This baked chicken breast recipe is an absolute staple for healthy meal prep! Not only are they super easy to make, but the chicken breasts come out perfect every time – juicy, moist, and incredibly flavorful. Say goodbye to dry, bland chicken for good! Ready in less than 30 minutes and gluten free, dairy free, paleo, Whole30, and keto friendly.
- 4 medium sized chicken breasts – about 2 pounds, or 7–8 ounces each
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1/2 teaspoon dried mustard
- 1/2 teaspoon chili powder (optional)
- 1 1/2 teaspoons kosher salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or avocado oil
- Preheat oven to 425 degrees Fahrenheit and lightly grease a large baking dish or rimmed baking sheet.
- Pound chicken to even thickness. Using a meat pounder or a rolling pin pound the thickest part of each chicken breast until they are roughly the same thickness throughout. This helps the chicken cook evenly and prevents it from drying out.
- Season chicken and bake. Add chicken breasts to a bowl and toss with all the spices and olive oil or avocado oil until evenly coated. Place in the baking dish, evenly spaced apart. Transfer to the oven and bake for 18-20 minutes, until cooked through and internal temperature reads 165 degrees Fahrenheit.
- Rest and serve. Allow chicken breasts to rest for several minutes before slicing. Brush with pan juices, slice, serve, and enjoy!
Storing: Once cooked and cooled, baked chicken breasts will keep in a sealed container in the refrigerator for up to 4 days.
Reheating: You could reheat these chicken breasts several ways. In the microwave, gently in a skillet on the stove top – flipping halfway through, or in the oven or a toaster oven at 300 degrees for 10 or so minutes. To keep them moist you may want to add a tiny bit of water (1-2 teaspoons) to the plate / skillet / baking dish.
Freezing: Chicken breasts freeze well! I recommend slicing, dicing, or shredding before freezing so that it thaws faster, and is easier to use when you’re ready to add it to a meal. Thaw overnight in the refrigerator or throw frozen shredded or diced chicken directly into a soup or casserole.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner
- Method: oven
- Cuisine: healthy
Keywords: chicken, chicken breast, oven baked, protein, meal prep, healthy dinner