Oven Baked Chicken Breast
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If you’re on the hunt for a fail-proof dinner, this Oven Baked Chicken Breast recipe is about to be your new go-to. Juicy, perfectly seasoned, and ready in under 30 minutes, it’s the weeknight hero you never knew you needed. Let’s face it, basic never tasted this good!
This easy baked chicken breast is a versatile gem. You can enjoy it as-is for a simple, flavorful meal, or take it up a notch by using it as the perfect base for other delicious dishes. Shred it for easy chicken taquitos, dice it up for a hearty chicken noodle soup, or slice it thin for a killer Hawaiian chicken pizza. The options are endless with this staple in your recipe collection!
Why You’ll Love this Recipe
- Easy to make: Minimal ingredients and simple steps.
- Quick cooking time: Ready in under 30 minutes.
- Versatile base: Great for tacos, salads, soups, and more.
- Meal prep-friendly: Perfect for make-ahead meals.
Chicken is my fridge’s BFF—it’s always there, even when it’s not on the list. Why? Because it’s a total blank canvas. Spicy Asian stir-fry? Check. Salad topper? Yep. Pasta, quesadillas, tin foil dinners? Endless possibilities.
But when I’m stuck on what to make, this Oven Chicken Breast recipe saves the day. It’s a classic that’s delicious straight from the oven or perfect for shredding into tacos, tossing in salads, pasta, quesadillas—you name it.
Basically, this recipe is the gift that keeps on giving.
Ingredients You’ll Need
Let’s talk ingredients! This oven baked chicken breast recipe is simple, but every item packs a punch. Each one brings its own flavor, so you’ll want to make sure you’re using the good stuff. Here’s how to get the most out of every ingredient:
- Chicken breast: While I love a classic chicken breast, baked chicken thighs. work great if you’re craving something a bit juicier.
- Oil: A little olive oil keeps things moist and helps the seasoning stick. Don’t skimp!
- Garlic: Fresh garlic is always best, but minced from a jar works in a pinch.
- Chicken broth: Adds moisture and flavor. Low-sodium is a good option to control the salt.
- Lemon juice: Brightens the dish and adds a pop of tangy goodness. Fresh squeezed is key!
- Oregano: Dried works perfectly here, but fresh will give you an extra burst of flavor.
- Thyme: Fresh or dried, thyme adds an herby depth to the chicken. Don’t skip it!
- Salt and pepper: Simple but essential. Season generously to bring everything together.
- Lemon: Thin slices on top make it pretty and add extra lemony flavor while it bakes.
These basics are all you need for the juiciest, most flavorful baked chicken!
Variations and Substitutions
Want to switch things up? Here are a few ways ways to make chicken breast:
- Chicken thighs instead of breasts: Prefer a juicier cut? Swap out the chicken breasts for thighs—same method, just more flavor!
- Add a spice kick: Love heat? Sprinkle on some cayenne, red pepper flakes, or even chili powder for a little extra spice.
- Swap the herbs: No oregano or thyme? Use Italian seasoning, rosemary, or even fresh basil. You really can’t go wrong with herbs.
- Citrus twist: If you’re out of lemons, try using lime or even orange for a fun citrusy twist.
- Broth alternatives: No chicken broth? Vegetable broth or even water with a dash of bouillon will work in a pinch.
Feel free to play around with what you’ve got in your pantry—the possibilities are endless!
Easy Baked Chicken Breast Recipe
If you’re looking for an easy, foolproof way to bake chicken breasts, this recipe is your go-to. With just a few simple steps, you’ll have perfectly juicy chicken that’s great on its own or as a base for other dishes. Here’s a quick rundown of how to get it done:
- Preheat your oven to 400°F and prepare your dish with non-stick spray.
- Prepare the sauce: Cook garlic in olive oil, then whisk in chicken broth, lemon juice, oregano, thyme, and salt.
- Assemble the dish: Pour the sauce over chicken breasts, season with salt and pepper, and top with lemon slices.
- Bake: Cook for about 30 minutes or until the internal temp reaches 165°F.
Super simple and packed with flavor!
Storage and Reheating Instructions
Got leftovers? No problem! Here’s how to store and reheat your baked chicken to keep it juicy and flavorful:
- Storage: Once cooled, place the chicken in an airtight container and refrigerate for up to 3-4 days. You can also freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap or foil before placing it in a freezer-safe bag or container.
- Reheating:
- For the microwave, place the chicken on a plate, cover with a damp paper towel, and heat in 30-second intervals until warmed through.
- For the oven, preheat to 350°F, place the chicken in a baking dish with a little chicken broth or water, cover with foil, and bake for 10-15 minutes until heated.
- For the stovetop, slice or shred the chicken, add a splash of broth, and heat in a skillet over medium heat until warmed.
Reheating tip: Always add a little moisture (broth or water) to keep the chicken from drying out!
Tips for Success:
Pound the chicken breasts to an even thickness: This ensures even cooking, so you don’t end up with dry edges and undercooked centers.
Marinate for extra flavor: While this recipe is already tasty, marinating the chicken for at least 30 minutes (or overnight) in the fridge can add even more depth to the flavor.
Use a meat thermometer: The key to perfectly juicy chicken is an internal temperature of 165°F. This prevents overcooking and ensures your chicken is safe to eat.
Let it rest: Allow the chicken to rest for 5 minutes after baking to lock in the juices and keep it tender.
Recipe FAQs
The best way to ensure your chicken is cooked through is by using a meat thermometer. Insert it into the thickest part of the breast—it should read 165°F. If you don’t have a thermometer, slice into the chicken to check that the juices run clear and the meat is no longer pink inside.
Overbaking is the main culprit. Be sure to pull your chicken out of the oven as soon as it reaches 165°F and let it rest for 5 minutes before cutting. Also, using a little extra oil or broth helps keep it juicy.
Yes! Just make sure to thaw them completely in the fridge before baking. Frozen chicken will take longer to cook and might not bake evenly if it’s not thawed first.
Absolutely! This recipe is a great base, but feel free to add your favorite seasonings like paprika, cumin, or Italian herbs to make it your own.
More Easy Chicken Dinner Ideas:
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Oven Roasted Chicken Breast
Ingredients
- 1/4 cup olive oil
- 3 tablespoons minced garlic
- 1/3 cup chicken stock or white wine
- 2 tablespoons lemon juice
- 1½ teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 lb chicken breast
- 1 lemon (sliced)
Instructions
- Preheat your oven to 400°F (200°C). While the oven is heating, lightly mist a 9×13 baking dish with non-stick spray.
- Arrange the chicken breasts in a single layer, making sure they’re not overlapping. This helps the chicken cook evenly. Set the dish aside.
- In a medium-sized skillet over medium heat, cook the garlic in the olive oil until fragrant, about 30 seconds to 1 minute. Be careful not to burn it—you're just looking to warm it up and release the flavor. Remove from heat and whisk in the chicken broth, lemon juice, oregano, thyme, and 1/2 teaspoon of salt.
- Pour the garlic and herb mixture evenly over the chicken breasts in the baking dish. Sprinkle the remaining salt and some freshly cracked pepper on top, then layer the lemon slices over each chicken breast.
- Place the dish in the preheated oven and bake for about 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check the thickest part of the breast for an accurate reading.
- Tip: Let the chicken rest for a few minutes before serving to allow the juices to redistribute and keep the meat tender.
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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