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.
Nutrition
Italian Recipes to Try Next!
Bundle and Save!
Four of our best-selling signature olive oils, perfect for everyday use.
Browse all Mediterranean recipes.
Visit Our Shop.
Soooo Delish & So Easy !!
I pounded the chicken in the ziplock w my hands 🙂 then I slid a paper towel in the bag to dry the chicken ~ then I put all of the spices & oil & lemon juice in that same ziplock . I tossed it around a bit & let it marinate for 30 mins .
Baked red onion & tomato is perfect in this dish !
Thanks, Catharine! So glad you enjoyed it!
Can you use thighs instead?
Sure!
So I made this tonight along with the roasted veggies and it was so so very good. Its just me so I bought thin cut chicken breast, so I didn’t need to pound them. I cooked the chicken in a baking dish in one air fryer and in the other air fryer I roasted the veggies. Turned out sooo darn good. I can’t wait to eat the leftovers tomorrow!! If this is any indication of how this new way of eating is going to go. I’m going to be one happy camper!
So glad you enjoyed the recipe, Cary! Can’t wait to hear what you try next :).
Hi, do you have any recipes with no tomatoes, onions, citrus or garlic. I suffer from so many allergies. 😪
I cooked this and sliced it and put it on my spaghetti olio and it was sooooo good.
What a great combo!! Thanks for sharing, Susan!
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!
Thanks for sharing, Michelle!
I’m addicted to this chicken. Absolutely delicious, my husband who “doesn’t like” tomatoes or onions also loved it! Success!
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.
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.
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!
My pleasure, Heather! Glad you are enjoying the recipes you find here!
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.
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
Hi, Renee! You can toss in the olives while cooking. I’d sprinkle on the feta when it comes out of the oven.
Thank you!!
Could I use chicken boneless chicken thighs for this recipe?
sure!
I need more
LOL! So glad you enjoyed it!
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!
THanks, Newell! I will have to look up Stella’s in Charleston next time we go!
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.
Thank you! So glad you enjoyed it!
This is one of our favorite dishes
That’s awesome! Thanks so much!
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?
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.