Juicy Baked Chicken Breast

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There’s something timeless and comforting about a perfectly cooked chicken breast. I’ve made this Juicy Baked Chicken Breast recipe more times than I can count, and every single time it comes out tender, flavorful, and wonderfully satisfying. Whether I’m prepping meals for the week or whipping up a quick dinner after a long day, this recipe never fails me. It’s simple, healthy, and incredibly versatile.

What I love most is how the chicken turns out golden and just slightly crisp on the outside, yet moist and juicy inside. Paired with steamed veggies and rice (like in the photo), it becomes a complete meal that feels hearty without being heavy. This recipe has become a kitchen staple for me—and I know it’ll earn a regular spot in your rotation too.

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Why You’ll Love This Juicy Baked Chicken Breast

• It’s unbelievably juicy with minimal effort
• Requires only pantry-staple ingredients
• Great for meal prep or a last-minute dinner
• Pairs easily with countless side dishes
• Healthy, lean protein with big flavor
• Oven-baked means less cleanup than stovetop cooking

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What’s the Best Way to Keep Baked Chicken Breast Juicy?

Baked chicken breast has a reputation for turning dry fast, but it doesn’t have to be that way. The key? High heat and a short cooking time. I always bake at 425°F because it seals in the juices quickly without overcooking the meat. Also, letting the chicken rest for 5–10 minutes after baking allows the juices to redistribute instead of leaking out the moment you cut into it.

Another must-do is pounding the chicken breast to an even thickness before baking. This ensures it cooks evenly and avoids that dreaded rubbery texture on one side and dryness on the other. Don’t skip it—it makes a huge difference.

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Options for Substitutions

One of the great things about this recipe is how easily you can tweak it based on what you have:

• Chicken thighs – If you prefer dark meat, boneless skinless thighs work great with the same method, just increase the cook time slightly.
• Olive oil swap – Avocado oil or melted butter both work beautifully.
• Herb variations – Swap parsley for thyme, rosemary, or dill depending on the flavor profile you want.
• Spice it up – Add paprika, cayenne, or garlic powder for a kick.
• Lemon zest or juice – A splash of citrus brightens the whole dish if you want to mix it up.

This recipe is incredibly forgiving—feel free to experiment.

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Ingredients for This Juicy Baked Chicken Breast

• Boneless, skinless chicken breasts
  These are the heart of the recipe. Choose medium-sized breasts for even cooking and better texture.
• Olive oil
  Helps seal in moisture, adds richness, and ensures the seasonings stick beautifully to the meat.
• Salt
  Essential for enhancing natural flavor. It also draws out moisture that reabsorbs during resting, keeping the chicken juicy.
• Black pepper
  Adds subtle heat and balances the salt. Freshly ground is best for maximum flavor.
• Garlic powder
  Brings a gentle aromatic depth without overwhelming the clean taste of the chicken.
• Paprika
  Adds a warm, earthy flavor and a bit of color to the crust as it bakes.
• Chopped fresh parsley (optional)
  Sprinkled over at the end for a burst of freshness and visual appeal.

That’s all it takes—simple ingredients that come together for bold results.

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Step 1: Preheat and Prep

Start by preheating your oven to 425°F (220°C). While it heats, line a baking dish or sheet pan with parchment paper or lightly grease it with oil for easy cleanup.

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Step 2: Flatten the Chicken

Place the chicken breasts between two pieces of parchment paper or plastic wrap. Use a meat mallet or rolling pin to pound them to an even thickness—about ¾ to 1 inch. This helps them cook evenly and prevents dryness.

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Step 3: Season Generously

Drizzle the chicken with olive oil on both sides, then season with salt, black pepper, garlic powder, and paprika. Rub the seasoning in with your hands to coat thoroughly.

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Step 4: Bake

Arrange the chicken breasts on your prepared baking dish. Make sure they’re not touching so they cook evenly. Bake for 18–20 minutes, depending on thickness. Use a meat thermometer to check—internal temperature should reach 165°F (74°C).

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Step 5: Rest and Serve

Remove from the oven and let the chicken rest for 5–10 minutes before slicing. This allows the juices to redistribute, keeping the meat tender and flavorful. Sprinkle with fresh parsley if desired.

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How Long to Cook Juicy Baked Chicken Breast

The sweet spot for baking chicken breast at 425°F (220°C) is 18 to 20 minutes. Thinner pieces (around ¾ inch) might be ready at 16 minutes, while thicker ones (1 inch or more) can take up to 22 minutes. Always rely on a meat thermometer if you have one—165°F (74°C) at the thickest part means it’s perfectly cooked and safe to eat.

Letting the chicken rest for 5–10 minutes after baking is just as important. It gives the juices time to settle and keeps the chicken incredibly moist when sliced.

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Tips for Perfect Juicy Baked Chicken Breast

• Pound the chicken evenly – Avoids under- or overcooked spots.
• High heat is key – 425°F gives you a golden outside and juicy inside.
• Use a meat thermometer – No guesswork, just precision.
• Don’t skip the rest – Resting makes the difference between juicy and dry.
• Avoid overbaking – Even a few extra minutes can dry out the meat.
• Season both sides well – You want every bite to be flavorful.
• Add oil before seasoning – It helps spices stick and enhances browning.

With these small steps, you’ll get big results every time.

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Watch Out for These Mistakes While Cooking

Even simple recipes can go wrong with a few missteps. Here are some common ones to avoid:

• Skipping the meat pounding: Uneven thickness leads to uneven cooking—some parts dry out before others are done.
• Overcooking: Even five extra minutes can turn juicy chicken into rubber. Watch the clock and use a thermometer.
• Forgetting to rest the chicken: Cutting too soon causes all those flavorful juices to run out onto the cutting board.
• Not seasoning enough: Under-seasoned chicken tastes flat. Don’t be shy with the spices.
• Crowding the pan: Chicken needs space to roast, not steam. Make sure the breasts aren’t touching.
• Using cold chicken from the fridge: Letting it sit at room temperature for 15–20 minutes helps it cook more evenly.

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What to Serve With Juicy Baked Chicken Breast?

Steamed or Roasted Veggies

Broccoli, green beans, carrots, or asparagus pair perfectly and add nutrition and color to the plate.

Garlic Rice or Herbed Quinoa

A fluffy side like rice or quinoa soaks up any juices and complements the mild flavor of the chicken.

Mashed or Roasted Potatoes

Creamy or crispy—either one brings cozy comfort to this lean main dish.

Fresh Garden Salad

A crisp salad with a tangy vinaigrette keeps the meal light and refreshing.

Garlic Bread or Dinner Rolls

Something warm and carb-y is always welcome next to baked chicken.

Light Pasta

Tossed with olive oil, lemon, and herbs—or even a spoonful of pesto for brightness.

Fried Egg (for leftovers)

Slice leftover chicken over toast with a fried egg for a quick protein-packed breakfast.

Cucumber Yogurt Dip or Hummus

Use slices of the chicken as dippers—especially great for lunchboxes or low-carb meals.

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Storage Instructions

Leftovers? You’re in luck—this Juicy Baked Chicken Breast stores beautifully.

• Refrigerate: Let the chicken cool completely, then store in an airtight container for up to 4 days in the fridge.
• Freeze: Wrap individual breasts tightly in foil or plastic wrap, then place in a freezer bag. They’ll keep well for up to 3 months.
• Reheat: For best results, reheat gently in a covered pan over low heat with a splash of water or broth. Microwave works too, but go slow to avoid drying it out.

Pro tip: Slice before storing for easier reheating and quicker meals later in the week.

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Estimated Nutrition (per chicken breast, approx. 6 oz)

• Calories: 275
• Protein: 35g
• Fat: 12g
• Saturated Fat: 2g
• Carbohydrates: 0g
• Sugar: 0g
• Fiber: 0g
• Sodium: 450mg
• Cholesterol: 90mg

This makes it a fantastic option for clean eating, high-protein diets, or low-carb meal plans.

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Frequently Asked Questions

How do I know when the chicken is done without a thermometer?

If you don’t have a meat thermometer, slice into the thickest part—juices should run clear, and the meat should be white throughout. That said, a thermometer is your best bet for juicy, safe chicken every time.

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Can I marinate the chicken beforehand?

Yes! A simple marinade of olive oil, lemon juice, garlic, and herbs adds even more flavor. Marinate for 30 minutes to 2 hours in the fridge before baking.

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Is it okay to bake frozen chicken breasts?

Technically yes, but it’s not ideal. Frozen chicken tends to cook unevenly and can end up dry. Always thaw fully for best results.

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Can I use a baking dish instead of a sheet pan?

Absolutely. Just make sure the chicken has space between pieces. A glass or ceramic dish works great—just avoid overcrowding.

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What can I do if my chicken turns out dry?

Try slicing it thin and serving it with a sauce, like chimichurri or a yogurt dip. And next time, reduce your baking time and be sure to rest the chicken before slicing.

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How long should I rest the chicken before slicing?

Let it rest for 5–10 minutes. This locks in the juices and ensures maximum tenderness.

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Can I add vegetables to the pan while baking?

Yes—cherry tomatoes, zucchini, or sliced bell peppers roast beautifully alongside the chicken. Just keep them to one side to avoid crowding.

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Is this recipe good for meal prep?

It’s one of the best! Bake multiple breasts at once and store them sliced for salads, wraps, grain bowls, or quick protein-packed snacks.

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Conclusion

This Juicy Baked Chicken Breast recipe is proof that simple doesn’t have to mean boring. With just a handful of ingredients and minimal prep, you get moist, flavorful chicken every single time. Whether you’re cooking for a weeknight dinner, meal prepping for the week, or just want something healthy and satisfying, this dish delivers every time. It’s clean, quick, and endlessly customizable—definitely a keeper in any home cook’s repertoire.

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