We can never have too many delicious and quick chicken recipes, can we?! You'll love this healthy, juicy Italian baked chicken. Boneless skinless baked chicken breast recipe, prepared with a simple spice mixture, garlic and olive oil, and finished with fresh parsley and basil!
Can you bake chicken breast without drying it out? Yes! Be sure to check out my tips and watch the video below.
Boneless skinless chicken breast is a great source of lean protein; that's why they are a dieter's best friend. They are also convenient. They may even look less intimidating to cook than say bone-in chicken thighs (this cilantro lime chicken is my favorite thigh recipe, by the way).
But, even renowned chefs will tell you that boneless skinless chicken breasts are the least forgiving. Let's face it, they can just be plain boring and, often times, dry.
Not this Italian chicken recipe. Just a few tips ensure this easy baked chicken breast recipe is flavorful and juicy every single time!
How long to bake chicken breast?
It's important not to over-bake boneless, skinless chicken breasts. Baking time will vary, depending on the size of the chicken breast and your oven temperature:
- To bake chicken breast at 425 degrees F like in this recipe: it will take somewhere between 18 and 20 minutes.
- To bake at 400 degrees F: the chicken breast will cook in 22 to 26 minutes depending on the size of the chicken breasts.
- To cook chicken breasts at 350 degrees F: this will take closer to 30 minutes or so.
I prefer a high-heated oven at 425 degrees F for this chicken recipe. In my experience, cooking them at a lower heat for 30 minutes will produce dry meat.
To determine if your chicken is fully cooked, cut a small part with a knife, and the juices should run clear. But a few more tips are worth noting when it comes to perfectly cooked chicken breasts...
Important tips for juicy baked chicken breast
Particularly for those who are new to cooking, one of the big questions is, "how do I bake chicken breast without drying it out?" Here are a few tips that have worked well for me:
- Pound the chicken. I'm a big fan of pounding chicken breasts into thinner, more evenly flat pieces; it helps it cook faster and more evenly. And by pounding, you're also mechanically tenderizing the chicken breast, which means you'll end up with a juicer and tastier chicken dinner.
- Avoid baking the chicken for too long. This is the thing about cooking chicken breast, one minute makes a difference! Like I mentioned earlier, at 425 degrees F, the chicken should take about 18 minutes to bake. Always watch carefully, and test the chicken temperature using an instant thermometer to avoid baking too long (Once the chicken registers 165 degrees F, it's ready. 18 to 20 minutes at most.)
- Should you cover the chicken breast with foil when baking? In this recipe, I have found that covering the chicken breasts for the first 10 minutes or so was helpful in allowing steam to cook the chicken from the inside first. Then, once uncovered, it finishes cooking more quickly, which helps to avoid dry chicken breast.
- Let the chicken rest before serving or slicing through. This is a known rule, just like with a good steak, once chicken breast hits that magic 165 degrees F, remove from heat and let it rest for 5 to 10 minutes so that the juices redistribute. And this time, I actually covered the chicken while it rested. I've found that to work even better.
How to season baked chicken breast?
The sky's the limit when it comes to flavoring chicken. To begin with, be sure to season chicken breasts well on both sides with salt and pepper. Then, layer more flavor in the form of spices and aromatics that you liked.
For this Italian baked chicken, I used a simple mixture of: oregano, fresh thyme and sweet paprika along with fresh minced garlic. To bring everything together, add a generous drizzle of extra virgin olive oil and a splash of lemon juice.
TIP: For best flavor, the key is to toss the chicken well to coat evenly with the seasoning mixture, and if you have just 10 minutes, allow it the time to marinade.
How to bake chicken breast?
Let's walk through how to make this oven baked chicken breast recipe, step-by-step (print-friendly recipe and video below):
1. Preheat oven to 425 degrees F. First, pound chicken breasts to thinner, more even pieces. A clean way to do this is to place the chicken breast in a zip-top bag first, then pound on your cutting board. (sorry, I had removed the zip-top bag in this picture.)
2. Season with salt and pepper, then combine with remaining spices and fresh garlic. Add a generous drizzle of Early Harvest extra virgin olive oil and juice of about ½ lemon. Work it! Make sure chicken is well coated with the spices etc.
3. Prepare a lightly oiled baking dish like this one. Spread red onion slices on the bottom to make a bed for the chicken. Now Arrange chicken on top and throw in tomatoes ('cause Italian!)
4. Cover and bake for 10 minutes, then uncover and finish baking until chicken's internal temperature reads 165 degrees F, about 10 minutes more or so (depending on how thick your chicken pieces are.)
Don't forget. Remove from heat and let chicken rest for 5 to 10 minutes (you can cover it during this time). Garnish with fresh parsley and basil.
Favorite things to serve along
There are endless sides and salads I can recommend to serve with baked chicken breast. This easy Mediterranean olive oil pasta carries similar flavors and the same sorta theme.
Other sides I love: this simple tomato panzanella salad; grilled zucchini salad; oven fries; baked zucchini; or the obvious choice, Italian roasted vegetables.
One last tip, prepare your sides ahead since baked chicken breast takes little time in the oven.
More chicken recipes to try:
- Easy Stuffed Chicken Breast
- Citrus Rosemary Chicken
- Baked Chicken Meatballs
- Best Moroccan Chicken
- Spanish Chicken and Rice with Chorizo
You may also enjoy our collection of Mediterranean diet recipes. For all recipes, visit us here.
Easy Italian Baked Chicken Breast Recipe
Ingredients
- 2 lb boneless skinless chicken breast
- Salt and pepper
- 2 teaspoon dry oregano
- 1 teaspoon fresh thyme
- 1 teaspoon Sweet paprika
- 4 garlic cloves, minced
- 3 tablespoon Extra virgin olive oil
- Juice of ½ lemon
- 1 medium red onion, halved and thinly sliced
- 5 to 6 Campari tomatoes, or small Roma tomatoes, halved
- Handful chopped fresh parsley for garnish
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 425 degrees F.
- Pat chicken dry. Place a chicken breast in a large zip-top bag and zip the top (make sure to release any air in the bag first), then place it on your poultry cutting board. Using a meat mallet like this one, pound to flatten the chicken. Repeat the process with the remaining chicken breast pieces.
- Season the chicken with kosher salt and pepper on both sides and place in a large mixing bowl or dish. Add spices, minced garlic, extra virgin olive oil, and lemon juice. Combine to make sure the chicken is evenly coated with the spices and garlic.
- In a large lightly oiled baking dish or pan, spread the onion slices on the bottom. Arrange seasoned chicken on top, and add the tomatoes.
- Cover the baking dish tightly with foil and bake for 10 minutes covered, then uncover and bake for another 8 to 10 minutes or so. Watch carefully. This can take less or more time depending on the thickness of your chicken breasts. To be sure the chicken is cooked through, use an instant digital cooking thermometer. It should register 165 degrees F.
- Remove from the heat. Let the chicken breasts rest (cover with foil or another pan) for 5 to 10 minutes or so before serving. Uncover and garnish with fresh parsley and basil. Enjoy!
Video
Notes
- Important Cook's Tips: Do not skip pounding the chicken (step #2). Pounding the chicken into thinner, and more evenly flat pieces helps it cook faster and more evenly. And by pounding the chicken breast, you're also mechanically tenderizing it, which means you'll end up with a juicer and tastier chicken dinner.
- Cook's Tip: Let chicken rest before serving to allow juices to redistribute.
- Visit Our Shop to browse Mediterranean ingredients including extra virgin olive oils and spices.
Michelle Oie says
Excellent combination of flavors. I used all the listed ingredients, but instead of adding the olive oil & lemon juice to the spices, I made a puddle of same in the base of my baking dish, & then added the spiced flattened breasts. This is a keeper!
Suzy says
Thanks for sharing, Michelle!
Jennifer Foote says
I’m addicted to this chicken. Absolutely delicious, my husband who “doesn’t like” tomatoes or onions also loved it! Success!
Cathy says
I agree with the comments about it taking much longer to cook than indicated in the recipe. It could be that you pounded your chicken breasts very thin.
Mona Singh says
Love your recipes. They are quick easy and flavorful. I have been into mediterranean cooking lately... enjoy the salads, chicken, fish and shrimp. This chicken was healthy and was enjoyed by everybody alike.
Heather Platz says
OMG! Another winner! The chicken was probably the juiciest I have ever made, just like you said! My husband is so on board with this! We are just loving your recipes. I don't think I've tried one that we haven't enjoyed. Thank you so much!
Suzy says
My pleasure, Heather! Glad you are enjoying the recipes you find here!
AJ says
This is very tasty and one of our favorite dishes. But i have cooked this many times and it takes much longer than 20 minutes to reach 165. I usually bake it for cliser to a half hout.
Renee Clark says
Hi, this was so good. I am thinking of adding olives and feta cheese. Would I do that after or while cooking? I love your Recipes so easy to follow
Suzy says
Hi, Renee! You can toss in the olives while cooking. I'd sprinkle on the feta when it comes out of the oven.
Renee Clark says
Thank you!!
Mag7580 says
Could I use chicken boneless chicken thighs for this recipe?
Suzy says
sure!
trading says
I need more
Suzy says
LOL! So glad you enjoyed it!
Newell Bascomb says
Wonderful recipe as always! I had to use canned san marzano so a pinch of sugar was perfect. Served with spanakorizo which I learned about from dinner at Stella's in Charleston. Wonderful restaurant if you're in the area I would love to see your take on that recipe.
Thanks!
Suzy says
THanks, Newell! I will have to look up Stella's in Charleston next time we go!
Joury says
This turned out better than I expected. But I did a few tweaks for myself in the process just to fit my own taste. Nice to try out a that doesn't use too much oil.
Suzy says
Thank you! So glad you enjoyed it!
avk says
This is one of our favorite dishes
Suzy says
That's awesome! Thanks so much!
Shane says
This is probably my favorite baked chicken recipe I've tried so far. Came out both juicy and flavorful when most chicken I've tried before was bland or overcooked.
Somehow I have leftovers. How would you recommend reheating leftovers to keep them from drying out?
Suzy says
Hi, Shane! That's tricky to do! I typically would reheat in the oven. Be sure to add a little moisture to the pan and keep it covered.
MARIE KENNISON says
This chicken came out flavorful, tender and juicy. I used those giant, frozen chicken breasts that can be dry and tough. I sliced them lengthwise before fully defrosted, then pounded very thin. I will make this again. Like the recipe said, I let them sit in seasoning for 10 minutes before baking and rest after. They took 16 minutes to cook.
Susan Markowitz says
I have sone zucchini - thinking about adding it to this dish! What/how would I need to incorporate
The zucchini so it doesnt come out mushy?? Or how would adding zucchini change process??
Suzy says
Hi Susan, I think adding zucchini would be great! And since this dish bakes fairly fast, I don't think it would be an issue to add sliced zucchini that's been similarly seasoned and tossed in extra virgin olive oil. If you do like the zucchini quite a bit on the crispy side, you may add it a little bit later in the baking process, but I think it should be fine.
Nikki says
Could I prepare this a couple of hours ahead of time and let it sit in the fridge?
Suzy says
Sure, Nikki! That should be just fine.
Sabrina says
My husband almost never cooks, but I assigned this to him because I was exhausted. He made it, and forgot the parsley and basil garnishes, but it was still delicious. He also said it was easy. We well definitely make it again.
Suzy says
What a guy :). I'm so glad you guys enjoyed the recipe!!
Audrey Schell says
Quick, easy, delicious meal that the family really liked.
Suzy says
Awesome! Thanks, Audrey!
Kasey Mae says
This was so good and so easy. Adding this to my supper rotations from now on. My 3, and 6 year old loved this! So did I.
Wow. I just can't get over how good and easy it was to make.
Suzy says
I always love a thumbs up from the kiddos! So glad y'all liked it!
Thomas Hutchinson says
Great recipe, but could have been presented in a more concise manner. It's repeated 3 times, first with the tips, then a general recipe, then the specific recipe with the ingredients.
Suzy says
Hi Thomas! Thanks so much for sharing. The reason we cover tips and different bits about the recipe throughout is to help beginner cooks. Also, because many of us learn differently, some prefer photos, while others go straight to the printable recipes, yet others like a video option. We're trying to make a given recipe accessible to as many folks as possible.
Kimberly says
I'm new in the kitchen..... and this was super easy and super tasty!! I'm also a new step-mom to two teenage boys - they really liked this chicken dish, too!! I loved learning about the idea of flattening out the chicken breasts w/ a mallet for a more even cook and the inherent tenderizing. Thanks!
Suzy says
Kimberly, so glad this recipe worked out for your family. Thanks so much for sharing.
Andrea says
Easy, delicious! Family loved it!!
Suzy says
Awesome! Glad it was a hit!
Judy says
Omg! Sooo good 🙂 healthy easy and delicious- how can I ask for more? I marinated the chicken overnight in herbs olive oil lemon juice and cooked as directed except I added some green pepper and this was fantastic and everyone ate it up! From 5 to 85 years old we all loved!! ? Enjoying more Mediterranean dishes and this is definitely a keeper!
Suzy says
Awesome! I'm happy to hear this was a hit with everyone! Thanks, Judy!
Jeff R says
Great, quick little recipe. I have made a similar dish and layered with thinly sliced mozzarella (or the boccacini) on the chicken. However, I used chicken thighs and browned them on both sides before roasting. Still, only took the 20 min or so after placing in the oven.
Love your recipes as a whole and they are great for quick meals during the work week.
Suzy says
Thank you so much, Jeff!