Description
Here’s my simple, never-fail steps to get perfect juicy & flavorful oven-baked chicken breasts every time.
Ingredients
Scale
- 1 pound organic air-chilled chicken breasts (2-3 chicken breasts)
- 1 tablespoon extra virgin olive oil, or olive oil spray
- 1 teaspoon kosher salt or Real Salt
- 1/2 teaspoon freshly ground black pepper
- Optional: fresh herbs, spices, lemon slices, fresh garlic cloves
Instructions
- Preheat the oven to 425°F.
- Prep the chicken breasts by removing the tenders if they are still attached to the breasts. If you’re using larger boneless, skinless chicken breasts (over 6-8 ounces), you can also butterfly then cut with your knife blade parallel to the cutting board to get two thinner chicken cutlets. Or, if desired, cut large breasts in half width-wise make two smaller thick pieces. Pat all sides of the chicken dry with a paper towel.
- Place chicken breasts in a large baking dish and sprinkle with salt & pepper. Drizzle or spray both sides with olive oil.
- If you like, add lemon slices, fresh garlic cloves, or other herbs to the dish for extra flavor.
- Bake until the internal temperature of the chicken reaches 165°F, about 20-25 minutes. (Note that the cooking time will depend on the size and thickness of the chicken breasts. Smaller breasts will take 15-18 minutes.)
- Once the chicken is cooked, remove it from the oven and transfer it to a cutting board or clean plate.
- Loosely tent with aluminum foil if you want to keep it warm and let the chicken rest for at least 5-10 minutes. This keeps the juices from running out.
- Store any leftover cooked chicken breasts in the refrigerator in an air-tight container for up to 3 days. You can also freeze it for up to 3 months.
Notes
Remember, cook chicken to temperature, not time. Always cook the chicken to an internal temperature of 165°F. This generally takes 20-25 minutes. If you don’t have a thermometer, cook until the center is opaque and the juices run clear.
Nutrition
- Calories: 261 kcal per serving