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 Seared Chicken Breasts

This dish features chicken breasts that are seared to achieve a crispy golden crust and then baked to perfection, resulting in tender, juicy meat with a flavorful exterior. The process involves a quick sear in a hot skillet followed by oven baking, highlighting simple ingredients and precise techniques to ensure moistness and browning. The final appearance is a beautifully browned, crispy skin with succulent, evenly cooked meat inside.

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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 Notes

Ingredients

  

• 4 pieces chicken breasts preferably skinless or skin-on based on preference
• 1 teaspoon salt to season the chicken
• 1/2 teaspoon black pepper freshly ground if possible
• 1 teaspoon smoked paprika adds smoky flavor and color
• 1 tablespoon olive oil for searing and roasting
• 1 whole lemon for squeezing over cooked chicken
• 1 teaspoon garlic powder adds savory depth
• optional fresh herbs such as thyme or rosemary, chopped

Equipment

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

Method

 

1. Preheat your oven to 200°C (390°F) and set a skillet over medium-high heat.
   
2. Pat the chicken breasts dry thoroughly with paper towels to help them crisp during searing.
   
3. Mix salt, pepper, smoked paprika, and garlic powder in a small bowl, then generously season both sides of each chicken breast with this spice blend.
   
4. Add a tablespoon of olive oil to the hot skillet, letting it shimmer and become fragrant.
   
5. Place the chicken breasts in the skillet, skin-side down if skin-on, and sear for about 2-3 minutes until the edges turn golden and crispy, listening for a gentle sizzle.
   
6. Flip the chicken using tongs and sear the other side for another 2-3 minutes until similarly golden brown.
   
7. Transfer the skillet directly to the preheated oven and bake for 15-20 minutes, or until a meat thermometer inserted into the thickest part reads 75°C (165°F).
8. Once baked, remove the skillet from the oven and loosely cover with foil. Let the chicken rest for 5 minutes to reabsorb juices.
9. Squeeze fresh lemon over the rested chicken to brighten the flavors, and sprinkle with chopped herbs if using.
10. Slice the chicken breasts and serve immediately, showcasing the crispy crust and juicy interior.

Notes

Ensure not to overcook the chicken to keep it juicy. Adjust oven temperature if crust starts to burn before the internal temperature is reached.