Baked Chicken Breast Recipe
The BEST guide how to bake chicken breast in the oven that is healthy, juicy and EASY. It will become your go-to Use in meal prep, salads or for a super easy weeknight dinner.
The BEST guide how to bake chicken breast in the oven that is healthy, juicy and EASY. It will become your go-to Use in meal prep, salads or for a super easy weeknight dinner.
- Carbohydrate 0.451872916666667 g
- Cholesterol 0 mg
- Fat 0.0436033333333333 g
- Fiber 0.163991668860118 g
- Protein 0.106245 g
- Saturated Fat 0.00781083333333333 g
- Serving Size 1 1 serving (114g)
- Sodium 0.196958333333333 mg
- Sugar 0.287881247806549 g
- Trans Fat 0.00529708333333334 g
- Calories 2 calories
Step-by-step
- Preheat oven to 450 degrees F.
- In a medium baking dish, place chicken, drizzle with oil and sprinkle with smoked paprika, garlic powder, oregano, salt and pepper. Using tongs or hands, move chicken around to coat on all sides evenly (I place bottom of breast on top of seasoned one and then swoosh around).
- Bake for 25 minutes (thinner) to 35 minutes (2"+) or until 150 degrees F internal temperature. Remove from the oven, cover with foil or lid, and let rest for 10 minutes for the juicies to settle (don't skip!).
- Slice against the grain and serve along any side with a salad. Meal prep for the week, use in salads and casseroles.
Cooking boneless poultry usually fails because people guess at internal doneness rather than using an instant-read thermometer to target 150 degrees Fahrenheit before the crucial resting phase. Achieving succulent lean meat requires managing residual heat and pairing the protein with dishes that balance its neutral flavor profile.
- Bake at a high temperature of 450 degrees Fahrenheit to quickly set the exterior proteins and seal in natural moisture before the interior dries out.
- Pair the sliced meat with acidic grain salads or roasted root vegetables dressed in vinaigrettes, as sharp acid cuts through the savory paprika and garlic rub.
- Rest the baked poultry covered with foil for exactly ten minutes so muscle fibers reabsorb escaping moisture rather than spilling it across the cutting board.
- Adapt the cooking vessel if a baking dish is unavailable by utilizing a heavy cast-iron skillet, though metal pans will accelerate the initial sear.
Properly cooked lean poultry stores safely in an airtight container in the refrigerator for up to four days for efficient weekday assembly. Slicing the cooled meat strictly against the grain shortens the muscle fibers for a tender bite every single time.
