Your go-to Baked Boneless Chicken Breast recipe has arrived!
When you need an easy protein on the table, chicken breast is the option most of us turn to. It’s economical, widely available, and easy to cook. That said, it’s also super disappointing when it turns out dry or tastes bland. If you take a few key steps in your cooking process, however, you can avoid those common pitfalls.
This recipe coats the chicken breasts in a flavor-packed spice rub mixed with olive oil and lemon juice. Before that, you’ll pound the chicken breasts into a uniform, one-inch thickness so they cook evenly in the oven; this ensures you don’t get stuck with overcooked ends and an undercooked middle where the meat is thicker.
The spice rub was designed with ingredients you’re likely to already have in your pantry, but feel free to go off-script. You could add some cayenne powder if you like more kick, some additional lemon pepper seasoning to really bring home the citrus, or some garlic powder for more umami depth. Think of the chicken breast as a blank canvas, and you are the painter putting on a finishing touch.
Cooking chicken breast
Chicken breast is arguably the most popular cut on the bird. Lower in fat, boneless, skinless chicken breast has fewer calories than a skin-on chicken leg. It’s a meaty, versatile cut that lends itself to many recipes, and, cooked correctly, it’s tender, juicy, and tasty. The trick is to make sure it’s not overcooked.
There are methods that professional chefs use to assess the doneness of chicken, and with enough experience, anyone can learn them. For home cooks, though, a meat thermometer is going to be your best friend. Chicken is done when a meat thermometer inserted into the thickest part of the breast registers 165°F. Let the chicken rest for five minutes before cutting into it, which will allow the juices to redistribute throughout the meat and yield the best result.
How do I store leftovers?
You can store leftover chicken breast in an airtight container in the fridge for 3-4 days. It’ll also freeze well; you can pre-portion it and pull out just what you need when you need it. It makes meals on the go a snap!
Serving suggestions
Try serving this baked chicken breast with a simple steamed rice mix and your green vegetable of choice. That way, you’ll include a range of food groups and create a deliciously balanced meal. For some inspiration, try this Baked Rice, some Roasted Broccoli And Carrots, or a side of Zucchini Casserole.
Baked Boneless Chicken Breast
Ingredients
- 4 boneless and skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon mustard powder
- Pinch salt and pepper
Instructions
- Preheat the oven to 425°F and then use a meat tenderizer to pound the chicken breasts into a 1-inch thickness.
- To make the rub, mix the olive oil, lemon juice, oregano, paprika, cumin, mustard powder, salt, and pepper together.
- Completely cover the chicken breasts in the rub.
- Lay the chicken into a casserole dish or onto a baking tray lined with parchment paper. Place the dish into the heated oven to bake for 15 minutes, or until the internal temperature reads 165°F. Allow the chicken to rest for 5 minutes before serving.
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