Description
This easy Baked Chicken Breast recipe delivers tender, juicy chicken with a flavorful herb and garlic marinade. Perfectly baked at high heat for a quick and healthy meal, it's ideal for meal prep or a simple weeknight dinner. The marinade creates a delicious crust while keeping the chicken moist, and the recipe includes tips for perfect doneness and storage.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken breasts
Marinade
- 2 tablespoons olive oil (1 tablespoon per pound of chicken)
- 1 ½ teaspoons kosher salt (¾ teaspoon kosher salt per pound of chicken)
- ½ teaspoon cracked pepper
- 1 teaspoon dried herbs (thyme, or oregano, herbs de Provence, Italian seasoning, etc.)
- 1 teaspoon granulated garlic (or 2 fat garlic cloves, finely minced)
- Zest of one small lemon (without juice)
- Fresh Italian parsley for garnish
Instructions
- Preheat oven: Preheat your oven to 425°F to ensure it’s hot and ready for baking the chicken breasts evenly and quickly.
- Prep the chicken: Pat the chicken breasts dry completely with paper towels to remove moisture, which helps achieve a better crust. Trim or cut the breasts to similar sizes for even cooking.
- Make and apply marinade: In a small bowl, mix olive oil, kosher salt, cracked pepper, dried herbs, granulated garlic, and lemon zest to form a paste. Place the chicken on a parchment-lined rimmed sheet pan (or a baking dish with ample space) and brush all sides generously with the marinade. Pour any remaining marinade over the breasts.
- Marinate at room temperature: Allow the chicken to rest at room temperature while the oven preheats. This step helps the chicken cook more evenly throughout.
- Bake the chicken: Place the chicken on the middle oven rack and bake for 16-30 minutes depending on size: smaller breasts around 16 minutes, medium 20-22 minutes, very large breasts up to 25-30 minutes. Check internal temperature with a meat thermometer aiming for 165°F at the thickest part.
- Rest the chicken: Once baked, let the chicken rest for 8-10 minutes, tented loosely with foil to retain moisture and redistribute juices for tender results.
- Serve: Serve whole, sliced cross-grain, cubed, or shredded using two forks. If shredding seems difficult, the chicken may need a few more minutes in the oven.
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Notes
- Use a rimmed baking sheet lined with parchment paper for even heat circulation and quicker cooking than a baking dish.
- Feel free to swap dried herbs with your favorite blend such as Italian seasoning or herbs de Provence for different flavor profiles.
- Do not add lemon juice to the marinade; only the zest is used to avoid denaturing the chicken proteins prematurely.
- Letting the chicken come to room temperature before baking ensures more even cooking.
- Check doneness with a meat thermometer rather than relying on time alone to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
