Learning How to Perfectly Roast Chicken Breasts is a simple skill that adds juicy, flavorful protein to salads, sandwiches, soups, and more. I’ll show you the step-by-step process so you can cook them with confidence every time!

HOW TO PERFECTLY ROAST CHICKEN BREASTS

I love sharing funny stories about myself, and sometimes, I like to throw in a story about the people I care about just to embarrass them a little, too! Today, I’m calling out my sister. She hates chicken. I know, crazy, right? But I get it! She’s not talking about crispy wings or tender, sauce-covered thighs. It’s that sad, dry chicken breast on a restaurant salad that makes her cringe.

The good news is she loves the way I cook chicken! And since I’m all about keeping prepped ingredients ready to go, you better believe I’ve got a stash of roasted chicken breasts in my fridge at all times. I know there are tons of methods out there, but once I show you How to Perfectly Roast Chicken Breasts, you’ll see just how easy it is to make them moist and succulent without fail.

PS-I know we all hate the word moist, but honestly, it’s the only word that does these breasts justice!

HOW I MADE-OVER THESE CHICKEN BREASTS:

Not a whole lot to make over here! I don’t use salt, oil, or butter in my preparation.

Chicken is my favorite protein, and there are so many reasons why. It builds strong muscles and supports bone health. It also lowers the risk of osteoporosis and heart disease. Plus, chicken breasts are low in fat, making them a lean, nutrient-rich choice that supports weight management and overall wellness.

This recipe is nut-free, gluten-free, refined-sugar-free, egg-free, dairy-free, soy-free, paleo, and grain-free.

HERE’S WHAT YOU’LL NEED:

(Use organic ingredients when possible)

Chicken breasts, of course!

Salt, optional

Olive oil, optional

THIS IS HOW YOU’LL MAKE IT:

Allow the chicken to come to room temperature. This ensures even cooking. I typically let the chicken rest on the counter for an hour.

Preheat the oven to 340°F. Yes, you read that right! My oven runs hot, and I’ve found that lowering the temperature works better for me. It probably will for you, too. Baking the chicken at a lower temperature helps lock in the juiciness we're looking for.

I do not season the breasts. That's just a personal choice. I like the chicken to take on the flavors of whatever dish I’m adding it to. If you prefer, sprinkle salt or your favorite seasonings on both sides.

Line a quarter sheet pan (about 9 x 13) with parchment paper. I use parchment without silicone, so I spray it with a bit of olive oil using this great gadget I found on Amazon.  If you don’t have parchment paper, place the chicken directly on the sheet pan, but make sure to spray it with oil, or the chicken will stick.

Now here’s the unorthodox part: I crowd the chicken together. I know it’s not how Martha Stewart does it, but there’s more than one way to roast chicken! I believe packing the breasts snugly together helps them retain moisture. And yes, it really works!

Place the pan in the oven and cook the first side for 18 minutes. Just go with me on this!

When time is up, flip the breasts and cook for another 14 to 16 minutes. Depending on their size, some pieces may cook faster than others. At the 14-minute mark, I stick my trusty meat thermometer into the thickest part of the smallest breast to check for an internal temp of 165°F. Remove any pieces that have finished cooking and set them aside to rest.

Note: Depending on thickness, the chicken may need more or less time. If the pieces are thinner, check earlier to avoid overcooking.

Test the rest of the pieces. If any haven’t reached 165°F, leave them in the oven for another 1 to 2 minutes. Once done, set them aside as well.

Allow all of the chicken to rest for at least 5 to 10 minutes. Never cut into cooked meat right away. Resting gives the juices time to redistribute, which keeps the chicken moist and tender.

Once cool, slice into strips or chop into cubes.

For ultra-thin slices, let the chicken chill completely in the fridge overnight. It will be much easier to cut.

Now you’ve got a container full of perfectly cooked roasted chicken breasts, ready whenever you need them!

SERVING SUGGESTIONS:

Pile the chicken onto salads or grain bowls, tuck it into sandwiches, load it into a tortilla or lettuce wrap, or serve it over pasta or rice. Use it to start a soup or stew, or fold it into a frittata. However you use it, this chicken is ready for any made-over meal!

SUBSTITUTIONS, TIPS, AND NOTES:

You can use avocado oil as well.

STORAGE AND LEFTOVERS:

These breasts should stay fresh in the fridge for 7 – 9 days.

NUTRITIONAL VALUES:

I don’t include nutritional values in my recipes because I believe in intuitive eating and balanced nutrition. Since ingredient brands can vary, the numbers aren’t always consistent. If you’d like a more accurate breakdown, I recommend entering this recipe into MyFitnessPal or a similar tracker.

For more great RECIPE ideas, check these out!

Wholesome Veggie Stuffed “Mexican” Egg Bake
Nutritious Coconutty Coffee Peanut Butter Banana Oatmeal Bake

If you make this recipe, I’d love it if you left a comment and star rating below! And don’t forget to tag me on Instagram so I can see your creation. Feel free to reach out with any questions, and I’ll do my best to help!

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Chicken Breasts Chicken Breasts Chicken Breasts Chicken Breasts Chicken Breasts