili powder for heat.
FAQs
Q: How can I tell when chicken is done without a thermometer?
A: Cut into the thickest part; juices should run clear and meat should be white with no pink.
Q: Can I use bone-in chicken instead?
A: Yes, but increase the bake time and check the temperature near the bone for 165°F.
Q: Can I make this recipe for meal prep?
A: Yes. Cook as directed, cool, then slice and store in portion containers for quick meals.
Oven Baked Chicken Breast
Ingredients
Method
- Preheat oven to 400°F and lightly grease a 9×13 inch casserole dish.
- Place chicken breasts between plastic wrap and pound to an even thickness of about 0.5 – 0.75 inches. Rub olive oil over them.
- In a bowl, mix brown sugar, garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper. Coat the chicken evenly with the seasoning mix.
- Arrange seasoned chicken in the casserole dish; top each piece with a slice of butter.
- Bake for 18-20 minutes until the internal temperature reaches 165°F, then broil for an additional 1-3 minutes for browning.