Oven Baked Chicken Breast – perfectly juicy and beautifully browned baked chicken breast with minimal prep work using just a handful of ingredients. You’ll going to make this again and again!
No matter how I try to diversify my recipes here on the blog, it’ll always come down to probably the most popular meat – CHICKEN!
First of all, let’s all agree how chicken meat can be so versatile – you can let it taste anything you like. Moreover, it is way healthier when we talk about the white meat’s leanest part- chicken breast.
How long to bake chicken breast?
Depending on the weight and thickness, four halves boneless skinless chicken breast or 1 – 1/2 pound ( 453 grams) just like the one I got for this recipe, will take 16-18 minutes all in all to bake in the oven.
This allows the dry rub to caramelize without compromising the juiciness inside of the chicken breast. Be sure though to pound them with a meat mallet to ensure uniform thickness and even cooking.
What temperature to bake chicken?
I’ve tried baking chicken breasts slow and low and high and quick, but I guess I fall into the high and quick category. Roasting my chicken at around 425- 450 F in 15- 18 minutes gets me the result that I wanted- juicy and tender on the inside and caramelized outer layer. Look how appetizing those chicken are!!
Healthy Chicken Breast Recipes
This oven baked chicken breast recipe maybe way too easy to prep, but oh boy, you won’t hardly even guess it judging how flavorful the meat it is. Smokey, savory, aromatic with a hint of spiciness – all in just 25 minutes of prep work from start to finish.
But of course, I won’t leave you with only this.
Starting off with this easy, cheesy Stuffed Chicken Breast with red bell peppers, fresh baby spinach and cheese.
Or if you happen to love some lemony pop on your chicken, you can definitely add this easy, spicy Creamy Lemon Garlic Boneless Chicken Breast that only takes 30 minutes to make.
Grilling the chicken breast works great, too, especially when you use this Marinated Grilled Chicken Breast recipe. A perfect dish for today’s Labor Day and to wrap up summer season.
Whichever you choose, you and your family would likely agree that chicken breast recipes are a keeper. They’re easy to prepare like not lifting a single finger at all! And who doesn’t need one especially on busy weeknights?
Finally, serve this oven baked chicken breast with one of my special rice recipes –Arroz con Gandules aka rice and pigeon peas. Or you could try all of those components in this one-pan meal Jollof Rice and Chicken.
Happy U.S. Labor Day!
Tips and Notes:
- Chicken breasts cook easily. Be careful not to overcook them.
- To best test for doneness of the meat, insert an instant read meat thermometer. Insert the thermometer into the thickest part of the chicken breast and it should read at 160- 170 F (71 C -77 c). If you don’t have one, just pierce the chicken with a knife and if the juices run clear, that’d mean it’s done.
- Most importantly, cover the chicken before you beat it up to avoid contamination with the kitchen surface.
- Don’t forget to pound them with a meat mallet or rolling pin to ensure uniform thickness and even cooking
- Let it rest 5-10 minutes before slicing.
Oven Baked Chicken Breast
Ingredients
- 4 chicken breast , skinless and boneless
- salt to taste (I used 1 ¼ teaspoon salt)
- 1 tablespoon dried Italian herbs
- 1 ½ tablespoon onion powder
- 1 ½ tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon white pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon bouillon powder (you may replace with salt)
Instructions
- Preheat oven to 425 degrees F
- Wash chicken breast, then pound to an even thickness before cooking.
- Place the chicken on a chopping board, then cover in a plastic wrap. Using a mallet, pound until all the pieces are of an even thickness as possible. Between a quarter and half inch is best, but the essential thing is making sure the width is as uniform as possible.
- You need to cover the meat before you beat it to keep the bodily fluids from flying around the room.
- Salt chicken, then combine spices (herbs, onion and garlic powder, paprika, white and cayenne pepper. Mix well.
- Sprinkle both sides with generous amount of the spice blend, place them on a lined cookie sheet in a single layer.
- Bake in a preheated oven for about 16- 18 minutes, and juices are clear or a meat thermometer inserted into the thickest part of the breast reads 160-170 degrees. This all depends on the thickness of your chicken. For accurate results, it is best to use thermometer.
- Let it rest for 5-10 minutes before slicing to prevent excess juice from running out. Remove and serve with veggies and/or rice.
Nutrition Information:
How to Bake Chicken Breast
Preheat oven to 425 degrees F. Wash chicken breast, then pound to an even thickness before cooking.
Place the chicken on a chopping board, then cover in a plastic wrap. Using a mallet, pound until all the pieces are of an even thickness as possible. Between a quarter and half inch is best, but the essential thing is making sure the width is as uniform as possible. You need to cover the meat before you beat it to keep the bodily fluids from flying around the room.
Salt chicken, then combine spices (herbs, onion and garlic powder, paprika, white and cayenne pepper). Mix well.
Sprinkle both sides with generous amount of the spice blend.
Place them on a lined cookie sheet in a single layer. Bake in a preheated oven for about 16- 18 minutes, and juices are clear or a meat thermometer inserted into the thickest part of the breast reads 160-170 degrees. This all depends on the thickness of your chicken. For accurate results, it is best to use thermometer. Let it rest for 5-10 minutes before slicing to prevent excess juice from running out. Remove and serve with veggies and/or rice.
grannychick says
Was looking for a different chicken breast recipe to try..trying this one tonight…sounds delicious!!
ImmaculateBites says
Great! Let me know how it works out for you .
brooklyn grill says
Looks yummy. Thanks for sharing. Baked chicken breast is my favorite food.. I will follow your recipe and i hope my family love it. Thank you so much.
ImmaculateBites says
They will ! Thanks for giving it a try.
Thomas James says
Look yummy! One of my favorite Bake Chicken Breast, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!
ImmaculateBites says
Awesome! So happy to hear this.
Williams says
I love to cook and I am always looking for new recipes for my daily menu, which is interesting for my work. Today’s my lucky day, Oven Baked Chicken Breast is great, just follow the instructions and everything is so easy, I love it. Thanks for your sharing
imma africanbites says
You’re welcome. Glad you like it. And thank you for dropping by.
steak says
This is so delicious, simple recipe to follow, I will make this for my family on weekend. Thanks a lot.
imma africanbites says
Enjoy! We love this one, too.
habitat says
Oven Baked Chicken Breast is great, it’s a very unique combination. I like dishes made from chicken, especially grilled dishes. Added to the menu this weekend, there will be great things for everyone. Thank you for sharing
imma africanbites says
Can’t wait for you to try it. Thanks for dropping by. Happy Easter!
eatfrysmith says
I love this recipe, I made it easily thanks to your detailed instructions
imma africanbites says
You’re welcome. Glad it helped you with your cooking. Thanks for dropping by. 🙂
Anna says
Imma, this looks amazing! Thank you, I will try this right away)
imma africanbites says
Thank you, Anna. Can’t wait for you to try it.
Olga says
Imma, bravo! What a great idea! Love this. I’m sure this is incredibly delicious!
imma africanbites says
Truly it is. Can’t wait for you to it. Enjoy!
Sanchez says
I’m a gymer so I know this recipe is the best baked chicken breast for beginer
Robert Derby says
I have some recipe for this! But it’s not as good as your recipe.
Scott gresser says
Your recipe is very good except for one thing. I always rub or marinate all meats for at least a day before cooking them. I was impressed that you advised pounding the chix breasts! I have been a travelling chef for the last 28 years, so I appreciate good food handling and preparation technique! Please try the following:
Mise en place:
5 pounds of bnls, skinless chicken thighs, pounded out.
Knorr chicken base, fresh rosemary, 5 garlic cloves, fresh oregano, fresh basil, 1 cup olive oil, 4 oz. Fresh lemon juice. (All for the marinade)
1 pound quinoa, 1 quart clam juice, 1 quart clamato juice, 12 scallions sliced for garnish.
Method:
Boil the clam juice and clamato juice and add the quinoa and stir vigorously. Turn to low and keep stirring. After 45 minutes, turn off the quinoa. Heat a skillet with some peanut oil. When hot enough to spatter, lay in your marinated thighs and cook until caramelized on each side. Serve the quinoa garnished well with scallion slices and psition a chix thigh on that for a delightful composed plate. Serve with wilted arugula and watercress on top of the chicken for a elegant finish.
ImmaculateBites says
Oh WOW! Definitely going on my to make list for next week, it sounds So Delicious, Scott. Can’t wait!!! Appreciate you taking time out to share this with us:) God bless!!
Sacha says
Oooh sounds awesome!