Juicy Baked Chicken Breasts
Simple oven-baked chicken breasts with a garlic-paprika rub, cooked hot and fast so they stay juicy. Great for meal prep.
- Servings
- 4
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Oven
- 425°F220°C
Ingredients
Equipment
- Baking dish or rimmed baking sheet
- Instant-read thermometer
Instructions
Heat the oven to 425°F. If the breasts are very thick at one end, press or pound them to an even thickness so they cook evenly.Heat the oven to 220°C. If the breasts are very thick at one end, press or pound them to an even thickness so they cook evenly.
Rub the chicken with the oil. Mix the salt, paprika, garlic powder, oregano and pepper and sprinkle it evenly over both sides.
Lay the breasts in the baking dish with space between them. Bake until the thickest part reads 160°F, 16–22 minutes depending on size.Lay the breasts in the baking dish with space between them. Bake until the thickest part reads 71°C, 16–22 minutes depending on size.
Cover loosely with foil and rest for 5 minutes; the temperature rises to 165°F. Slice and serve, or cool for meal prep.Cover loosely with foil and rest for 5 minutes; the temperature rises to 74°C. Slice and serve, or cool for meal prep.
Notes
- A thermometer is the surest way to avoid dry chicken; pull it out as soon as it’s done.
- Cooked chicken keeps 4 days in the fridge; slice it for salads, wraps and grain bowls.
My notes
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Nutrition estimate
- Calories
- 305
- Protein
- 51 g
- Carbs
- 1 g
- Fat
- 9 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
