10-Minute Baked Chicken Breasts
These 10-minute baked chicken breasts are a quick, reliable way to get dinner on the table without fuss. Juicy, tender, and perfectly seasoned, they’re cooked in the oven with minimal prep — no marinade, no pounding, and no mess. Just simple ingredients, a hot oven, and a trusty sheet pan. Perfect for weeknights, meal prep, or whenever you need an easy protein option that still delivers on flavor.
Pair them with a fresh Chicken Lunch Plate, build a balanced Quinoa Chicken Bowl, or try them in this comforting Couscous and Roasted Sweet Potato Bowl (with Shredded Chicken). However you serve them, this oven-baked method keeps things simple and satisfying.
Chicken breasts are very easy to cook, but if you’ve ever ended up with dry meat, simply take them out of the oven a bit earlier next time! I cook medium-sized fillets without pounding for exactly 10 minutes. Once done, remove them from the oven and immediately cover with aluminum foil—this helps trap the steam and keeps the chicken juicy every time.
Why You’ll Love It
This is your no-fuss, always-juicy, weeknight lifesaver. These 10-minute baked chicken breasts come out tender and perfectly seasoned every time, with minimal prep and simple ingredients. Whether you’re feeding a family or just need quick protein for lunches and salads, this recipe is your go-to.
Ingredients You Will Need
- Chicken breasts – Boneless and skinless; they cook quickly and stay tender with this method.
- Olive oil – Helps the seasoning stick and promotes even browning in the oven.
- Sea salt – Enhances the natural flavor of the chicken.
- Black pepper – Adds a gentle heat and depth of flavor.
- Optional spices – Use garlic powder, smoked paprika, dried herbs, or any blend you love to make it your own.
How to Make 10-Minute Baked Chicken Breasts
- Preheat the oven to 220°C (425°F).
- Prepare the chicken: Pat dry with paper towels and place on a lined baking tray or oven-safe dish.
- Season: Rub with olive oil, then season generously with salt, pepper, and any spices you like.
- Bake: Cook for 10–12 minutes, depending on the thickness.
- Check for doneness: Internal temp should be 74°C (165°F).
- Rest: Let sit for 5 minutes before slicing. This helps keep the chicken juicy.
Recipe Notes
- For quicker, more even cooking, butterfly or pound the chicken breasts to an even thickness.
- Letting the chicken rest after baking helps retain moisture.
- You can use this as your meal prep base and pair it with bowls, salads, pasta, or sauces.
Variations
- Spicy: Add chili flakes or cayenne to the seasoning.
- Herby: Use Italian seasoning, rosemary, or thyme for a Mediterranean twist.
- Lemon & Garlic: Add fresh lemon juice and minced garlic to the olive oil rub.
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Serving Ideas
Serve these oven baked chicken breasts sliced over fluffy quinoa or couscous, drizzled with a flavorful Quick Pink Sauce for an easy, satisfying meal. They’re perfect tucked into wraps or sandwiches alongside crisp lettuce and ripe tomato for a quick lunch or dinner. For a wholesome plate, pair the chicken with roasted vegetables and a dollop of creamy yogurt or hummus to add extra richness and flavor.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked and cooled chicken for up to 3 months.
- Reheat: Warm gently in a skillet or microwave with a splash of broth or water to keep moist.
Equipment
- Oven
- Baking tray or oven dish
- Meat thermometer (optional but helpful)
- Tongs or spatula
- Paper towels
More Easy Chicken Recipes
- Chicken Thighs Cast Iron
- Spicy Spatchcock Chicken Recipe
- Pesto Pasta and Chicken Cold Salad
- Chicken Curry
⭐️⭐️⭐️⭐️⭐️ If you give this recipe a try, let me know how it goes—I’d love to hear from you! Leave a quick rating or comment below, it really helps more people find these easy, feel-good meals. 🧡 Want more cozy recipes? Stay in touch on Facebook, Pinterest, or Instagram—I’d love to connect with you there too!
10-Minute Baked Chicken Breasts
Equipment
- Oven
- Baking tray or oven-safe dish
- – Meat thermometer (optional)
- – Paper towels
- Tongs or spatula
Ingredients
- 2 boneless skinless chicken breasts
- – 1–2 tablespoons olive oil
- – Sea salt and black pepper to taste
- – Optional spices: garlic powder smoked paprika, dried herbs, or your favorite spice mix
Instructions
- Preheat oven to 425°F (220°C).
- Pat chicken breasts dry and place on lined baking sheet or oven-safe dish.
- Rub with olive oil and season both sides.
- Bake for 10–12 minutes, depending on thickness.
- Internal temp should reach 165°F (74°C).
- Rest 5 minutes before slicing.
Notes
- Pound or butterfly thick chicken breasts for even, faster cooking.
- Let the chicken rest for a few minutes before slicing to retain its juices.
- Ideal for meal prep — store in the fridge and use throughout the week.
- Storage: Keeps well in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze sliced or whole portions in a freezer-safe bag for up to 2 months.
- Reheating: Gently reheat from thawed in the microwave or in a covered skillet over low heat to avoid drying out.
Nutrition
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