This is one of my favorite easy chicken breast recipes to make when I just don't feel like cooking (I know it might be hard to believe I don't feel like cooking sometimes!) It's so easy to make with just a few ingredients and minimal prep. Aside from maybe my Slow Cooker Salsa Chicken, this is probably my easiest recipe in terms of prep and hands-off cooking. I'll usually toss some kind of veggie in the oven to roast at the same time, like mixed vegetables, broccoli (cooked using the same method as the mixed veggie recipe), or asparagus. I also usually keep some homemade dinner rolls in the freezer to thaw and serve!
Looking for more easy weeknight dinners? Check out
- Roasted Pork Tenderloin
- Roasted BBQ Beef Tips
- Sheet Pan White Balsamic & Rosemary Chicken With Carrots and Cauliflower
- Espresso Rubbed Pork Chops (recipe by The Wholesome Spoon)
- One Pan Chicken, Green Bean, and Potato Dinner (recipe by House of Nash Eats)
Recommended Equipment
- Large mixing bowl for coating and seasoning the chicken. You could also use a rimmed baking sheet or large platter with raised sides.
- Cast iron skillet, oven-safe grill pan, or rimmed baking sheet. Recommendations are in order of preference. I've made this recipe using all three, and the chicken turns out well every time. I like the cast iron or grill pan because it gets a bit more of a sear on the chicken than with the baking sheet.
- Tongs for flipping the chicken.
- Meat thermometer for ensuring chicken is cooked to a safe temperature. This is also the best way to see if your meat is done without having to cut into it and making the juices run (which will cause it to dry out).
Ingredient Notes
Poultry seasoning: The recommended seasoning for this recipe is McCormick Poultry Seasoning. You can make your own using this Homemade Poultry Seasoning recipe by Spend With Pennies. Other seasonings to try: Cajun, lemon pepper, or any of the jarred McCormick Grill Mates seasonings.
Olive oil or avocado oil: This recipe works great with either one. I don't recommend other oils since I have not yet tested the recipe with others.
Boneless, skinless chicken breasts: I'm not a huge fan of chicken thighs unless I cook them as part of a whole chicken or fry them. Boneless chicken breasts can dry out easily, but this recipe keeps the chicken juicy. Resting the chicken is one of the reasons it stays juicy.
Recipe Notes
This recipe is very simple but there are a few steps that are important for the chicken to be cooked properly and come out juicy.
Preheat the pan in the oven. Don't skip this step. It gives the outside of the chicken a little bit of a sear on the outside, which helps the chicken have a nice texture when served. It also helps keep the moisture inside of the chicken. Flip the chicken halfway through cooking so it can get a bit of a sear on both sides. Also, cooking time may vary depending on the size of the chicken breasts. I find that 20 minutes total is about right for most standard sized chicken breasts. I've added an additional 5 minutes for chicken breasts that were about 1 pound each.
Rest the chicken after it comes out of the oven. Don't skip this step, either, or the chicken might be dry! This is what helps the chicken retain its moisture. If you cut into it right away, the juices will run out.
Easy Roasted Chicken Breasts
Equipment
- Cast iron skillet, rimmed baking sheet, or grill pan
- Large mixing bowl (can also use a rimmed baking sheet or platter with raised sides)
Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoon olive oil (or avocado oil)
- 2 pinches kosher salt
- 2 pinches black pepper
- 1 teaspoon poultry seasoning (McCormick recommended)
Instructions
- Place cast iron skillet, rimmed baking sheet, or grill pan in the oven.
- Heat oven to 400℉. Meanwhile, prepare the chicken. Allow the oven to heat the skillet/pan for 5 minutes after it preheats.
- Add 2 tablespoon olive oil to a large mixing bowl.2 tbsp olive oil
- Coat both sides of the chicken breasts with the olive oil.
- Sprinkle with salt and pepper.2 boneless skinless chicken breasts, 2 pinches kosher salt, 2 pinches black pepper
- Coat the side of each chicken breast with about ¼ teaspoon each of the poultry seasoning. Flip the chicken breasts to coat with some olive oil over the seasoning.1 tsp poultry seasoning
- Remove skillet/pan from the oven and place chicken breasts in the skillet/pan. Return to oven and cook for 10 minutes.
- Remove the skillet/pan from the oven and flip the chicken. Return to the oven and cook for an additional 10 minutes.
- Check the temperature of the chicken. It should register 165℉ using a meat thermometer. If it does not, return the chicken to the oven and cook in 2 to 5 minute increments until cooked to the proper temperature.
- Transfer the chicken to a cutting board and allow to rest for 5 to 10 minutes before serving.
Notes
Nutrition
