The BEST Baked Chicken Breast (Juicy!)
Making my oven-baked chicken breast is incredibly easy and quick! For these incredibly delicious, fail-proof chicken breasts, all you need is a little olive oil, a unique spice blend, and some insider knowledge. It's easy, quick, and really delicious! It works well for meal preparation, as a salad topper, in chicken sandwiches, and as a main course.
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Servings: 3 servings
Calories: 264kcal
INGREDIENTS
- 3 boneless skinless chicken breast
- 2 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 teaspoon Italian seasoning
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 3 tablespoon olive oil
- 1 tablespoon fresh parsley for garnish
INSTRUCTIONS
- Place a rack in the middle of the oven and preheat it to 400°F. Line a rimmed baking pan with parchment paper or lightly oil it.
- In a large bowl, combine the paprika, onion powder, garlic powder, Italian seasoning, salt, and pepper. Then, add olive oil until well combined.
- The chicken breast should be placed on your chopping board. Cut off extra fat. Then lay a piece of plastic wrap or parchment over the chicken to avoid spatter, gently pound the thicker end of the chicken breasts with a rolling pin or the flat side of a meat tenderizer.
- The seasoning mixture should be uniformly brushed over the chicken on both sides, flipping once.
- Place the chicken breasts in the baking pan and bake for 18 minutes, or until the internal temperature reaches 165°F on a thermometer.
- After cooking, take the pan out of the oven, move the chicken to a plate or chopping board, and let it rest for five minutes before slicing.
- Drizzle the pan juices over the chicken before serving, and sprinkle some freshly chopped parsley on top.
Video
NOTES
- Storing: Keep leftovers in an airtight container in the refrigerator for up to three days.
- Freezing: Freeze the chicken for up to three months in airtight packaging or freezer-safe containers (we prefer our food saver bags to avoid freezer burn). Before reheating, let it thaw overnight in the fridge.
- Reheating: Reheating chicken breasts over the next few days may cause them to become rather dry. Here's a quick tip: before reheating your chicken in the microwave, sprinkle it with a teaspoon or so of water and cover it with a microwave-safe lid. It will help the chicken absorb some of the moisture by creating a small amount of steam, which will revitalize it!
- Bigger breasts: Bake 7-ounce breasts for about 20 minutes and 9-ounce breasts for about 22 minutes. Always check for 165°F.
- Brine (optional): For extra-juicy chicken, soak it in lukewarm water with about ¼ cup kosher salt per 2 pounds of chicken for 15 minutes to 6 hours in the fridge, then pat dry. Skip this if the label says the chicken is enhanced with a salt solution, and use half as much salt if you only have table salt.
- Extra color: Broil for the last 1 to 2 minutes, watching closely so the spices don't burn.
- Convection oven: Bake at 375°F and start checking a few minutes early.
NUTRITION
Calories: 264kcal | Carbohydrates: 3g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1296mg | Potassium: 473mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 387IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg
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