Let’s make some juicy oven-baked organic chicken breasts that go with everything!

Oven-baked organic chicken breasts are quick and easy dinner meals. They’re full of healthy lean protein, simple to make, and super versatile, too.

Whether you simply season with salt & pepper to use your oven-baked chicken breasts in any dish (like cilantro corn pasta salad), or dress them up with fresh lemon & herbs like the photos here to serve solo with potatoes, chicken breasts baked in the oven are a must in any recipe repertoire.

But there are a few tricks to making sure that boneless, skinless chicken breasts don’t dry out in the oven.

Here are the essentials for the best chicken breast recipe:

  • Choosing: Use fresh, high-quality organic chicken breasts
  • Seasoning: Prep your chicken breasts with a small drizzle or spray of healthy fat (extra virgin olive oil, avocado oil, or ghee) and salt & pepper at a minimum.  The go-to for the fat is a spray or drizzle with extra virgin olive oil.
    • Don’t be afraid of the fat! Fat adds flavor and raises the surface temperature of the chicken in the oven, which allows it to roast properly. The salt and pepper will flavor the chicken as it bakes, so always add it before putting it in the oven.
  • Size & Temperature: For juicy chicken breasts, cook them at high heat like 425°F. BUT, and this is extra important, cut large breasts in half to make sure the outside doesn’t overcook and dry out. This higher temp and smaller pieces when baking helps to avoid dry chicken. If a single breast is large than 1/2 pound, then cut in half width-wise for 2 thick smaller pieces, or butterfly open for two thinner large pieces.

  • Pan: It is best to roast your chicken on a sheet pan lined with parchment paper for easy clean-up, but any oven-safe pan or dish will work. Use whatever you have.
  • Doneness: Don’t undercook (or overcook). Use a meat thermometer to tell you when your chicken breasts have reached the optimal 165 degrees Fahrenheit. Overcooking can turn a juicy baked chicken breast into a dry or crispy disaster. Chicken is best cooked to temperature, not time. Always cook chicken to a 165°F internal temperature.

  • Resting: Let chicken rest for at least 5 minutes before slicing for the juiciest results. Resting the meat prevents the juices from running out.

    recipe credit: www.elizabethrider.com