Chicken Recipes For Oven

This is the most popular of all chicken breast recipes that I’ve ever published. It’s a JUICY Oven Baked Chicken Breast sprinkled with a magic simple seasoning, baked until caramelised. It’s simple, fast and incredibly tasty! This is a reader-favourite alongside Honey Garlic Chicken, this epic Parmesan Crusted Chicken and crispy Garlic Chicken.

Oven Baked Chicken Breast

Recipe VIDEO above. My tips for a truly juicy, Oven Baked Chicken Breast: a touch of brown sugar in the seasoning which makes the chicken sweat while it bakes so it creates a semi “sauce”, and cooking fast on a high temp! Go by the colour of the crust to know when it’s cooked through.

Prep: 5min

Total: 23min

Serving Size: 158 g

Nutrition Facts: servingSize 158 g, calories 286 kcal, Carbohydrate 4 g, Protein 46 g, Fat 7 g, Saturated Fat 1 g, Cholesterol 127 mg, Sodium 403 mg, Sugar 4 g, unSaturated Fat 2 g

Ingredients:

• 4 chicken breasts (, 150 – 180g / 5 – 6 oz each (Note 1))
• 2 tsp olive oil
• 1 1/2 tbsp brown sugar
• 1 tsp paprika
• 1 tsp dried oregano or thyme (, or other herb of choice)
• 1/4 tsp garlic powder
• 1/2 tsp each salt and pepper
• Finely chopped parsley

Instruction:

1. Preheat oven to 425°F/220°C (200°C fan).
2. Pound chicken to 1.5cm / 0.6″ at the thickest part – using a rolling pin, meat mallet or even your fist (key tip for even cooking + tender chicken).
3. Mix Seasoning.
4. Line tray with foil and baking / parchment paper. Place chicken upside down on tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle with Seasoning.
5. Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with Seasoning, covering as much of the surface area as you can.
6. Bake 18 minutes, or until surface is golden per photos and video, or internal temperature is 165°F/75°C using a meat thermometer.
7. Remove from oven and immediately transfer chicken to serving plates.
8. Wait 3 – 5 minutes before serving, garnished with freshly chopped parsley if desired. Pictured with a side of Garlic Butter Rice with Kale.

Baked Chicken Breasts

Learn how to make juicy, tender, delicious baked chicken breasts with this simple 5-step method.

Prep: 20min

Total: 35min

Yield: 4

Ingredients:

• 4 boneless skinless chicken breasts, pounded to even thickness
• 1 tablespoon melted butter or olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly-ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika

Instruction:

1. (Check the label of your chicken breasts. If they have already been pre-brined in a sodium solution, please skip this step.) Fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes, or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with paper towels.
2. Preheat oven to 450°F.
3. Place the chicken breasts in a single layer in a large baking dish*. Brush on both sides (turning once) evenly with the melted butter or olive oil. In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Sprinkle the seasoning mixture evenly over the chicken on both sides.
4. Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts, so I recommend using a cooking thermometer to know exactly when the chicken is fully cooked. The thickest part of the breast should measure 165°F. (If you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes of the cooking time and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken, however, so that it does not overcook and/or burn.)
5. Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.
6. Serve warm and enjoy!

Baked Tuscan Chicken

This Baked Tuscan Chicken Breast is an easy meal ready in 30 minutes or less! With a creamy sauce that’s perfect over pasta.

Prep: 10min

Total: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 423 kcal, Carbohydrate 9 g, Protein 29 g, Fat 31 g, Saturated Fat 16 g, Trans Fat 1 g, Cholesterol 159 mg, Sodium 712 mg, Fiber 1 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 4 boneless skinless chicken breasts ((breast halves))
• 1 tablespoon canola oil
• ½ teaspoon salt
• ½ teaspoon Italian seasoning
• ¼ teaspoon paprika
• ⅛ teaspoon black pepper
• 1 cup heavy cream
• 2 teaspoons minced garlic
• 1 teaspoon corn starch
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• ⅓ cup sundried tomatoes ((chopped))
• ¼ cup shredded Parmesan cheese
• ½ cup chopped fresh spinach

Instruction:

1. Preheat oven to 425 degrees F.
2. Place chicken breasts on a cutting board and cover with a piece of plastic wrap. Use a rolling pin, smooth meat mallet or small frying pan to flatten the thick side of the chicken so that it is roughly an even thickness.
3. Place chicken breasts in a 9×13″ baking dish (or a larger one if you are using very large chicken breasts — you don’t want them smushed together or they will take longer to cook).
4. Combine 1/2 teaspoon salt, Italian seasoning, paprika and 1/8 teaspoon pepper. Drizzle chicken with oil and rub with seasoning (I just do the top, since the bottom will be sitting in sauce).
5. Whisk together cream, garlic, corn starch, salt and pepper until combined. Stir in sundried tomatoes and Parmesan cheese and pour around the chicken in the baking dish (it shouldn’t cover the chicken completely, but it won’t hurt anything if it does).
6. Bake at 425 degrees F for 16-20 minutes, until an internal temperature of 165 degrees F is reached in the thickets part of the chicken (the exact cook time will depend on the size of your chicken breasts).
7. Remove pan from oven and stir spinach into sauce. Cover pan and allow chicken to rest for 10 minutes while the spinach wilts.
8. Uncover and serve.

BAKED CHICKEN BREAST | juicy, tender, easy, and oh, so flavorful!

FAQ

Is it better to bake chicken at 350 or 400?

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