Best Baked Chicken Breast – So Easy, So Juicy, And All Recipe

I am excited to share my kitchen secret for Easy Baked Chicken Breast. In my version, succulent chicken breasts are lightly seasoned with olive oil, garlic powder, and paprika, with a hint of lemon juice and rosemary. The aroma teases a delightful flavor that makes every bite simply irresistible.

I’ve spent years experimenting in the kitchen and honestly this Best Baked Chicken Breast recipe blew my mind. I first tried this method using parchment paper and it’s a total game changer.

The secret? Keeping the chicken breasts so juicy and tender that every bite practically melts in your mouth.

I start with 4 skinless, boneless chicken breasts, drizzling them with 2 tbsp of olive oil and sprinkling a little salt, freshly ground black pepper and garlic powder. I also toss in a dash of paprika and sometimes a pinch of dried thyme for an extra layer of flavor.

I even add the juice of half a lemon occasionally for a tangy kick. I know there are lots of easy baked chicken breast recipes out there but this one stands out for its incredibly simple yet effective technique.

Trust me if you try this oven baked chicken method you’ll never make them any other way.

Why I Like this Recipe

I really like this recipe because it’s super simple to prep even when Im in a hurry. The directions are easy to follow and I never get lost, which means i can focus on enjoying the cooking process instead of stressing over complicated steps.

Another reason is that the parchment paper trick makes a huge difference. It keeps the chicken extra juicy and tender, and i dont have to worry about it sticking to the pan. I’ve tried other methods before but this one really nails it every time.

I also appreciate how the recipe gives me room to play around with the flavors. I can toss in a pinch of dried thyme or rosemary and even add lemon juice if i feel like it. This little flexibility makes my meal feel a bit more personalized and lets me experiment with different tastes.

Ingredients

• Chicken breasts deliver lean protein and essential nutrients for muscle building and energy.
• Olive oil is rich in healthy fats that improve heart health and flavor.
• Salt amplifies taste, making the dish more delicious when properly balanced.
• Pepper adds a slight heat and enhances the dish’s overall flavor.
• Garlic powder infuses aroma and taste, enriching the savory profile of the meal.
• Paprika gives a warm, smoky, and slightly sweet twist to the chicken.
• Optional herbs like thyme or rosemary offer earthy notes that deepen flavor.
• Lemon juice adds bright, tangy flavor, lifting the overall taste experience.

Ingredient Quantities

• 4 skinless, boneless chicken breasts (about 1.5 lbs total)
• 2 tbsp olive oil
• 1 tsp salt (or to taste)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Optional: pinch of dried thyme or rosemary
• Optional: juice of half a lemon

How to Make this

1. Preheat your oven to 425°F and line a baking sheet with parchment paper so the chicken wont stick.

2. Pat the chicken breasts dry with paper towels to help the seasoning stick.

3. In a small bowl, mix 2 tbsp olive oil, 1 tsp salt, 1/2 tsp freshly ground black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. If you like, add a pinch of dried thyme or rosemary.

4. If using lemon juice, squeeze the juice of half a lemon into the seasoning mix and stir really well.

5. Brush or rub the mixture all over each chicken breast, making sure they are evenly coated.

6. Place the chicken onto the lined baking sheet, spacing them out so they cook evenly.

7. Bake in the preheated oven for about 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F.

8. Remove the chicken from the oven and let it rest for 5 minutes before slicing or serving.

9. Enjoy your super juicy and easy baked chicken, knowing that you nailed this recipe with a simple parchment paper method!

Equipment Needed

1. Oven – for preheating to 425°F
2. Baking sheet – to cook the chicken evenly
3. Parchment paper – to line the baking sheet so the chicken won’t stick
4. Paper towels – to pat the chicken dry
5. Small bowl – for mixing the olive oil, spices and lemon juice if using
6. Measuring spoons – to measure out 2 tbsp olive oil, 1 tsp salt, and the rest of the spices
7. Brush or spatula – to spread the seasoning evenly over the chicken breasts
8. Tongs – to help move the chicken onto the baking sheet without tearing it
9. Meat thermometer – to check that the chicken has reached an internal temperature of 165°F
10. Knife and cutting board – if you decide to use lemon juice, for cutting the lemon into halves

FAQ

Best Baked Chicken Breast – So Easy, So Juicy, And All Recipe Substitutions and Variations

• If you run out of olive oil, you can use canola oil or even melted butter for a richer flavour.
• You can swap the skinless chicken breasts with boneless, skin-on thighs if you like a bit more juicy taste.
• If you dont have garlic powder, try using some minced garlic, just remember you might need a little extra.
• Instead of paprika, some smoked paprika or a pinch of chili powder can add a different kind of kick.
• If you dont have regular salt, sea salt or kosher salt work fine but be sure to adjust to taste.

Pro Tips

1. Try letting the chicken sit with the seasoning for about 15 minutes before you bake it so the flavors really get in there, it make a big difference in the taste.
2. Make sure to pat your chicken real dry before rubbing on the spices, cuz any extra moisture gonna keep it from getting that nice crust.
3. If you got one, use an instant-read thermometer to check that the chicken hits 165°F in the thickest part – it’s the best way to make sure it doesn’t dry out.
4. After you take the chicken out of the oven, let it rest for a few minutes because that helps keep all the juices inside instead of running out when you cut it.