Baked chicken breast often gets a bad rap for being dry or bland, but I’ve found a way to keep it juicy and flavorful without complicated techniques. It’s about simple seasoning, proper oven temp, and a little patience. Once you nail that, it feels like a little victory every time.
Why I keep coming back to this recipe
It’s simple, forgiving, and endlessly adaptable. I love how flexible it is—swap spices, add a splash of wine, or top with herbs. It’s a reliable way to get a juicy, flavorful chicken with minimal fuss, perfect for busy nights or when I want something nourishing without much thought.
Breaking down the ingredients
- Chicken breasts: Lean, tender, and quick-cooking. I prefer skinless, boneless for ease, but skin-on adds flavor.
- Olive oil: Helps seasonings stick and promotes browning. Use good-quality for richer flavor.
- Salt & pepper: Basic but essential. I like sea salt and freshly cracked black pepper.
- Smoked paprika: Adds a smoky depth and vibrant color, but paprika can be swapped for cumin or chili powder.
- Lemon: Brightens everything with a zing. A squeeze after baking lifts the flavors.
- Herbs (optional): Fresh thyme or rosemary make it fragrant, but dried works too if you’re in a pinch.
- Garlic powder: Gives a subtle savory punch, but fresh minced garlic can be used if added before baking.
Tools and equipment I swear by
- Baking sheet: To hold the chicken and catch drippings.
- Parchment paper: Prevents sticking and makes cleanup easier.
- Meat thermometer: Ensures the chicken hits the perfect internal temperature.
- Kitchen towel: Dry the chicken to help the seasonings stick and skin crisp up.
Step-by-step guide to juicy baked chicken breast
Step 1: Preheat your oven to 200°C (392°F).
Step 2: Pat the chicken breasts dry with paper towels. Dry skin helps crispiness.
Step 3: Rub the breasts with olive oil, then season generously with salt, pepper, and smoked paprika.
Step 4: Place the chicken breasts on a baking sheet lined with parchment paper.
Step 5: Bake for 20-25 minutes. Check for a golden crust and internal temp of 75°C (165°F).
Step 6: Rest the chicken for 5 minutes before slicing. Resting keeps it juicy.
Step 7: Serve sliced, with a squeeze of lemon and a drizzle of extra virgin olive oil.
Juicy Baked Chicken Breast
Ingredients
Equipment
Method
- Preheat your oven to 200°C (392°F).
- Pat the chicken breasts dry with paper towels until they feel slightly tacky; this helps the seasonings stick and promotes crispiness.
- Rub each chicken breast with olive oil, coating evenly to help the seasonings adhere and promote browning.4 pieces boneless, skinless chicken breasts
- Sprinkle salt, pepper, and smoked paprika generously over both sides of each chicken breast, pressing lightly to adhere.4 pieces boneless, skinless chicken breasts
- Place a sheet of parchment paper on a baking sheet and arrange the seasoned chicken breasts on top, spacing them apart for even cooking.
- Bake the chicken in the preheated oven for 20-25 minutes, until the surface is golden and a meat thermometer inserted into the thickest part reads 75°C (165°F).
- While the chicken bakes, mince the garlic and prepare any optional herbs for garnish or added fragrance.4 pieces boneless, skinless chicken breasts
- Once baked, remove the chicken from the oven and tent loosely with foil. Let it rest for 5 minutes to retain juices.
- Squeeze fresh lemon juice over the rested chicken to brighten the flavors.4 pieces boneless, skinless chicken breasts
- Optionally, sprinkle chopped fresh herbs over the top for an aromatic finish.4 pieces boneless, skinless chicken breasts
- Slice the chicken breasts and serve immediately, enjoying the juicy, tender texture with a flavorful crust.
Notes
Cooking checkpoints and tips
- Look for a golden, slightly crispy crust for that satisfying texture.
- Use a meat thermometer—75°C (165°F) is the safe internal temp.
- Juices should run clear when you pierce the thickest part.
- If the top is browning too fast, tent with foil and lower the oven temp.
Common mistakes and how to fix them
- Overcooking or baking at too high a temp.? If chicken is dry, reduce baking time or cover with foil halfway.
- Lack of crispiness.? If the skin isn’t crispy, increase oven temp slightly or broil for 2 minutes at the end.
- Chicken sticking to the baking sheet.? If the chicken sticks to the pan, make sure it’s well-lined or lightly oiled.
- Underseasoned meat.? If the chicken isn’t seasoned enough, add herbs or spices before baking.
This baked chicken breast is my go-to when I want something simple but flavorful. It’s forgiving, easy to tweak with herbs or spice blends, and always turns out moist inside with a crisp exterior. I love how it pairs with everything—salads, grains, roasted veggies. Once you get the hang of it, it’s a blank canvas for whatever’s in your pantry.
I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.