Can I use frozen chicken breasts for this recipe?

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.

What if I don’t have parchment paper?

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.

Can I marinate the chicken beforehand?

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.

How do I know when the chicken is done?

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.

Juicy Chicken Breast Recipe | Perfectly Tender & Flavorful

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

Scale

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

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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