Perfect Baked Chicken Breasts are one of my main go-to quick-fix ingredients. They are juicy and tender every time and the prep takes only minutes.
These Baked Chicken Breasts are delicious on their own, paired with a baked potato or baked sweet potato, in a rice bowl and with a green salad. I batch cook them and keep them in fridge (or freezer) to be able to quickly and easily prepare delectable weeknight dinners.
I store Baked Chicken Breasts whole, diced, sliced or shredded, depending on how I plan to use them. Think about the dishes you have planned for this week’s dinners and prep yours accordingly. Your family’s favorite dishes will come together even more quickly when you have the main ingredient already done.
What Is Batch Cooking?
Wondering what batch cooking is and why anyone would bother?
Batch cooking is preparing larger quantities of an ingredient than what you will eat immediately. Then, the extra is available for quick use in future recipes and meals.
Ground beef, chicken, rice, dry beans, and quinoa are just a few of my favorite ingredients to batch cook. The prep for each only takes minutes and they all keep well in the fridge and/or freezer.
I can make favorite recipes in a fraction of the normal time, because I don’t have to stop and prepare those ingredients first. I can just toss the ingredients together and get a meal on the table. The small investment of time to pre-prep pays huge dividends on busy weeknight!
FAQ’s about Batch Cooking Chicken Breasts
You can double this recipe to prepare enough chicken to keep your freezer stocked, if you want. I find that 10 lbs can easily get me through 5 to 7 meals depending on how many I’m cooking for.
You’ll need two sheet trays to double it and to rotate the pans between racks for even cooking. Or just do as I prefer and bake them in two batches. You’ll still be done in under an hour.
Be sure to completely cool the chicken before prepping it for freezing. Then place the chicken in zip-top freezer bags. You can freeze chicken breasts whole, in slices, in chunks or cubes and in shreds.
I recommend measuring out the amount you would typically use for one recipe into individual freezer bags. Then you need only to thaw what you will be using, immediately.
Clearly label and date each bag, so you can rotate your freezer stock, efficiently. Cooked chicken, sealed properly in bags with as much air removed as possible, will keep up to 6 months in the freezer.
Chicken Breast Slow Cooker Recipes are as easy, delicious, juicy and tender as those cooked in your oven. Chicken cooked in this way is easy to batch cook for the freezer.
The boneless skinless chicken breasts require more time to cook, when using the slow cooker, so you will not have to watch over them as closely to achieve perfection. Cook them on the low setting for around two hours or they reach an internal temperature of 160°. Get the full instructions, here.
Batch Cooking Perfect Baked Chicken Breasts
When I batch cook Perfect Baked Chicken Breasts I usually make about 10 pounds. That’s typically 12–15 chicken breasts, depending on their size. You can do more or less depending on your needs.
That means I will need to bake two sheet trays to get them all to fit. I use baking trays with rimmed sides and line them with parchment paper.
If the chicken breasts are super thick, I slice them in half, horizontally, to make two portions. Or, using a rolling pin and a zip-top bag, I pound each piece out to an even 1/2″ thickness. If they get really wide after pounding, I cut them in half down the middle, making two portions. This means that even with only 12–15 chicken breasts, I may end up with up to 20 (or more) generous portions.
Even if the chicken breasts are small, I still pound them to 1/2″ thickness, so they cook quickly and evenly. I don’t want any over- or under-done chicken. Just tender and juicy Perfect Baked Chicken Breasts.
Ingredients and Tools
Only two ingredients are necessary for this flavorful boneless skinless chicken breast recipe.
- Boneless Skinless Chicken Breasts
- Homemade All Purpose Seasoning (or commercial seasoning of your choice) You can definitely choose any seasoning that you prefer, however I highly recommend my all-purpose seasoning blend. I created it specifically to add scrumptious flavor to meat. It won’t detract from the overall flavor of the cuisine you prepare. Mexican food still tastes Mexican. Italian flavors still shine through in Italian dishes. And, so on.
Tools are simple, as well: rimmed baking sheets, chef’s knife, rolling pin, zip-top bags and parchment paper. Parchment paper isn’t really a necessity, but it makes clean-up so easy! (*These are affiliate links for my favorites.)
Serving and Storing Perfect Baked Chicken Breasts
Once the meat is rested, it is ready to serve. You should definitely try it with my Green Beans and Potatoes! DELISH!
Cool it completely before refrigerating or freezing it for future meals.
I usually dice, shred and/or slice up at least part of the chicken and store it in zip-top bags in the fridge or freezer. I use it in things like quesadillas, enchiladas, sandwiches, homemade soup and casseroles.
Slice baked chicken breasts to add to stir-fries and salads. Leave a few chicken pieces whole, too. Warm them later in delectable main dishes like my Spinach Artichoke Chicken or Chicken Parmesan.
And if you’re enjoying the chicken breasts as the main entree in your meal, you MUST try Anne’s delicious homemade Chick-fil‑a sauce on them. Anne posts lots of great recipes on her blog, Upstate Ramblings.
Start putting fast and easy meals on the table by batch cooking Perfect Baked Chicken Breasts. Save time in the kitchen. Quell the urge to grab take-out, which will save your health and your money. Enjoy delicious and nutritious meals with your family without any struggle. This recipe is a dinner win!!!
Easy, batch-cooked and scrumptious boneless skinless chicken breasts bake in about 20 minutes and provide the main ingredient for scrumptious meals all week long!
- 10 lbs boneless skinless chicken breasts
- 3-4 Tablespoons all-purpose seasoning, to taste
- Preheat oven to 400°.
- Pound chicken breasts to an even 1/2″ thickness. Extra large pieces can be sliced horizontally to make two portions of 1/2″ thickness.
- Place the chicken pieces in a single layer on rimmed baking sheets lined with parchment paper.
- Season both sides of each piece with all-purpose seasoning.
- Bake at 400° for about 15–20 minutes. A thermometer inserted into the center of the thickest portion should read 160°.
- Remove the chicken breasts from the oven and allow to rest on the baking sheet for 10 to 15 minutes. They will continue to cook on the sheet until the USDA recommended safe eating temp of 165° is reached. This also helps to keep the chicken juicy and tender.
- Serve with your favorite sides or cool completely and store for use in future dishes.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Dish, Meat, Chicken
- Method: baking
- Cuisine: American
Keywords: chicken, baked, homemade all purpose seasoning
More Great Chicken Recipes
- Avocado Lime Chicken Soup
- Chicken Crunch Wrap Supreme
- Chicken Pot Pie Soup
- Creamy Chicken Enchiladas
- Jalapeno Chicken and Corn Chowder
- Mexican Chicken Stuffed Shells
- Easy Chicken Parmesan
- Monterey Chicken
- Baked Spaghetti — Swap out the ground beef and use chicken instead. It will be like a Chicken Parmesan Casserole!
- Baked Chicken Leg Quarters
- Pollo Tropical Chicken Recipe