For the longest time the baked chicken breasts I prepared for dinner were stringy and dry. I’ve now discovered the secret to a juicy baked chicken breast is to bake it for a short period of time at a high temperature. 20 minutes at 450 degrees yields a juicy baked chicken breast, each and every time. I wish I’d have known this years ago. Now I look forward to these baked chicken breasts for dinner and so does my family.
- 2-8 ounce boneless, skinless chicken breasts
- 2 teaspoons olive oil or cooking spray
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon paprika
- Preheat oven to 450 degrees Fahrenheit. Line a baking dish with foil.
- Brush or spray both sides of each chicken breast with oil, and sprinkle with mix of seasonings.
- Bake uncovered for 10 minutes, flipping to the other side, lightly brush or spray again and bake another 8-10 minutes, or until the juices run clear when pierced with a fork. Times may need to be adjusted, depending on the size of chicken breasts. Never serve under cooked chicken. A thermometer should read at least 165 degrees Fahrenheit when inserted in the thickest part of the chicken breast.
- Move chicken breasts to a serving platter and loosely cover with foil, allowing them to rest at least 5 minutes before serving.
Serve with leafy green salad and a baked or sweet potato for a delicious, nutritious meal.