Best Baked Chicken Breast: Jessica’s Solution for Forgotten Fridge Chicken

Jessica, you’re a star! Your problem with forgotten chicken breasts is so relatable. We’ve all been there, finding sad-looking poultry in the back of the fridge. But guess what? You’ve inspired today’s recipe!

This baked chicken breast recipe will turn that neglected chicken into a juicy, flavorful meal in just 25 minutes. It’s super easy – just coat the chicken with olive oil and spices, then pop it in the oven. You’ll love how it turns out!

Exact Ingredients List

You’ll need just a few simple items to make these delicious baked chicken breasts:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil or avocado oil
• 1 teaspoon kosher salt
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried herb (thyme, oregano, or parsley)
• 1/4 teaspoon freshly ground black pepper

That’s it! With these basic ingredients, you can create a tasty and juicy chicken dish. The olive oil helps keep the meat moist, while the spices add tons of flavor.

Feel free to adjust the seasonings to your liking. You can add more garlic powder if you’re a garlic fan, or swap in your favorite dried herbs.

Remember to use kosher salt instead of table salt. It has a milder flavor and sticks to the chicken better. If you only have table salt, use a bit less than the recipe calls for.

Instructions

Preheat your oven to 425°F. This high heat will help get the chicken nice and juicy.

Mix the spices in a small bowl. Blend the paprika, garlic powder, thyme, salt, and pepper well.

Brush the chicken breasts with olive oil. This helps the spices stick and keeps the meat moist.

Rub the spice mix all over the chicken. Make sure to coat both sides evenly.

Put the chicken in a baking dish. Space them out so they’re not touching.

Bake for 20-25 minutes. The exact time depends on how thick your chicken breasts are.

Check if they’re done. Use a meat thermometer – it should read 165°F when inserted into the thickest part.

Let the chicken rest for 5 minutes before cutting. This keeps all those tasty juices inside.

Serve and enjoy your juicy, flavorful chicken! It’s great with a side of veggies or over a salad.

Possible Substitutes List & Recipe Variations

You can easily switch up this baked chicken recipe to suit your tastes or what you have on hand. Here are some tasty options:

Spice swaps:

• Replace paprika with smoked paprika for a smoky flavor
• Use Italian seasoning instead of thyme
• Try cumin or chili powder for a Mexican-inspired twist

Protein alternatives:

• Turkey breast cutlets (reduce cooking time by 5 minutes)
• Boneless pork chops (cook to 145°F internal temperature)
• Firm tofu slabs (press and pat dry before seasoning)

Cooking methods:

• Air fryer: 375°F for 10-12 minutes
• Grill: Medium-high heat for 6-8 minutes per side
• Stovetop: Pan-sear 6-7 minutes per side

Add-ins for extra flavor:

• Lemon zest in the spice mix
• Brush with BBQ sauce in the last 5 minutes
• Top with a slice of mozzarella cheese before serving

Remember to adjust cooking times for thicker or thinner cuts. Always check the internal temperature to ensure your chicken is fully cooked to 165°F.

Tips, Tricks & Storing

Use a meat thermometer to check doneness. The chicken is ready when it reaches 165°F (74°C) at the thickest part.

Let the chicken rest for 5-10 minutes after cooking. This helps keep it juicy.

For extra flavor, try adding lemon zest or dried herbs to your spice mix.

Don’t overcook! Chicken breasts can dry out quickly. Keep an eye on the time and temperature.

Store leftover chicken in an airtight container in the fridge for up to 4 days.

To freeze, wrap chicken tightly in plastic wrap and place in a freezer bag. It will keep for up to 3 months.

Reheat chicken in the oven at 350°F (175°C) for about 10 minutes, or until warm throughout.

Slice or shred cold chicken for easy use in salads and sandwiches.

For meal prep, cook a big batch on Sunday and use it in different recipes all week long.