Easy Baked Chicken Breast is my go-to recipe for oven-baked, juicy and delicious chicken! The secret is the super simple 5-step process that results in perfectly cooked, tender chicken every time.
Easy Baked Chicken Breast with a nonstick sprayed baking sheet. Place chicken breasts into the pan then drizzle with a salad dressing and seasoning of choice. I like to use Ken’s Zesty Italian salad dressing but you can also use balsamic vinaigrette, lemon vinaigrette or even an Asian-style vinaigrette. I also add a little extra seasoning like garlic salt and pepper plus paprika or onion powder but you can stick with just garlic salt and pepper if you prefer.
It’s important to pound the chicken breasts so they are an even thickness. This makes them cook more evenly and helps them stay moist. You can do this with a meat mallet or rolling pin.
Bake until an instant-read thermometer inserted into the thickest part of the chicken reads 165 degrees F. This will vary based on the size and thickness of your chicken breasts but generally takes 18-20 minutes at 425 degrees.
Perfect Baked Chicken Breasts
Rest (Step 5): This is a crucial step because it allows the chicken to finish cooking and lock in all those delicious juices. If you cut into your chicken right away, you’ll lose all those amazing juices and it will end up dry.
Serve warm or cold. This chicken is perfect in salads like this Cobb Salad or a classic Caesar salad, on sandwiches or in pasta dishes like this Garlic Butter Pasta with Kale. It’s also great stirred into a dip like this Buffalo Chicken Dip or Spinach Artichoke Dip.