The BEST Baked Chicken Breasts Recipe

I reveal my method for Oven Baked Chicken Breasts that come out perfectly seasoned, tender and juicy, along with the clever seasoning tips and side dish pairings I rely on.

I’m obsessed with getting boneless skinless chicken breasts to stay juicy in the oven. After years of messing it up I finally landed on a method that makes even plain breasts taste like something special.

There are a few tiny tricks that separate basic Oven Baked Chicken Breasts from the dry versions you’re used to, and yes it transforms weeknight dinners into Chicken Dinner Recipes people actually get excited about. I won’t spoil all the secrets here, but think bright hits of olive oil and just enough seasoning to make you curious.

Stick around, I’ll walk you through it youre gonna want to try it.

Ingredients

• Chicken breasts: lean, high in protein, low carb, helps build muscle, mild flavor
• Olive oil: gives monounsaturated fats, heart friendly, adds richness and mouthfeel
• Lemon juice: bright acidic punch, adds brightness, vitamin C, cuts fattiness
• Smoked paprika: smoky sweet flavor, deep color, mild heat, tiny antioxidant boost
• Garlic powder: savory umami notes, less allicin than fresh garlic, still flavor forward
• Chicken broth: helps keep breasts moist while baking, adds subtle savory depth
• Baby potatoes: starchy, filling carbs, provide fiber and potassium, roast nicely alongside
• Unsalted butter: adds richness and helps juiciness, contains saturated fat but its tasty
• Kosher salt: essential seasoning, makes flavors pop, be mindful of sodium

Ingredient Quantities

• Boneless skinless chicken breasts, 4 (about 1 1/2 to 2 lb total)
• Olive oil, 2 tbsp plus extra for drizzling
• Kosher salt, 1 1/2 tsp
• Freshly ground black pepper, 1 tsp
• Garlic powder, 1 tsp
• Onion powder, 1 tsp
• Smoked paprika, 1 tsp
• Dried thyme or Italian seasoning, 1/2 tsp
• Lemon juice, 1 tbsp (about 1/2 lemon)
• Unsalted butter, 1 tbsp melted (optional for extra juiciness)
• Low sodium chicken broth or water, 1/2 cup (to keep chicken moist while baking)
• Fresh parsley, chopped, 2 tbsp (optional garnish)
• (Optional quick brine) Water, 4 cups; kosher salt, 1/4 cup; granulated sugar, 1/4 cup; 2 bay leaves
• (Optional side) Baby potatoes, 1 lb, halved
• (Optional side) Asparagus, 1 lb, trimmed
• Extra olive oil, 1 to 2 tbsp (for sides)
• Garlic cloves, 2, minced (optional for sides)

How to Make this

1. Optional quick brine for extra juiciness: stir 4 cups water, 1 4 cup kosher salt, 1 4 cup granulated sugar and 2 bay leaves until dissolved, submerge the chicken breasts, cover and refrigerate 15 to 30 minutes or up to 2 hours; drain and pat very dry before cooking.

2. If breasts are uneven, place them between plastic wrap and gently pound to an even thickness about 1 inch so they cook evenly. Preheat oven to 425 F and drizzle a little olive oil in a baking dish or on a rimmed baking sheet.

3. Make the seasoning paste: in a small bowl mix 1 1 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika and 1 2 tsp dried thyme or Italian seasoning. Add 2 tbsp olive oil, 1 tbsp lemon juice and 1 tbsp melted unsalted butter if using, stir to combine into a loose paste.

4. Pat the breasts dry again, rub the seasoning paste all over both sides, then drizzle a bit more olive oil over each breast. Dont be shy with the rub, it makes the crust.

5. Pour 1 2 cup low sodium chicken broth or water into the bottom of the baking dish to keep the chicken moist while it bakes. Place the seasoned breasts in the dish spaced apart so air can circulate.

6. If making the optional sides, toss 1 lb halved baby potatoes with 1 to 2 tbsp extra olive oil, minced garlic from 2 cloves, salt and pepper and arrange around the chicken so they roast in the pan juices.

7. Bake everything at 425 F for about 18 to 22 minutes depending on thickness, or until an instant read thermometer in the thickest part reads 160 F. Halfway through baking baste the breasts with pan juices for extra moistness.

8. If using asparagus, toss 1 lb trimmed asparagus with 1 tbsp extra olive oil, salt and pepper and add it to the pan for the last 8 to 10 minutes of baking so it stays bright and crisp. For a little char you can broil 1 to 2 minutes at the end, but watch it closely.

9. Remove the chicken from the oven, tent loosely with foil and rest 5 to 10 minutes so the internal temp rises to 165 F and the juices redistribute. Spoon some of the pan juices over the breasts, add a squeeze of lemon and extra melted butter if you want it richer.

10. Garnish with 2 tbsp chopped fresh parsley, drizzle a little more olive oil and serve with the roasted potatoes and asparagus. Leftovers keep well in the fridge up to 4 days, and the broth in the pan makes a great quick sauce.

Equipment Needed

1. Rimmed baking sheet or shallow baking dish
2. Plastic wrap and a meat mallet or heavy rolling pin (for pounding breasts even)
3. Measuring cups and measuring spoons
4. Small mixing bowl and a spoon or small spatula (for the seasoning paste)
5. Instant read thermometer
6. Cutting board and a chef knife
7. Tongs (or a spatula) for moving chicken and veggies
8. Basting spoon or small ladle (to spoon pan juices)
9. Aluminum foil and paper towels for resting and patting dry
10. Oven mitts or potholders

FAQ

The BEST Baked Chicken Breasts Recipe Substitutions and Variations

• Olive oil: swap with avocado oil (same high smoke point), canola or light vegetable oil for neutral flavor, or melted unsalted butter for a richer taste (use same amount).
• Kosher salt: use sea salt flakes 1:1 by volume, or table salt at about half the volume (for 1 1/2 tsp kosher use ~3/4 tsp table salt), or a low-sodium seasoning blend if you want less salt overall.
• Smoked paprika: use regular sweet paprika plus a pinch of smoked salt or 1/8 to 1/4 tsp chipotle powder for smokiness, or use a little chili powder if you want a spicier note.
• Low sodium chicken broth: substitute with low sodium vegetable broth 1:1, or water plus 1/2 tsp bouillon or 1/2 a bouillon cube, or a splash of dry white wine diluted with water (about 1/4 cup wine + 1/4 cup water).

Pro Tips

– Quick brine helps a ton, but dont overdo it: 15 to 30 minutes gives juiciness, more than 2 hours and the texture gets weird. Always rinse and pat the breasts bone dry after brining so the rub sticks and you actually get a crust.

– Let the chicken come closer to room temp for 15-20 minutes and pound uneven pieces to 1 inch so everything cooks the same. If you want extra color, sear each breast in a hot skillet 60–90 seconds per side before popping them in the oven, then finish roasting.

– Dont be shy with the seasoning paste and rub it into every nook, then drizzle oil over the top so it browns. Baste once halfway through with the pan juices and use an instant read thermometer in the thickest part, aim for 160 F then rest 5–10 minutes so it rises to 165 F.

– Turn the pan juices into a quick sauce instead of tossing them: remove chicken, reduce the liquid on the stove a bit, squeeze in lemon and swirl in a knob of butter or a tiny cornstarch slurry to thicken. Leftovers reheat best gently in a low oven or covered skillet with a splash of broth so they dont dry out.