Oven Baked Chicken Breast Recipe
The secret to juicy, oven baked chicken breasts - the formula for the easiest, juiciest, most flavorful chicken breast that turns out amazing every single time. Healthy and easy, this takes just 10 minutes of hands-on time!
How to Make the Best Oven Baked Chicken Breast
Perfectly baked chicken breast is a kitchen essential that everyone should master. This oven baked chicken breast recipe delivers incredibly juicy, flavorful results every single time with just 10 minutes of hands-on preparation. The secret lies in the simple olive oil and herb marinade that keeps the meat moist while creating beautiful golden edges.
The key to success is letting your chicken come to room temperature before baking and ensuring your oven is fully preheated to 425°F. This high-heat method seals in moisture quickly while cooking the chicken through evenly. Using a sheet pan rather than a deep baking dish allows heat to circulate properly, giving you better results.
This recipe is perfect for meal prep—bake a batch on Sunday and you’ll have protein ready for salads, grain bowls, wraps, and quick dinners throughout the week. The chicken keeps beautifully in the refrigerator for up to four days and can be served sliced, cubed, or shredded depending on your needs.
Oven Baked Chicken Breast
The secret to juicy, oven baked chicken breasts - the formula for the easiest, juiciest, most flavorful chicken breast that turns out amazing every single time. Healthy and easy, this takes just 10 minutes of hands-on time!
Ingredients
Chicken
Marinade
Garnish
Instructions
Preparation
- Preheat oven to 425°F.
- Pat chicken breasts dry with paper towels. Cut to a similar size so they cook evenly.
- Combine olive oil, salt, pepper, dried herbs, garlic, and lemon zest in a small bowl to create a paste.
- Place chicken on a parchment-lined sheet pan and brush all sides generously with the marinade, pouring any remaining marinade over the breasts.
- Let chicken rest on the counter and come to room temperature while oven preheats. Make sure oven is hot before baking.
Baking
- Bake for roughly 18-20 minutes. Smaller breasts, check at 16 minutes; medium breasts check at 20-22 minutes; larger breasts may take up to 25-30 minutes.
- Check for doneness at the thickest part of the biggest breast using a thermometer (165°F).
- Let rest for 8-10 minutes, tenting with foil if desired.
Serving
- Serve immediately or refrigerate for up to 4 days for midweek meals.
- Serve whole, cut into slices across the grain, or cube. Feel free to shred using two forks.
Notes
- Use 1 tablespoon of olive oil and ¾ teaspoon of kosher salt per pound of chicken as a general rule.
- A rimmed sheet pan will make cooking faster and more even than a baking dish.
- If shredding the chicken and the middle seems difficult to shred, the chicken may need a few more minutes in the oven.
