Kitchen notes · a little help before you start
Baked Chicken Breast
A lightly seasoned chicken breast can be an inviting centerpiece for an everyday dinner. Garlic and paprika give it a savory coating, with the pieces kept even for cooking. Let the chicken rest before cutting, then enjoy warm slices with their seasoned edges.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Original yield
- Serves 6
- Ingredients
- 6 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Even out the thickness
Pound the breasts between plastic wrap before placing on the lined sheet, helping each piece cook at a similar rate.
2. Leave some space
Arrange breasts with a little space between them on the baking sheet so air can circulate during the bake.
3. Check temperature before slicing
Use an instant-read thermometer to confirm 165°F, then let chicken rest five to ten minutes before slicing.
Get to know the ingredients
Oil choices
Olive oil, avocado oil or melted butter are listed. Brush all sides after drying the chicken again if needed.
Mixed dry seasoning
Combine salt, garlic powder, paprika and black pepper first, then sprinkle over all the oiled chicken rather than seasoning only one surface.
Breast thickness
Use the baking range for the thickness of your chicken, then check it with a thermometer to confirm it's done. There isn't one fixed baking time for every thickness.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Baked Chicken Breast
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Rest and slice
After the chicken reaches its center temperature, leave it five to ten minutes before slicing the warm breasts for serving.
A little more help as you go
Season a day ahead
You can refrigerate the oiled, seasoned chicken up to twenty-four hours ahead, then take it out fifteen minutes before baking.
Center the oven rack
Preheat with the rack in the oven center before baking the evenly thick, spaced-out chicken breasts on their lined sheet.
A few questions you might have
Can I change the seasoning?
Options include barbecue rub, lemon-pepper, Cajun or taco seasoning, or a mixture of Italian herbs as variations.
What if my chicken is an inch thick?
For one-inch thickness, allow twenty-four to twenty-six minutes. Still check that the center reaches 165°F before resting.
How long can I refrigerate cooked breasts?
Refrigerate the cooked chicken breasts in an airtight container for three to four days.
Can I freeze cooked chicken?
Freeze for up to three months. No separate thawing or reheating method is provided.
Do I need a greased casserole dish?
The directions use a parchment-lined baking sheet, with space between the breasts, rather than a casserole dish.
Any more cooking tips?
Baking Time Chart for Chicken Breasts: 1/2-inch thick: 16-18 min 3/4-inch thick: 20-22 min 1-inch thick: 24-26 min Variations: BBQ – use a BBQ dry rub seasoning mix Lemon-Pepper – zest of 1 lemon, salt, pepper, garlic powder Spiced – Chili powder, Cajun seasoning, or Taco seasoning Italian Herb – oregano, thyme, basil, parsley, rosemary, or Italian seasoning Storage Tips: Make Ahead – chicken can be oiled, seasoned and refrigerated up to 24 hours ahead. Bring to room temp 15 min before baking. Refrigerate cooked chicken in an airtight container for up to 3-4 days Freeze for up to 3 months.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: natashaskitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.