I rely on one simple parchment paper trick to produce the juiciest, perfectly tender baked chicken breasts, and my Easy Chicken Breast recipe will make you want to know how.

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I used to avoid baked chicken because it always came out dry but this changed that. The secret is a simple parchment paper method that somehow turns plain breasts into Juicy Baked Chicken you actually want to eat.

I usually use olive oil for flavor and a squeeze of lemon when I serve, and yet the texture is what blows me away. It feels wrong that such an easy trick makes them so tender, but once you try it you wont go back.

If you think baked chicken is boring, give this a shot and see why I cant stop making it.

Ingredients

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Chicken breasts: Lean protein power, low carbs, fills you up, cooks quick but can dry out.
Olive oil or melted butter: Olive oil gives healthy fats and flavor, butter adds richness and juiciness.
Garlic powder: Adds savory depth, low calories, brings aromatic punch without fresh garlic prep hassle.
Smoked paprika: Smoky warmth and color, not spicy, boosts flavor without extra salt, makes it tasty.
Lemon juice: Bright acidic zip, cuts richness, adds freshness and a light tang, balances flavors.
Chicken broth or water: Water keeps calories low, broth adds savory depth and a bit of salt.
Fresh parsley: Fresh parsley adds bright herb note, vitamin K, looks nicer and cuts heaviness.

Ingredient Quantities

1 1/2 lb boneless skinless chicken breasts, about 4 medium (680-700 g), try to pick similar sized ones

2 tbsp olive oil or melted butter, plus a little extra

1 tsp kosher salt (about 3/4 tsp table salt)

1/2 tsp freshly ground black pepper

1 tsp garlic powder

1/2 tsp onion powder

1 tsp smoked paprika or regular paprika

1 tsp dried Italian seasoning or dried thyme

2 tbsp fresh lemon juice (from 1 lemon), lemon slices optional

1/4 cup low sodium chicken broth or water

1 tbsp unsalted butter, optional for extra juiciness

2 sheets parchment paper, large enough to wrap the breasts

1 tbsp chopped fresh parsley for garnish, optional

How to Make this

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1. Preheat oven to 425°F (220°C). Pat chicken breasts dry and trim any fat, try to pick similar sized pieces so they cook evenly. If some are way thicker, gently pound them to an even thickness.

2. In a small bowl whisk together 2 tbsp olive oil or melted butter, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp smoked or regular paprika, 1 tsp dried Italian seasoning or thyme, and 2 tbsp fresh lemon juice.

3. Brush or rub the seasoning all over both sides of each breast. Drizzle a little extra oil on the outside of the breasts if they look dry.

4. Tear two large sheets of parchment paper. Put about 2 tbsp of the 1/4 cup low sodium chicken broth or water in the center of each sheet, then set a seasoned breast on top of each pool of liquid. Add 1 tbsp unsalted butter on top of each breast if using, and a lemon slice if you want extra zing.

5. Fold the parchment up around each breast and crimp the edges to make a tight sealed parcel so steam stays inside. Place parcels on a rimmed baking sheet.

6. Bake for about 18 to 22 minutes depending on thickness, until an instant read thermometer inserted into the thickest part reads about 160°F (71°C). Dont overbake, it will finish cooking while resting.

7. Remove the parcels from the oven and let them rest sealed for 5 to 8 minutes so the temp rises to 165°F and the juices redistribute. Then open carefully to avoid hot steam.

8. Spoon the cooking juices from the parchment over the chicken, slice or serve whole, and sprinkle with 1 tbsp chopped fresh parsley if you like. Trust me, the parchment trick keeps them insanely juicy every time.

Equipment Needed

1. Rimmed baking sheet (large)
2. Parchment paper, 2 big sheets
3. Instant read thermometer
4. Small mixing bowl
5. Whisk or fork for mixing
6. Pastry brush or your hands to rub on the oil and spice mix
7. Measuring spoons plus a 1/4 cup measuring cup
8. Cutting board and a sharp knife
9. Meat mallet or heavy skillet to even out thick breasts, optional
10. Tongs or a spatula to lift the hot parcels

FAQ

Q: How long and at what temperature should I bake these chicken breasts?
A: Bake at 400 F (200 C). For medium breasts about 1 inch thick plan on 20 to 25 minutes. Thin ones may need 15 to 18 minutes, thicker ones more time. The only sure test is an instant read thermometer: 165 F (74 C) in the thickest part, then let rest 5 to 10 minutes.

Q: How do I keep the chicken juicy so it does not dry out?
A: Make the pieces even thickness first, rub with oil or melted butter, and bake wrapped in parchment with the broth and lemon so steam helps keep moisture. Dont overbake and always let the meat rest so juices redistribute.

Q: Can I use frozen chicken breasts straight from the freezer?
A: You should thaw them in the fridge first for best results. Baking from frozen works but takes much longer and often dries the outside before inside is done, so I dont recommend it for this method.

Q: What if I only have bone in or skin on chicken, does the recipe still work?
A: Yeah it works but timing changes. Bone in pieces need more time, usually 30 to 40 minutes depending on size, and skin on will crisp best if you uncover for the last 10 minutes. Always check the 165 F (74 C) internal temp to be sure.

Q: How long can I store leftovers and how should I reheat them?
A: Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat gently in a 300 F (150 C) oven with a splash of broth, or microwave covered for short bursts with a little liquid to avoid drying.

Q: Can I change the seasonings or skip ingredients like paprika or lemon?
A: Sure, this is flexible. Swap Italian seasoning for oregano or rosemary, use regular paprika if you dont have smoked, and skip lemon if you prefer. Just keep the salt, oil and a bit of liquid so the parchment method still steams the chicken.

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

Olive oil or melted butter: avocado oil (1:1, great for higher heat), grapeseed or canola oil (neutral, 1:1), ghee or clarified butter (1:1 for rich, buttery flavor), coconut oil (1:1 but will add a hint of coconut)
1 tsp kosher salt: table salt (use about 3/4 tsp instead), fine sea salt (use similar amount but taste as you go), low-sodium soy sauce (use 1/2–1 tsp for savory depth and cut back on dry salt)
1 tsp smoked paprika: regular sweet paprika (1:1), 1/2 tsp chipotle powder for smoky heat (use less, it’s spicier), or mix 1/2 tsp cumin + 1/2 tsp sweet paprika for a smoky, earthy note
1/4 cup low sodium chicken broth or water: low-sodium vegetable broth (1:1), 1/4 cup water with 1/4 tsp bouillon dissolved, or dry white wine (1:1) for extra brightness

Pro Tips

– Do a quick brine first, like 1 tbsp kosher salt dissolved in 2 cups cold water, soak the breasts for 15 to 30 minutes, then rinse and pat dry. It seems extra work but it really plumps the meat so it stays juicy, you wont need to baby it in the oven.

– Let the chicken warm up on the counter for 15 to 20 minutes before you wrap it, and make the pieces even thickness with a light pounding if one is much thicker. That helps them cook at the same rate so you dont end up with one dry and one underdone. Also pat them extra dry right before seasoning so the rub sticks.

– Sneak flavor into the parcel: tuck in a smashed garlic clove, a sprig of thyme or rosemary, or a thin lemon slice under the butter so the juices get infused while it steams. If you want a tiny bit of color, open the parcel for the last 1 to 2 minutes and pop it under the broiler or a hot oven rack, keep an eye on it though.

– Use an instant read thermometer and trust it, pull the breasts a few degrees before your final target since they keep cooking while resting. After opening the parcel, pour the juices into a small pan and simmer with a pat of butter, a squeeze of lemon and a pinch of salt to make a quick sauce to spoon over the chicken, it makes a huge difference.

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

Recipe by Dan Coroni

0.0 from 0 votes

I rely on one simple parchment paper trick to produce the juiciest, perfectly tender baked chicken breasts, and my Easy Chicken Breast recipe will make you want to know how.

Servings

servings

Calories

370

kcal

Equipment: 1. Rimmed baking sheet (large)
2. Parchment paper, 2 big sheets
3. Instant read thermometer
4. Small mixing bowl
5. Whisk or fork for mixing
6. Pastry brush or your hands to rub on the oil and spice mix
7. Measuring spoons plus a 1/4 cup measuring cup
8. Cutting board and a sharp knife
9. Meat mallet or heavy skillet to even out thick breasts, optional
10. Tongs or a spatula to lift the hot parcels

Ingredients

1 1/2 lb boneless skinless chicken breasts, about 4 medium (680-700 g), try to pick similar sized ones
2 tbsp olive oil or melted butter, plus a little extra
1 tsp kosher salt (about 3/4 tsp table salt)
1/2 tsp freshly ground black pepper
1 tsp garlic powder
1/2 tsp onion powder
1 tsp smoked paprika or regular paprika
1 tsp dried Italian seasoning or dried thyme
2 tbsp fresh lemon juice (from 1 lemon), lemon slices optional
1/4 cup low sodium chicken broth or water
1 tbsp unsalted butter, optional for extra juiciness
2 sheets parchment paper, large enough to wrap the breasts
1 tbsp chopped fresh parsley for garnish, optional

Directions

Preheat oven to 425°F (220°C). Pat chicken breasts dry and trim any fat, try to pick similar sized pieces so they cook evenly. If some are way thicker, gently pound them to an even thickness.
In a small bowl whisk together 2 tbsp olive oil or melted butter, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp smoked or regular paprika, 1 tsp dried Italian seasoning or thyme, and 2 tbsp fresh lemon juice.
Brush or rub the seasoning all over both sides of each breast. Drizzle a little extra oil on the outside of the breasts if they look dry.
Tear two large sheets of parchment paper. Put about 2 tbsp of the 1/4 cup low sodium chicken broth or water in the center of each sheet, then set a seasoned breast on top of each pool of liquid. Add 1 tbsp unsalted butter on top of each breast if using, and a lemon slice if you want extra zing.
Fold the parchment up around each breast and crimp the edges to make a tight sealed parcel so steam stays inside. Place parcels on a rimmed baking sheet.
Bake for about 18 to 22 minutes depending on thickness, until an instant read thermometer inserted into the thickest part reads about 160°F (71°C). Dont overbake, it will finish cooking while resting.
Remove the parcels from the oven and let them rest sealed for 5 to 8 minutes so the temp rises to 165°F and the juices redistribute. Then open carefully to avoid hot steam.
Spoon the cooking juices from the parchment over the chicken, slice or serve whole, and sprinkle with 1 tbsp chopped fresh parsley if you like. Trust me, the parchment trick keeps them insanely juicy every time.

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.