Tender and juicy baked chicken breast with a flavorful marinade that adds plenty of taste. Served with a rich and creamy mushroom sauce, this easy recipe is perfect for a simple yet satisfying lunch or dinner.
Tender and juicy baked chicken breast
You do not need much to make baked chicken breast and turn it into a simple and delicious meal. A few fresh or dried herbs, some spices, a drizzle of olive oil, and the chicken is ready to go into the oven.
At home, chicken is often part of our weekly meals. We love it because it is easy to cook, everyone enjoys it, and it is more affordable than many other meats. It is also a lighter, lower calorie option, perfect for everyday cooking.
Chicken breast is the leanest part of the chicken, especially when the skin is removed. When baked properly and well seasoned, it stays tender and juicy without drying out.
Many people prefer chicken thighs because they find them more tender. It is true that when chicken breast is overcooked, it can become dry and unpleasant. With the right oven cooking method, however, chicken breast can be just as tender and juicy, and just as enjoyable to eat.
Table of Contents
Tips for Tender and Juicy Chicken Breast
Whether you prepare chicken breast as cutlets, oven baked skewers, or cooked in a skillet, the goal is always the same: keep the meat tender, juicy, and flavorful.
1. Tenderize the Chicken Before Cooking
If you buy chicken cutlets or fillets from a butcher, you may have noticed that they lightly pound the meat to make it more tender. You can do the same at home using a rolling pin or the bottom of a saucepan if you do not have a meat tenderizer. Wrap each chicken breast in plastic wrap or place it in a freezer bag, then gently pound it to an even thickness of about 2 centimeters. This helps the chicken cook evenly and keeps it tender.
2. Use a Brine for Thicker Chicken Breasts
If you prefer to keep your chicken breasts thick, brining is a great way to tenderize them without flattening. Make a simple brine by dissolving about 20 grams of salt in a large bowl of water. Submerge the chicken breasts in the brine and refrigerate for one hour. Remove them, rinse, and drain well. This step helps the chicken stay juicy and tender after cooking.
3. Perfect Oven Cooking
You can use a meat thermometer to check doneness, just like I do when cooking a Christmas turkey. Insert the probe into the thickest part of the chicken breast. The internal temperature should reach 75°C (167°F) for perfectly cooked chicken.
Bake the chicken breasts at a high temperature of 220°C (425°F) so they cook quickly without drying out. Once they are fully cooked, switch the oven to broil and let them brown for a few minutes. Before broiling, brush the chicken with some of the juices released during cooking to keep the meat moist.
When the chicken comes out of the oven, cover the baking tray with aluminum foil. This helps trap the steam and prevents moisture from escaping, allowing the chicken breasts to stay tender, moist, and juicy.
Ingredients:
NB: Find the printable recipe card at the end of the article.
For the Baked Chicken Breasts
- 4 chicken breasts about 1 kg total (2.2 lb)
- 3 tablespoons olive oil or sunflower oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1 teaspoon paprika
- 1 tablespoon dried herbs such as parsley mix or oregano
- 1 tablespoon finely chopped fresh parsley
- 2 garlic cloves minced or 1 teaspoon garlic powder
- Salt to taste
- 2 sprigs fresh rosemary
- A few pink peppercorns
For the Creamy Mushroom Sauce
- 3 shallots or 1 onion
- 1 garlic clove
- 300 g button mushrooms (10.5 oz)
- 2 tablespoons shredded mozzarella or Edam cheese
- 200 ml heavy cream ( 6.8 fl oz)
- 1/2 teaspoon dried dill
- 1 teaspoon chives fresh or dried
- Salt and pepper to taste
Preparation Steps:
1. Rinse the chicken breasts under cold running water and remove any excess fat. Drain well, then pat dry with paper towels.
2. Cover the chicken with plastic wrap and gently pound with a meat tenderizer or a rolling pin until about 2 cm thick (3/4 inch).
You can season the chicken breasts several hours ahead of time and let them marinate in the refrigerator so they fully absorb the spices.
3. If seasoning just before cooking, start by preheating the oven to 220°C (425°F).
4. In a dish, mix the olive oil with the spices, herbs, and salt. You can use a freezer bag if you prefer less cleanup. Add the chicken breasts and coat them well on all sides.
5. Grease a baking sheet and place the chicken breasts on it. Add the rosemary sprigs and a few pink peppercorns.
6. Bake on the middle rack for about 20 minutes. Ten minutes before the end of cooking, turn on the broiler and lightly brown the chicken to avoid drying it out.
7. When the chicken comes out of the oven, cover the baking sheet with aluminum foil to trap the steam. This will help the chicken breasts stay tender and juicy.
Make the Creamy Mushroom Sauce
Once the chicken breasts are in the oven, start preparing the sauce.
1. Wash the mushrooms, remove the stems, and rinse them in plenty of water.
2. Pat them dry and slice them. You can also buy pre-sliced mushrooms. I used frozen mushrooms.
3. Heat a little olive oil in a skillet and sweat a chopped onion over low heat.
4. When the onion becomes translucent, add the mushrooms.
5. Sauté until the mushrooms are cooked, then add the cream, cheese, a bit of chives, and dried dill. Stir and let simmer until the sauce is thick and creamy.
6. Add the cream after the chicken breasts are out of the oven. If the chicken is still baking, turn off the heat under the mushrooms and wait until the meat is ready.
7. Serve the chicken breasts topped with the creamy mushroom sauce.
8. Serve hot, accompanied by a fresh salad.
Can You Prepare Chicken Breasts Ahead of Time?
Yes, you can prepare chicken breasts ahead of time. Once cooked, they can be stored in the refrigerator for 2 to 3 days in an airtight container.
To reheat on the stovetop, remove the chicken breasts from the refrigerator. Heat a skillet and add 4 tablespoons of water or chicken broth. Once the liquid is hot, add the chicken breasts and cover. Reheat for about 10 minutes, turning once or twice during cooking.
To reheat in the oven, preheat the oven to 350°F (180°C). Place the chicken breasts in an oven-safe dish and cover with aluminum foil. Heat for about 10 minutes, until warmed through. Serve immediately.
Place the chicken breasts on a plate and serve with a fresh salad.
Dessert Suggestions to Pair with This Dish
Oven-Baked chicken breast (Tender and Juicy)
INGREDIENTS
- 4 chicken breasts about 1 kg total 2.2 lb
- 3 tablespoons olive oil or sunflower oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1 teaspoon paprika
- 1 tablespoon dried herbs such as parsley mix or oregano
- 1 tablespoon finely chopped fresh parsley
- 2 garlic cloves minced or 1 teaspoon garlic powder
- Salt to taste
- 2 sprigs fresh rosemary
- A few pink peppercorns
For the creamy mushroom sauce
- 3 shallots or 1 onion
- 1 garlic clove
- 300 g button mushrooms
- 2 tablespoons shredded mozzarella or Edam cheese
- 200 ml heavy cream
- 1/2 teaspoon dried dill
- 1 teaspoon chives fresh or dried
- Salt and pepper to taste
PREPARATION
- Rinse the chicken breasts under cold running water and remove any excess fat. Drain well, then pat dry with paper towels.
- Cover the chicken with plastic wrap and gently pound with a meat tenderizer or a rolling pin until about 2 cm thick (3/4 inch).
- You can season the chicken breasts several hours ahead of time and let them marinate in the refrigerator so they fully absorb the spices.
- If seasoning just before cooking, start by preheating the oven to 220°C (425°F).
- In a dish, mix the olive oil with the spices, herbs, and salt. You can use a freezer bag if you prefer less cleanup. Add the chicken breasts and coat them well on all sides.
- Grease a baking sheet and place the chicken breasts on it. Add the rosemary sprigs and a few pink peppercorns.
- Bake on the middle rack for about 20 minutes. Ten minutes before the end of cooking, turn on the broiler and lightly brown the chicken to avoid drying it out.
- When the chicken comes out of the oven, cover the baking sheet with aluminum foil to trap the steam. This will help the chicken breasts stay tender and juicy.
Make the Creamy Mushroom Sauce
- Once the chicken breasts are in the oven, start preparing the sauce.
- Wash the mushrooms, remove the stems, and rinse them in plenty of water.
- Pat them dry and slice them. You can also buy pre-sliced mushrooms. I used frozen mushrooms.
- Heat a little olive oil in a skillet and sweat a chopped onion over low heat.
- When the onion becomes translucent, add the mushrooms.
- Sauté until the mushrooms are cooked, then add the cream, cheese, a bit of chives, and dried dill. Stir and let simmer until the sauce is thick and creamy.
- Add the cream after the chicken breasts are out of the oven. If the chicken is still baking, turn off the heat under the mushrooms and wait until the meat is ready.
- Serve the chicken breasts topped with the creamy mushroom sauce.
- Serve hot, accompanied by a fresh salad.
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