You’ll love this healthy, gluten-free, juicy Italian baked chicken. Boneless skinless chicken breast prepared with a simple spice mixture, garlic, and olive oil, and finished with fresh parsley and basil!
Why This Recipe Works
- Mediterranean Diet Friendly: High-protein, low-fat, and heart-healthy.
- Fast & Convenient: Prep to table in under 30 minutes.
- Juicy Never Dry Chicken Every Time!
Juicy Italian Baked Chicken Breast
Boneless skinless chicken breast is a great source of lean protein, which is why it is a welcome part of the Mediterranean Diet and featured in countless recipes on this site. However, if not cooked properly they are also the least forgiving if all the chiken parts and prone to drying out. Don’t worry! I have you covered.
I use a few tricks to make sure my baked Italian chicken recipe comes out tender and juicy every time! It’s the same technique I use for my grilled chicken breasts, and it works every single time!
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 breasts 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 them cook faster and more evenly. And by pounding, you’re also tenderizing the chicken breast, which means you’ll end up with a juicier and tastier chicken dinner. If you don’t want to pound it you can also slice the breasts into thinner chicken cutlets.
- Avoid baking the chicken for too long. This is the thing about cooking chicken breast, one minute makes a difference! Always watch carefully, and test the chicken temperature using an instant-read thermometer. Once the chicken registers 165°F, it’s ready.
- Cover the chicken when baking? In this recipe, I have found covering the chicken breasts for the first 10 minutes 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 the chicken hits that magic 165°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 Make Italian Baked Chicken
- Preheat oven to 425°F. First, pound chicken breasts into 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.
- Season with salt and pepper, then combine with the remaining spices and fresh garlic. Add a generous drizzle of Early Harvest extra virgin olive oil and juice of about 1/2 lemon. Work it! Make sure the chicken is well coated with the spices etc.
- 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!)
- Cover and bake for 10 minutes, then uncover and finish baking until the chicken’s internal temperature reads 165°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.
How Long to Bake Chicken Breasts?
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. I prefer a high-heat oven at 425°F for this chicken recipe. In my experience, cooking them at a lower heat for 30 minutes will produce dry meat.
- To bake chicken breast at 425°F like in this recipe, it will take somewhere between 18 and 20 minutes.
- To bake at 400°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°F this will take closer to 30 minutes.
Perfect Pairings
There are endless sides and salads I can recommend to serve with baked chicken breast, just make sure you start your sides first as this chicken recipe doesn’t take long to cook. Here are some favorites of mine:
- This easy Mediterranean olive oil pasta carries similar flavors.
- For something fresh, panzanella salad or my big easy Italian salad
- For a hot side dish, my Italian roasted vegetables are an obvious choice, but roasted fennel is an easy weeknight side, and you only have one vegetable to worry about cutting into quarters!
More Italian Chicken Recipes to Try
- Easy Stuffed Chicken Breast
- Chicken Putanesca
- Baked Sheet Pan Chicken Meatballs
- Mozzarella Stuffed Meatballs
- Chicken Cacciatore
Ingredients
- 2 lb boneless skinless chicken breast
- Salt and pepper
- 2 tsp dry oregano
- 1 tsp fresh thyme
- 1 tsp Sweet paprika
- 4 garlic cloves, minced
- 3 tbsp Extra virgin olive oil
- Juice of 1/2 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.
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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.
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??
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.
Could I prepare this a couple of hours ahead of time and let it sit in the fridge?
Sure, Nikki! That should be just fine.
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.
What a guy :). I’m so glad you guys enjoyed the recipe!!
Quick, easy, delicious meal that the family really liked.
Awesome! Thanks, Audrey!
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.
I always love a thumbs up from the kiddos! So glad y’all liked it!
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.
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.
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!
Kimberly, so glad this recipe worked out for your family. Thanks so much for sharing.
Easy, delicious! Family loved it!!
Awesome! Glad it was a hit!
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!
Awesome! I’m happy to hear this was a hit with everyone! Thanks, Judy!
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.
Thank you so much, Jeff!
As always your recipes are bright, healthy and delicious! You know I love your Italian Skillet Chicken but this was easy and I made it with what I had on hand. I did marinate the chicken breast (split into 2) overnight in evoo, fresh squeezed lemon, herbs and garlic and wow! As always, thank you Suzy!
My pleasure, Laura! So glad you loved this one!
This was so delicious and easy. Probably the best chicken I’ve ever made. Thanks for the recipe
That’s very sweet!! Thanks for the kind words, Terra!
Hello,
I am wondering if you would consider publishing the Weight Watcher Points associated with your recipes. I love so many of them but having trouble translating them to WW points. Thanks very much. Patti
Thank you, Patti! We are not currently able to add weight watchers points for several technical reasons but also because it is not a program we follow ourselves, so it is hard to advice on something we are not as familiar with. But thank you for the suggestion. If things change and we are able to include it, we will.
Can you use boneless skinless chicken thighs?
Absolutely, Jamie! And you won’t need to tenderize them.
I used plum tomatoes and the dish was very good. Possibly because I cooked it in a glass dish rather than metal pan it took longer than 20 minutes for the chicken to be completely cooked. 45 minutes in my case.
Thanks so much for sharing, James! Yes, cooking times can vary depending on your oven and choice of cookware. Appreciate you sharing.
Made this for my daughter and I and it’s amazing
So glad! Thanks for sharing.
I see several recipes that I’d love to try. I’ve been keeping recipes to try in Pinterest, but didn’t see a button so that I could “pin” it?
Hi Carin, we have several places with a Pinterest button. Probably the easiest thing is to hover over whichever image from the recipe, you’ll see a red P and you can click and pin the recipe. Enjoy!
Delicious, I added some shredded mozzarella cheese on it. I like this recipe a lot, thanks, and you are right, it is EASY!
Great to hear it!