Boneless skinless chicken breasts are famous for being a versatile and healthy dinner recipe. They can accompany almost any side dish and, when chopped, they’re delicious on a salad. But, baked chicken breasts can also be tricky because they’re so low in fat they can become dry. But not if you follow this recipe. We’re sharing a few simple steps that eliminate any pitfalls and produce a juicy, flavorful, perfectly cooked boneless chicken breast every time.
First tip, tenderize the meat by pounding it out thinner. Then, make a quick marinade that further tenderizes the meat but also gives the chicken breasts great flavor. Next, cook the chicken breasts at a higher heat. Since they’re tenderized and thinner, the breasts will cook quicker preventing them from drying out. A meat thermometer makes the process easier by making sure the chicken breasts aren’t overcooked or still raw. Finally, allowing the meat to rest enables the juices to redistribute so when the meat is sliced into the juices stay inside the meat and don’t end up on the plate.
After you make these baked chicken breasts once, you’ll make them again and again. It’s a simple, delicious, never fail chicken recipe.
Ingredients
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- 4 boneless, skinless chicken breasts
- 1 cup olive oil
- 4 Tbsp fresh lemon juice
- 1/2 tsp onion powder
1 tsp garlic powder
- 1 Tbsp Italian seasoning
- 1 Tbsp fine sea salt
- 1/4 tsp pepper
Instructions
1. Preheat oven to 450 degrees. Pound out 4 chicken breasts until 1/2-inch thick. Put the breasts inside a resealable bag when tenderizing to avoid splatter.
2. Mix olive oil, fresh lemon juice, onion powder, garlic powder, Italian seasoning, sea salt, and pepper in a bowl.
3. Pour marinade over the chicken breasts.
4. Cover and let sit for 15 minutes.
5. After 15 minutes, take the chicken out of the marinade and place on paper towels to drain.
6. Use cooking spray to lightly grease a 9 x 13 pan.
7. Place chicken breasts in the pan. Insert a digital meat thermometer in the middle of the thickest part of the biggest breast.
8. Bake for 15 to 20 minutes. When the thermometer reads 165 degrees the chicken is done.
9. Let the chicken breasts rest for 5 minutes. Then serve. Sprinkle with chopped fresh parsley to add color when serving.
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