Juicy Oven Baked Chicken Breast Recipe

Slices of baked chicken breast on a tray.

5 from 3 votes

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.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Keyword: chicken and vegetables

Servings: servings

Author: Elena Davis

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

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.

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