There’s something so comforting about a simple baked chicken dinner, isn’t there? It’s been my go-to weeknight meal since my kids were little – golden, juicy chicken fillets that fill the whole house with that irresistible herby aroma. I’ve made this exact recipe hundreds of times, tweaking it until I got that perfect balance of crispy edges and tender meat.
What I love most about baked chicken is how wonderfully easy it is. Just a handful of pantry staples transforms plain chicken into something really special. It’s become our family’s favorite “too tired to cook” meal that somehow still feels like I put in effort. The best part? One bite takes me right back to those chaotic but happy Tuesday night dinners when my boys would actually finish their vegetables if it meant more chicken!
Why You’ll Love This Baked Chicken
Trust me, once you try this method, you’ll never go back to dry, boring chicken again! Here’s why this recipe has become my absolute favorite:
- Quick prep – From fridge to oven in just 10 minutes (perfect for those “what’s for dinner?!” emergencies)
- Juicy every time – The simple oil-and-spice coating creates the most tender, flavorful chicken
- Endless flavor options – Swap paprika for rosemary or add lemon zest for a fresh twist
- Meal prep superstar – Makes fantastic leftovers for salads, wraps, or quick protein boosts
Seriously, it’s the kind of recipe that makes you feel like a kitchen genius with minimal effort. My neighbor still thinks I spend hours on it – our little secret!
Ingredients for Perfect Baked Chicken
Here’s the beautiful part – you probably have most of these ingredients in your kitchen right now! But I’m pretty strict about a few key items that make all the difference:
- Skinless chicken fillets (about 6 oz each) – Look for even thickness so they cook uniformly (I always eyeball them at the store like a crazy person)
- 2 tbsp extra virgin olive oil – The good stuff! It helps the spices stick and creates that gorgeous golden crust
- 1 tsp kosher salt – I prefer coarse salt for better seasoning distribution
- 1 tsp freshly ground black pepper – None of that pre-ground dust!
- 1 tsp garlic powder – The lazy cook’s best friend (though you can mince fresh garlic if you’re feeling fancy)
- 1 tsp sweet paprika – Or go wild with smoked paprika for deeper flavor
That’s it! Six simple ingredients that work absolute magic together. Sometimes I’ll throw in a pinch of cayenne if I want a little kick, but honestly? The basics are perfect as is. Just promise me you’ll use fresh spices – those dusty ones in the back of your cabinet from 2012 won’t do this recipe justice!
Essential Equipment
You won’t need anything fancy for this baked chicken – just a few trusty kitchen staples:
- Rimmed baking sheet – Those juices need somewhere to go!
- Meat thermometer – Your best defense against dry chicken (I’ve burned too many dinners to skip this step)
- Small mixing bowl – For tossing the chicken with oil and spices
- Parchment paper (optional) – My lazy cleanup secret weapon
That’s seriously it – no special gadgets required. Though I will confess my ancient baking sheet with just the right amount of “character” (read: stains) seems to give the chicken extra crispy edges!
How to Make Baked Chicken Step-by-Step
Okay, let’s get to the good part! I’ve made this recipe so many times I could probably do it in my sleep, but I’ll walk you through each step carefully so your chicken comes out perfect on the very first try. The secret is in the little details – trust me, they make all the difference between “meh” and “wow!”
Preparing the Chicken
First things first – dry chicken is happy chicken! Use paper towels to pat those fillets completely dry. This helps the oil and spices actually stick instead of sliding right off. I learned this the hard way after many sad, bland chicken dinners early in my marriage.
Next, drizzle the olive oil over the chicken in a bowl (not directly on the baking sheet – that’s just asking for a mess). Use your hands to rub it in evenly – this is strangely satisfying! Then sprinkle your spice mix like you’re seasoning the last chicken on earth. Get every nook and cranny!
Space the fillets about an inch apart on your baking sheet. Crowding leads to steaming instead of proper browning, and nobody wants that. I may or may not measure with my fingers – no judgment here!
Baking Techniques
Middle rack position is key – it ensures even heat distribution. Slide that baking sheet in and set your timer for 15 minutes. When it dings, flip those beauties over. This is when the magic happens – you’ll see them turning that perfect golden brown!
Bake another 10-15 minutes until the internal temp hits 165°F at the thickest part. If you’re feeling fancy, switch to broil for the last 2 minutes for extra crispiness (but don’t walk away – it goes from perfect to burnt fast!).
Here’s the hardest part – let it rest 5 minutes before cutting in. I know, the smell is torture, but this lets the juices redistribute so they stay in the chicken instead of on your cutting board. You’ve waited this long – be strong!
Expert Tips for Juicy Baked Chicken
After years of trial and error (and a few unfortunate hockey-puck incidents), I’ve collected some foolproof tricks for the juiciest baked chicken every single time:
- The brining secret – Soak chicken in salted water (1 tbsp salt per cup) for 30 minutes before cooking. It sounds weird, but this simple step keeps the meat incredibly moist – even if you accidentally overcook it!
- Temperature matters – Take chicken out of the fridge 20 minutes before baking. Room temp meat cooks more evenly than ice-cold fillets straight from the fridge. No more dried-out edges with raw centers!
- Foil is your friend – If the tops are browning too fast before the centers cook through, loosely tent with foil. Just remove it for the last few minutes to crisp things back up.
My grandmother taught me that last one – she called it “giving the chicken a little hat”! These small adjustments make all the difference between good chicken and “can I have seconds?” chicken.
Serving Suggestions
Oh, the possibilities! This baked chicken plays so nicely with nearly any side. My family goes crazy when I pair it with crispy roasted potatoes – the way the chicken juices mingle with the potatoes? Absolute perfection. For lighter meals, a simple green salad with lemon vinaigrette lets the chicken shine.
Need something special? Whip up a quick lemon-butter sauce (just melt butter with lemon juice and parsley) to drizzle over top. Or go Mediterranean with tzatziki or pesto. Leftovers? Toss chunks into pasta or slice for sandwiches the next day. Honestly, I’ve never found a side this chicken doesn’t get along with!
Storing and Reheating Leftovers
Confession time – I almost never have leftovers because my family devours this baked chicken! But when I do, here’s how I keep it tasting fresh: Store cooled chicken in an airtight container for 3-4 days max. To reheat, the oven works best at 350°F for about 10 minutes – just until warmed through. Microwaving works in a pinch, but expect slightly drier texture. My favorite trick? Chop cold leftovers straight from the fridge for the BEST chicken salad sandwiches!
Nutritional Information
Here’s the nutritional breakdown per serving (one 6 oz chicken fillet) – but remember, these are estimates based on my exact ingredients. Your numbers might vary slightly depending on your chicken’s size or which olive oil brand you use. As my grandma always said, “The best nutrition comes from food you actually enjoy eating!”
Nutrition facts are estimates only. For exact counts, you’ll want to calculate based on your specific ingredients and portions.
Baked Chicken FAQs
I get asked about baked chicken all the time – seems everyone wants those juicy results without the stress! Here are answers to the most common questions that pop up while cooking:
Can I use bone-in chicken instead of fillets? Absolutely! Just increase the baking time by 5-10 minutes. The bones add flavor but take longer to cook through. My trick? Lift the chicken with tongs – if the juices run completely clear (no pink!), you’re good to go.
How do I keep my baked chicken from drying out? Two words: thermometer and timing. Overcooking is the #1 culprit for dry chicken. Invest in a $10 meat thermometer – it’s changed my kitchen life! Also, remember that carryover cooking means your chicken will keep heating up for a few minutes after leaving the oven.
What’s the perfect internal temperature? 165°F in the thickest part is the magic number for food-safe, juicy chicken. But pull it out at 160°F – it’ll coast to 165°F while resting. Trust me, this small adjustment makes all the difference between “meh” and “wow!”
Print
10-Minute Baked Chicken Recipe for Juicy Perfection
- Total Time: 40 mins
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A simple and delicious baked chicken recipe perfect for any meal.
Ingredients
- 4 chicken fillets
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
Instructions
- Preheat oven to 375°F (190°C).
- Coat chicken fillets with olive oil.
- Season with salt, pepper, garlic powder, and paprika.
- Place chicken on a baking sheet.
- Bake for 25-30 minutes until fully cooked.
- Let rest for 5 minutes before serving.
Notes
- Use a meat thermometer to ensure chicken reaches 165°F.
- Marinate chicken for extra flavor.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken fillet
- Calories: 250
- Sugar: 0g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 100mg
Keywords: baked chicken, easy dinner, healthy recipe
