Chicken Breast Recipes
Everyone loves chicken breasts and I am always developing delicious, easy chicken breast recipes for quick and healthy weeknight dinner.
Nothing screams winner winner chicken dinner more than juicy, moist and tender chicken breast recipes and this Parmesan baked chicken needs to be on your dinner rotation.
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Baked Chicken Breast
Chicken is one of the most popular chicken recipes, for lunch or dinner.
Everyone loves chicken breasts and always have them in the refrigerator.
Secondly, baking chicken breast in the oven is so easy and quick, with very short active time.
However, not all baked chicken breast recipes turn out the same way.
Many people under-season the chicken, and/or baking the breasts for too long, resulting in dry, tough, rubbery and tasteless meat.
So how to bake them? Here is one of the best boneless chicken breast recipes that you have to try!
What Temperature for Oven Baked Chicken Breasts?
To seal in the juice and ensure moist, juicy and tender chicken breasts, you want to bake the chicken in a pre-heated oven at 400 degrees.
How Long Does It Take to Bake Chicken Breasts?
Not all chicken breasts are the same size or thickness. Some are thicker and some are leaner; also bone-in and boneless.
As a general rule of thumb, to bake boneless chicken breast, it takes about 30-40 minutes, depending on how big and thick the breasts are.
The internal temperature for properly cooked chicken (regardless of the parts of the chicken) is 165° Fahrenheit or 75° Celsius.
To test the temperature, use a meat thermometer.
Insert it into the thicken part of the chicken breasts. If it reaches 165°F, it’s done.
Secrets for Juicy and Tender Chicken Breast
As you can see from my pictures, my Parmesan baked chicken breasts are juicy, with the juice seeping out from the meat.
Here are my tips and tricks for juicy baked chicken breasts:
- Marinate the chicken with olive oil. Olive oil seals in the juice of the chicken, making the surface moist and the inside extremely juicy.
- Use lemon juice as part of the marinade. If you marinate the chicken breasts with all dry ingredients, they will turn out dryer. Use lemon juice to marinate and your chicken will be moist and bursting with amazing flavors.
- Remove the chicken immediately from the oven as soon as they are done. Do not leave them inside as the remaining heat in the oven will continue to cook the chicken. This is the number 1 reason for dry, tough, rubbery and over-cooked oven baked chicken breasts.
How Many Calories Per Serving?
This recipe is only 498 calories per serving.
What Dishes to Serve with this Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Pairs well with:
How to Cook Chicken Breast?
Please refer to the recipe card below for detailed step-by-step method on chicken breast recipes and how to cook chicken breast in oven.
Parmesan Baked Chicken Breasts Recipe
Bake chicken breasts with Parmesan cheese is so easy to make in the oven. These juicy and moist chicken are marinated with olive oil and garlic-lemon seasonings. So delicious!
Ingredients
- 1 lb. skinless and boneless chicken breasts
- 2 tablespoons olive oil
- 1.5 tablespoons garlic powder
- 2 tablespoons lemon juice
- ground black pepper
- 3 dashes cayenne pepper
- 1/4 teaspoon salt or more to taste
- 1/2 cup freshly grated Parmesan cheese
- lemon wedges, for serving
Instructions
Marinate the chicken breasts with olive oil, garlic powder, lemon juice, black pepper, cayenne pepper and salt. The marinade will be paste-y and not liquidy, like the picture below.
While the chicken breasts are marinating, preheat oven to 400F.
Top the marinated chicken breasts with the grated Parmesan cheese evenly. Bake the chicken for about 20 minutes, until a meat thermometer hits 165 degrees Fahrenheit when inserted into the thickest part of the breasts.
Remove the Parmesan baked chicken from the oven. Serve immediately with fresh lemon wedges, squeeze the juice on the chicken for extra flavors. You may also serve the chicken with your favorite hot sauce.
Notes
Do not use bottle Parmesan cheese.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 498 Total Fat 27g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 18g Cholesterol 162mg Sodium 892mg Carbohydrates 7g Net Carbohydrates 0g Fiber 1g Sugar 1g Sugar Alcohols 0g Protein 58g
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Aubrey
Should I put the marinade on only the top or both sides?
Rasa Malaysia
One top is fine. It will drip down to the sides. :)
Angela
This came up in my google search and it was very very good. Will definitely make again.
Rasa Malaysia
Hi Angela, thanks for trying my baked chicken breasts, please try more recipes on my site, all very very good and easy: https://rasamalaysia.com/recipe-index-gallery/
Sybil
You say put Parmesan on top of chicken. Not all over the chicken? Shouldn’t the marinade make the Parmesan adhere to full breasts?
Rasa Malaysia
On top of the chicken, please view the cooking video and the photos in the recipe card.
Ben
Made last night in another attempt to make “non-boring chicken breasts”. I’d say it was a success. Very tasty stuff! Followed the recipe to a T and did have one comment – the marinade as listed above was nowhere near a paste, but indeed a liquid, albeit a thick one. Still provided great flavor but most of it pooled off to the bottom of the baking dish during cooking.
My question – any tips on tweaking the marinade ingredient volumes to better achieve a paste consistency? My thought was to knock both the olive oil and lemon juice down to 1tbsp versus 2tbsp. Maybe use another kind of olive oil? While I was making it, I considered just adding more garlic powder & salt until it turned into a paste, but didn’t want to overpower things.
Either way, it was really good and I will echo the author’s sentiments about how juicy a simple marinade makes the chicken. Easily the juiciest boneless/skinless breasts I’ve ever had come out of the oven!
Rasa Malaysia
Hi Ben thanks for trying my recipe. My marinade turned into a paste like texture, like my pictures in the recipe card. I won’t change anything, if you reduce the lemon juice and olive oil the chicken won’t be moist. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Ben
Thanks for the speedy reply! Yes, I wouldn’t want to compromise the juicy factor, that was one of the best parts. And just to clarify, I wasn’t suggesting that you change the recipe as listed on the website just because one guy (me) who only made the dish once ended up with liquidy marinade :) I was only looking for tips on thickening it up. Do you put yours in the fridge for a few minutes after making it or anything? I will definitely be making it again and will make sure I do use the right amount of marinade ingredients, and will be sure to report back if it comes out differently the second time around. Like I mentioned in my original post, it was certainly a thick liquid, but after spooning it onto the chicken, if I tipped the pan it would slowly run off. I’m wondering if the type of olive oil I used was less viscous than average. But hey, at the end of the day it was totally delicious and super juicy so consider me plenty satisfied either way!
Rasa Malaysia
You need to pat dry the chicken with paper towels. It sounds like your chicken was wet.
Ash
Loved this! I am not a cook, and I feel like I really dont belong in a kitchen most of the time, but this recipe was amazingly simple but delicious! I’ve googled ‘easy’ chicken dishes, and not very many are very simple or have low key poorman ingredients. This was simple, easy, and easily the best dish I’ve made. I’m just so stoked, thanks a bunch!
Rasa Malaysia
Hi Ash, thanks so much for trying my baked chicken breasts. Please try more recipes on my site, all easy and good: https://rasamalaysia.com/recipe-index-gallery/
Randy
I made this tonight. It was unanimously delicious. I had to swap lemon for tangerine and marinated in a ziplock and squished the mix all over. I didn’t see the video of you spreading it atop.
The chicken was gratuitously juicy. I also made Spaghetti with Oil and Garlic (Aglio Et Olio). I didn’t make greens and regretted not having brocolli to mix it up a bit.
Thank you for making a delicious dinner possible with your recipe.
Rasa Malaysia
Hi Randy, awww thanks for your sweet comment. I am so happy that you enjoyed this baked chicken breasts recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/