Best Baked Chicken Breast – So Easy, So Juicy, And All-around Perfect! Recipe

I finally learned one simple parchment paper trick that ensures tender baked chicken breast every time, and I had to share it.

I used to overcook chicken all the time, then I found a tiny trick that changed everything, and now I can’t stop making this. This feels like the ultimate answer for anyone hunting a Tender Baked Chicken Breast that actually stays juicy, not rubbery, and yes it’s one of my go-to Easy Baked Chicken Breast Recipes when I want dinner to look fancy without the fuss.

A splash of olive oil and a little fresh lemon juice give it that bright, believable flavor, but the real thing that hooked me is simple enough you’ll wonder why you didn’t try it sooner.

Ingredients

• Chicken breasts: High in protein, low carbs, filling, great for lean muscle building.
• Olive oil: Healthy fats helps keep chicken juicy, gives mild fruity flavor when roasted.
• Lemon juice: Bright acidity that cuts richness, adds fresh, slightly tangy note.
• Butter: Adds richness, silky mouthfeel, a little bit makes flavors pop.
• Garlic powder: Savory depth, not raw garlic heat, boosts umami without chunks.
• Paprika: Sweet or smoky warmth, mild color, subtle earthy pepper note.
• Kosher salt: Enhances all flavors, helps extract moisture for better seasoning.
• Fresh parsley: Light herb freshness, adds color and a bright finish to plates.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken breasts about 2 large
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika sweet or smoked works
• 1/2 teaspoon dried thyme or Italian seasoning
• 1 tablespoon fresh lemon juice
• 2 tablespoons unsalted butter cut into pats
• 2 tablespoons chicken broth or water
• 1 tablespoon chopped fresh parsley for serving optional

How to Make this

1. Preheat oven to 400°F (200°C). Pat 1 1/2 pounds boneless skinless chicken breasts dry and, if one is much thicker, pound or butterfly it so both are about the same thickness for even cooking.

2. In a small bowl mix 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1/2 teaspoon dried thyme or Italian seasoning.

3. Rub the chicken all over with 2 tablespoons olive oil, then sprinkle and press the seasoning mix onto both sides so it sticks.

4. Tear two large pieces of parchment paper, place each breast in the center of a piece of parchment on a rimmed baking sheet, leaving room to fold and seal.

5. Drizzle 1 tablespoon fresh lemon juice over the breasts, add 2 tablespoons chicken broth or water to each pouch total (split between pouches), and top each breast with pats of the 2 tablespoons unsalted butter so the butter will melt into the chicken while baking.

6. Fold the parchment over and crimp the edges tightly to form a sealed packet so steam can’t escape, tucking and pressing firmly all around.

7. Bake on the rimmed sheet in the middle of the oven about 18 to 25 minutes depending on thickness; start checking earlier for thin breasts. Use an instant read thermometer in the thickest part of the breast and remove when it reads 155 to 160°F.

8. Let the packets rest unopened for 5 to 10 minutes; carryover heat will bring the internal temp to the safe 165°F while the juices redistribute, which is the trick to juicy chicken.

9. Open carefully to avoid steam, spoon any pan juices over the chicken, sprinkle with 1 tablespoon chopped fresh parsley if you like, slice and serve.

Equipment Needed

1. Rimmed baking sheet, big enough for two parchment packets
2. Parchment paper, two large pieces torn to size
3. Instant-read thermometer to check doneness
4. Small bowl for mixing the spice blend
5. Measuring spoons for salt, spices and oil
6. Meat mallet or rolling pin to even thicker breast if needed
7. Sharp knife and cutting board for slicing and chopping parsley
8. Tongs or spatula plus oven mitts for handling hot packets and the pan

FAQ

Best Baked Chicken Breast – So Easy, So Juicy, And All-around Perfect! Recipe Substitutions and Variations

• Olive oil → Avocado oil or canola oil, 1:1. Avocado has a higher smoke point so it’s safer for high heat. You can also use melted butter for richer flavor but it’ll brown faster.
• Kosher salt → Fine sea salt or table salt, use less. Fine salts are stronger; for 1 1/2 tsp kosher use about 3/4 to 1 tsp fine salt, then taste and tweak.
• Paprika → Chili powder or smoked paprika if you want a smokier note. For heat swap in 1/4 tsp cayenne instead of 1 tsp paprika, or use 1 tsp chili powder for more depth.
• Unsalted butter → Ghee or extra olive oil, about the same volume (2 tbsp). Ghee gives that buttery taste without water, olive oil keeps it lighter.

Pro Tips

– Even thickness matters but dont go crazy pounding. Put the breast in a zip bag, cover with plastic wrap and gently roll with a rolling pin until about 3/4 inch thick. If you smash it to oblivion the texture gets mushy, so stop when it evens out.

– Salt ahead if you can. A quick dry brine for 30 to 60 minutes in the fridge makes a big difference in juiciness and flavor. If youre in a rush just season before sealing, but the advance salt helps the meat hold onto moisture.

– Use room temp butter and boost the juices. Cut the butter into small pats and tuck some under the chicken so it melts into the meat, add a little extra broth if you want more pan juices. Tossing in a strip of lemon zest or a smashed garlic clove into the pouch gives brighter flavor without changing anything else.

– Temp and rest are everything. Pull the chicken when it hits about 155 to 160 F and let the packet rest so carryover heat finishes it to 165 F, then slice across the grain. Open the packet away from your face, steam is super hot.

Best Baked Chicken Breast – So Easy, So Juicy, And All-around Perfect! Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I finally learned one simple parchment paper trick that ensures tender baked chicken breast every time, and I had to share it.

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Servings

3

servings

Calories

524

kcal

Equipment: 1. Rimmed baking sheet, big enough for two parchment packets
2. Parchment paper, two large pieces torn to size
3. Instant-read thermometer to check doneness
4. Small bowl for mixing the spice blend
5. Measuring spoons for salt, spices and oil
6. Meat mallet or rolling pin to even thicker breast if needed
7. Sharp knife and cutting board for slicing and chopping parsley
8. Tongs or spatula plus oven mitts for handling hot packets and the pan

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts about 2 large

• 2 tablespoons olive oil

• 1 1/2 teaspoons kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika sweet or smoked works

• 1/2 teaspoon dried thyme or Italian seasoning

• 1 tablespoon fresh lemon juice

• 2 tablespoons unsalted butter cut into pats

• 2 tablespoons chicken broth or water

• 1 tablespoon chopped fresh parsley for serving optional

Directions

• Preheat oven to 400°F (200°C). Pat 1 1/2 pounds boneless skinless chicken breasts dry and, if one is much thicker, pound or butterfly it so both are about the same thickness for even cooking.
• In a small bowl mix 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1/2 teaspoon dried thyme or Italian seasoning.
• Rub the chicken all over with 2 tablespoons olive oil, then sprinkle and press the seasoning mix onto both sides so it sticks.
• Tear two large pieces of parchment paper, place each breast in the center of a piece of parchment on a rimmed baking sheet, leaving room to fold and seal.
• Drizzle 1 tablespoon fresh lemon juice over the breasts, add 2 tablespoons chicken broth or water to each pouch total (split between pouches), and top each breast with pats of the 2 tablespoons unsalted butter so the butter will melt into the chicken while baking.
• Fold the parchment over and crimp the edges tightly to form a sealed packet so steam can't escape, tucking and pressing firmly all around.
• Bake on the rimmed sheet in the middle of the oven about 18 to 25 minutes depending on thickness; start checking earlier for thin breasts. Use an instant read thermometer in the thickest part of the breast and remove when it reads 155 to 160°F.
• Let the packets rest unopened for 5 to 10 minutes; carryover heat will bring the internal temp to the safe 165°F while the juices redistribute, which is the trick to juicy chicken.
• Open carefully to avoid steam, spoon any pan juices over the chicken, sprinkle with 1 tablespoon chopped fresh parsley if you like, slice and serve.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 250g
• Total number of serves: 3
• Calories: 524kcal
• Fat: 24.7g
• Saturated Fat: 6.5g
• Trans Fat: 0.17g
• Polyunsaturated: 2.5g
• Monounsaturated: 11.7g
• Cholesterol: 213mg
• Sodium: 794mg
• Potassium: 585mg
• Carbohydrates: 1g
• Fiber: 0.2g
• Sugar: 0.5g
• Protein: 70.3g
• Vitamin A: 253IU
• Vitamin C: 1.7mg
• Calcium: 43mg
• Iron: 1.7mg