Baked Chicken Breast

Friend, this is your ultimate guide to baking chicken. It sounds simple, right? Just season the chicken and pop it in the oven. But there’s a golden tip that ensures your baked chicken breasts are always moist and juicy! If you’ve ever dealt with dry, rubbery, or downright boring chicken breasts, don’t worry – this recipe is here to save the day thanks to the use of parchment paper.

While the process is as straightforward as it sounds, adding this one extra step has never failed to yield perfectly tender chicken, regardless of the variety of seasonings and flavors I experiment with. It’s an easy, fail-proof method that’s made this oven baked chicken breasts recipe a weeknight dinner staple in my kitchen.

Ingredients You’ll Need

A couple of seasonings, chicken breasts, and butter are basically all you need to make the juiciest, perfectly baked chicken in the oven. Please see the recipe card down below for full instructions.

• Olive oil cooking spray – For coating the baking dish.
• Boneless skinless chicken breasts – Wash them, pat them dry with a paper towel, and trim them.
• Salt and freshly ground black pepper – To enhance the flavors of the chicken, salt and pepper are a must.
• Garlic and Garlic powder – The combination of fresh garlic and garlic powder results in super flavorful baked chicken breasts!
• Seasonings – Dried oregano and Italian seasoning, or use my homemade chicken seasoning blend.
• Butter – You can use salted or unsalted butter; if you use salted butter, use less salt when seasoning the chicken.
• Parchment paper – Don’t use wax paper; it needs to be parchment. If you don’t have parchment paper, you can use aluminum foil.

Serving Suggestions

Whether you’re a seasoned cook or a kitchen novice, this recipe will become a favorite when cooking chicken. The beauty of baked chicken breasts is that they can be flavored with a variety of seasonings and served with a number of sides. You can slice the chicken and serve it in a Caesar salad, or over this jeera rice, or lighten it up with my coconut lime cauliflower rice. Shred it and stir it into a chicken vegetable soup or Thai chicken soup, too!

Serve it over my creamy garlic butter pasta with spinach, or chop up the cooked chicken and mix it in with these roasted mushrooms with Parmesan during the last few minutes of cooking.

These sautéed garlic broccolini are pretty impressive, served up with any protein! Air fryer baked potatoes, Parmesan truffle fries, or crispy smashed potatoes are all delicious and worth a try!

Storage

• Fridge. Let the cooked chicken breasts cool completely, then refrigerate them in an airtight container or wrap them tightly with plastic wrap; they will last for 4 to 5 days in the refrigerator.
• To reheat. Place the chicken on a parchment-lined baking sheet in a 350°F oven for about 10 minutes or until heated through. You can also microwave them, but be careful to avoid overcooking. A few short bursts of heat should do the trick.

Can I Freeze Baked Chicken?

Yes, you can freeze cooked chicken breasts. Wrap the cooked chicken tightly in plastic wrap and add a layer of aluminum foil over the plastic. Place the chicken in a freezer bag; seal the bag, pressing out as much excess air as possible. Set the bag in the back of the freezer, where it is the coldest, and store it for up to 3 months. When ready to use, remove the bag from the freezer and set it in the fridge overnight to thaw before reheating.