I use one parchment paper trick that made my Easy Baked Chicken Breast consistently successful, and I’m sharing it here.

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I used to dread dry chicken until I stumbled on a parchment paper trick that changed everything. Now when I slice into a Tender Baked Chicken Breast I’m surprised every time how juicy it stays, like it was cooked by some kitchen wizard.

I usually just rub the breasts with olive oil and a pinch of garlic powder and the result feels almost illegal it’s that good. I won’t give away the method here, but if you like big payoff from tiny effort this will make you rethink every oven meal you’ve ever made.

You’ll want to tell everyone, but you might not.

Ingredients

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Chicken breasts: rich in lean protein low carb great for muscle repair and filling.
Olive oil: heart healthy fats adds silkiness and helps browning in oven.
Kosher salt: enhances flavor and helps proteins retain moisture during cooking.
Garlic powder: concentrated savory punch boosts aroma without fresh garlic fuss.
Smoked paprika: warm smoky color and flavor deepens savory notes without heat.
Lemon juice: bright tangy acid that lifts flavors and balances the richness.
Butter: adds richness and silky mouthfeel when melted over hot chicken.
Parsley: fresh herb mild bitter note and color makes dish look cared for.

Ingredient Quantities

2 large boneless skinless chicken breasts (about 1 to 1.25 lb / 450-560 g total)

1 tbsp olive oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika (or regular paprika)

1/2 tsp dried thyme or 1 tsp Italian seasoning

1 tbsp fresh lemon juice (about 1/2 lemon) optional

1 tbsp unsalted butter, melted optional

2 tbsp chopped fresh parsley for garnish optional

How to Make this

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1. Preheat oven to 400°F (200°C). Lay a large sheet of parchment on a rimmed baking sheet so you can fold it into a sealed pouch later.

2. Pat the chicken breasts dry with paper towels, trim any fat and if one breast is much thicker than the other give it a few gentle whacks with a rolling pin or the flat of a meat mallet so they’re about even thickness. This helps them cook evenly.

3. In a small bowl stir together 1 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika and 1/2 tsp dried thyme (or 1 tsp Italian seasoning). Rub that all over both breasts so they’re well coated.

4. Put the seasoned breasts in the center of the parchment. Fold the parchment into a snug pouch around the chicken and crimp the edges to seal so steam will stay inside while baking. That pouch is the one trick that keeps them super juicy.

5. Bake on the middle rack for about 18 to 22 minutes for average sized breasts (yours are about 1 to
1.25 lb total). Start checking at 18 minutes if they’re on the thinner side.

6. Use an instant read thermometer in the thickest part of a breast. Remove from oven when it reads 160°F. Keep the pouch closed and let the chicken rest in the pouch for 5 to 10 minutes so the temp rises to about 165°F and juices redistribute.

7. While it rests melt 1 tbsp unsalted butter and stir in 1 tbsp fresh lemon juice if using. After the rest open the pouch, transfer breasts to a cutting board and brush them with the lemon butter so they shine and stay moist.

8. Slice or serve whole, spoon any juices from the pouch over the top, sprinkle 2 tbsp chopped fresh parsley for garnish and enjoy. Don’t skip the thermometer, its the only way to avoid dry chicken.

Equipment Needed

1. Rimmed baking sheet
2. Large sheet of parchment paper
3. Paper towels
4. Small mixing bowl
5. Measuring spoons
6. Rolling pin or meat mallet (to even thicker breast)
7. Instant-read thermometer, dont skip it
8. Pastry brush or spoon for brushing the butter
9. Cutting board and a sharp knife
10. Tongs or spatula for moving the pouch

FAQ

Q: How long and at what temperature do I bake these chicken breasts? A: Bake in a preheated 425°F (220°C) oven about 18 to 22 minutes for 2 large breasts, until the thickest part reads 165°F (74°C). Thickness matters more than time, so use an instant‑read thermometer. You can pull them at 160°F and let carryover heat raise them to 165°F while resting if you want juicier results.

Q: What tricks keep the chicken juicy? A: Pound or butterfly breasts to an even thickness, pat them dry, rub with oil and salt, and dont overcook. A short 15 to 30 minute salt brine helps, and resting 5 to 10 minutes after baking locks in juices. Finish with a little melted butter and lemon if you like.

Q: Can I use frozen chicken breasts? A: It’s best to fully thaw in the fridge overnight then bake as directed. You can bake from frozen in a pinch but they take longer and the outside may overcook before the center is done, so thawing is recommended.

Q: How should I reheat leftovers without drying them out? A: Reheat gently in a 300°F (150°C) oven covered with foil, adding a splash of broth or water, until 165°F. You can also slice and warm briefly in a skillet with a little oil, or use short microwave bursts at medium power.

Q: Can I change the seasonings or double the recipe? A: Yes, go ahead. The oven temp stays the same, but keep breasts in a single layer and watch the internal temp. Swap smoked paprika for regular paprika, use Italian seasoning instead of thyme, or add garlic/herb butter for different flavors.

Q: How long can I store leftovers and how do I freeze them? A: Store in the fridge 3 to 4 days in an airtight container. For longer storage, freeze up to about 2 to 3 months wrapped well. Thaw in the fridge before reheating.

Best Baked Chicken Breast – So Easy, So Juicy, And All Recipe Substitutions and Variations

Olive oil: swap for avocado oil or grapeseed oil (1 tbsp same), or use melted butter (1 tbsp) for a richer flavor, just know butter browns faster so watch the heat.
Kosher salt: use fine table salt or fine sea salt, but use less — about 1/2 tsp table salt for every 1 tsp kosher called for, you can always add more after tasting.
Smoked paprika: regular sweet paprika works fine, or for a smoky kick try 1/2 tsp chipotle powder + 1/2 tsp sweet paprika, adjust to taste.
Fresh lemon juice: swap with 1 tbsp white wine vinegar or apple cider vinegar for acidity, or use 1 tsp lemon zest if you want bright lemon flavor without extra liquid.

Pro Tips

1. Let the chicken sit at room temp for 15 to 20 minutes before you bake it. It really helps them cook more evenly, otherwise the outside will be done while the middle is still cold.

2. Do a quick brine when you can — 15 to 30 minutes in a salt water solution makes a big difference for juiciness. Rinse and pat dry after brining and adjust the seasoning cause it might already be salty.

3. Slip a lemon slice, a smashed garlic clove or a sprig of thyme into the parchment pouch and add a tablespoon or so of chicken stock or white wine. That little bit of extra steam gives you flavor and an easy sauce to spoon over when it comes out.

4. Use an instant read thermometer and poke it in from the side into the thickest part, not straight down. If you dont have a thermometer press the meat, if it springs back and feels slightly firm it should be close, then let it rest 5 to 10 minutes so the juices redistribute.