Perfect Oven Baked Chicken Breasts
If you find that you often cook recipes that require pre-cooked chicken you will absolutely love this recipe for perfect oven baked chicken breasts!
yes I’m this excited about boneless chicken!
Okay – I’ll admit that boneless chicken breasts are probably one of the least exciting topics I’ve shared here. BUT. It’s also one of the most versatile. Chopped, sliced or shredded, they form the base for so many great chicken breast recipes. And they are a perfect do-ahead task for a week’s worth of lunches.
no more dry chicken – ever!
The challenge here is that skinless, boneless breasts can too often turn out dry and bland – especially if you bake them in the oven. And since baking chicken breasts in the oven is by far the easiest and most hands-off option I was thrilled to come across this technique from The Kitchn!
The folks at The Kitchn have nailed the secret to flavorful, juicy oven baked chicken – and it couldn’t be simpler!
what’s the secret to perfect oven baked chicken breasts?
Given the choice I will almost always opt to bake chicken breasts in the oven, versus grilling (weather-dependent) or frying (messy, not-so-healthy). But it’s hard to achieve a juicy chicken breast using this method. The Kitchn has solved this problem by covering the chicken with a piece of parchment paper, which allows the chicken to baste in its own juices while baking.
how do you make this easy baked chicken?
For this oven baked chicken recipe you’ll start with – obviously – skinless, boneless chicken breasts. I usually do 3, at about 1 1/2 pounds total.
Place the breasts in a buttered baking dish to hold them snugly, with just a bit of room around and between.
Drizzle with olive oil and season with salt and pepper. At this point you’re ready to cover the breasts, but if you have some lemon and/or herbs lying around you can tuck those in too, as well as adding any seasoning you like, like chili powder or garlic powder.
Butter a piece of parchment paper and place – buttered side down – on top of the chicken, tucking the edges underneath.
Bake for 30 – 40 minutes, or till the chicken is cooked through. You want an internal temperature of 165 degrees, so you can use an instant read thermometer if you like, but I find that the chicken is always done in this cooking time. When cool enough to handle, shred or slice and proceed with your recipe.
can you make this recipe in advance?
Absolutely! You can store it in the fridge for up to a week, or in ziploc freezer bags for longer storage. It defrosts in the fridge quickly, and I love being able to skip the ” cook chicken ” step!
how do you use these perfect oven baked chicken breasts?
There are so many easy delicious chicken recipes out there that the possiblities are endless. Here are some favorites:
Mayo Free Chicken Salad
Crispy Farro and Chicken Salad
Buffalo Chicken Pizza
Sheet Pan Chicken Nachos
Achieving juicy baked chicken in the oven is one of my fave kitchen hacks – let me know if you try it!
perfect oven baked chicken breasts
Perfect Oven Baked Chicken Breasts
Recipe details
Ingredients
- butter and olive oil
- 1 1/2 pounds boneless skinless chicken breasts
- salt and pepper
- parsley sprigs, optional
- lemon wedges, optional
Instructions
- Pre-heat the oven to 400 degrees.
- Butter a baking dish large enough to hold the chicken with a little room between and around the breasts. Cut a piece of parchment paper to fit the top of the pan and butter one side of that, too.
- Place the chicken in your prepared pan with a bit of space between. Drizzle with olive oil and sprinkle with salt and pepper. Place the parsley sprigs and lemon wedges (if using) around the chicken. Place the parchment - buttered side down - on top of the chicken, tucking the edges under for a snug fit. Bake for 30 - 40 minutes, or till the internal temperature of the chicken reaches 165 degrees.
- Serve immediately or let cool.
Tips
- Chicken can be can be refrigerated for up to one week, or frozen for longer storage.
- If you're using in a recipe, 1 1/2 pounds of boneless breasts will yield about 4 - 5 cups of shredded chicken.
- This recipe originally appeared in The Kitchn.
Comments
Share your thoughts, or ask a question!
I found this method by The Kitchn several years ago and can attest to how successful it is. This is the only way to cook boneless skinless chicken breasts!