Super-Juicy Baked Chicken Breasts
Learn the easiest way to make basic baked chicken breasts that turn out tender and juicy every time! Boneless, skinless chicken breasts are simply seasoned with salt, pepper, and fresh herbs. Bake them on a sheet pan with halved fresh lemons to make a savory pan sauce to pour over the meat.
Equipment
Ingredients
- 4 boneless, skinless chicken breasts weighing 8-10 ounces each
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh rosemary, thyme, tarragon or oregano or 2 teaspoons dried herb of your choice
- 2 lemons sliced in half
Instructions
- Preheat the oven to 425 (220 C) degrees.
- Put the chicken breasts on a medium rimmed baking sheet, such as a 13 x 9 inch quarter sheet pan. Drizzle the olive oil over the chicken, then turn them over to coat both sides of the breasts with the oil.
- Sprinkle the herbs and a generous amount of salt and pepper on both sides of the chicken breasts. Arrange the lemon halves flesh side down in the pan, around the chicken.
- Bake 10 minutes, then flip the breasts over. Bake another 10 minutes. At this point, the breasts should feel firm to the touch and the juices in the pan should be starting to caramelize. An instant read thermometer inserted into the thickest part of the breast should read 158-165 F. Keep in mind the meat will carry-over cook as it rests, so it's okay if it's a little under 165 degrees.
- Let the chicken rest in the pan about 5 minutes. Transfer to a serving plate. Squeeze the roasted lemons over the chicken (one half lemon per breast). Add a tablespoon or so of water (or chicken broth) to the baking sheet and scrape up the pan juices. Pour the juice over the chicken and serve.
Video
Notes
- Tip: Boneless, skinless chicken breast can vary in size. I used breasts that weighed anywhere between 8-10 ounces when I tested this recipe. If your chicken breasts are slightly smaller (6 ounces) check for doneness about 5 minutes after flipping them over.
- The cooked chicken will keep up to 5 days refrigerated.
- To dry-brine the chicken, season with salt, pepper and the herbs. Let them sit 30 minutes before baking, or store in the refrigerator up to one day before cooking.
Nutrition
Calories: 213kcalCarbohydrates: 7gProtein: 25gFat: 10gSodium: 133mgFiber: 3gSugar: 1g
