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.

Oven-Baked Searing Chicken Breasts

This recipe involves searing chicken breasts in a skillet to develop a golden crust, then finishing them in the oven for tender, juicy meat. The process highlights simple ingredients like chicken, spices, and lemon, resulting in a dish with crispy skin and moist interior. It’s a versatile and reliable method that produces visually appealing, flavorful chicken every time.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: International

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken breasts skinless preferred for leaner option
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• 1 lemon lemon fresh for best flavor
• 1/2 teaspoon garlic powder
• optional to taste fresh herbs thyme or rosemary

Equipment

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

Method

 

1. Preheat your oven to 200°C (390°F) and have your skillet ready on the stove.
   
2. Pat the chicken breasts dry with paper towels; this helps them crisp up nicely.
   
3. Season the chicken generously with salt, pepper, smoked paprika, and garlic powder, ensuring all sides are coated evenly.
   
4. Heat the skillet over medium-high heat until it’s hot and starts to shimmer, about 2 minutes.
   
5. Add a splash of olive oil to the skillet, then carefully place the chicken breasts in the pan, skin-side down if skin-on, or just side down if skinless.
   
6. Sear the chicken for 2-3 minutes on each side, until the edges are golden brown and fragrant, with a slight sizzle in the pan.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 75°C (165°F).
8. Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes, loosely covered with foil to retain juices.
9. Squeeze fresh lemon over the chicken to brighten the flavors, then slice and serve.