You know those nights when you’re staring into the fridge praying for dinner to magically appear? This easy baked chicken recipe has saved me more times than I can count! It’s my go-to when the kids are hungry, my husband’s asking “what’s for dinner?”, and I just need something simple that works every single time. I’ll never forget the first time I made this – my picky nephew actually asked for seconds (shocking, I know!). Just a handful of pantry staples transforms boring chicken into juicy, flavorful perfection with barely any effort. Trust me, once you try this method, you’ll wonder how you ever survived weeknights without it!
Why You’ll Love This Easy Baked Chicken
Okay, let me count the ways this chicken recipe will become your new best friend:
- It’s stupid easy – Like “toss it together while half-asleep” easy. Just oil, spices, and 10 minutes of prep. Boom.
- Pantry staples only – No fancy ingredients here. If you’ve got olive oil and basic spices (garlic powder is a must!), you’re golden.
- Juicy every time – Unlike those sad, dried-out chicken breasts of my past. The oil creates this gorgeous little crust while keeping the inside perfectly moist.
- Endless flavor combos – Add rosemary for fancy nights, cayenne when you want heat, or lemon zest for something bright. This recipe’s like your favorite little black dress – dresses up or down beautifully.
Seriously, this is the chicken that’ll have your family thinking you spent hours in the kitchen when really… well, our little secret.
Ingredients for Easy Baked Chicken
Here’s all you need for this lifesaver of a recipe – I bet you’ve got most of it in your kitchen right now:
- 4 boneless, skinless chicken breasts (about 6 oz each) – look for ones of even thickness so they cook at the same rate
- 2 tablespoons olive oil – use the good stuff you’d drizzle on salads, not the mystery oil in the back of your pantry
- 1 teaspoon each of: salt, black pepper, garlic powder, and paprika – though I usually do an extra shake of garlic because… well, garlic makes everything better
That’s it! See why this is my weeknight hero? Sometimes simple is truly best.
Equipment Needed
You probably already have everything you need to make this chicken – just grab:
- A trusty baking sheet (no fancy pans required!)
- Measuring spoons (that teaspoon you lost under the couch totally counts)
- A meat thermometer – the secret weapon against dry chicken
How to Make Easy Baked Chicken
Preparing the Chicken
First things first – grab those chicken breasts and pat them dry with paper towels. This step is crucial, trust me! Wet chicken means your spices won’t stick, and we want every bite packed with flavor. Once they’re nice and dry, drizzle with olive oil and rub it all over – front, back, sides, everywhere! Then sprinkle your spice mix evenly over each piece. I like to pretend I’m on a cooking show when I do this – “And now, a generous dusting of garlic powder…” Just make sure each breast gets equal love!
Baking to Perfection
Here’s where the magic happens! Preheat your oven to 375°F (190°C) – no cheating and putting the chicken in early! While it heats, arrange your seasoned chicken on the baking sheet with some space between each piece. Crowding leads to steaming, and we want that perfect golden crust. Pop them in the oven for 25-30 minutes. About halfway through, I always peek – you should see the edges getting that beautiful golden color. But the real test? Your meat thermometer should read 165°F (74°C) at the thickest part. No thermometer? The chicken should feel firm but still have a little give when pressed gently.
Resting Before Serving
I know it’s tempting to dig right in, but resist! Let those beauties rest for 5 minutes on the cutting board. This lets the juices redistribute so they don’t all run out when you cut in. Trust me, this tiny wait makes all the difference between juicy and dry chicken. Your patience will be rewarded!
Tips for the Best Easy Baked Chicken
After making this recipe approximately 847 times (okay, maybe more like 50 – but it feels like 847!), I’ve learned a few tricks to make it foolproof:
- Pound those breasts even – If one end’s thicker than the other, just cover with plastic and gently pound the thick part with a rolling pin or pan until uniform. No more dried-out thin parts while the center’s still raw!
- Thermometer is your BFF – That little gadget removes all guesswork. Stick it in the thickest part – 165°F means perfectly safe but still juicy chicken. No more cutting it open to check and losing all those precious juices.
- Get creative with herbs – My basic spice mix is great, but sometimes I’ll mix in Italian seasoning, or go fancy with fresh thyme sprigs under the chicken. Last week I added lemon zest and it was a total game-changer!
Follow these simple tricks, and you’ll have chicken that’s never dry, always flavorful, and ready to impress even your pickiest eaters.
Serving Suggestions
This easy baked chicken plays so nicely with so many sides! My family loves it with crispy roasted potatoes (tossed in the same spices!) or buttery mashed potatoes when we’re feeling cozy. For lighter meals, a big fresh salad or steamed broccoli does the trick. Honestly? It’s even great cold in sandwiches the next day!
Storage and Reheating Instructions
Leftovers? No problem! Just stash them in an airtight container in the fridge – they’ll stay good for about 3 days. When you’re ready for round two, reheat gently in a 350°F oven for 10-15 minutes (cover with foil to keep them moist) or zap them in the microwave at 50% power in 30-second bursts. Pro tip: Add a tiny splash of water or broth before reheating to keep that juicy texture we love!
Nutritional Information
Okay, let’s talk nutrition – but first, a quick disclaimer! These numbers are estimates based on the ingredients I use. Your exact values might vary slightly depending on your chicken size or specific brands of spices and oil. That said, here’s what you’re getting with this easy baked chicken:
- Serving Size: 1 chicken breast (about 6 oz cooked)
- Calories: 250 – perfect for keeping things light but satisfying
- Protein: 38g – hello, muscle fuel!
- Fat: 10g (only 2g saturated) – thanks to that healthy olive oil
- Carbs: Just 1g – basically nada
- Sodium: 600mg – from our seasoning blend
Not too shabby, right? This chicken packs protein without loading up on unnecessary fats or carbs. It’s naturally gluten-free and low-carb friendly too. The numbers might shift if you use chicken thighs instead of breasts or add extra oil – but honestly? Even if the counts change a bit, you’re still getting a wholesome, homemade meal that beats takeout any day!
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Thighs actually stay juicier thanks to their higher fat content. Just increase the baking time to about 35-40 minutes since they’re thicker. I love using thighs when I want extra flavor – that dark meat is so rich and delicious!
How do I prevent dry chicken?
Three magic words: thermometer, thermometer, thermometer! Pull it at exactly 165°F and let it rest. Also, don’t skip the olive oil rub – it creates a protective layer. My niece once baked hers without oil and… well, let’s just say her chicken could’ve doubled as a hockey puck!
Can I prep this ahead?
You bet! Season the chicken up to 24 hours in advance and store it covered in the fridge. The flavors actually get better! Just add 2-3 minutes to the bake time since you’re starting with cold chicken. Perfect for meal prep Sundays!
Juicy Easy Baked Chicken Recipe Ready in Just 30 Minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A simple and delicious baked chicken recipe that’s perfect for any occasion.
Ingredients
- 4 boneless, skinless chicken fillet
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
- Preheat oven to 375°F (190°C).
- Place chicken fillet on a baking sheet.
- Drizzle with olive oil and season with salt, pepper, garlic powder, and paprika.
- Bake for 25-30 minutes or until internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before serving.
Notes
- For extra flavor, add herbs like rosemary or thyme.
- Ensure chicken is fully cooked by checking the internal temperature.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 250
- Sugar: 0g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 100mg
Keywords: easy baked chicken, simple chicken recipe, healthy dinner
