I rely on a simple parchment paper trick to get perfectly tender results, and my Tender Baked Chicken Breast recipe will make weeknight dinners effortless.
I used to get stuck with dry, sad chicken until I found a tiny trick that made all the difference. This feels like the ultimate Tender Baked Chicken Breast moment, the kind that makes you wonder why you’d ever overcook it again.
I keep it in my go-to Easy Baked Chicken Breast Recipes lineup for weeknights when I need something reliable but not boring. It features olive oil and lemon for a clean bright lift, and yet somehow the texture stays shockingly juicy.
If you’re curious about a no-fuss winner that actually tastes like effort, this one will make you look twice.
Ingredients
- Chicken breasts: Lean protein, fills you up, low fat when skin removed, great for muscle.
- Olive oil: Healthy fats, helps keep chicken juicy, good for heart in moderation.
- Kosher salt: Brings out flavor, essential for seasoning, use sparingly dont go overboard.
- Garlic powder: Adds savory punch, low cal, boosts aroma and perceived richness.
- Smoked paprika: Gives smoky, slightly sweet warmth, deep color without extra salt.
- Butter: Fat for richness, helps brown and carry flavor, adds silky mouthfeel.
- Lemon: Bright acid, cuts richness, gives fresh zing, adds subtle tang.
Ingredient Quantities
- 4 boneless skinless chicken breasts, about 6 to 8 ounces each
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme or Italian seasoning
- 2 tablespoons unsalted butter, softened or melted
- 1 lemon, zested and juiced
- 2 tablespoons fresh parsley, chopped optional
- cooking spray or extra oil optional
How to Make this
1. Preheat oven to 425°F and line a rimmed baking sheet with parchment paper; pat 4 boneless skinless chicken breasts dry with paper towels and, if they’re uneven, gently pound them to about 1/2 to 3/4 inch thickness so they cook evenly.
2. In a small bowl whisk 2 tablespoons olive oil with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika and 1 teaspoon dried thyme or Italian seasoning to make a quick rub.
3. Brush or rub the seasoning mixture evenly over both sides of each breast, making sure every bit gets coated.
4. Cut four large pieces of parchment, place a chicken breast in the center of each, then top each breast with about 1/2 tablespoon of the 2 tablespoons unsalted butter (softened or melted), the zest of 1 lemon and a little of the lemon juice (divide juice and zest among the breasts).
5. Fold and crimp the parchment to make tight little packets so the chicken steams in its own juices; set the packets on the prepared baking sheet (spray the sheet with cooking spray or rub with a bit more oil first if you want extra insurance against sticking).
6. Bake at 425°F for about 18 to 22 minutes, until an instant read thermometer inserted in the thickest part reads 165°F. Start checking at 18 minutes because ovens and breast thickness vary.
7. Remove from oven and let the packets rest closed on the counter for 5 minutes to let the juices redistribute and finish any carryover cooking.
8. Open packets, squeeze any remaining lemon juice over the chicken, sprinkle with 2 tablespoons chopped fresh parsley if using, and serve. If you want a golden crust, open the packets and broil 1 to 2 minutes or quickly sear the breasts in a hot skillet for 30 to 60 seconds per side before serving.
Equipment Needed
Youll need:
1. Rimmed baking sheet
2. Parchment paper (cut into 4 pieces)
3. Paper towels and a meat mallet or rolling pin to even the breasts
4. Small bowl and a whisk or fork for the rub
5. Measuring spoons and a tablespoon measure
6. Pastry brush or a spoon to spread butter and oil
7. Instant read thermometer
8. Knife and cutting board for zesting the lemon and chopping parsley
9. Tongs or a spatula for handling packets and serving
FAQ
Best Baked Chicken Breast – So Easy, So Juicy, And All Recipe Substitutions and Variations
- Olive oil: if you dont have olive oil use avocado oil or canola oil 1:1 for a neutral flavor and high smoke point. Or use melted butter 1:1 for richer taste but it may brown faster.
- Kosher salt: swap with table salt but use less. For Morton kosher use ~1/2 tsp table salt per 1 tsp kosher; for Diamond Crystal use ~3/4 tsp table salt per 1 tsp kosher. Always taste and adjust.
- Garlic powder: replace with 1 fresh garlic clove minced (about equal to 1/8 to 1/4 tsp powder) or use granulated garlic 1:1. If using garlic salt cut the recipe salt by about 1/2 tsp.
- Lemon zest and juice: sub with lime zest and juice 1:1 for brightness. If you need just the acid use 1 tablespoon white wine vinegar or apple cider vinegar in place of the juice; dried lemon or lime peel can replace zest (use about 1/2 tsp).
Pro Tips
1. Quick brine = juicier chicken. even 15 to 20 minutes in a simple salt water or a light dry-salt rub before cooking makes a big difference, dont skip it if youre worried about dryness.
2. Use an instant read thermometer and stop cooking a few degrees early. pull the breasts at about 160 to 162F, theyll finish to 165 while resting so you wont overcook them.
3. If you want a golden crust, open the parchment and blast them under the broiler or give each breast a 30 to 60 second sear in a screaming hot skillet with a little oil, watch close though or youll burn them.
4. Pound even, but not to mush. cover with plastic wrap and tap to an even thickness so they cook at the same rate, this helps prevent dry thin edges and underdone centers.
5. Let them rest and slice against the grain, then spoon the packet juices over the slices or whisk those juices with a pat of butter and extra lemon for a quick sauce, it makes the dish taste way more restaurant-y.
Best Baked Chicken Breast – So Easy, So Juicy, And All Recipe
I rely on a simple parchment paper trick to get perfectly tender results, and my Tender Baked Chicken Breast recipe will make weeknight dinners effortless.
4
servings
438
kcal
Equipment: Youll need:
1. Rimmed baking sheet
2. Parchment paper (cut into 4 pieces)
3. Paper towels and a meat mallet or rolling pin to even the breasts
4. Small bowl and a whisk or fork for the rub
5. Measuring spoons and a tablespoon measure
6. Pastry brush or a spoon to spread butter and oil
7. Instant read thermometer
8. Knife and cutting board for zesting the lemon and chopping parsley
9. Tongs or a spatula for handling packets and serving
Ingredients
-
4 boneless skinless chicken breasts, about 6 to 8 ounces each
-
2 tablespoons olive oil
-
1 teaspoon kosher salt
-
1/2 teaspoon black pepper
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 teaspoon smoked paprika
-
1 teaspoon dried thyme or Italian seasoning
-
2 tablespoons unsalted butter, softened or melted
-
1 lemon, zested and juiced
-
2 tablespoons fresh parsley, chopped optional
-
cooking spray or extra oil optional
Directions
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper; pat 4 boneless skinless chicken breasts dry with paper towels and, if they’re uneven, gently pound them to about 1/2 to 3/4 inch thickness so they cook evenly.
- In a small bowl whisk 2 tablespoons olive oil with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika and 1 teaspoon dried thyme or Italian seasoning to make a quick rub.
- Brush or rub the seasoning mixture evenly over both sides of each breast, making sure every bit gets coated.
- Cut four large pieces of parchment, place a chicken breast in the center of each, then top each breast with about 1/2 tablespoon of the 2 tablespoons unsalted butter (softened or melted), the zest of 1 lemon and a little of the lemon juice (divide juice and zest among the breasts).
- Fold and crimp the parchment to make tight little packets so the chicken steams in its own juices; set the packets on the prepared baking sheet (spray the sheet with cooking spray or rub with a bit more oil first if you want extra insurance against sticking).
- Bake at 425°F for about 18 to 22 minutes, until an instant read thermometer inserted in the thickest part reads 165°F. Start checking at 18 minutes because ovens and breast thickness vary.
- Remove from oven and let the packets rest closed on the counter for 5 minutes to let the juices redistribute and finish any carryover cooking.
- Open packets, squeeze any remaining lemon juice over the chicken, sprinkle with 2 tablespoons chopped fresh parsley if using, and serve. If you want a golden crust, open the packets and broil 1 to 2 minutes or quickly sear the breasts in a hot skillet for 30 to 60 seconds per side before serving.
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: 198g
- Total number of serves: 4
- Calories: 438kcal
- Fat: 19.6g
- Saturated Fat: 5.6g
- Trans Fat: 0.1g
- Polyunsaturated: 1.2g
- Monounsaturated: 5.8g
- Cholesterol: 184mg
- Sodium: 419mg
- Potassium: 520mg
- Carbohydrates: 0.5g
- Fiber: 0.1g
- Sugar: 0.2g
- Protein: 61.4g
- Vitamin A: 180IU
- Vitamin C: 7.5mg
- Calcium: 26mg
- Iron: 1.4mg