How to Make Perfect Juicy Baked Chicken Breasts Everytime!
We roast A LOT of chicken at our house!
From quick weeknight dinners alongside vegetables and brown rice, or on top of a big salad, chicken meat for soups, and especially meal prepping ahead…chicken often happens around here more than anything else.
What about you?
A question that comes up A LOT on the blog is “how do you cook your chicken so that it’s moist and juicy…NOT dried out?!!”
Here’s a quick recipe that can be used for allll the things…dinners, lunches, food prep…you’ll love having this quick recipe in your arsenal.
If you don’t like too much spice, you can leave out the pepper.
It’s a super fool-proof recipe, so switch up the seasonings to YOUR favorites & enjoy!
Makes about 4-5 servings
- 1.5 lbs boneless skinless chicken breasts
- 2 Tbsps avocado oil, OR extra virgin olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
Preheat oven to 375 degrees f.
In a small bowl, whisk your sea salt, pepper, cayenne, garlic powder, and smoked paprika.
Place the chicken breasts on a cutting board, cover with plastic wrap and pound lightly so your chicken is an even thickness.
Pour the oil in a 13″ x 9″ baking dish. Add in the chicken breast and lightly dredge to coat well.
Sprinkle your seasoning mixture over both sides of the chicken and gently rub it in with your fingers.
Bake in the preheated oven for 20-25 minutes, or until juices run clear and a meat thermometer reads 165 degrees.
Cover with foil and allow them to rest for 10 minutes to lock in the moisture.
Garnish with fresh chopped parsley, then slice against the grain and enjoy!
Refrigerate in an air-tight container for up to 3 days, or freeze for up to 2 months.