Baked Chicken Breast

Give this no-fail recipe a try for baked chicken breasts that are tender, juicy, and downright delicious. It’s quick, full of flavor, and made for easy weeknight dinners!

Recipe Developer-Estefania

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Prep Time 5

Cook Time 18

Total Time 23

Ingredients

▢ 3 Boneless Skinless Chicken Breasts
▢ 1 tablespoon Extra Virgin Olive Oil
▢ 1 teaspoon Salt
▢ ¼ teaspoon Black Pepper Powder
▢ ½ teaspoon Garlic Powder
▢ ½ teaspoon Smoked Paprika

Instructions

Pat the chicken breasts dry with paper towels.
Place the chicken in a bowl.
Drizzle the extra virgin olive oil over the chicken breasts, then sprinkle on salt, black pepper, garlic powder, and smoked paprika. Rub the seasoning evenly into the meat.
Place the chicken on the baking tray.
Bake in a preheated oven at 425°F/220°C (200°C fan) for 18 minutes.
Remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to be redistributed, keeping the meat tender and juicy.
Slice the chicken breasts and serve with salad or your favorite sides.

Notes

Pat It Dry: Dry the chicken with paper towels before seasoning. This helps the spices stick and ensures the chicken roasts perfectly instead of steaming.

Season Well: Don’t hold back on seasoning! Cover every part, even the sides. Add extra spices if you like bold flavors.

Let It Rest: After baking, let the chicken rest for 5 minutes to lock in the juices. Cutting too soon can make it dry.

Check for Doneness: Not sure if it’s cooked? Cut into the thickest part, the juices should run clear, and there should be no pink.

Store and Reheat: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a 300°F (150°C) oven, covered with foil, to keep it moist.

Meal Prep Magic: Make extra! These chicken breasts are perfect for salads, wraps, sandwiches, or pasta throughout the week.

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