Tender and juicy, perfectly baked chicken breasts! One of my favorite chicken recipes and the ONLY method you will need for making baked chicken.
How to make juicy and tender oven baked chicken breasts with just one simple method!
You heard that right: The one and ONLY method you will need for baked chicken.
I have used this recipe for perfectly baked chicken 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 way, 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.
WHAT YOU WILL NEED TO MAKE THE MOST PERFECT BAKED CHICKEN BREASTS:
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…
KIDDING!
HOW TO BAKE CHICKEN BREASTS IN THE OVEN
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. This makes the chicken sweat while it bakes and the result is a juicier, tender chicken breast.
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.
SIMPLE CHICKEN SEASONING
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.
HOW TO STORE COOKED CHICKEN BREASTS
- Let the cooked chicken breasts cool completely.
- Refrigerate cooked chicken breasts in an airtight container, or wrap tightly with plastic wrap.
- Cooked chicken breasts will last for up to 4 days in the refrigerator.
HOW TO FREEZE COOKED CHICKEN BREASTS
- Wrap cooked chicken breasts tightly in plastic wrap and add a layer of aluminum foil over the plastic wrap.
- Place the wrapped chicken breasts in a freezer bag; seal the bag, pushing down on the bag to press out as much air as possible.
- Place the bag in the freezer toward the back where it is the coldest.
- When ready to use, remove from freezer and set in the fridge overnight to thaw out.
LOOKING FOR MORE CHICKEN RECIPES? TRY THESE:
- Garlic Yogurt Baked Chicken
- Baked Chicken with Spinach and Artichokes
- Baked Garlic Butter Chicken
- Italian Chicken and Vegetables In Foil
ENJOY!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
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WATCH HOW TO MAKE EASY BAKED CHICKEN BREASTS
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
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Delicious, Delicious, Delicious!! Super easy recipe and I don’t mind the ads when you know it leads you to nothing but yumminess!
Definitely my go to baked chicken recipe!
I have always had a hard time making moist chicken…it always turns out dry! But with this recipe I nailed it! Thank you! 🙂
Newbie to cooking – I have frozen chicken breasts. Will this still work?
I wonder if I could sear these first in a pan to make them brown and pretty and then bake them under parchment? I’m a visual person. Thoughts?
I usually cook chicken breasts for my breakfast. It’s just baked with a boring way but you gave me a new way to cook it.I’ll try it. Thanks!
[…] Spinach Artichoke Smothered Chicken Easy Roast Chicken Sheet Pan Chicken Fajitas Lemon Garlic Chicken Drumsticks Easy Honey Garlic Chicken Easy Baked Chicken Breast Recipe […]
How about putting a little melting parmesan on the cover? By the way, I want to thank you for your great recipe!
Deelicious! Thanks for the recipe.
Love this recipe as it was pretty simple and straightforward. We just got done with dinner and I got some more going in the toaster oven for during the week. I did have to cook a little longer, however the taste was phenom and the tenderness on point! Great go to recipe. Thnaks for your sharing!
Good recipe, but seriously overcooked! I used a Le Creuset with organic chicken breast and would try 375 degrees at 25 min. Maybe the breasts I used were smaller or the pan conducted the heat more? We marveled at how “moist” the “dry” chicken was… Edible, but it would have delicious if it wasn’t so overcooked… Will try again!!!
I have a question – what if I only want to cook 2 chicken breasts? How long? Still 30-33 mins at 400? I’m making this now so I may not get my answer in time, lol
Hi!
The chicken breasts will still need 30+ minutes to cook. If they are smaller breasts, I’d start checking at the 25-minute mark; chicken breasts are done at 165F internal temperature.
Wow do you think you can add more ads on this one page? do you think it’s possible to make it harder to access the recipe??? c’mon, sell out just a little bit more, i think you haven’t done enough yet!
I hope this chicken tastes like Jesus himself came down and shat in my mouth, given how many ads attacked my eyes trying to make it.
Would it be so hard to find a freeware ad blocker? You didn’t have to
spend money for her cookbook; she is posting it online. Do you think she does that out of the goodness of her heart? She does this to make a living. Or did you just have a bad day and need to piss and moan and curse at someone?
To see the recipe itself, you can use free “capture selection” software. Easy!
This is the most delicious, juiciest chicken I have ever tasted. Definitely saving this one to make again!
I usually completely change the recipes I find. This time, the only thing I changed was adding balsamic vinegar when coating the chicken. I must say the chicken was AMAZING! So juicy! Perfect timing, perfect seasoning, and juicy! I’m so happy!
What temp. For oven?
She said 400 degrees in the recipe.
But I have a question – what if I only want to cook 2 chicken breasts? How long? Still 30-33 mins at 400? I’m making this now so I may not get my answer in time, lol
Do I need to beat/tenderize the chicken breast using a meat mallet or that is not required?
I saw a chef use parchment paper by wetting it in water & crumple it , shaking out the excess water & it so much easier to manage…that what I did with this recipe, it was the most amazing chicken ever..thanks Bonita
YUM!!! SUPER MOIST AND JUICY. This is my first time baking chicken EVER, and this turned out super delicious juicy and moist. Thank you for this beautiful simple recipe.
I do agree with you that the parchment paper is such a secret to keep the juiciness of the chicken breasts. Sometimes with other food like vegetables or pork, chicken, etc I don’t use the paper and it turned out overburned a little bit and dried. Anyways, Baked chicken breasts are yummy!
– Natalie Ellis
Wondering if I could add juices to mushroom sauce
DELICIOUS ENJOYED EVERY BITE THANK U FOR MAKING MY LIFE EASIER LOOKING FORWARD TO MORE
Can i use aluminum foil over parchment paper?
I was wondering the same thing? I’ve got everything but the paper…
This recipe is absolutely fantastic!!! First of all, I don’t like to cook because it never comes out right. i’ve tried different website recipes and it seems cook-times are all over the map for the same dish. One site had a cook time of 18mins-Really? Geez, no wonder it was pink inside and tough to chew. I threw it away.
Anyway, the first time I made this a few days it ago, I expected another disappointing failure–but NO!!
The breast was fully cooked at instant-read temp 0f 165f, the meat was very tender and juicy and actually tasted like chicken and that someone else made it–not ME!
Now just to be sure, I pre-seasoned another breast the same way and left it the refrigerator overnight. The next day I cooked it exactly the same way as before and lo-and-behold it came out perfect again!! This is a WINNER!
I’ve already bought more breasts in anticipation of another successful meal! I’ll quickly burn myself out on this I’m sure, so I hope you have other recipes as I will certainly try them. Thank you!!!!
It’s insane how you have to fight the web page to get to the actual ingredients and details ! Like woah ! You want your work to be appreciated try not to let the website burry all your hard work before we can even see what you did ! Lol
Anyways! Now that I got through all the ads and can finally see the details…….. this looks good . . But had to wait till I could let the web page to load to finish the recipie. So I’ll let you know how it tastes . Seems like it will come out good.!but pleaSe let people see the recipie so they can make it instead of being redirected from web sites . Makes it hard to coook it if they can’t see what was posted !
Thanks for post .
I agree! This recipe was delicious and easy….but the web page was difficult!
Used this recipe a month ago and it was the most delicious chicken we have ever eaten. One thing I did do was add fresh asparagus and sliced mushrooms before folding the parchment paper. Now my husband is asking for this meal again. Thank you for this wonderful recipe
Delicious! I didn’t have fresh garlic so I used powder (I know….), and omitted the butter subbing veg stock. They were the most amazing, moist chicken breasts I’ve had ever! I will try it with the fresh garlic and butter next time. Thanks for the recipe.
This looks delicious. I’m gonna try then give a review.
Didn’t have parchment paper so I had to Use Aluminum foil, worked great and really moist. O
I used all different seasonings that I had plus yours. Thanks for this great recipe.
Excellent easy to do recipe with outstanding flavor.i like using a clay baking dish and it did well.
I cannot find the recipe for the easy baked chicken breast in the One Pot. I am not sure how long to cook it for.
Hi!
You have to scroll down, past all the pics, to get to the recipe box. All the information is there.
Odd question but new to cooking. Do I need to turn the chicken halfway through baking?
Hi!
Nope, no need to turn the chicken breasts. 🙂
Hey could you add lemons to this recipe?
I realize this sounds like a dumb question, but I dont’ understand the tucking the parchment paper under the chicken thing. My butter sticks to the paper when I try to tuck the parchment under the chicken. Is it supposed to be tucked in tightly all round? Just lengthwise? I appreciate the hard work that goes into making a recipe and posting it on your blog and not trying to nitpick, but another photo of what it looks like all tucked in would be helpful. Thanks!
I would like to know this as well
I’m glad you asked this because I didn’t see the question that the first commenter had posted. I’m VERY sorry about that!
You don’t have to tuck the parchment paper all under and around the chicken… tuck it just around the edges so that the liquid does not escape. The liquid is what will keep the chicken moist. Refer to the 4th picture from the top and that’s as much tucking as needs to be done. 🙂 I hope this helps! Please let me know if I’m still not making sense. 😀
Can you use wax paper instead of parchment paper?
Hi!
Wax paper will burn or melt. It’s best to use parchment paper because it is heat resistant.
Can you leave out the pat of butter? I’m marinating with a Greek Chicken Marinade. Will the chicken still be juicy and tender if I do not add a pat of butter to each?
Hi! I assume the marinade is saucy, so you can definitely get away with not using the pat of butter. This recipe is used more for the plain baked chicken seasoned with salt, pepper, and herbs.
thank you!
This sounds super easy! Going to try tonight!! Thanks for sharing such a great recipe.
Wondering if you’ve ever stuffed the breasts with goat cheese & sun dried tomatoes?
I’m just about to make this but wasn’t sure if the recipe is calling for 4 chicken breasts totaling 1 pound or each chicken breast is 1 pound for a total of 4 pounds? Please help. Thank you!
Hi! That’s 4 chicken breasts, each breast should be around 4 ounces. So, a total of 1 pound of chicken. I hope that helps. 🙂
Your macros are off. There is WAY more protein in 1lb of chicken breast than 24g
this is stating that there is 24g per piece
Cam i make this without the italian seasoning?
Sure! You can use whatever seasonings you prefer. 🙂
I dont have parchment paper or garlic. Can I use just garlic salt and foil??
Yes, you certainly can, but I would still advise to try it with parchment paper and fresh garlic, when you have a chance. 🙂
I’ve made this multiple times since I found this recipe…..my family LOVES it! Absolutely delicious, juicy and easy! Waaaay better and faster than cooking on a grill.
Thank you for a perfect recipe!
I’m making this tonight – in reading the recipe I think that perhaps step 4 should come before step 3. Any comments?
I love this recipe! It is so easy and my family loves it. I do switch 3 and 4 in a way. I will season the bottom of the breast and then place in the dish then I will rub on the garlic and season the top.
I just made a meal off of this chicken and your shopska salad. It was delicious and healthy!
I love how easy this looks to make!
I’ve never cooked chicken this way, but it sure does sound good (and easy)! Glad to have this technique on hand!
OMG! This is exacly what I need right now!
I can’t believe how easy this is.
This is to easy to not make. Perfect to pair with fresh veggies.
This is so genius! I’m making this tonight!!
Moist and tasty. Such a versatile cut.
Do you cover each chicken breast individually with parchment paper?
Hi!
No, just one big piece of parchment paper over all the chicken breasts. Cover them with that one piece and tuck it underneath the chicken.
Can you use foil instead? Have no parchment paper!