Getting a healthy dinner on the table takes just about 40 minutes with this Oven-Baked Juicy Chicken Breast Recipe. It’s my go-to for a simple yet satisfying meal that feels way more special than plain old baked chicken.
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Why You'll Love This Recipe
I can’t tell you how many times I’ve messed up chicken breasts—dry, overcooked, just sad. But this oven-baked method locks in juiciness every single time. It’s foolproof and packed with flavor, thanks to a simple seasonings mix and butter magic.
- Perfect Juiciness: The parchment paper trap keeps moisture from escaping, so no more dry chicken.
- Super Simple: Few ingredients, no fancy techniques—just quick prep and pop it in the oven.
- Versatile Flavor: Garlic, oregano, and Italian seasoning give it that familiar comfort-food vibe without being boring.
- Hands-Off Cooking: You don’t have to babysit the chicken or worry about flipping it, freeing you up for other tasks.
Ingredients & Why They Work
Every ingredient here plays a key role in flavor and texture. The blend of dried herbs creates that irresistible aroma, while garlic and butter boost richness without overpowering the chicken’s natural taste. Here’s why I choose each one:
- Boneless, skinless chicken breasts: Lean and easy to cook evenly; trimming fat helps keep the seasoning the star.
- Olive oil cooking spray: Prevents sticking without adding extra calories or puddles of oil.
- Garlic (minced): Fresh garlic delivers a punch of flavor right on the surface of the chicken.
- Salt and freshly ground black pepper: Essential for seasoning and enhancing all other flavors.
- Garlic powder: Adds a subtle garlic depth that complements the fresh minced garlic.
- Dried oregano: Brings a touch of earthiness and warmth to the mix.
- Italian seasoning: A blend of herbs that adds that classic, comforting Italian flavor profile.
- Butter: A pat on top melts and bastes the chicken, creating richness and extra juiciness.
- Parchment paper: Critical for trapping steam and keeping the chicken moist during baking.
Make It Your Way
One of the things I love about this Oven-Baked Juicy Chicken Breast Recipe is how easy it is to customize. Whether you prefer a little heat, fresh herbs, or a citrus twist, you can adjust it to perfectly suit your taste—or whatever you have on hand.
- Variation: Sometimes I swap Italian seasoning for smoked paprika and cayenne for a smoky, spicy kick that my family adores.
- Herb swaps: Fresh thyme or rosemary instead of dried oregano brings a garden-fresh aroma that really shines.
- Garlic lovers: Double the minced garlic on top before baking for a bolder garlic experience.
- Dairy-free option: Use olive oil drizzled on top instead of butter to keep it dairy-free but still flavorful.
Step-by-Step: How I Make Oven-Baked Juicy Chicken Breast Recipe
Step 1: Prep Your Oven and Baking Dish
First things first, preheat your oven to 400˚F. Then lightly grease your 9x13 baking dish with an olive oil cooking spray or a quick swipe of oil. This prevents sticking and makes clean-up easier. I’ve learned this step saves you much trouble later.
Step 2: Season & Butter Up
Pat the chicken breasts dry with paper towels—it’s the key to getting your seasonings to stick well. Rub minced garlic over each breast, then sprinkle both sides with salt, pepper, garlic powder, oregano, and Italian seasoning. Top each one with a small pat of butter. This little buttery touch is what keeps the chicken juicy and adds amazing flavor as it melts.
Step 3: Seal in the Juices
Place a sheet of parchment paper over the chicken and tuck the edges snugly around the sides of the dish. This seals in the steam and moisture, which is why this recipe results in such tender, juicy chicken every time. I promise, this step is a game-changer.
Step 4: Bake Until Perfect
Pop the dish into the oven and bake for 30 to 33 minutes. Use an instant-read thermometer to check the internal temperature; it should be between 162˚F and 165˚F. Resist the urge to overcook—chicken can go from juicy to dry quickly. When done, the chicken will feel firm but still springy.
Step 5: Rest & Serve
Once out of the oven, transfer the chicken breasts to a plate and let them rest for 5 minutes. This resting period lets the juices redistribute inside the meat, so when you cut in, all that precious moisture stays put. You’ll be rewarded with tender, flavorful bites every time.
Top Tip
Years of trial and error taught me to never skip the parchment paper step. It keeps the chicken from drying out even if your oven runs a little hot, and you don’t have to worry about flipping or basting during baking. It really helps even the busiest cooks pull off juicy chicken every time.
- Use an Instant-Read Thermometer: It’s invaluable for avoiding overcooking, which is the enemy of juicy chicken.
- Patting Dry Matters: Moisture on the surface can steam the chicken rather than roast it, so don’t skip drying the breasts.
- Butter is Your Friend: That tiny pat adds richness and helps with moisture retention, so be generous (but balanced).
- Rest the Meat: Don’t slice immediately—patience gives you better texture and juiciness.
How to Serve Oven-Baked Juicy Chicken Breast Recipe
Garnishes
I usually sprinkle some chopped fresh parsley or basil right before serving—it adds a pop of color and a hint of freshness that lifts the dish. Sometimes a squeeze of lemon juice brightens it up, especially if you went easy on the seasoning that day.
Side Dishes
This chicken pairs beautifully with simple roasted veggies like asparagus or carrots, a fresh green salad, or creamy mashed potatoes. For a lighter meal, a quinoa or couscous salad with cucumbers and tomatoes hits the spot. I like to balance the savory juiciness with something crisp or herbaceous on the side.
Creative Ways to Present
For special occasions, I’ve served these chicken breasts sliced over a bed of lemon-garlic risotto, garnished with edible flowers and microgreens. It’s simple but feels elegant. You can also stuff the chicken before baking or top it with a spoonful of pesto for a fresh twist.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. Reheating works best when the chicken is sliced thinly to warm through evenly and quickly without drying out.
Freezing
When freezing, wrap each chicken breast tightly in plastic wrap and then place them in a freezer-safe bag. They’ll keep well for up to 2 months. I usually thaw overnight in the fridge before reheating to preserve texture.
Reheating
To reheat, I pop slices in a microwave-safe dish covered with a damp paper towel or reheat gently in a skillet over low heat with a splash of broth to keep it moist. Avoid high heat that dries out the chicken.
Frequently Asked Questions:
You can use frozen chicken breasts, but it’s best to thaw them completely before baking to ensure even cooking. Baking frozen chicken may result in uneven doneness and dry edges.
If you don’t have parchment paper, you can use aluminum foil to loosely cover the chicken, but parchment helps trap steam better without sticking. Just be sure not to seal the foil too tightly to avoid steaming instead of baking.
You can marinate the chicken if you have time, but this recipe’s seasoning mix and butter already add great flavor. If you do marinate, reduce added salt to compensate.
The best way is to use an instant-read thermometer; the chicken is done when it reaches 162˚F to 165˚F internally. The juices should run clear, and the meat will be firm but not dry.
Final Thoughts
This Oven-Baked Juicy Chicken Breast Recipe has become a staple in my kitchen because it’s consistently tender, flavorful, and ridiculously easy. Whether you’re cooking for family, meal prepping, or just want a reliable dinner that won’t disappoint, give it a try—you’ll wonder how you ever baked chicken any other way.
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Delicious Recipe
- Prep Time: 5 minutes
- Rest Time: 5 minutes
- Cook Time: 33 minutes
- Total Time: 38 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Description
This baked chicken breast recipe delivers tender, juicy, and flavorful chicken with a simple blend of herbs and garlic. Perfectly seasoned and baked to perfection, it's an easy and healthy main dish ideal for any dinner.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts (fat trimmed off)
- 2 cloves garlic (minced)
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon Italian seasoning
- 1 tablespoon butter (cut into 4 pats)
Other
- olive oil cooking spray
- salt and freshly ground black pepper (to taste)
- parchment paper
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit and lightly grease a 9x13 inch baking dish with olive oil cooking spray to prevent sticking.
- Prepare Chicken: Pat the chicken breasts dry with paper towels to remove excess moisture. Transfer them to the baking dish. Rub minced garlic evenly over each breast, then season both sides with salt, freshly ground black pepper, garlic powder, dried oregano, and Italian seasoning. Place one pat of butter on top of each chicken breast for added richness.
- Add Parchment Paper: Cover the chicken breasts with a sheet of parchment paper, tucking the edges snugly around the chicken to lock in moisture and flavors during baking.
- Bake: Place the baking dish in the oven and bake the chicken for 33 minutes or until the internal temperature reaches between 162 and 165 degrees Fahrenheit, ensuring the chicken is fully cooked but still juicy.
- Rest and Serve: Remove the chicken breasts from the oven and transfer them to a serving plate. Let the chicken rest for 5 minutes before cutting and serving to allow the juices to redistribute.
Notes
- Patting the chicken dry ensures better seasoning adhesion and helps develop a better texture.
- Using parchment paper helps keep the chicken moist and prevents it from drying out.
- Cooking to an internal temperature of 165 degrees Fahrenheit guarantees food safety while maintaining juiciness.
- Butter can be substituted with olive oil for a lighter option.
- Leftover chicken breasts can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 159 kcal
- Sugar: 0.05 g
- Sodium: 154 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 24 g
- Cholesterol: 80 mg
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