Easy Baked Chicken Breast Recipe – Tender and juicy, perfectly baked chicken breasts! The one and ONLY method and recipe you will need for baked chicken.
You heard that right: The one and ONLY method you will need for baked chicken. Breast.
I have used this recipe time and time again, all with different seasonings and flavors, and it has YET to disappoint. It’s so tender and so juicy that you will most likely come on over here and thank me for sharing this little secret of a method. Maybe? 😳 😉
By the wayz, HI, friends! Are you feeeeeling it? The little bit of January-nano-second-extra-daylight? Sun goes down at 4:18 p.m. now instead of 4:17.6 p.m.! High-Fives, everybody! Spring is NEAR! 🙌
Nah, I know we have a couple months left of this dreary sleepy weather, but the one thing that I DO like about winter is all the cooking I can do. I am way too cold to go out there so I just sit in my kitchen and draft up recipes. Then, I test them, then we eat them, then I make them again, photograph them, AND finally I get to share them with you in my little space here.
Today I am going to show you how to make the most perfect baked chicken breast. All it involves is butter. AND parchment paper, and seasonings, and a fork, and knife. Fork and knife not needed until you’s are ready to eat ’em up. 🍴
What you see up there is 4 chicken breasts all topped with my choice of seasonings and pats of butter. However, all of that is not the secret to my method. The secret is:
My husband’s hands…
The secret is in that parchment paper placed over the chicken breasts. Parchment paper prevents the chicken from drying out. In this way, the chicken bastes in its own juices and we end up with perfectly tender, juicy chicken breasts. 👏👏👏
This is also why we all love those juicy “In-Foil Chicken Recipes“; they cook up inside foil packets in their own juices and always come out moist! Like so:
- Grilled Barbecue Chicken and Vegetables in Foil
- Italian Chicken and Vegetables in Foil
- Chicken and Rice Fajitas in Foil
But this time, instead of wrapping it all up inside foils, we’re just going to cover the chicken with parchment paper.
You can use this method and recipe pretty much any time that you need to bake up some chicken breasts. It’s a tried and true method, taught in culinary schools, and it works each time with whatever seasonings you wish to use. My go to’s are salt, pepper, oregano, Italian seasoning, garlic powder, and more garlic. I’m pretty sure garlic is part of my DNA… or something like that.
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
Easy Baked Chicken Breast
Easy Baked Chicken Breast Recipe - Tender and juicy, perfectly baked chicken breasts! The one and ONLY method and recipe you will need for baked chicken.
- olive oil cooking spray
- 4 (1 pound) boneless, skinless chicken breasts (washed, dried, and trimmed)
- 2 cloves garlic, minced
- salt and fresh ground pepper to taste
- 1/2 teaspoon (or to taste) garlic powder
- 1/2 teaspoon (or to taste) dried oregano
- 1/2 teaspoon (or to taste) Italian Seasoning
- 1 tablespoon butter, cut up into 4 pats
- parchment paper
Preheat oven to 400F.
Lightly grease a 9x13 baking dish with cooking spray.
Arrange chicken breasts in baking dish and rub in the minced garlic over each chicken breast.
Season chicken on both sides with salt, pepper, garlic powder, oregano, and Italian seasoning.
Place a pat of butter over each chicken breast.
Place a sheet of parchment paper over the chicken breasts. Tuck the edges so that it's snug around the chicken.
Bake for 30 to 33 minutes, or until chicken's internal temperature reaches 165F.
Serve right away OR remove from baking dish; let completely cool and keep in the refrigerator for up to 5 days.
WW Freestyle Smart Points: 1