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One of the best chicken breast recipes in oven is bake chicken breast with Parmesan cheese. These juicy and tender chicken breasts are marinated with olive oil and garlic-lemon seasonings. So delicious!
Table of Contents
- Chicken Breast Recipes
- Baked Chicken Breast
- What Temperature For Oven Baked Chicken Breasts
- How Long Does It Take To Bake Chicken Breasts
- Secrets For Juicy And Tender Chicken Breast
- Frequently Asked Questions
- What To Serve With Parmesan Baked Chicken Breast
- Other Recipes That You Might Like
- Parmesan Baked Chicken Breasts Recipe
Chicken Breast Recipes
Everyone loves chicken breast 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.
This Parmesan baked chicken needs to be on your dinner rotation.
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 20-30 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
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.
Frequently Asked Questions
This recipe is only 498 calories per serving.
What To Serve With Parmesan Baked Chicken Breast
Serve this dish as a main or with side dishes. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes That You Might Like
Parmesan Baked Chicken Breasts
Ingredients
- 1 lb. (500g) 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 pasty, not liquidy, as shown in the picture below.
- While the chicken breasts are marinating, preheat the oven to 400°F (207°C).
- Top the marinated chicken breasts evenly with the grated Parmesan cheese. Bake the chicken for about 20–30 minutes, or until a meat thermometer registers 165°F (74°C) when inserted into the thickest part of the breasts.
- Remove the Parmesan baked chicken from the oven and serve immediately with fresh lemon wedges, squeezing the juice over the chicken for extra flavor. You may also serve the chicken with your favorite hot sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband and I were looking for a chicken breast recipe that used spices we had in the pantry. This was perfect, and tasted delicious. Cooking time was double what was suggested in this recipe, but it was incredibly tender and tasty when the internal temp reached 165 degrees.
Saving it for another evening when we a delicious chicken breast recipe.
Thank you.
Hi Pastor, awesome. Some chicken breasts are thicker than usual, mine was lean, so baking time is longer.
My husband hates parmesan cheese. And being Swiss unused gruyere instead. Yummy. Thanks
Hi Carla, thanks so much for your comment. I will have to try gruyere. :)
It was my first time cooking chicken breasts and it came out perfect. Thank you so much
Hi Rahul thanks for trying my baked chicken breasts recipe.
Why can’t I use bottled parm?
You can use it, just not as good as the fresh ones. :)
Can you use shredded Parmesan instead of grated?
Yes you can.
I followed the recipe exactly and it did come out delicious and juicy, BUT the parmesan did not brown at all. It didn’t create what I consider a crust. Am I supposed to raise the chicken closer to the heat of the oven?
Hi Zalina, you sure can. Every oven is different or you can use broil function but you have to watch closely or else it will burn.
Is the 3 dashes of cayenne pepper a powder or liquid for the Parmesan Baked Chicken Breasts? I saw this in another recipe also and am not sure if I should use the powdered cayenne pepper or the liquid bottled cayenne pepper.
Powder.
Well, as I was making the marinade my only thought was “that’s a LOT of garlic powder!” And I LOVE garlic. I was skeptical as to how this would turn out. It turned out great! It was delicious and so easy. I can taste the garlic but it is not over-powering. The chicken is tender and juicy and cooked in 30 minutes for me (@ 400). My only suggestion would be to make your readers aware that the marinade is more like a paste, I always think about marinade being liquid, but maybe that’s just me. Well done, Rasa, well done!
Hi Dawn, thanks for your suggestion, I will update the recipe to tell them about the marinade being paste-y. :)
Thank you for your baked chicken recipe. I have never been a great chicken eater as I have always said chicken is to dry. To be honest the only chicken I eat are chicken wings baked in a Asian sauce.
Current advice is that you should not rinse chicken before cooking as washing spreads bacteria:
https://www.usda.gov/media/blog/2016/11/16/wash-or-not-wash
Apart from that, this is a lovely recipe and will be joining my dinner rotation.
I was raised to always wash chicken meat and I do not believe in not washing raw meat. It just doesn’t make any sense that washing chicken with clear water can spread bacteria in your kitchen. I mean, you wash inside the kitchen sink and not outside of the kitchen sink and so how can it spread bacteria in your kitchen? And the kitchen sink is constantly flowing with water the whole day, washing away all the dirty stuff. The chicken could have a zillion bacteria packed in a styrofoam pack, sitting on the supermarket for the whole day if not days, some even oozing with sticky liquid. I always always wash my chicken, to get rid of the sticky slimy liquid in the packaging. Thanks though and I will continue to wash my chicken.
I’m with you – I ALWAYS wash my chicken.
Yes everyone was washing chicken until CDC said cross contamination around the sink area and countertop, really? CDC should really focus on real health issues then washing chicken.