Oven-Baked Chicken Breasts Recipe

Golden juicy baked chicken breast sliced horizontally into thick strips and resting in its own juices.

4.92 from 24 votes

Oven-Baked Chicken Breasts Recipe

These baked chicken breasts are seasoned with simple pantry ingredients for a perfect weeknight dinner the whole family will love! For best results, allow your chicken breasts to rest at room temperature for 30 minutes before cooking and bake in a preheated oven set to 425℉. Chicken breasts should be cooked to an internal temperature of 160℉ (please use a digital meat thermometer), followed by a 5 minute rest before serving.

Prep Time10

Cook Time20

Room Temperature15

Total Time45

Servings: chicken breasts

Calories: 296kcal

Chef: Jessica Randhawa

Ingredients

▢ 4 boneless skinless chicken breasts - about 1½-2 pounds
▢ 1-2 tablespoon olive oil
▢ 2 teaspoon Cajun seasoning
▢ 2 teaspoon sweet paprika
▢ ½ teaspoon salt - plus more to taste
▢ ½ teaspoon freshly ground black pepper
▢ 2 tablespoon fresh parsley - minced, optional

Instructions

Approximately 20-30 minutes before baking, remove the chicken breasts from the refrigerator and allow them to rest at room temperature.
Preheat the oven to 425℉ (220˚C) and line a large baking sheet with parchment paper or aluminum foil. Set aside.
Pat the chicken breasts dry with paper towels and transfer them to a large bowl. Drizzle with 1-2 tablespoons of olive oil and sprinkle with Cajun seasoning, paprika, salt, and black pepper. Use your fingers to gently rub the olive oil and seasoning over the entire surface of the chicken breasts.
Transfer the seasoned chicken breasts to the prepared baking sheet in a single layer, making sure the chicken breasts aren't touching.
Bake for 20-25 minutes, or until the internal temperature reads 160-165℉ with a digital thermometer. Cooking time will vary depending on size and thickness.
Remove from the oven and rest for 5 minutes before serving.

Notes

Optional: In a small bowl, whisk together 2-3 tablespoons of olive oil, 2 tablespoons of chopped parsley, and 1 teaspoon of salt. Brush over the chicken just before serving.

How Long to Bake Chicken Breasts at 425˚F (220˚C):

½-inch thick: 15-18 minutes
¾-inch thick: 18-20 minutes
1-inch thick: 20-25 minutes
1½-inches or more: 25-30 minutes

Is it necessary to slice large chicken breasts in half horizontally (to make to thinner cutlets) or pound to even thickness? Unless a recipe specifically suggests thinly sliced chicken cutlets or pounded chicken breasts, then no, I do not think it is necessary. Allow your chicken breasts to rest at room temperature for (no more than) 30 minutes, and monitor their internal temperature closely with a digital meat thermometer. That's all there is to it. This should be easy, not messy :)

Store leftover baked chicken breasts in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Use leftovers on salads, sandwiches, or in your favorite pasta!

What is woody breast syndrome? So, there's this thing called "woody breast syndrome" happening in commercially raised broiler chicken, especially those bred for rapid growth and large breast size. Basically, it's causing chicken breast meat to become hard, rubbery, and stringy in the thickest part of the meat due to muscle damage from rapid growth. It's safe to eat, but no-so pleasant to eat, and much more common than you may expect (source). What can you do? Shop for small to medium-sized chicken breasts and, when possible, purchase organic or air-chilled chickens. If you end up purchasing chicken breasts with woody breast syndrome (they may feel firm, appear pale with bulging spots, and have white streaks), you can marinate or brine before cooking to help tenderize the meat, or pound them to even thickness (yes, this is the one exception to my "easy, not messy" rule). Hope this helps!

Originally published Feb. 19, 2019

Nutrition

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