baked chicken breast recipes

Baking chicken breasts often feels like a gamble—dry, flavorless, or overcooked. But I’ve found that a few simple tricks turn it into something surprisingly juicy and vibrant. This recipe takes a little extra time for a marinade that boosts flavor and moisture.

Why I Keep Coming Back to This Recipe

It’s surprisingly forgiving, even if I forget to marinate early. The lemon and garlic create a vibrant punch that lifts the chicken from simple to special. Plus, it’s quick enough for weeknights but impressive enough for guests.

Breaking Down the Key Ingredients

• Chicken breasts: Lean, versatile, and quick-cooking, they’re the star. Look for even-sized breasts for uniform cooking.
• Olive oil: Adds richness and helps the marinade cling. Use good quality for a richer flavor.
• Lemon juice: Brightens everything up with citrusy zing. Swap with lime or vinegar if you prefer.
• Garlic: Gives a warm, pungent aroma. Fresh is best, but roasted garlic adds sweetness.
• Smoked paprika: A smoky depth that’s subtle but essential. Try chipotle powder for extra heat.
• Herbs: Fresh thyme or rosemary lift the dish. Dried works in a pinch but is less vibrant.
• Salt & pepper: Bare essentials for seasoning. Adjust to taste but don’t skip.

Tools & Equipment for Baking Chicken

• Oven: Provides steady, even heat for baking.
• Meat thermometer: Ensures precise doneness.
• Baking sheet or roasting pan: Holds the chicken during baking.
• Parchment paper or foil: Prevents sticking and makes cleanup easier.
• Basting brush: Helps apply juices and marinades evenly.

Step-by-Step to Juicy, Flavorful Baked Chicken Breast

Step 1: Preheat your oven to 200°C (392°F).

Step 2: Pat the chicken breasts dry with paper towels for a better sear.

Step 3: Mix olive oil, lemon juice, minced garlic, salt, pepper, and a pinch of smoked paprika.

Step 4: Rub the mixture all over the chicken breasts, making sure to get under the skin if possible.

Step 5: Place the breasts on a baking sheet lined with parchment paper or a lightly greased roasting pan.

Step 6: Bake for 20-25 minutes, or until the internal temperature reaches 75°C (165°F).

Step 7: Halfway through, baste the chicken with its juices to keep it moist.

Step 8: Once cooked, let the chicken rest for 5 minutes before slicing.

Step 9: Serve with a drizzle of the pan juices and a sprinkle of fresh herbs.

Cooking Checkpoints & Tips for Perfect Baked Chicken

• Check the internal temperature with a meat thermometer—aim for 75°C (165°F).
• Ensure the chicken skin is golden and slightly crisp for texture contrast.
• Juices should run clear when pierced; pink means more time needed.
• The chicken should feel firm but not hard when pressed.

Common Mistakes & How to Fix Them

• Cooking too long until the meat is dry.? OVERCOOKING THE CHICKEN. Use a thermometer, remove at 75°C (165°F).
• Chicken skin sticking or not crisping.? DIDN’T DRY THE CHICKEN. Pat it dry for better browning.
• Soggy chicken from excess marinade.? USED TOO MUCH OIL OR MARINADE. Less is more for crispness.
• Juice loss and dry meat.? MISSED RESTING TIME. Rest for 5 minutes to keep juices in.

Juicy Lemon Garlic Baked Chicken Breasts

This baked chicken breast recipe relies on a simple marinade of lemon juice, garlic, olive oil, and herbs to infuse moisture and vibrant flavor. The chicken is baked until tender and golden, with a slightly crisp exterior and juicy interior. Perfect for a quick weeknight dinner or an impressive main for guests, with a moist, appealing texture.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken breasts preferably even-sized for uniform cooking
• 3 tablespoons olive oil good quality for richer flavor
• 2 tablespoons lemon juice freshly squeezed preferred
• 3 cloves garlic minced fresh garlic
• 1 teaspoon smoked paprika for smoky depth
• 1 teaspoon dried thyme or rosemary optional, for added aroma
• to taste salt and pepper for seasoning

Equipment

• Oven
• Meat thermometer
• Baking sheet
• Parchment paper
• Basting brush

Method

 

1. Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
   
2. Pat the chicken breasts dry with paper towels to ensure a better sear and marinade adhesion.
   
3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, thyme, salt, and pepper until well combined.
   
4. Rub the marinade all over the chicken breasts, making sure to coat evenly and get some under the skin if possible.
   
5. Place the coated chicken breasts on the prepared baking sheet and let sit for 5 minutes to absorb the flavors.
   
6. Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 75°C (165°F). Use a meat thermometer to check for doneness.
7. Halfway through baking, baste the chicken with its own juices using a basting brush to keep it moist and flavorful.
8. Remove the chicken from the oven and let it rest on a cutting board for 5 minutes, allowing the juices to redistribute.
9. Slice the chicken breasts and arrange on plates, drizzling with pan juices and garnishing with fresh herbs if desired.
10. Serve warm, enjoying the juicy, flavorful interior and slightly crisp exterior with a vibrant lemon garlic aroma.

Notes

Ensure not to overcook the chicken to keep it juicy. Resting is key to retaining moisture. Use a meat thermometer for perfect doneness.