Oven Baked Chicken Breast Recipe (Thanksgiving)
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This Oven Baked Chicken Breast Recipe (Thanksgiving) produces juicy, tender chicken breasts with a flavorful golden-brown exterior. The chicken is seasoned with a savory blend of herbs and spices and baked in the oven until perfectly cooked. It’s an easy, reliable way to make flavorful chicken breast for any meal, including Thanksgiving.
Serve with side dishes like Mashed Potatoes, Brussels Sprouts, or Green Beans. Try my Oven Roasted Turkey Breast (Herb Butter) next.
Quick Look: Oven Baked Chicken Breast Recipe (Thanksgiving)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Dietary Info: Gluten-free, dairy-free
- Method: Oven baked
- Technique: Season the chicken evenly and bake
- Flavor/Texture: Juicy, tender, savory, herbaceous
Why This Chicken Is A Favorite
Maybe you aren’t the biggest turkey fan, or you are feeding a smaller crowd and need an alternative. This simple recipe combines traditional Thanksgiving seasonings and pan juices for a flavorful and moist chicken breast dish.
My favorite part arethe juices from the pan sauce and vegetables. You make an easy spice mix or seasoning blend for the chicken, sear it, and let it bake in the oven over veggies and broth. The combination of herbs and seasonings gives the chicken plenty of flavor while baking keeps the preparation hands-off.
Serve this on your Holiday table along with my Jiffy Corn Casserole.
Made With Amore,
“This was so easy, but packed in a ton of flavor!!”
– Carole
Table of Contents
- Quick Look: Oven Baked Chicken Breast Recipe (Thanksgiving)
- Why This Chicken Is A Favorite
- Simple Ingredients
- Variations & Substitutions
- How To Make Baked Chicken Breast Recipe (Step-By-Step Photos)
- Thanksgiving Chicken Breast FAQs
- Serving Suggestions
- Recipe Tips
- More Thanksgiving Mains
- Juicy Oven Baked Chicken Breast Recipe
Simple Ingredients
The seasoning blend is what gives these chicken breasts their savory flavor and golden-brown finish.
- Boneless, Skinless Chicken Breasts: Begin with the canvas of our dish – the lean, succulent chicken breasts. Look for the highest quality you can find; organic or free-range options are excellent choices.
- Dried Thyme, Rosemary, Sage: These aromatic herbs bring an earthy, woodsy fragrance that’s quintessentially Thanksgiving. Their presence in our seasoning mix elevates the dish to holiday status.
- Chicken Broth: Our luscious pan juices start with a foundation of chicken broth, infusing each bite of chicken with deep, savory undertones.
- Dry White Wine (or more Chicken Broth): A splash of dry white wine adds a touch of elegance and complexity. If you prefer to avoid alcohol, substitute with more chicken broth.
- Onion, Celery, and Carrot: This trio of vegetables provides a subtle sweetness and texture to our pan juices, reminiscent of classic Thanksgiving stuffing.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Cranberry Glazed Chicken: Coat the chicken with a cranberry glaze made with cranberry sauce, Dijon mustard, honey, thyme, salt, and pepper before baking. Baste during cooking for extra flavor and serve with additional glaze on the side. Make sure to try my Easy Fresh Cranberry Relish Recipe!
- Fresh Herbs: Substitute fresh rosemary, thyme, or parsley for some of the dried herbs for a more vibrant flavor.
- Try a Different Protein: Use boneless, skinless chicken thighs in place of chicken breasts, adjusting the cooking time as needed based on their size. Try my Creamy Baked Chicken Thighs next. You can also use turkey.
How To Make Baked Chicken Breast Recipe (Step-By-Step Photos)
Warm and comforting with the essence of Thanksgiving, this succulent chicken breast and a pan sauce is nothing short of extraordinary. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Preheat your oven to 375°F. Pat the chicken breasts dry with paper towels.
- Mix the dried thyme, rosemary, sage, paprika, salt, and black pepper in a small bowl.
- Rub the chicken breasts with olive oil, then coat them evenly with the spice mixture.
- Heat an oven-safe skillet or cast iron pan, over medium-high heat. Once hot, add more olive oil and sear the chicken breasts for about 2-3 minutes on each side until golden brown. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the butter and let it melt.
- Add the minced garlic, diced onion, celery, and carrot. Sauté for 4-5 minutes until the vegetables begin to soften.
- Pour in the white wine and chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the mixture simmer for about 5 minutes until it reduces slightly. Return the seared chicken breasts to the skillet, nestling them into the pan juices and vegetables.
- Transfer the skillet to the oven and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F. Once cooked, remove the skillet from the oven and let the chicken rest in the pan for a few minutes before serving. Slice the chicken and drizzle it with the pan juices and vegetables. You can garnish with fresh herbs like parsley or thyme for added flavor and presentation.
Thanksgiving Chicken Breast FAQs
Avoid overcooking the chicken and check the internal temperature as it approaches doneness. Letting the chicken rest before slicing also helps retain its juices.
Searing the chicken before baking it helps seal in moisture. Additionally, using a meat thermometer to monitor the internal temperature and not overcooking the chicken is crucial to keeping it juicy.
Yes, you can season and sear the chicken in advance, but it’s best to bake it just before serving to maintain its juiciness. You can also prepare the pan juices and reheat them when you’re ready to serve.
Store the leftovers in an airtight container or resealable plastic bags. If you have a lot of pan juices, you can store them separately in a container. Leftovers can be refrigerated for up to 3-4 days. If you want to keep your leftovers for a longer period, consider freezing them. Use airtight containers or heavy-duty freezer bags. The chicken and pan juices can typically be frozen for 2-3 months without a significant loss of quality. When reheating, ensure that the leftovers are heated to an internal temperature of 165°F.
Serving Suggestions
This baked chicken breast works with everything from roasted vegetables to hearty sides. I love to serve it with Easy Homemade Dinner Rolls, Best Mashed Potatoes, and Roasted Green Beans. For a full Thanksgiving spread, try my Savory Sweet Potato Casserole, Cheesy Cauliflower Casserole, Fresh Green Bean, or Homemade Creamed Corn.
My Pro Tips
Recipe Tips
- Choose chicken breasts that are similar in size so they finish cooking at about the same time. Make sure to pound very thick breasts to an even thickness for more consistent baking.
- An oven-safe skillet is essential for this recipe. It allows you to sear the chicken on the stovetop and then transfer it to the oven, keeping everything in one pan for easy cooking and flavor melding.
- Coat the chicken evenly with the seasoning so every bite has plenty of flavor.
- Use an instant-read thermometer rather than relying only on the clock to determine doneness.
- Let the chicken rest before slicing to help keep the meat juicy.
More Thanksgiving Mains
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Juicy Oven Baked Chicken Breast Recipe
Ingredients
For the Chicken:
- 4 large boneless skinless chicken breasts, you can with skin and still boneless for more flavor
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- ½ teaspoon paprika or chili powder
- Salt and black pepper to taste
For the Pan Juices:
- ¾ cup chicken broth
- ¼ cup dry white wine, or substitute with more chicken broth
- 2 cloves garlic, minced
- ¼ cup diced onion
- ¼ cup diced celery
- ¼ cup diced carrot
- ¼ cup diced parsnips, optional
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Season the Chicken: Pat the chicken breasts dry with paper towels. Mix the dried thyme, rosemary, sage, paprika, salt, and black pepper in a small bowl. Rub the chicken breasts with olive oil, then coat them evenly with the spice mixture.
- Sear the Chicken: Heat an oven-safe skillet or cast iron pan, over medium-high heat. Once hot, add more olive oil and sear the chicken breasts for about 2-3 minutes on each side until golden brown. Remove the chicken from the skillet and set it aside.
- Prepare the Pan Juices: In the same skillet, add the butter and let it melt. Add the minced garlic, diced onion, celery, and carrot. Sauté for 4-5 minutes until the vegetables begin to soften.
- Deglaze the Pan: Pour in the white wine (or chicken broth) and chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the mixture simmer for about 5 minutes until it reduces slightly.
- Return the Chicken: Return the seared chicken breasts to the skillet, nestling them into the pan juices and vegetables.
- Bake in the Oven: Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Cooking time may vary depending on the thickness of your chicken breasts.
- Rest and Serve: Once cooked, remove the skillet from the oven and let the chicken rest in the pan for a few minutes before serving. This allows the juices to redistribute and keep the chicken moist.
- Serve: Slice the chicken and drizzle it with the pan juices and vegetables. You can garnish with fresh herbs like parsley or thyme for added flavor and presentation. Serve with mashed potatoes.
Notes
- Choose chicken breasts that are similar in size so they finish cooking at about the same time. Make sure to pound very thick breasts to an even thickness for more consistent baking.
- An oven-safe skillet is essential for this recipe. It allows you to sear the chicken on the stovetop and then transfer it to the oven, keeping everything in one pan for easy cooking and flavor melding.
- Coat the chicken evenly with the seasoning so every bite has plenty of flavor.
- Use an instant-read thermometer rather than relying only on the clock to determine doneness.
- Let the chicken rest before slicing to help keep the meat juicy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OK so this is the recipe that turned my never eating chicken breasts mom (she is a drumstick and thighs lady) into a believer. How can they be so juicy!?!? Amazing recipe and truly a great dish if you need a stunning special chicken dish.
HA! I love hearing a recipe that converts someone to something they didn’t like before! It truly is beautiful and a great alternative to a fancy roast!
Just used this recipe for Thanksgiving dinner. Easy and delicious! The juice/sauce is perfect for dipping dinner rolls. Only thing I would note is that I did half chicken breasts and half boneless skinless thighs. The thighs disappeared way faster than the breasts.
Yes! So happy you loved it!
I made this for a Thanksgiving party, at it was an enormous hit.
Will absolutely make again.
So happy everyone loved it!
This was so easy, but packed in a ton of flavor!! The only tweak I made was to double the vegetables, because we love them. As suggested, I served this over mashed potatoes and they were a wonderful pairing. Absolutely delicious and a new family favorite!
Yay! Happy you love it and perfect for this time of year!