Best Roasted Chicken Breast Recipe brings juicy, flavorful chicken right to your table—in under 20 minutes. I’m John, a trained chef from Alabama, and I believe cooking great food doesn’t have to be complicated. After years in busy kitchens, I created Giddy Recipes so anyone—college students, busy parents, or anyone short on time—can enjoy restaurant‑quality meals. This recipe proves that you can get tender, succulent chicken with minimal fuss. Let’s dive into a simple method that makes weeknights—or any night—easy and delicious.
Best Roasted Chicken Breast Recipe
Ingredients
Equipment
Method
- Preheat oven to 425 °F (220 °C). Position oven rack in center for even heat.
- Pat chicken dry with paper towels—dry chicken sears better.
- Coat both sides lightly with olive oil (or butter) to help seasoning stick and lock in moisture.
- Combine salt, pepper, garlic powder, and paprika in a bowl. Sprinkle evenly, pressing gently.
- Place chicken on a rimmed baking sheet or ovenproof skillet with enough space around each breast.
- Roast for 12–15 minutes, until internal temperature reaches 165 °F (74 °C) at thickest point. Use an instant‑read thermometer to avoid guessing.
- Remove from oven and let rest for 5 minutes—this crucial step helps retain juices.
- Slice diagonally, garnish with parsley or squeeze lemon if desired. Serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love This Recipe
- Quick & easy – ready in just 20 minutes.
- Juicy & flavorful – stays moist without drying out.
- Weeknight hero – simple ingredients you likely have.
- Versatile – serve solo, over salad, or paired with veggies.
- Comfort food with flair – impressive but effortless.
Every detail is about efficiency and taste. You get succulent roasted chicken breast, and it requires minimal effort. Also, this recipe adapts well—add herbs, spices, or sauces to suit your mood. Whether you want something quick after work or a light summer dinner, this is your go‑to. Meanwhile, resting the chicken ensures every bite stays tender and delicious.
Ingredients Needed
| Component | Ingredients |
|---|---|
| Chicken & Seasoning | • 2 boneless, skinless chicken breasts (6 oz each). Ensure even size for uniform cooking. • ½ tsp kosher salt • ¼ tsp freshly ground black pepper • ½ tsp garlic powder • ½ tsp paprika (smoked or sweet, your choice) |
| Oil & Finish | • 1 tbsp olive oil (or melted butter for richer taste) • Optional garnish: chopped fresh parsley or lemon wedges |
Notes:
- Let chicken sit at room temperature for 10 minutes to promote even cooking.
- Paprika adds color and mild flavor—smoked paprika yields deeper taste.
How to Make Best Roasted Chicken Breast Recipe
- Preheat oven to 425 °F (220 °C). Position oven rack in center for even heat.
- Pat chicken dry with paper towels—dry chicken sears better.
- Coat both sides lightly with olive oil (or butter) to help seasoning stick and lock in moisture.
- Combine salt, pepper, garlic powder, and paprika in a bowl. Sprinkle evenly, pressing gently.
- Place chicken on a rimmed baking sheet or ovenproof skillet with enough space around each breast.
- Roast for 12–15 minutes, until internal temperature reaches 165 °F (74 °C) at thickest point. Use an instant‑read thermometer to avoid guessing.
- Remove from oven and let rest for 5 minutes—this crucial step helps retain juices.
- Slice diagonally, garnish with parsley or squeeze lemon if desired. Serve immediately.
Why it works:
High heat cooks chicken quickly without drying it out. Patting dry encourages better browning. Resting redistributes juices so the chicken stays moist once sliced. Additionally, a meat thermometer ensures perfect doneness every time.
Serving & Storage Tips
Serving Tips:
- Slice over salads or grain bowls for a lighter option.
- Pair with roasted vegetables, mashed potatoes, rice, or crusty bread.
- Add lemon juice or a simple sauce (like mustard vinaigrette) for brightness.
Storage Tips:
- Cool completely and store in an airtight container in the fridge for up to 3 days.
- Reheat gently on low—microwave at 50% power or bake at 300 °F (150 °C) to keep moisture.
- To meal‑prep, freeze sliced chicken. It stays good up to 2 months. Thaw overnight in the fridge.
Helpful Notes
- Uniform thickness ensures even cooking; slice thicker breasts horizontally if needed.
- Roast at high heat for faster cooking and juicier texture.
- A meat thermometer prevents overcooking—check early.
- Swap spices if desired: chili powder, dried herbs, or even a touch of sugar for caramelization.
- Letting chicken rest is non‑negotiable—it seals in juices that would otherwise escape.
Conclusion
Thanks for trying the Best Roasted Chicken Breast Recipe! This fast, fail‑proof method transforms simple chicken breasts into juicy, flavorful delights in just 20 minutes. I’m John from Alabama, and I believe every home cook deserves easy, delicious meals that feel special—with no stress. Resting the chicken makes all the difference — it seals in the juices and keeps every bite tender. Pair with roasted vegetables, salads, grains, or bread for a complete meal. If you loved this, explore more on Giddy Recipes— you’ll find cozy classics, quick weeknight meals, and creative ideas inspired by my professional kitchen experience. Here’s to delicious simplicity. Happy cooking!
FAQ
How can I make the chicken even juicier?
Try a quick brine: dissolve ½ cup salt in 1 quart of water, submerge breasts for 15 minutes, rinse and pat dry before seasoning and roasting. Brining helps retain moisture.
What if I only have frozen chicken breasts?
Thaw fully in the refrigerator overnight, then pat dry and follow recipe. Cooking from frozen leads to uneven results.
Can I lower the oven temperature?
Yes—at 400 °F, it may take 18–20 minutes, and chicken may be less juicy. Always check internal temperature.
How do I scale the recipe for more servings?
Double or triple ingredients and ensure breasts aren’t touching on the pan to roast evenly. Cook time stays approximately the same if size is similar.