How to Bake Chicken Breasts at 350°
Wonder how to bake chicken breasts at 350°? I share all the tips and tricks in this post to help you achieve perfectly seasoned, juicy chicken breasts every time. Whether you serve it with a tasty side dish or on top of a salad, this easy recipe for juicy oven-baked chicken breast won't disappoint!
Ingredients
- 4 large boneless, skinless chicken breasts about 2 1/2 lbs.
- 1 tbsp olive oil
- 1 tbsp packed brown sugar
- 1 tsp sea salt or kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp lemon pepper
Instructions
- Prep: Preheat oven to 350°. Line a baking sheet with aluminum foil. Spray it lightly with cooking spray. Unpack, then pat chicken breasts dry with a paper towel and place them on your baking sheet.Tip: If your chicken breasts are super "uneven" and much thicker on one side, put the chicken between two pieces of plastic wrap and gently pound out the thicker side until it is more-less the same thickness as the rest of the chicken breast.
- Spice it up: In a small bowl combine spices (brown sugar, salt, garlic powder, onion powder, smoked paprika, and lemon pepper). Rub chicken breasts with olive oil then coat with spice mixture (about 1 tsp per breast). Press the spice mixture onto the chicken so it sticks. OPTIONAL: Place chicken in the fridge for 2 hours or up to overnight to allow the spices to flavor the chicken. **This is totally optional but provides great flavor and great if you want to prep ahead (See Note 1).
- Bake: Place chicken in a preheated oven and bake for 40-43 minutes or until the internal temperature has reached 165°F. Allow a few minutes for the chicken to rest, then slice and enjoy. Note: The cooking time is for 4 large chicken breasts--about 2 1/2 lbs. If you are cooking less or if your chicken breasts are smaller, reduce cooking time...start checking the internal temperature at about the 20-25 minute mark.
Notes
Note 1: If you leave your chicken breast in the fridge overnight, cover with plastic wrap. Also, allow a bit extra baking time if the chicken is coming out of the fridge.
Tips & Tricks
- Start with dry chicken breasts. Pat the chicken breasts dry with paper towels to remove as much moisture as possible. This will help the seasonings stick better.
- Thin out the chicken. If the chicken breasts are uneven, place the chicken between two pieces of plastic wrap and gently pound on the thicker side to make them uniform thickness.
- Enhance flavor with extra marinating time. If time allows, refrigerate the seasoned chicken breasts for a few hours or overnight to enhance flavor.
- Don't overcook the chicken. To avoid dry and rubbery chicken meat, remove the chicken breasts from the oven as soon as it reaches 165°F with an instant meat thermometer.
- Let chicken rest first. Don't be tempted to dig into the chicken right after pulling it out of the oven. Give time for the juices to redistribute the meat thoroughly, keeping it moist and flavorful.
- Cut against the grain. Cut perpendicular to the natural grain lines in the meat to shorten the muscle fibers that results in tender meat.
Nutrition
Calories: 107kcalCarbohydrates: 2gProtein: 12.3gFat: 5.5gSaturated Fat: 1.2gCholesterol: 37mgSodium: 115mgPotassium: 124mgFiber: 0.3gSugar: 1gCalcium: 11mgIron: 1mg
Tried this recipe?Let us know how it was!