Preheat. Preheat the oven to 450º F. Arrange the oven rack to the middle position.
Prep. Pat the chicken breast dry with a paper towel. Drizzle a little olive oil into my skillet (if I’m making a few), 9×13 baking dish (if I’m making a medium batch), or sheet pan (if I’m making a larger batch). Arrange the chicken in the pan, allowing it to touch but not overlap. Drizzle with a bit more olive oil and then sprinkle liberally with your seasoning of choice (salt and pepper as a minimum). Then, place into the oven.
Cook. Bake chicken breasts until the internal temperature registers 160º F with a meat thermometer or instant-read thermometer, about 20 minutes. If you don't have an internal thermometer, prick the thickest part of the chicken with a knife when you think it's done. The juices should run clear if the chicken is done. The time will depend on the thickness of your chicken breasts.
Rest. Remove the skillet or casserole dish from the oven, tent it with foil, and let the chicken rest for another 5 minutes. The chicken will continue to cook while it is resting under the foil tent. Then, serve and enjoy.
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Notes
Additional baking time may be needed depending on the thickness of the chicken breast.Storage TipsTo make ahead. Allow to cool and then store in an airtight container in the refrigerator for up to 4 days.To freeze. Allow it to cool completely and then place it into a freezer-safe airtight container for up to 3 months. To serve, thaw in the refrigerator overnight and then reheat and serve.