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Baked Chicken Breast Recipes

Perfectly juicy baked chicken breast recipes — simple seasonings, stuffed preparations, and meal-prep-ready results.

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Creamy Baked Chicken Breasts

30 min450 cal40g proteinServes 4168 saves

Bella Foard

Ingredients

3 Boneless Skinless chicken breast
Olive oil
1/2 tsp Salt
2 tsp Italian seasoning
1 tsp Paprika
1/2 tsp Black pepper
1/2 tsp Red chili pepper flakes (optional)
1 cup Heavy whipping cream
1 cup Chicken broth
4 tsp Garlic powder
1/2 cup Parmesan cheese
1 cup Fresh spinach- chopped
1/3 cup Chopped sundried tomatoes drained from oil (optional)

Instructions

1To make the oven-baked chicken breasts: Preheat your oven to 425ºF (225ºC). Flatten the chicken breast to get them to an even thickness.
2Place chicken breasts in a 9×13″ baking dish (or a larger one, just make sure they don't touch or overlap because this will increase baking time).
3Combine 1/2 teaspoon salt, Italian seasoning, paprika, red chili pepper flakes, and 1/2 teaspoon pepper. Drizzle chicken with olive oil and rub chicken breasts generously with seasoning. Add in chopped sundried tomatoes.
4In a bowl, whisk together heavy whipping cream, chicken broth, garlic powder, and remaining 1/2 teaspoon salt until combined. Stir in grated Parmesan cheese and pour around the chicken in the baking dish. Sprinkle with more parmesan if you like.
5Bake at 425ºF (225ºC) for 25 – 30 minutes, until you reach an internal temperature of 165ºF (74ºC) in the thickest part of the chicken. You may need to bake chicken longer depending on the size of the chicken breasts.
6Remove the baking dish from the oven and stir in spinach into sauce. Cover and allow the baked chicken to rest for 5 to 10 minutes while the spinach wilts into the creamy sauce. Sprinkle with more chili pepper flakes if you like. Serve the creamy baked chicken breasts immediately. Enjoy!

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Why Baked Chicken Breast Is Worth Getting Right

Chicken breast has earned a reputation for dryness, but that's almost always a temperature problem. At 425°F, a chicken breast reaches 165°F in 18–22 minutes and stays incredibly juicy. A quick sear before baking adds an extra layer of flavor.

Brining for 30 minutes in salted water before cooking is the single biggest improvement most home cooks can make. It seasons the meat throughout and helps retain moisture during cooking.

On Pepper, the most-saved baked chicken breast recipes go beyond the basics, with home cooks mastering everything from zesty lemon-herb classics to impressive stuffed preparations perfect for entertaining.

Quick Tips

1
Pound to even thickness
Chicken breasts are thicker on one end, which means the thin end overcooks before the thick end is done. A quick pound to even thickness fixes this and cuts bake time significantly.
2
Brine for juiciness
A 30-minute brine in salted water (1 tablespoon salt per cup of water) seasons the meat throughout and helps it retain moisture during baking. Even a quick brine beats no brine.
3
Pull at 160°F internal
Remove chicken breasts from the oven at 160°F — carryover heat brings them to the safe 165°F as they rest. Waiting until 165°F in the oven usually means dry, overcooked chicken.
4
Rest before slicing
Let baked chicken rest for 5 minutes before cutting. Slicing immediately lets all the juices run out onto the cutting board instead of staying in the meat where they belong.