Baked Chicken Recipes
Easy baked chicken recipes with juicy results every time — weeknight dinners, meal prep, and crowd-pleasers.
★ Fan Favorite
Fan FavoriteBaked Chicken Bites
My go-to recipe for baked chicken. I make it so often I either will quadruple the seasoning blend and store it in a jar or I'll buy 4 pounds of chicken breast when it's on sale and freeze this ready to bake for busy days.
Alexandra RomoIngredients
- 1 lb Chicken breast, 1 inch cubes
- 1 Tbsp Avocado oil
- 1/2 tsp Kosher Salt
- 1/4 tsp Pepper
- 1/2 tsp Paprika
- 1/2 tsp Red pepper flakes (optional)
- 1/2 tsp Onion powder
- 1/2 tsp Garlic powder
- 3/4 tsp Chicken stock granules
- 1 tsp Italian seasonings
- 1 tsp Parsley
- 2 tbsp Unsalted butter, cubed
Instructions
- 1Set oven to 420 degrees and cut chicken into 1 inch cubes and place in bowl.
- 2Mix together seasoning blend.
- 3Toss chicken with seasoning blend and oil
- 4Add to baking dish and top with cubed butter. Bake for 16-18 minutes, stirring half way through. Let rest for five minutes once out of the oven. Serve over rice or mash potatoes or with a side of pasta.
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Open in Pepper →Why Baked Chicken Is the Most Reliable Weeknight Dinner
Baking chicken is the most hands-off way to cook it. Season, slide it into a hot oven, and walk away. The dry heat concentrates flavor and, done right, keeps the meat incredibly juicy.
The key variables are temperature and thickness. Thin breasts cook fast and dry out easily — pound them to an even thickness or use thighs, which are far more forgiving.
On Pepper, the baked chicken recipes home cooks return to range from herb-crusted and honey-glazed to lemon-garlic and everything in between.
Quick Tips
- 1
Pound to even thickness
Uneven chicken breasts cook unevenly — the thin end dries out before the thick end is done. A quick pound to uniform thickness fixes this and cuts cook time too.
- 2
Bake hot and fast
A 425°F oven is your best friend for baked chicken. High heat seals in juices quickly and gives you that golden exterior without a long stint in the oven that dries things out.
- 3
Rest before slicing
Pull the chicken at 160°F and let it rest 5 minutes on the cutting board — it carries over to 165°F and reabsorbs the juices. Slice too early and all that flavor runs right onto the board.
- 4
Thighs beat breasts
If you keep getting dry results, switch to bone-in thighs. They have more fat and connective tissue, so they're almost impossible to overcook and cost less per pound.
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