Baked Chicken Breast is a simple, healthy dinner that’s easy to make in the oven! With the right tips & tricks (plus a yummy marinade) these baked chicken breasts are extra juicy & delicious.

Baked Chicken Breast of the most common fears when baking chicken is that it will turn out dry and chalky, which definitely can happen if you just whack a few seasoned chicken breasts into the oven without thinking about it. This recipe aims to combat that issue by making some intentional tweaks, like pounding the chicken to an even thickness so it cooks evenly and roasting it at a higher temperature for less time to keep it moist.

Perfect Baked Chicken Breasts

The addition of salad dressing to the chicken breasts also helps to keep them juicy as they bake, and it gives the chicken a ton of flavor in the process. You can use whatever vinaigrette you have on hand – I usually go with Ken’s Zesty Italian salad dressing, but any balsamic or citrus based dressing should work just fine. You can also add in a few extra seasonings or spices to give the chicken some extra flavour, like onion powder, garlic salt, paprika or chili powder.

Another important thing to do is to let the chicken rest after it’s finished cooking – this will lock in all those juices and help the chicken to stay nice and tender. Once the chicken is cool enough to handle, it’s ready to serve! These Baked Chicken Breast are great served with a bowl of steamed veggies or a one pot carb + veggie side like Garlic Butter Rice with Kale. They’re also a tasty addition to salads, chopped up into sandwiches or stirred into a dip. Leftovers will keep well in the refrigerator for up to 4 days and can be frozen for meal prep purposes too!