Juicy Baked Chicken Breast

This easy baked chicken breast recipe from a popular Pinterest pin by Becky Finnell is a weekday game-changer: juicy, flavorful chicken breasts roasted simply with olive oil, garlic, and herbs until tender. I’ve made this version dozens of times when I need a protein that’s fast enough for a weeknight but polished enough for guests. What sets it apart is the balance between a quick pan-sear (for color) and finishing in the oven so the meat stays moist without the guesswork.

If you enjoy bold chicken flavors, you might also like this reliable buffalo chicken dip with cottage cheese that’s great for game day or a savory snack.

Why you’ll love this dish

Baked chicken breast gets a bad rap for drying out, but this method reverses that: a brief high-heat blast locks in juices, and a short oven finish cooks the meat through without turning it chalky. It’s quick (about 30–40 minutes total), budget-friendly, kid-friendly, and infinitely adaptable — swap herbs or marinades to suit the week’s menu. Make it for a simple family dinner, meal prep for lunches, or as the protein for grain bowls and salads.

Step-by-step overview

• Brine (optional) or pat dry and season the breasts.
• Sear both sides in a hot skillet to develop golden color and flavor.
• Transfer to a preheated oven to finish cooking gently.
• Rest the meat, slice against the grain, and serve.

This approach gives consistent results even if you’re not checking internal temperature every minute.

What you’ll need

• 4 boneless skinless chicken breasts (about 6–8 oz each)
• 1 cup water + 2 tablespoons kosher salt (optional quick brine)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon kosher salt (adjust if brined)
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano or Italian seasoning
• 1/2 teaspoon smoked paprika (optional for color)
• 1 tablespoon unsalted butter (optional, for finishing)
• Fresh lemon wedges and chopped parsley for garnish

Substitutions and notes:

• Use chicken thighs if you prefer darker meat; reduce oven time slightly.
• For dairy-free, skip the butter and finish with a drizzle of extra-virgin olive oil.
• Brining is optional but gives juicier results; if you brine, reduce added salt.

Step-by-step instructions

1. (Optional brine) Dissolve 2 tablespoons kosher salt in 1 cup warm water. Submerge the chicken breasts for 15–30 minutes in the refrigerator. Rinse and pat dry thoroughly.
2. Preheat oven to 400°F (200°C). Place an oven-safe skillet (cast iron works well) on the stove over medium-high heat.
3. Pat chicken completely dry with paper towels. Rub each breast with olive oil, then season both sides with salt, pepper, oregano, and smoked paprika.
4. When the skillet is hot, add a teaspoon of oil and sear chicken breasts for 2–3 minutes per side until a golden crust forms.
5. Add minced garlic to the pan and spoon around the breasts briefly, then transfer the skillet to the preheated oven.
6. Roast for 8–12 minutes, depending on thickness, until the internal temperature reads 160–165°F (71–74°C) with an instant-read thermometer. Thinner breasts will be on the lower end of the time range.
7. Remove skillet from oven, add butter if using, and let the chicken rest for 5–7 minutes. Resting allows carryover cooking to finish and juices to redistribute.
8. Slice against the grain and serve with lemon wedges and chopped parsley.

Best ways to enjoy it

This chicken is extremely versatile. Slice and:

• Serve over mixed greens with a lemon vinaigrette for a bright salad.
• Layer on toasted ciabatta with roasted red peppers and provolone for sandwiches.
• Add to grain bowls with quinoa, roasted vegetables, and a dollop of tzatziki.
• Use as the centerpiece for a light dinner with steamed broccoli and mashed potatoes.

For a presentation tip: fan thin slices on a warm plate, spoon pan juices over the top, and finish with a wedge of lemon for brightness.

Storage and reheating tips

Refrigerate cooled leftovers within 2 hours in an airtight container for up to 4 days. To freeze, slice and wrap tightly in plastic wrap before placing in a freezer bag; maintain quality for up to 3 months. Thaw in the fridge overnight.

Reheat gently to avoid drying: warm slices in a skillet over low heat with a splash of chicken broth or water, or microwave covered at 50% power in short bursts until just warm. Always reheat to at least 165°F when serving.

Pro chef tips

• Thickness matters: pound very thick breasts to an even thickness (about 3/4 inch) so they cook evenly.
• Use an instant-read thermometer — it’s the easiest way to avoid both undercooking and overcooking. Aim for 160–165°F before resting.
• High heat searing is the flavor secret: the Maillard reaction creates savory complexity you can’t get from oven-only cooking.
• Let the chicken rest on a cutting board for juices to settle; tent loosely with foil to keep warm.
• For just-roasted flavor without searing, brush with a tablespoon of butter and roast at 425°F for 18–20 minutes.

If you have questions or need recipe troubleshooting, feel free to reach out through our contact page.

Creative twists

• Lemon-herb: add grated lemon zest to the seasoning and finish with lemon-thyme butter.
• Honey-mustard glaze: brush a 1:1 mix of Dijon mustard and honey on the chicken during the last 4 minutes of roasting.
• Mediterranean: top cooked slices with chopped olives, feta, and a drizzle of olive oil.
• Spicy: add cayenne or a tablespoon of harissa to the rub for a kick.
• Paleo/Keto: swap smoked paprika for chili powder and serve with cauliflower rice.

Common questions

Q: Can I skip the sear and just bake the chicken? A: Yes. Searing adds flavor and color, but you can bake at 425°F for 18–22 minutes until the internal temperature is 160–165°F. Expect slightly less crust.

Q: How long should I brine chicken breasts? A: A quick 15–30 minute brine improves juiciness without changing texture. For thicker brines (longer than 2 hours), reduce salt concentration.

Q: What’s the best way to tell if chicken is done without a thermometer? A: While a thermometer is best, you can cut into the thickest part: juices should run clear and the meat should be opaque throughout. This method risks drying the meat, so use a thermometer when possible.

Q: Can I use frozen chicken breasts? A: Thaw fully in the refrigerator before cooking. Cooking from frozen requires different times and often produces uneven results.

Q: Is this recipe good for meal prep? A: Absolutely — slice and store with separate dressings or sauces to keep meals fresh. Leftovers last 3–4 days in the fridge.

Conclusion

This simple baked chicken breast method delivers reliable, juicy results with minimal fuss — ideal for busy evenings and adaptable enough to keep your weekly menu interesting. For a heartfelt read unrelated to cooking but worth your time, see this personal essay on loss at We Suddenly Lost Our Dog To Hemangiosarcoma – La Jolla Mom.

Easy Baked Chicken Breast

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• Author: amir_hassan
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Paleo

Print Recipe

Pin Recipe

Description

Juicy and flavorful baked chicken breasts, seasoned simply with olive oil, garlic, and herbs, that stay tender without drying out.

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Ingredients

• 4 boneless skinless chicken breasts (about 6–8 oz each)
• 1 cup water + 2 tablespoons kosher salt (optional for brine)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon kosher salt (adjust if brined)
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano or Italian seasoning
• 1/2 teaspoon smoked paprika (optional)
• 1 tablespoon unsalted butter (optional)
• Fresh lemon wedges and chopped parsley for garnish

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Instructions

1. Optional brine: Dissolve 2 tablespoons kosher salt in 1 cup warm water, submerge chicken breasts, and refrigerate for 15–30 minutes. Rinse and pat dry.
2. Preheat oven to 400°F (200°C) and heat an oven-safe skillet over medium-high heat.
3. Pat chicken dry, rub with olive oil, and season with salt, pepper, oregano, and smoked paprika.
4. Add a teaspoon of oil to the skillet and sear chicken breasts for 2–3 minutes per side until golden.
5. Add minced garlic to the pan, then transfer to oven and roast for 8–12 minutes until internal temperature reads 160–165°F.
6. Remove from oven, add butter if using, and let rest for 5–7 minutes before slicing and serving.

Notes

Brining is optional but enhances juiciness. Letting the chicken rest helps to redistribute juices.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American