baked chicken breast recipes

Baking chicken breasts can be a dull task, but I found a method that keeps them juicy and flavorful, even when baked solo. It’s about treating the skin right and controlling the oven heat, turning a bland cut into something noteworthy. Plus, it’s straightforward enough for a weeknight but special enough to serve guests.

Why I keep coming back to this recipe

It’s reliable, quick, and endlessly customizable. The crisp skin contrasts beautifully with juicy meat, and it’s forgiving even when I forget to brine or marinate. Plus, it pairs with almost anything—salad, rice, roasted veggies. I find myself returning to it when I want a straightforward, satisfying meal that feels like a small celebration.

Breaking down the ingredients

• Chicken breasts: Lean, versatile, and quick to cook. I prefer skin-on for flavor and moisture.
• Salt: Enhances natural flavors and helps crisp the skin. Use sea salt for crunch.
• Pepper: Adds a mild heat and depth. Freshly ground makes a difference.
• Smoked paprika: Gives a smoky aroma and color. Skip if you want a milder taste.
• Lemon (optional): Brightens the dish with citrus notes. Use fresh for the best zing.
• Olive oil: Helps seasonings stick and promotes crisping. A light coating is enough.

Tools of the trade for perfect baked chicken

• Baking sheet: To hold the chicken while it bakes and to crisp the skin.
• Parchment paper: Prevents sticking and makes cleanup easy.
• Meat thermometer: To ensure perfect doneness without guesswork.
• Kitchen towel: To pat the chicken dry for crispier skin.

Step-by-step for a moist, crispy baked chicken breast

Step 1: Preheat your oven to 200°C (390°F).

Step 2: Pat the chicken breasts dry with paper towels. Drying helps the skin crisp and prevents steaming.

Step 3: Season generously with salt, pepper, and a sprinkle of smoked paprika for depth.

Step 4: Place the chicken breasts on a baking sheet lined with parchment paper, skin side up.

Step 5: Bake for 20-25 minutes, until the skin is golden and the internal temperature reaches 75°C (165°F).

Step 6: Let the chicken rest for 5 minutes before slicing. Resting keeps the juices in.

Step 7: Serve with a squeeze of lemon or your favorite sauce.

Cooking checkpoints to get it just right

• Check the skin; it should be golden and crispy, not pale or soggy.
• Use a meat thermometer; 75°C (165°F) guarantees doneness without overcooking.
• Look for clear juices when piercing the thickest part, indicating readiness.

Common mistakes and how to fix them

• Cooking too long or at too high a temperature.? SEEK A GOLDEN COLOR. Overcooking leads to dryness. Use a thermometer and remove at 75°C.
• Not drying the chicken.? DRY THE SKIN thoroughly. Moisture prevents crisping. Pat dry with paper towels before seasoning.
• Serving immediately after baking.? DON’T SKIP RESTING. Juices will settle, making the meat tender. Rest for 5 minutes.
• Not preparing the baking surface.? PREVENT sticking. Use parchment paper or oil the baking sheet.

Juicy Oven-Baked Chicken Breasts with Crispy Skin

This baked chicken recipe uses a simple seasoning method and precise oven control to produce tender, juicy meat paired with irresistibly crispy skin. Main ingredients include skin-on chicken breasts, salt, pepper, smoked paprika, and olive oil, which come together to create a flavorful, visually appealing dish. The final result offers a golden, crispy exterior with moist, succulent interior—perfect for a quick weeknight dinner or elegant serving.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 320

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken breasts preferably skin-on
• 1 teaspoon salt sea salt recommended
• ½ teaspoon pepper freshly ground
• 1 teaspoon smoked paprika adds smoky flavor and color
• 1 tablespoon olive oil light coating
• ½ lemon lemon optional, for serving

Equipment

• Baking sheet
• Parchment paper
• Meat thermometer
• Kitchen towel

Method

 

1. Preheat your oven to 200°C (390°F).
   
2. Pat the chicken breasts dry with paper towels, focusing on removing excess moisture from the skin to ensure crispiness.
   
3. Rub the chicken breasts all over with olive oil, then generously season with salt, pepper, and smoked paprika, pressing the spices into the skin.
   
4. Line a baking sheet with parchment paper and place the seasoned chicken breasts on top, skin side up, making sure they aren’t touching.
   
5. Bake in the preheated oven for 20-25 minutes, or until the skin is golden brown and a meat thermometer inserted into the thickest part reads 75°C (165°F).
   
6. Remove the chicken from the oven and let it rest for 5 minutes on a cutting board or plate; this allows the juices to redistribute and keeps the meat moist.
7. Optional: squeeze fresh lemon over the chicken for a bright, citrusy finish before serving.