Easy Baked Chicken Breasts Recipe – Tender and juicy, perfectly baked chicken breasts! The one and ONLY method and recipe you will need for baked chicken.
How to make juicy and tender 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! 😆
WHAT IS THE SECRET TO TENDER AND JUICY CHICKEN BREASTS?
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.
MORE BAKED CHICKEN RECIPES
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
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
Noreen says
Wondering if I could add juices to mushroom sauce
Noreen says
DELICIOUS ENJOYED EVERY BITE THANK U FOR MAKING MY LIFE EASIER LOOKING FORWARD TO MORE 🤒
Kaila Browning says
Can i use aluminum foil over parchment paper?
tony adams says
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!!!!
Mike says
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 .
RaeAnn May says
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
Necie says
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.
Ann says
This looks delicious. I’m gonna try then give a review.
Imogene Droddy says
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.
Charles says
Excellent easy to do recipe with outstanding flavor.i like using a clay baking dish and it did well.
Sharon Fegert says
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.
Katerina Petrovska says
Hi!
You have to scroll down, past all the pics, to get to the recipe box. All the information is there.
Morgan Hackenkamp says
Odd question but new to cooking. Do I need to turn the chicken halfway through baking?
Katerina Petrovska says
Hi!
Nope, no need to turn the chicken breasts. 🙂
Angela H says
Hey could you add lemons to this recipe?
andrea says
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!
Karissa says
Can you use wax paper instead of parchment paper?
Katerina Petrovska says
Hi!
Wax paper will burn or melt. It’s best to use parchment paper because it is heat resistant.
Katie Gallagher says
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?
Katerina Petrovska says
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.
Katie Gallagher says
thank you!
SharonS says
This sounds super easy! Going to try tonight!! Thanks for sharing such a great recipe.
tina says
Wondering if you’ve ever stuffed the breasts with goat cheese & sun dried tomatoes?
Mike says
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!
Katerina Petrovska says
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. 🙂
Chicken Guy says
Your macros are off. There is WAY more protein in 1lb of chicken breast than 24g
cass says
this is stating that there is 24g per piece
Jenny says
Cam i make this without the italian seasoning?
Katerina Petrovska says
Sure! You can use whatever seasonings you prefer. 🙂
Karen says
I dont have parchment paper or garlic. Can I use just garlic salt and foil??
Katerina Petrovska says
Yes, you certainly can, but I would still advise to try it with parchment paper and fresh garlic, when you have a chance. 🙂
Katey says
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!
Rita says
I’m making this tonight – in reading the recipe I think that perhaps step 4 should come before step 3. Any comments?
Anna - Budget. Earn. Live. says
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.
Nicole says
I just made a meal off of this chicken and your shopska salad. It was delicious and healthy!
Nancy | The Bitter Side of Sweet says
I love how easy this looks to make!
Patricia @ Grab a Plate says
I’ve never cooked chicken this way, but it sure does sound good (and easy)! Glad to have this technique on hand!
Catalina says
OMG! This is exacly what I need right now!
Karlynn says
I can’t believe how easy this is.
Des says
This is to easy to not make. Perfect to pair with fresh veggies.
Jen says
This is so genius! I’m making this tonight!!
A_Boleyn says
Moist and tasty. Such a versatile cut.
Marcia Greenberg says
Do you cover each chicken breast individually with parchment paper?
Katerina Petrovska says
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.
Gayle Boone says
Can you use foil instead? Have no parchment paper!