BAKED CHICKEN BREAST | how to make a juicy baked chicken breast

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Baked chicken breasts that are super juicy and flavorful. Learn my simple tips to avoid making baked chicken breasts that are dried out and overcooked so that you and your family can enjoy baked chicken for dinner, any day of the week.

This healthy chicken recipe is naturally gluten-free, paleo, Whole30 and keto friendly, so it’s perfect for lots of different dietary approaches. Be sure to visit my website for more delicious chicken recipes.

Baked Chicken Breast Recipe:

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Santoku Knife:
Meat Mallet:
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2 boneless chicken breast (6 ounces each)
2 teaspoon avocado oil
Garlic powder
Smoked paprika
Salt and pepper to taste

Remove the chicken breasts from the fridge and allow them to sit at room temperature for 20-30 minutes before cooking. The closer to room temperature that they are, the better.

Preheat oven to 450ΒΊF

Lay the chicken breasts between two pieces of saran wrap or wax paper and gently pound with a meat mallet*, starting from the center and pounded towards the edges. The goal is to create a chicken breast that is uniform in thickness so that it cooks evenly.

Place chicken breasts on a rimmed baking sheet a drizzle each side with avocado oil and season liberally with salt, pepper, garlic powder, and smoked paprika.

Bake for 15 minutes or until the chicken has reached an internal temperature of 160 degrees.

Rest the chicken for 10 minutes so the juices can settle and the internal temperature rises up to 165 degrees. Serve and enjoy.

NUTRIENTS PER SERVING: Calories 205 | Total Fat 8.4g | Saturated Fat 1.3g | Cholesterol 97mg | Sodium: 620mg | Carbohydrate 0g | Dietary Fiber 0g | Sugars 0g | Protein 34.5g

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#chickenrecipes #healthyrecipes #dinnerrecipes

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Aligator mighty says:

bitch .. i liked it and love it. And u look fresh outta Campton leprechaun.

Tahjana Lindsay says:

Literally the best chicken breast I’ve ever made!! Loveddd this recipe will forever use it! And I’m more of a dark meat kinda person but I really loved the white meat and it hit different & super juicy & delicious and held sooo much flavour! Thanks sooo much πŸ₯°

Martin Swart says:

Love this, thanks πŸ˜‰

Starsk25 says:

Well, I don't have a meat mallet, avocado oil OR a meat thermometer.

Travel With Niki says:

I like your recipes a lot πŸ˜‹

Denica Campbell says:

clean your meat!!! I hate when ppl say that.

Bhavana says:

Will you show us how to roast chicken wings !? Like this type

Gogogogomon says:

I used my shoe to pound the meat

Rosie Andrade says:

She Said;
Bake at 450ΒΊF for 12-18 minutes, depending on the thickness of your chicken breasts. If you are new to baking chicken, I highly recommend using your thermometer to make sure that you do not overcook the chicken.

Steff C says:

What can I substitute the coconut milk with?


Don’t wash the chicken πŸ” πŸ€”? What? πŸ€”

Sophia Acasio says:

hi!! just wanted to make sure. do you season both sides or just one side? thanks!!!!! ☺️🀍

Ch You says:

Kitchen Goddess. May I call you Kitchen Goddess? I have been able to cook things: beef, fish, turkey…but chicken has always been sketchy. This video has done wonders and shed light on aspects I was missing. I owe you a debt of thanks.

Mortgage and Marketing Update with Brian DeMarie says:

I stink at cooking. This really helped. It came out great. Thank you!

csmic says:

pop chicken into a 415Β° oven for about 15 minutes (note)

Judith Goodwin says:

Two videos I have watched suggest smoked paprika. It would be responsible to comment and just how hot smoked paprika is compared to plane paprika. I personally dislike the heat and many others don’t care for it either. Not knowing the difference I ruined an entire meal by using smoked paprika and was so hot I had to simply throw it out.

Misha Voronenko says:

This is amazing I just got a new wolf countertop oven with a probe and this had a lot of useful tips, thx

R6. zaxbx says:

I burnt down my house!!

Luna Pumba says:

This is amazing ! Thank you πŸ™πŸ½

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