This Juicy Oven-Baked Chicken Breast recipe offers a perfect balance of flavor and nutrition, ideal for quick weeknight dinners or meal prep. Marinated with simple, wholesome ingredients and baked to golden perfection, it guarantees a moist and flavorful bite every time, proving healthy eating can be utterly delicious.
Recipe Tips and Tricks:
- Marinate in advance: Allow at least 30 minutes for the chicken to soak in the marinade.
- Pound evenly: Flatten the chicken breasts to an even thickness for uniform cooking.
- Use a meat thermometer: Cook until internal temperature reaches 165°F (74°C) to avoid overcooking.
- Let it rest: Rest the chicken for 5 minutes after baking to retain juices.
- Don’t skip seasoning: A balance of salt, herbs, and spices ensures rich flavors.
Why You’ll Love This Recipe:
This recipe transforms simple chicken breasts into a juicy, flavorful delight with minimal effort. Its versatility allows you to pair it with almost any side dish, making it a go-to option for healthy, high-protein meals. Additionally, the use of pantry-staple ingredients keeps it both affordable and accessible for home cooks.
Juicy Oven-Baked Chicken Breast
Succulent, tender oven-baked chicken breasts marinated in savory herbs, perfect for a healthy and satisfying dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried Italian herbs
- ½ tsp salt
- ¼ tsp black pepper
- Juice of ½ lemon (optional)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking dish with parchment paper.
- Prep the chicken: Pat the chicken breasts dry with paper towels and place them on a cutting board.
- Flatten the breasts: Use a meat mallet to gently pound the chicken to an even thickness.
- Season the chicken: In a small bowl, mix olive oil, garlic powder, paprika, Italian herbs, salt, and pepper. Brush or rub the mixture evenly over both sides of the chicken.
- Arrange and bake: Place the seasoned chicken in the prepared dish. Bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C).
- Rest and serve: Remove from the oven and let the chicken rest for 5 minutes. Serve warm with your favorite sides!
Notes
- Adjust seasoning to personal taste preferences.
- Always use a thermometer to ensure safe cooking temperatures.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 298Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 102mgSodium 417mgCarbohydrates 10gFiber 1gSugar 8gProtein 38g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes:
- Chicken Breasts: Boneless, skinless breasts work best. Fresh or thawed chicken is ideal for even seasoning and cooking.
- Olive Oil: Acts as a fat base, helping the seasoning adhere while keeping the chicken moist.
- Garlic Powder: Infuses deep, aromatic flavor without overwhelming the dish.
- Paprika: Adds subtle smokiness and a touch of vibrant color.
- Dried Italian Herbs: A blend of basil, oregano, and thyme brings a Mediterranean touch to the chicken.
- Salt and Pepper: Essential for seasoning and balancing flavors.
- Fresh Lemon Juice (Optional): Adds brightness and a hint of tang.
Variations and Substitutions:
- Spices: Swap paprika for smoked paprika or chili powder for a spicy kick.
- Herbs: Replace dried Italian herbs with fresh rosemary or thyme for enhanced aroma.
- Citrus: Lime juice or orange zest can substitute for lemon juice for a unique twist.
- Butter: For extra richness, drizzle melted butter over the chicken before baking.
- Protein Swap: Use turkey breast or thighs for a similar cooking process with slight flavor adjustments.
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap cooked chicken tightly in foil or freezer bags and freeze for up to 2 months.
- Reheating: Warm gently in the oven at 350°F (175°C) or microwave with a damp paper towel to prevent drying.
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