Juicy 30-Minute Baked Chicken Breast
These baked chicken breasts are an absolute staple for meal prep and weeknight dinners! Not only are they super easy to make, but they 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.
Ingredients
- 4 pieces medium sized chicken breasts about 2 pounds, or 7-8 ounces each (or 2-3 large chicken breasts, cut in half horizontally so you have 4-6 thin pieces)
- 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
Instructions
- Preheat oven to 425 degrees Fahrenheit and lightly grease a large baking dish or rimmed baking sheet.
- 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. Another good option is to cut your chicken breasts in half to make 2 thinner pieces per 1 chicken breast.
- 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.
- Allow chicken breasts to rest for several minutes before slicing. Brush with pan juices, slice, serve, and enjoy!
Notes
For optimal moisture, always pound the chicken to ensure even cooking. Let the chicken rest before slicing; this helps retain the juices. Use a meat thermometer to check internal temperature for doneness.