Is there anything more satisfying on a busy night than a delicious, home-cooked meal that you can get on the table with almost no effort? I didn’t think so. That is the magic of a simple 5-Ingredient Baked Chicken. It keeps things wonderfully straightforward without sacrificing an ounce of flavor. With just a handful of pantry staples and a few minutes of prep, you can have a juicy, family-friendly main dish that feels anything but basic. It’s the kind of no-fuss recipe that I turn to again and again, and I have a feeling it’ll become a regular in your rotation, too.
Top Reasons To Make It
First, you only need five simple ingredients. It’s a true pantry-cleaner. Second, the active prep time is maybe ten minutes. Just mix, coat, and bake. It’s a lifesaver on those evenings when your schedule is packed but you still want something wholesome. Third, this method is so reliable. Baking is one of the easiest ways to get perfectly cooked, tender chicken every single time. No babysitting a skillet or worrying about flare-ups on the grill. And finally, it’s incredibly versatile. The simple seasoning base is a blank canvas for your favorite flavors, which we’ll talk more about later. So good.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 1/2 to 2 pounds total): The lean, quick-cooking star of our show. Try to pick ones that are similar in size for even baking.
- 3 tablespoons olive oil: Helps the seasonings stick and keeps the chicken from drying out. It gives it a lovely golden hue, too.
- 1 1/2 teaspoons garlic powder: For that essential, savory depth of flavor you get without any chopping.
- 1 teaspoon paprika (smoked or sweet): Adds a beautiful color and a hint of warmth. Smoked paprika is my personal favorite for a little extra something.
- 1 teaspoon kosher salt: This is key for pulling all the flavors together and seasoning the chicken throughout.
- 1/2 teaspoon black pepper: For a little subtle bite that balances everything out.
Instructions
- Preheat your oven to 400°F (200°C). Grab a 9×13 inch baking dish—you can lightly grease it or line it with foil for easier cleanup.
- Pat the chicken breasts completely dry with paper towels. This step is a small secret for getting that seasoning to really cling and for a better sear.
- In a small bowl, whisk together the olive oil, garlic powder, paprika, salt, and black pepper. It’ll form a kind of loose paste.
- Place the chicken breasts in your prepared baking dish. Use a pastry brush or your hands to rub the seasoning mixture evenly all over every piece of chicken. Don’t be shy!
- Bake for 18-22 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F on an instant-read thermometer. Honestly, the thermometer is the best way to guarantee perfect, juicy chicken and avoid overbaking.
- Remove the pan from the oven and let the chicken rest for about 5 minutes before serving. This lets the juices redistribute, making it so, so tender.
Tips For Success
- Pound it out. If your chicken breasts are very thick or uneven, place them between two pieces of plastic wrap and gently pound the thicker ends to an even 1-inch thickness. This ensures everything finishes cooking at the same time.
- Don’t crowd the pan. Give each piece a little room. If you pack them in, they’ll steam instead of bake.
- Trust the thermometer. It’s your best friend in the kitchen! Chicken can look done but still be under, or look juicy but be over. The thermometer doesn’t lie.
- Get a little crust. For a more golden, slightly crispier top, you can turn on the broiler for the last 1-2 minutes of cooking. Just watch it like a hawk so it doesn’t burn!
Variations & Substitutions
This easy baked chicken recipe is a fantastic starting point. The flavor profile is simple enough to pair with anything, but feel free to get creative! For an Italian twist, swap the paprika for dried Italian seasoning and a sprinkle of parmesan cheese in the last few minutes of baking. Craving something with a bit of a kick? Add a 1/2 teaspoon of onion powder and a pinch of cayenne to the mix. If you’re out of olive oil, avocado oil or even melted butter work beautifully. And for a dairy-free option, nutritional yeast can be a great parmesan substitute for that cheesy, savory note.
Baking Tips For Perfect Chicken
Baking is one of the most forgiving methods for cooking chicken, especially for beginners. The dry, even heat of the oven surrounds the meat, cooking it gently. The key is that 400°F sweet spot—it’s hot enough to cook the chicken quickly and develop flavor without drying it out. Always preheat your oven! Putting chicken in a cold oven will change the cooking time and texture. And that rest at the end is non-negotiable. Slicing into chicken right out of the oven lets all those precious juices run out, leaving you with a drier result. Waiting five minutes makes a world of difference.
Storage & Reheating</h2 Let any leftover baked chicken cool completely before storing it. Keep it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. To reheat, the best method is in the oven. Preheat to 350°F, place the chicken on a baking sheet, and warm for 10-15 minutes until heated through. You can also use the microwave, but cover the chicken with a damp paper towel to help keep it moist. Just heat in short bursts to avoid making it rubbery.
Frequently Asked Questions
What are the best side dishes for baked chicken?
This healthy baked chicken recipe is the ultimate team player! It goes with almost anything. For a classic comfort meal, try mashed potatoes and green beans. For something lighter, a big crisp salad or some quick roasted broccoli is perfect. It’s also fantastic sliced over a bed of rice or quinoa to soak up any delicious juices.
Can I use chicken thighs instead of breasts for this bake chicken recipe?
Absolutely! Boneless, skinless chicken thighs are a great option. They are a bit more forgiving and stay incredibly juicy. You may need to add a few extra minutes to the baking time. Just make sure they also reach an internal temperature of 165°F.
How do I know when the chicken is done without a thermometer?
While I highly recommend a thermometer for the best baked chicken, you can also check by slicing into the thickest part of one piece. The juices should run clear, not pink. But honestly, the thermometer is the only way to be 100% sure without overcooking it.
Is this really the best baked chicken?
Well, I might be a little biased, but I think so! It’s the perfect combination of simple, healthy, and downright yummy baked chicken. It’s a foundational recipe that delivers juicy, flavorful results with a fraction of the effort of more complicated dishes. It’s the kind of easy baked chicken recipe that reminds you that a great dinner doesn’t have to be hard.