Description

A foolproof method for baking juicy, tender chicken breasts using simple pantry ingredients and a meat thermometer to ensure perfect results every time.

Ingredients

Scale

2 large or 4 small boneless, skinless chicken breasts (about 1.5 lbs / 680g total)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1 teaspoon salt (kosher salt preferred)
1/2 teaspoon black pepper
1 tablespoon lemon juice (optional)
1 tablespoon butter (optional)

Instructions

Preheat oven to 375°F (190°C).
Take chicken breasts out of the fridge and let them sit on the counter for 10-15 minutes to take the chill off.
Pat chicken dry with paper towels and trim any excess fat or tendons.
In a small bowl, mix olive oil, garlic powder, smoked paprika, dried thyme, salt, and black pepper to form a paste.
Rub the seasoning paste all over the chicken breasts, ensuring even coverage.
If breasts are unevenly thick, pound the thicker ends gently to create uniform thickness.
Place chicken on a parchment-lined baking sheet or rimmed skillet.
Bake for 20-25 minutes without opening the oven door for the first 15 minutes.
Check internal temperature with a meat thermometer; remove when it reaches 160°F (71°C).
Let chicken rest on the pan for 5-10 minutes before slicing to allow juices to redistribute.
Slice against the grain and serve.

Notes

Do not crowd the pan; ensure air circulation. Letting chicken come to room temperature helps it cook evenly. Resting is crucial to retain juices. Pull chicken at 160°F as carryover cooking will raise it to 165°F.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 large chicken brea
Calories: 280
Sodium: 600
Fat: 10
Saturated Fat: 2
Carbohydrates: 1
Protein: 40

Keywords: oven-baked chicken, juicy chicken breast, easy dinner, meal prep, healthy chicken, gluten-free, dairy-free, low-carb