I was excited to try a new approach with Tender Baked Chicken Breast using olive oil, garlic powder and fresh thyme. The parchment paper technique locks in moisture for a juicy, flavorful result. A pinch of paprika, salt, and black pepper adds a kick in this simple yet enticing recipe.
I’ve always been a fan of dishes that promise perfection, and this Best Baked Chicken Breast recipe does just that. I’ve been experimenting with different ways of cooking chicken, and let me tell you, the parchment paper trick totally changed the game.
Using 4 boneless, skinless chicken breasts, I lightly coat them with 2 tablespoons of olive oil and season with a mix of salt, ground black pepper, garlic powder, onion powder, and paprika. It sounds simple, but the magic is in the details, like wrapping them with 2 large sheets of parchment paper to lock in all that moisture.
Sometimes I add a few sprigs of fresh thyme or rosemary to amp up the flavors even more. Im not exaggerating when I say this is one of the easiest and most tender oven baked chicken recipes ive ever tried.
Give it a go and find out why this method is quickly becoming one of my faves for poultry recipes.
Why I Like this Recipe
1. I love how this recipe uses simple ingredients but still packs a ton of flavor, making me excited to cook it every time.
2. I appreciate that using parchment paper really locks in all the juicy goodness of the chicken so it’s never dry.
3. I like that the seasoning is just the right mix of spices to give the chicken a balanced, slightly spicy kick.
4. I enjoy how foolproof and easy it is to follow – it always turns out perfectly cooked without any fuss.
Yo, I gotta say this trick really makes the chicken super juicy and tender. After trying out the parchment paper method, I honestly wouldnt make my chicken any other way. Its all about that flavor and ease, and you just know you cooked it right when every bite is amazing.
Ingredients
- Chicken breasts provide lean protein with minimal fat for a fulfilling main dish.
- Olive oil is rich in healthy fats that keep your chicken moist and tender.
- Salt and black pepper enhance flavors without adding extra calories.
- Garlic and onion powder add depth and aromatic savory notes to the dish.
- Paprika contributes subtle smokiness and a colorful finish balancing the spices.
- Fresh herbs like thyme or rosemary lend an earthy aroma and fresh taste.
- Parchment paper prevents sticking, ensuring even cooking and easy cleanup.
- Together, these ingredients create a dish thats both satisfying and delicious.
Ingredient Quantities
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Optional: a few sprigs of fresh thyme or rosemary
- 2 large sheets of parchment paper
How to Make this
1. Preheat your oven to 400°F so it’s nice and hot for the chicken.
2. Pat the chicken breasts dry on a plate then drizzle both sides with 2 tablespoons of olive oil.
3. In a small bowl, mix together 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika.
4. Sprinkle the seasoning mix evenly over both sides of all the chicken breasts.
5. If using fresh thyme or rosemary, lay a few sprigs on top of each seasoned chicken breast.
6. Place each chicken breast in the center of a large piece of parchment paper.
7. Fold the parchment paper over the chicken neatly, making sure to seal the edges by folding them over—this helps to lock in the juices.
8. Place the parchment packets on a baking sheet, making sure they aren’t too crowded.
9. Stick the sheet in the oven and bake for about 20 to 25 minutes, or until a meat thermometer shows the chicken has reached 165°F inside.
10. Carefully open the parchment (watch out for the hot steam), let the chicken rest for 5 minutes, then serve and enjoy your juicy, perfectly baked chicken breasts.
Equipment Needed
1. Oven – to preheat at 400°F for the cooking process
2. Baking sheet – to set the parchment packets on while baking
3. Parchment paper – large sheets to create sealed packets for the chicken
4. Small mixing bowl – to blend the seasonings evenly
5. Measuring spoons – to accurately measure the olive oil and spices
6. Plate – for patting chicken breasts dry before seasoning
FAQ
Best Baked Chicken Breast – So Easy, So Juicy, And All-around Perfect! Recipe Substitutions and Variations
- If you dont have olive oil, try using avocado oil or melted butter for a slightly different flavor.
- Instead of garlic powder, use 1-2 minced garlic cloves for that extra kick.
- If you’re out of onion powder, finely chopped shallots work pretty well as a substitute.
- Swap paprika with smoked paprika or a pinch of chili powder if you like a twist in flavor.
- You can replace fresh thyme or rosemary with dried herbs, just use about half as much cuz they’re stronger.
Pro Tips
1. If you can, pound the chicken breasts a little to even out their thickness so they cook more evenly and you dont end up with some dry and some underdone parts.
2. When you are folding up the parchment, take time to seal it well. This little tip keeps all the juices inside and makes the meat super tender, so it’s totally worth the extra effort.
3. Let the chicken rest for a few minutes after you take it out of the oven. This helps the juices settle in better and makes your chicken tastier.
4. Use a meat thermometer if you have one, because even if the recipe says 20-25 minutes it might vary depending on your oven. You want to see that 165°F number so its perfectly cooked every time.
Best Baked Chicken Breast – So Easy, So Juicy, And All-around Perfect! Recipe
I was excited to try a new approach with Tender Baked Chicken Breast using olive oil, garlic powder and fresh thyme. The parchment paper technique locks in moisture for a juicy, flavorful result. A pinch of paprika, salt, and black pepper adds a kick in this simple yet enticing recipe.
4
servings
340
kcal
Equipment: 1. Oven – to preheat at 400°F for the cooking process
2. Baking sheet – to set the parchment packets on while baking
3. Parchment paper – large sheets to create sealed packets for the chicken
4. Small mixing bowl – to blend the seasonings evenly
5. Measuring spoons – to accurately measure the olive oil and spices
6. Plate – for patting chicken breasts dry before seasoning
Ingredients
-
4 boneless, skinless chicken breasts (about 6 oz each)
-
2 tablespoons olive oil
-
1 teaspoon salt
-
1 teaspoon ground black pepper
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 teaspoon paprika
-
Optional: a few sprigs of fresh thyme or rosemary
-
2 large sheets of parchment paper
Directions
- Preheat your oven to 400°F so it’s nice and hot for the chicken.
- Pat the chicken breasts dry on a plate then drizzle both sides with 2 tablespoons of olive oil.
- In a small bowl, mix together 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika.
- Sprinkle the seasoning mix evenly over both sides of all the chicken breasts.
- If using fresh thyme or rosemary, lay a few sprigs on top of each seasoned chicken breast.
- Place each chicken breast in the center of a large piece of parchment paper.
- Fold the parchment paper over the chicken neatly, making sure to seal the edges by folding them over—this helps to lock in the juices.
- Place the parchment packets on a baking sheet, making sure they aren’t too crowded.
- Stick the sheet in the oven and bake for about 20 to 25 minutes, or until a meat thermometer shows the chicken has reached 165°F inside.
- Carefully open the parchment (watch out for the hot steam), let the chicken rest for 5 minutes, then serve and enjoy your juicy, perfectly baked chicken breasts.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 200g
- Total number of serves: 4
- Calories: 340kcal
- Fat: 10g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Polyunsaturated: 1.7g
- Monounsaturated: 6g
- Cholesterol: 75mg
- Sodium: 700mg
- Potassium: 400mg
- Carbohydrates: 0g
- Fiber: 0g
- Sugar: 0g
- Protein: 35g
- Vitamin A: 50IU
- Vitamin C: 2mg
- Calcium: 20mg
- Iron: 1mg
