baked chicken breast recipes

Baking chicken breasts can be a delicate balance between dry and underdone. I’ve learned that scoring the meat helps it cook evenly and stay juicy. Plus, it’s a great way to infuse flavor directly into the meat, not just on the surface.

Why I Keep Coming Back to This Simple Roast

It’s quick, forgiving, and endlessly adaptable. The scoring technique guarantees juicy bites, and the lemon-garlic combo lifts the flavor beyond basic chicken. It’s a recipe I rely on when I want something satisfying without fuss, especially during busy weeks or when I need a meal that feels fresh and bright.

Ingredient Breakdown and Substitution Tips

• Olive oil: A good splash keeps the chicken moist and adds a subtle fruitiness. Swap with avocado oil for higher smoke point.
• Lemon zest: Brightens the flavor and cuts through richness. Use lime zest for a different citrus vibe.
• Garlic: Infuses savory notes. Fresh is best, but garlic powder works in a pinch.
• Fresh herbs: Adds aromatic complexity. Dried can be used but use half the amount.
• Chicken breasts: The star, tender when cooked right. Bone-in thighs can replace if you prefer juiciness.
• Salt and pepper: Fundamentals for seasoning. Tweak with smoked paprika for a smoky depth.
• Herbs and spices: Customize with thyme, rosemary, or chili flakes for variety.

Tools of the Trade for Perfect Chicken

• Baking sheet: Provides even heat and space for air circulation.
• Meat thermometer: Ensures perfect doneness without guesswork.
• Sharp knife: For scoring and slicing the chicken.
• Pastry brush: To baste with juices or marinade.

Step-by-Step for Juicy, Flavorful Baked Chicken Breasts

Step 1: Preheat your oven to 200°C (390°F).

Step 2: Pat the chicken breasts dry, then gently score the thick side to help cook evenly.

Step 3: Mix olive oil, lemon zest, garlic, and herbs in a small bowl.

Step 4: Rub the marinade all over the chicken, making sure to get into the scores.

Step 5: Place chicken breasts on a baking sheet lined with parchment paper.

Step 6: Bake for 20-25 minutes, until the edges are golden and the internal temp hits 75°C (165°F).

Step 7: Halfway through, baste with the juices from the tray to keep it moist.

Step 8: Let rest for 5 minutes before slicing so juices stay locked in.

Cooking Checkpoints & Tips to Nail It

• The internal temperature reaches 75°C (165°F).
• The edges are golden and slightly crisp.
• Juices run clear when pierced with a knife.

Common Mistakes and How to Fix Them

• Cooking without checking internal temp.? Add a few extra minutes if chicken isn’t at temp; oven variances matter.
• Burning the outside before the inside is cooked.? Cover with foil if edges darken too fast; reduce oven temp.
• Guessing doneness by sight.? Use a meat thermometer for accuracy.
• Cutting immediately, losing juices.? Let meat rest before slicing.

This baked chicken breast is a simple way to elevate a weeknight dinner. It’s forgiving, fast, and endlessly adaptable with whatever herbs or citrus you have. Once you get the hang of scoring and basting, it’s hard to go back to plain chicken. Enjoy it solo or toss into salads, wraps, or pasta for a satisfying meal.