Simple Baked Chicken Breast Recipe

Learning how to make baked chicken breast just got simple with this foolproof recipe. Ready and on the table in less than 30 minutes, but perfect to make-ahead for busy weeknights, too!

Simple Baked Chicken Breast Recipe - Learning how to make baked chicken breast just got simple with this foolproof recipe. Ready and on the table in less than 30 minutes, but perfect to make-ahead for busy weeknights, too! // addapinch.com

If there is one thing that I make more often than not for my family, it is chicken. It is a weeknight staple at my house and a main dish that I can always depend on my family loving. But, I have a secret way of preparing my baked chicken so that I’m never hearing, “chicken agaaaainnnn….” complaints.

That wasn’t always the case.

I remember years of rubbery chicken that I’d baked to death. Then, Bart, Sam and I moved in with his parents for a few months while our house was being built. While that seems like forever ago now, I’ll never forget watching my mother-in-law, Tish, make her chicken and ham roll ups for a family dinner. That’s when it dawned on me that I’d been baking my chicken all wrong.

Now, my baked chicken is tender, juicy, and absolutely scrumptious! If I do say so myself! And, by the emails that I get requesting recipes for using boneless, skinless chicken breast, it sounds like this might be a recipe that you would like as well.

Simple Baked Chicken Breast Recipe - Learning how to make baked chicken breast just got simple with this foolproof recipe. Ready and on the table in less than 30 minutes, but perfect to make-ahead for busy weeknights, too! // addapinch.com

There are a few tricks for this simple baked chicken breast, but once you learn how to cook chicken breast, you’ll turn to it time and again!

To make it, I preheat my oven to 450º F. While the oven is preheating, I drizzle a little olive oil into my skillet (if I’m making a few) or a 9×13 casserole dish (if I’m making a larger batch). Then, I arrange my chicken in the pan, allowing it to touch but not overlap. I then drizzle on a bit more olive oil and then sprinkle liberally with kosher salt and freshly ground black pepper. Then, into the oven it goes, situated on the middle rack of the oven. I let it bake until the juices run clear when the chicken is pricked with a sharp knife and the internal temperature registers 160º F, about 20 minutes. The time will depend on the thickness of your chicken breasts.

Then, I remove the skillet or casserole dish from the oven, cover it with foil and let the chicken rest for another 5 minutes to allow the chicken to rest. This makes for a tender a delicious chicken breast every single time! Just say no to that rubbery, dried out chicken of the past!

Simple Baked Chicken Breast Recipe - Learning how to make baked chicken breast just got simple with this foolproof recipe. Ready and on the table in less than 30 minutes, but perfect to make-ahead for busy weeknights, too! // addapinch.com

Here’s the recipe for my Simple Baked Chicken Breast Recipe. I think you are going to love it as much as my family does!

Simple Baked Chicken Breast Recipe - Learning how to make baked chicken breast just got simple with this foolproof recipe. Ready and on the table in less than 30 minutes, but perfect to make-ahead for busy weeknights, too! // addapinch.com
Yield: 6 - 8

Simple Baked Chicken Breast Recipe

Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Learning how to make baked chicken breast just got simple with this foolproof recipe. Ready and on the table in less than 30 minutes, but perfect to make-ahead for busy weeknights, too!
5 from 15 votes
Did you make this recipe?

Ingredients

  • olive oil
  • 6 - 8 boneless skinless chicken breasts
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

  1. Preheat the oven to 450º F. Arrange the oven rack to the middle position.
  2. Drizzle the olive oil into a large (12-inch) skillet or 9x13 casserole dish. Arrange the chicken breasts in the pan, making sure that they touch but do not overlap. Drizzle on additional olive oil and sprinkle with the salt and the pepper.
  3. Place the baking pan (skillet or casserole dish) into the oven on the middle rack. Bake until the juices of the chicken run clear when the chicken is pricked with a sharp knife and the internal temperature registers 160º F when checked with an internal thermometer, about 20 minutes.
  4. Remove the baking pan from the oven, tent with foil and allow the chicken to rest undisturbed for 5 minutes. Then, remove the foil from the pan and serve warm.

Notes

Additional baking time may be needed depending on the thickness of the chicken breast.
Allow baked chicken breast to cool and then store in sealable freezer bags in the refrigerator for up to a week and in the freezer for up to 2 months.

All images and text © Robyn Stone for Add a Pinch

Enjoy!
Robyn xo

Simple Baked Chicken Breast Recipe - Learning how to make baked chicken breast just got simple with this foolproof recipe. Ready and on the table in less than 30 minutes, but perfect to make-ahead for busy weeknights, too! // addapinch.com

 

33 comments on “Simple Baked Chicken Breast Recipe”

  1. That is a so much easy recipe to make chicken. I am not a cook in the kitchen but this recipe looks like I can make it.In the pic, it’s looking perfectly delicious and I guess no way it is.

  2. How can chicken breast be made to be flowing with juices? Every recipe i read and see looks dry. That is why we
    don’t use it. Got any ideas? With thighs it becomes so juicy and tender…

    • marinate chicken in Italian dressing before baking; add your favorite spices or not (optional). only takes about 30 min on 375 to bake. Also, you might be over cooking it. You can either back in oven bag or wrapped in foil.

      • That suggestion, which sounds delicious, does make it a totally different recipe 🙂 I’ve tried the one that Robyn has given us, and the juices DO run clear! It is simply scrumptious!!!

  3. Thanks for sharing this recipe.
    Gonna fix it tomorrow. sounds Yummy and very easy, which is what I like,

  4. I can’t wait to try this! Simple. THAT is what I like. Thank you so much for sharing. And I’m rating it now, because I already know it will be delicious – as all of your recipes that I’ve tried, always are! 🙂

  5. DELICIOUS! Absolutely love this moist delectable recipe! My family adores poultry, i.e., chicken, turkey, and although I’ve had some great dishes, there are times it is “hit or miss” – some good, some fair. BTW: this website ROCKS, Robyn! Love your presentations, explanations, and recipes. You’ve made me a much improved cook. Thank you!

  6. Wow!! This looks sooo good and I love how the pictures make this wonderful dish come alive. I’ve never made anything like this before but I love how the recipe is quick and easy to prepare and the ingredients aren’t too hard to get. Thanks for sharing this fantastic and tasty recipe!

  7. I used this technique to prepare some chicken for a pasta salad, and it works great! The chicken cooked up fast and juicy. Thanks so much!

  8. I made this recipe for tonight’s dinner. Instead of salt & pepper, I used Borsari original seasoned salt (from Whole Foods).

    Very, very good & juicy!

  9. I love this simple recipe! So quick and easy and ,since I am on a diet ,it fits right in with my diet plan! Thanx Robyn,i loooooooove hour website and I have used a lot of your baking recipes on many many occasions,and it always comes out excellently well!!

  10. This recipe was perfect; simple to prepare, and the chicken was juicy and delicious, Thank you!

    • Thanks, Ellen. I’m so thrilled you liked this recipe. It is one I make over and over for my family. xo

      • I’m a bit skeptical that the boneless breast is going to be moist but I’m going to try…I just put 3 chicken breast uncovered (didn’t say to cover) in a 450 oven…I didn’t have kosher salt but I used sea salt, the pepper, and olive oil. I’ll sure to let you know how it comes out.

      • I hope you enjoyed it! I cook it with this recipe all the time and it’s delicious! Thanks!

  11. I made this tonight, just as directions said to. I just got to tell you, wow, WOW, *WOW*!!!! So juicy, tender, and flavorful!! Chicken has such a mild taste, that is often easy to over power it with spices and sauces, etc. This had just simple, excellent flavor from the meat itself 😀

    Thank you for passing on your secret!!!

  12. I made the baked chicken breads exactly according to the recipe and it was marvelous. Thanks for restoring my confidence in baked chicken breast Robyn.
    Lou

  13. My daughter wants me to make an old recipe for chicken with stuffing. Usually, the chicken turns out dry. It is boneless, skinless chicken breast halves, with Swiss cheese on top, and stuffing cubes mixed with cream of chicken soup, pepper, and a little water. I’m wondering if I could do that using this recipe.

    The original recipe is covered, except for the last 5-10 minutes, and baked at only 325 degrees for 1 1/4 hours. That is for four breast halves, weighing a total of about 1 lb. These days, they weigh more like 2 lbs., so al will have to pound them, and cut them in half. If I raise the temperature to 450, I wonder if I’ll have to bake it for part of the time before adding the cheese and stuffing?

  14. I’m about to try this! Hoping it will revolutionize how we batch cook chicken. ????

  15. Absolutely perfect every time. This is my go-to chicken breast recipe. Never dry. Juicy and flavorful. Can’t believe I settled for less than this for so many years.

  16. I haven’t made this yet but I’ve thinking the thickness of the breasts makes a huge difference in how long you bake at 450 in the oven. True?

    • Hi Ruth,
      yes, the size of your chicken breast will determine the total cooking time. You’ll want to be sure that the juices run clear when the chicken is pricked with a sharp knife and that it reaches 165ºF when checked with an internal temperature probe. I hope you enjoy it! xo

  17. Do you HAVE to use kosher salt or can you use regular table salt??

  18. I’m back! I made this recipe the first time, a couple weeks ago. This morning, I asked my husband what he wanted for dinner. His reply was, “That chicken you baked. I don’t even care what you make with it. That chicken was so good!” Thank you, addapinch! Maybe I can feed my family after all!!

  19. I was a little skeptical, flavoring with only salt/pepper, I usually rub all sorts of seasonings on my baked chicken, but OMG I knew it was going to be easy, but it was so flavorful, and juicy. This is going to be my go to for chicken breasts. I

  20. It came out just the way you said it would and we loved it. I’m going to marinate some breasts in olive oil, herbs de provence, and a little lemon juice before baking tonight to serve sliced with a roasted tomato pasta. I’m sure it will be great! May need to watch the cook time closely due to the marinade effect.

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