This post may contain affiliate links. Please read our disclosure policy.
Creating a tender and juicy oven-baked chicken breast with the flavors of Thanksgiving is a delicious addition to your holiday feast, or serve it as a main course any night of the week!
Serve with side dishes like Mashed Potatoes and Brussels Sprouts or Green Beans.
Easy Oven Baked Chicken Breast
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 is the delicious 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. Cooking chicken breast this way is easy and super tasty!
You will also love our Roasted Whole Chicken, Baked Chicken Recipe, and Chicken Thighs.
Table of Contents
- Easy Oven Baked Chicken Breast
- Simple Ingredients
- How To Make Baked Chicken Breast Recipe (Step-By-Step Photos)
- Variations
- Equipment for Baking Chicken Breasts
- How to Store and Reheat
- Top Tips for Best Results
- FAQs
- More Chicken Recipes
- What to Serve With Oven-Baked Chicken Breasts
- Juicy Oven Baked Chicken Breast Recipe Recipe
Simple Ingredients
- 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.
- Olive Oil: We’ll be using a drizzle of olive oil to add a luxurious sheen and help those savory spices adhere to our chicken.
- 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.
- Paprika: A hint of paprika provides both color and a gentle smokiness to complement the herbaceousness of our spice blend.
- Salt and Black Pepper: Seasoning is the key to success, so don’t forget to add your trusty salt and freshly ground black pepper for a balanced flavor profile.
- 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.
- Garlic: The aromatic minced garlic cloves will melt into the sauce, imparting their savory essence.
- Onion, Celery, and Carrot: This trio of vegetables provides a subtle sweetness and texture to our pan juices, reminiscent of classic Thanksgiving stuffing.
- Unsalted Butter: For richness and silkiness, we’ll finish our pan juices with a pat of butter, creating a velvety sauce that’s simply irresistible.
- Salt and Black Pepper: To ensure our pan juices are perfectly seasoned, we’ll add a pinch of salt and a crack of black pepper, balancing the flavors to perfection.
See the recipe card for quantities.
How To Make Baked Chicken Breast Recipe (Step-By-Step Photos)
The best juicy chicken breast recipe with a few simple steps and minimal time is one of those easy chicken dinners you can often make to please everyone.
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.
This oven-baked chicken breast recipe with Thanksgiving flavors will satisfy your taste buds, and the pan juices will add an extra layer of deliciousness to your holiday meal.
Warm and comforting with the essence of Thanksgiving, this succulent chicken breast and a pan sauce is nothing short of extraordinary. Get ready to savor the flavors of the holiday season!
Variations
Try this recipe variation the next time you make this easy recipe.
1. Cranberry Glazed Chicken Breasts:
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup cranberry sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions:
Follow the same instructions for searing the chicken as in the previous recipe. Mix cranberry sauce, Dijon mustard, honey, dried thyme, salt, and black pepper in a separate bowl. Pour this cranberry glaze over the seared chicken breasts and bake them in the oven. Baste the chicken with the glaze during cooking to keep it moist. Serve with extra cranberry glaze on the side.
Equipment for Baking Chicken Breasts
Here are some of my favorite equipment for this chicken breast recipe.
- Good Meat Thermometer– Remember to use a meat thermometer to check the internal temperature of the chicken to ensure they are cooked to your desired level of doneness.
- Cast-iron Skillet
- Large oven Safe Skillet
- Baking Dish
How to Store and Reheat
Cool : Allow the leftovers to cool down to room temperature before refrigerating them. Avoid leaving them at room temperature for more than 2 hours.
Refrigeration: 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.
Freezing (Optional): 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.
Reheat: When reheating, ensure that the leftovers are heated to an internal temperature of 165°F (74°C).
Another Thanksgiving recipe you will love is this Roasted Turkey Tenderloin Recipe!
Top Tips for Best Results
- Use Quality Chicken: Start with high-quality, boneless, skinless chicken breasts. Look for organic or free-range options if possible, as they tend to be more flavorful and tender.
- Properly Season the Chicken: Don’t skimp on seasoning. Use a mix of dried herbs and spices that remind you of Thanksgiving, such as thyme, rosemary, sage, and paprika. Ensure the chicken is well-coated for maximum flavor.
- Sear the Chicken: Searing the chicken in a hot skillet before baking helps lock in moisture and adds a rich flavor. Ensure the skillet is hot before adding the chicken to achieve a nice sear.
- Use an Oven-Safe Skillet: 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.
- Monitor the Internal Temperature: Invest in a meat thermometer and cook the chicken until it reaches an internal temperature of 165°F (74°C). Overcooking can lead to dry chicken, so keep a close eye on it.
- Let It Rest: Allow the chicken to rest for a few minutes after removing it from the oven. Resting allows the juices to redistribute, ensuring a juicy and flavorful result.
- Make Extra Pan Juices: If you enjoy the pan juices, consider making extra by increasing the broth and wine quantities. You can also add fresh herbs like thyme or rosemary for additional depth of flavor.
FAQs
Yes, you can use bone-in chicken breasts, but you may need to adjust the cooking time slightly as bone-in chicken typically takes a bit longer to cook than boneless. Use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).
Absolutely! You can adapt this recipe for turkey breast as well. Adjust the cooking time based on the size of the turkey breast, and make sure it reaches the same internal temperature of 165°F (74°C).
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.
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.
More Chicken Recipes
Looking for other chicken recipes? Try these:
What to Serve With Oven-Baked Chicken Breasts
These are my favorite dishes to serve with Baked Chicken:
Juicy Oven Baked Chicken Breast Recipe
Creating a tender and juicy oven-baked chicken breast with Thanksgiving flavors is a delicious addition to your holiday feast. Here’s a recipe that combines traditional Thanksgiving seasonings and pan juices for a flavorful and moist chicken breast dish.
- Total Time: 35 minutes
- Yield: 4 servings 1x
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
- 1/2 teaspoon paprika or chili powder
- Salt and black pepper to taste
For the Pan Juices:
- 3/4 cup chicken broth
- 1/4 cup dry white wine (or substitute with more chicken broth)
- 2 cloves garlic, minced
- 1/4 cup diced onion
- 1/4 cup diced celery
- 1/2 cup diced carrot
- 1/4 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.
- Prep Time: 10 min
- Cook Time: 25 minutes
- Category: Savory
- Method: Italian
- Cuisine: American
