- 4 boneless, boneless skinless chicken breasts
- Kosher Salt and black pepper (to taste)
- 6 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes (optional)
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Grease a shallow baking dish with butter, or line a baking sheet with aluminum foil and coat it with butter- set aside.
- Pat the chicken dry with paper towels. Season the chicken breasts with salt and pepper on both sides.
- In a small bowl, combine the olive oil, minced garlic, dried oregano, dried basil, dried thyme, dried rosemary, and red pepper flakes (if using). For marinade variations, see the blog post.
- Place chicken in a large bowl and rub the olive oil and spice mixture all over the chicken breasts, coating them evenly. You can also place the chicken breasts in a plastic bag and massage the outside of the bag to coat the chicken. Let marinade for 30 minutes.
- Remove chicken from plastic bags and place in a single layer on the prepared baking dish or baking sheet. Bake chicken breasts for 23-30 minutes for large breasts and 17-20 minutes for medium breasts until they are cooked through and reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). You can check the temperature by inserting an instant-read thermometer into the thickest part of the chicken breast. See notes for more.
- Remove the pan from the oven and cover loosely with aluminum foil. Let chicken rest for 5 minutes before slicing. Slice and serve with any sides you choose or use to make a chicken salad or chicken wrap.
Chicken Breast Thickness Baking Time at 425°F
- 1/2 inch: 16-18 minutes
- 1 inch: 18-22 minutes
- 1 1/2 inch: 22-26 minutes
- 2 inches: 25-30 minutes
Use a meat thermometer: Invest in a reliable meat thermometer to ensure accurate cooking. It will help you determine the exact internal temperature of the chicken breasts and prevent overcooking.
Pound the chicken breasts: If your chicken breasts are uneven in thickness, pound them to an even thickness. This promotes even cooking and prevents some parts from drying out while others remain undercooked.
Use a marinade or dry rub: Adding flavor through marinades or dry rubs can elevate the taste of the chicken breasts. Marinate them for at least 30 minutes (or up to 4 hours) before baking, or apply a dry rub and let them rest for a while to absorb the flavors.
Properly season the chicken: Don't forget to season the chicken breasts with salt and pepper, or any other desired herbs and spices, before baking. Seasoning helps enhance the overall taste and brings out the flavors of the chicken.
Rest the chicken before slicing: After baking, let the chicken breasts rest for a few minutes before slicing or serving. This allows the juices to redistribute, resulting in juicier and more tender meat.
Consider using a meat mallet or rolling pin: If you want a quicker cooking time, you can flatten the chicken breasts slightly using a meat mallet or rolling pin. This helps them cook more evenly and reduces the risk of drying out.
Monitor cooking time: Keep a close eye on the chicken breasts while they are baking, especially during the final few minutes. Overcooking can quickly lead to dry chicken, so it's important to check the internal temperature using a meat thermometer for accuracy.
- Prep Time: 5 min + marinade time
- Cook Time: 20-20 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
Keywords: baked chicken, chicken breasts, marinated chicken, how to cook chicken, chicken dinner