Juicy Baked Chicken Breast Healthy Recipes Blog

Baking the chicken for a short time in a hot 450°F oven helps to seal in the juices, while prolonged cooking in a moderate 350°F oven tends to dry it out. Chicken breast is so easy. I always have it on hand, and there are countless recipes where I can use it. But more often than not, I simply bake it in the oven. And when I do, I make sure not to dry it out. The secret? I cook it for a short time at a high temperature. Baking the chicken for 30 minutes at 350 degrees F will yield dry meat. But baking it for just 15-20 minutes at 450 degrees will result in delightfully juicy chicken, every time.

Ingredients

You’ll only need a few simple ingredients to make this truly tasty chicken recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Chicken breasts: I use boneless skinless pieces in this recipe. I haven’t experimented with bone-in ones. Olive oil spray: It’s such a wonderful oil and I love its flavor and cook with it often. But if you prefer using an oil with a higher smoke point, you can use avocado oil instead. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty. Spices: I like to use garlic powder, onion powder, dried oregano, and paprika.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

Spray the chicken breasts with olive oil and sprinkle them with the seasonings.Bake them uncovered until their internal temperature reaches 165°F. This should take about 20 minutes in a 450°F oven.Loosely cover them with foil and let them rest before slicing and serving.

Expert tips

These days, many chicken breasts sold in the supermarket are huge. I’ve seen ones weighing 12 oz or even 13 oz! If yours are this big, you will need to cook them for longer, probably around 30 minutes. So check after 20 minutes. And if you do need to cook them for longer, loosely cover them with foil to prevent the tops from burning in the hot oven.While you could cut a small slit in the thickest part of the chicken to make sure it’s cooked through, the disadvantage of doing that is that juices will escape and leave you with drier meat. That’s why the best method is to use an instant-read thermometer inserted into the thickest part. Aim for an internal temperature of 165°F.

Frequently asked questions

Variations

I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a couple of ideas for you:

Rather than olive oil, you can brush the chicken pieces with melted butter. It’s really good!Experiment with the spices you use. Tasty options include smoked paprika, chili powder, cumin, and dried thyme.Sprinkle the chicken with a small amount of dry-grated parmesan before putting it in the oven.

Serving suggestions

Anything goes with this dish, really! It’s incredibly versatile. But because I cook it in a 450°F oven, I like to serve it with a side that I can cook in the same oven, such as:

Buffalo cauliflowerCarrot chipsRoasted peppersRoasted broccoli stalksEggplant chipsZucchini pizza bites

Storing leftovers

You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. You can also freeze them for up to 3 months. I like to make several at a time because the leftovers are so incredibly versatile.