Juicy Baked Chicken Breast – Easy, Flavorful, and Perfect Every Time

It started with a craving and four lonely chicken breasts in the fridge—no plan, just hunger. I needed something easy, juicy, and not boring. This baked chicken breast came through in a big way. Moist, buttery, and perfectly seasoned, it’s now my weeknight hero. The best part? You don’t need a culinary degree—just parchment paper and a little kitchen curiosity.

Why You’ll Love This Baked Chicken Breast

This baked chicken breast recipe is everything your dinner routine needs: easy, juicy, healthy, and endlessly versatile. Whether you’re cooking for picky eaters or prepping meals for the week, it delivers reliable flavor and moisture every time.

If you’ve ever wondered how to bake chicken breast without drying it out, this recipe has the answer. It’s the foolproof staple I always come back to—and trust me, once you try it, you’ll add it to your weekly rotation.

Use this as your go-to base for salads, wraps, bowls, or paired with cozy sides. It’s a weeknight win you’ll want on repeat.

Ingredients You’ll Need

Here’s what makes this chicken breast recipe so pantry-friendly and stress-free:

• Olive oil cooking spray
• 4 boneless, skinless chicken breasts (trimmed)
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• ½ tsp garlic powder
• ½ tsp dried oregano
• ½ tsp Italian seasoning
• 1 tbsp butter (cut into 4 pats)
• Parchment paper

That’s it—no fuss, all flavor. Bonus: It’s naturally gluten-free and perfect for customizing. Want a bold twist? Add a sprinkle of paprika or a dash of lemon zest.

The Secret to Juicy Oven-Baked Chicken Breast

The trick? Parchment paper. Tucking the chicken in like a cozy blanket traps steam, keeping the breasts unbelievably moist.

Combine that with even thickness (a quick pound with a mallet or rolling pin) and the golden rule of internal temperature—165°F, and no more—you’re guaranteed juicy results. The butter helps lock in flavor and richness while the seasonings add depth without overpowering.

If you’re asking how to bake chicken breast and not dry it out, this parchment method is your answer.

Step-by-Step: How to Bake Chicken Breast in the Oven

Step 1 – Prep the Chicken

Start by preheating your oven to 400°F (200°C). Lightly spray a 9×13 baking dish with olive oil spray.

Trim any extra fat from the chicken, pound it to an even thickness, and pat it dry with paper towels. This helps everything cook evenly.

Step 2 – Season Generously

Rub minced garlic directly onto each breast. Then sprinkle on salt, pepper, garlic powder, oregano, and Italian seasoning. Don’t skimp—generous seasoning = big flavor.

Optional twist: add paprika for warmth, lemon zest for brightness, or even chili flakes if you’re into heat. For more fiery ideas, check out these spicy chicken recipes for dinner.

Place a pat of butter on top of each piece. This melts as it bakes, creating buttery goodness in every bite.

Step 3 – Bake and Rest

Cover the chicken snugly with parchment paper—this is your juiciness insurance.

Bake for 30–33 minutes, or until internal temperature hits 162°F to 165°F.

For a golden finish, remove the parchment and broil for 2–3 minutes—watch closely!

Let it rest for 5 minutes before slicing. This step locks in the juices—don’t skip it!

Recipe Tips for Best Results

• Use a meat thermometer—165°F is your golden number.
• Don’t rush the rest. It’s essential for moist results.
• Want a little crispy edge? A quick broil gives the top a golden touch.
• Serve it with anything: chopped over salads, tucked into wraps, with roasted veggies, or alongside fluffy rice. It also works perfectly in this Bang Bang Chicken Bowl.

Storing & Reheating Leftovers

Let leftovers cool completely, then store in an airtight container in the fridge for 4–5 days.

Reheat gently:

• Oven at 350°F for 10 minutes
• Or microwave in short bursts with a splash of broth to retain moisture

Perfect for meal prep and next-day lunches!

Can You Freeze Baked Chicken Breast?

Yes! This recipe freezes like a dream.

Wrap each cooled breast tightly in plastic, then foil. Pop into a freezer-safe bag and store for up to 3 months.

Tip: Slice before freezing for quicker reheating and easy portioning. Thaw overnight in the fridge before warming up.

FAQ – Common Questions About Baked Chicken Breast

Final Thoughts & Serving Ideas

This baked chicken breast is the kind of simple recipe that feels like a win every time. It’s fast, flavor-packed, and fits into just about any meal plan. Whether you serve it with mashed potatoes, tuck it into sandwiches, or slice it for salads, it’ll hold its own.

Want more ideas for easy weeknight chicken? Don’t miss this cheesy favorite: Cheesy Mozzarella Chicken Bake.

Try this recipe, then make it your own—and if you do, I’d love to hear about your twist. Leave a review or share it with a friend who needs a new dinner go-to!

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