Simple, Juicy Baked Chicken Breasts
This is one of those no-brainer recipes that works every time—perfect for weeknights, meal prep, or those “I don’t want to think too hard” days.
It’s all about high heat, simple seasoning, and not overbaking. You don’t need a long marinade or fancy technique—just solid basics done right.
💡 Whenever possible, choose organic or pasture-raised chicken for better flavor, fewer additives, and a higher nutrient profile.
And a quick reminder: don’t rinse raw chicken. It doesn’t make it cleaner—it just spreads bacteria around your sink. Pat dry with a paper towel and you’re good to go.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive or avocado oil
- 1 teaspoon sea salt 🧂
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika (optional but adds flavor)
- ¼ teaspoon black pepper
- Optional: lemon wedge or fresh herbs like rosemary or thyme
Instructions
- Preheat your oven to 425°F
This high heat helps lock in moisture and gives you that perfect golden finish. - Prep the chicken
Pat the chicken breasts dry with a paper towel.
Place in a bowl or dish and drizzle with oil.
Season both sides with salt, pepper, and spices.
Rub it all in and let it sit at room temp for 15–30 minutes if time allows. - Bake
Place chicken in a baking dish and bake for 20–25 minutes, or until internal temp hits 165°Fat the thickest part.
(Thinner breasts may cook faster—start checking around 18 minutes.) - Rest, then slice
Let the chicken rest for 5–10 minutes before slicing. It helps keep the juices in.
Pair it With…
- Roasted asparagus with olive oil, lemon, and sea salt
- Broccoli, carrots, or Brussels sprouts (roasted or steamed)
- Mashed cauliflower or sweet potato
- Wild rice or quinoa
- Green beans with garlic and olive oil
- Arugula salad with lemon and shaved Parmesan
