baked chicken breast recipes

Chicken breasts often get a bad rap for being dry and boring, but when baked with a little care, they turn out tender and flavorful. I’ve learned that a quick sear before baking locks in juices, making all the difference. It’s a straightforward method that feels almost like an art form, especially when you get that perfect golden crust.
This recipe came from countless trying and tasting, hunting for that sweet spot between overcooked and undercooked. It’s a dish I keep coming back to, especially when I want something cozy but not heavy. Plus, it’s adaptable — just a few tweaks and you’ve got a fresh meal on the table.

Why I keep coming back to this baked chicken

It’s reliable, quick, and forgiving. The crispy skin and tender meat remind me that simple ingredients can shine with just the right touch. Plus, it’s endlessly adaptable—change up the seasonings, serve over greens or grains, and it still feels fresh. No matter what’s going on, this chicken feels like home.

Breaking down the ingredients

• Chicken breasts: Lean, tender, and versatile; I prefer skinless for a leaner option, but skin on adds flavor.
• Salt and pepper: Basic but essential; they enhance the natural flavor of the chicken.
• Smoked paprika: Adds a gentle smoky depth, making the skin irresistibly fragrant.
• Lemon: Brightens the dish with a zesty pop; use fresh for best flavor.
• Olive oil: A good splash helps achieve that crispy exterior and keeps the meat moist.
• Garlic powder: A little adds a subtle savory note without overpowering.
• Herbs (optional): Thyme or rosemary work well, especially fresh, for a fragrant touch.

Tools of the trade for baked chicken success

• Oven: To evenly cook the chicken at the right temperature.
• Skillet: To sear the chicken for a crispy exterior.
• Meat thermometer: To check the internal temperature precisely.
• Paper towels: To dry the chicken, helping it crisp.
• Tongs: To turn the chicken without piercing.

Step-by-step: Achieving the perfect baked chicken breast

Step 1: Preheat your oven to 200°C (390°F).

Step 2: Pat the chicken breasts dry with paper towels. This helps the skin crisp up.

Step 3: Season generously with salt, pepper, and a sprinkle of smoked paprika for depth.

Step 4: Heat a skillet over medium-high heat, about 180°C (356°F).

Step 5: Sear the chicken for 2-3 minutes each side until golden.

Step 6: Transfer the skillet to the oven, cooking for 15-20 minutes until the internal temp hits 75°C (165°F).

Step 7: Rest the chicken for 5 minutes, loosely covered with foil.

Step 8: Slice and serve with a squeeze of lemon for brightness.

Cooking checkpoints to keep your chicken perfect

• Golden crust, but not burnt — watch the edges.
• Juice runs clear when pierced, no pink in the center.
• The internal temp reaches 75°C (165°F).
• A slight jiggle in the middle indicates it’s just cooked.

Common mistakes and how to fix them

• Overcooked and dried out.? Add a splash of broth or water and cover the pan if chicken looks dry.
• Burnt edges or crust.? Reduce oven temp to 180°C (356°F) if the crust is burning.
• Undercooked, pink center.? Use a meat thermometer to prevent undercooking.
• Juices running out when cut.? Let the chicken rest for 5 minutes before slicing.

Perfectly Baked Chicken Breasts

This baked chicken recipe combines a quick sear with oven roasting to produce tender, juicy meat with a crispy, golden crust. Main ingredients like chicken breasts, olive oil, and seasonings are used to enhance flavor and texture, resulting in a visually appealing dish with moist interior and crispy exterior. It’s a straightforward method that’s adaptable for any seasonings or sides.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken breasts skinless or with skin, patted dry
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika for depth and aroma
• 1 tablespoon olive oil for searing and baking
• 1 clove garlic minced
• 1 lemon lemon for juice and zest
• 1 teaspoon dried thyme or rosemary optional

Equipment

• Oven
• Skillet
• Meat thermometer
• Paper towels
• Tongs

Method

 

1. Preheat your oven to 200°C (390°F) and place a skillet on the stove to heat over medium-high heat.
   
2. Pat the chicken breasts dry with paper towels, removing excess moisture to help them crisp up nicely.
   
3. In a small bowl, mix salt, black pepper, smoked paprika, and dried herbs if using. Rub this seasoning mixture all over each chicken breast generously.
   
4. Pour olive oil into the hot skillet and swirl to coat the bottom evenly. Carefully place the chicken breasts into the skillet, presentation side down if skin-on, and sear for 2-3 minutes until golden brown and crispy.
   
5. Flip the chicken breasts using tongs and sear the other side for another 2-3 minutes, until the surface is golden and fragrant.
   
6. Transfer the skillet to the preheated oven and roast for 15-20 minutes. Use a meat thermometer to check that the internal temperature reaches 75°C (165°F), and the juices run clear when pierced.
7. While it’s baking, zest and juice the lemon to prepare for finishing touches.
8. Once the chicken is cooked through, remove it from the oven and let it rest for 5 minutes, loosely covered with foil. This helps the juices redistribute, keeping the meat moist.
9. Squeeze fresh lemon juice over the rested chicken and add a little lemon zest for brightness. Slice if desired, and serve immediately for a tender, flavorful, and crispy-textured dish.