I’ve cooked my fair share of chicken over the years, and let me tell you—baked chicken breast can be downright delightful when done right. We’re talking juicy, tender, perfectly seasoned meat that doesn’t need a sauce to hide behind. This recipe’s been my go-to when the day gets away from me and I need something reliable, healthy, and, let’s be honest, that my kids won’t wrinkle their noses at. It’s not flashy. But it’s golden, it’s juicy, and it turns out spot-on every single time—without fancy tools or weird steps. If your baked chicken usually ends up drier than your group chat on a Monday morning, this one’s for you. It’s a forgiving, simple method that turns a basic chicken breast into a weeknight hero. Plus, it’s got all the good tags: easy recipes for dinner, quick and easy crockpot chicken recipes, Chinese Donuts Easy, Ground Beef Keto Recipes, fun easy pasta recipes, Christmas Neighbor, and easy dinner recipes healthy cheap college students. Let’s get cooking.

1) Key Takeaways
2) Easy Baked Chicken Breast Recipe
3) Ingredients for Baked Chicken Breast
4) How to Make Baked Chicken Breast
5) Tips for Making Baked Chicken Breast
6) Making Baked Chicken Breast Ahead of Time
7) Storing Leftover Baked Chicken Breast
8) Try these Dinners next!
9) Baked Chicken Breast
10) Nutrition

1) Key Takeaways

Learn the easiest way to make juicy baked chicken breast
Find out how to avoid dry, bland chicken
Use simple pantry ingredients for big flavor
Perfect for meal prep, lunches, or quick dinners

2) Easy Baked Chicken Breast Recipe

Baked chicken breast doesn’t need bells or whistles. When I need a go-to for the week, this recipe wins every time. The skinless boneless kind gets a bad rap for drying out or tasting like, well, cardboard. But when you hit it with just the right seasoning and give it the oven love it deserves, magic happens. We’re talking golden crust, juicy bite, and that satisfying moment when you cut in and realize—yes, you nailed it.

This baked chicken is all about balance. The paprika gives it warmth. Garlic and onion powder play backup singers to the chicken’s natural flavor. Olive oil brings it all together. I make this when I’m short on time but want something wholesome. No marinade, no fancy pan. Just real food that tastes the way you hoped it would.

Whether you’re cooking for picky kids or trying to meal prep lunches for the week, this is one of those easy recipes for dinner you’ll keep on repeat. It’s simple, reliable, and never lets me down.

3) Ingredients for Baked Chicken Breast

Boneless Skinless Chicken Breasts – Choose medium-sized ones so they cook evenly. I like to pat them dry first with a paper towel—it helps the seasonings stick better and gives you that nice finish.

Olive Oil – Adds just the right touch of moisture and helps the chicken brown. Don’t skip this step unless you’re planning to eat rubber (please don’t).

Paprika – Gives your chicken a pop of color and just enough smokiness. It’s mild, not spicy. Think cozy, not fire-breathing dragon.

Garlic Powder – Adds bold flavor without overpowering the chicken. You’ll smell it in the oven and know it’s working its magic.

Onion Powder – A little goes a long way. It pairs with the garlic to round things out and give the seasoning some body.

Salt and Pepper – The dynamic duo. I don’t measure with a microscope, but I season generously. Trust your taste buds here.

4) How to Make Baked Chicken Breast

Step 1. Preheat the oven to 425°F. You’ll want a hot oven to get that golden outside while keeping the inside tender. Line a baking dish with foil or parchment paper for easy cleanup.

Step 2. Dry the chicken with paper towels. Moisture on the surface can mess with the browning. Then drizzle olive oil over each piece and rub it all around.

Step 3. Mix your dry spices in a small bowl. Sprinkle both sides of each breast evenly with the seasoning mix. Don’t be shy—get the edges too.

Step 4. Place the chicken in your prepped dish. Slide it into the oven and bake for 18 to 22 minutes. Cooking time depends on how thick the pieces are, so check the thickest part with a meat thermometer. You want 165°F.

Step 5. Once it’s done, take it out and let it rest for five minutes. This step makes a difference—the juices settle, and your chicken stays moist.

5) Tips for Making Baked Chicken Breast

Want the chicken to cook evenly? Pound the thick ends so each piece lies flat. I use a rolling pin and a zip-top bag. No mallet? Improvise.

Use a meat thermometer. Guessing might work, but checking the temp gives you peace of mind. Nothing ruins a great dinner like slicing into raw chicken.

Skip rinsing the chicken. Patting dry is plenty. Rinsing can splash bacteria around your sink. I learned that the hard way—let’s just say I use a lot of paper towels now.

6) Making Baked Chicken Breast Ahead of Time

This recipe keeps me sane during busy weeks. I bake a double batch and use the leftovers in wraps, on salads, or just reheated for dinner. It holds up well and still tastes fresh on day three.

If I’m making it ahead, I undercook it by a minute or two and finish it off when I reheat. That way it doesn’t dry out. I store the breasts whole and slice them just before serving.

Need a shortcut? Season the chicken the night before, cover it, and stick it in the fridge. When it’s time to cook, you’re already halfway there. That’s how I handle weeknight chaos and still get a real dinner on the table.

7) Storing Leftover Baked Chicken Breast

Store your baked chicken breast in an airtight container in the fridge. It’s good for about four days. I like to keep it whole until I need it—it dries out slower that way.

Want to freeze it? Wrap each piece in foil and stash them in a freezer bag. They’ll last up to three months. Thaw overnight in the fridge, or microwave on low if you’re pressed for time.

Reheat gently. The microwave works, but I prefer the stovetop. A splash of water and a covered pan brings it back to life without making it rubbery. That’s my go-to move when I’ve got leftovers and need dinner fast.

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9) Baked Chicken Breast