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Perfect Baked Chicken Breasts : Easy, Delicious & Quick

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.

perfect baked chicken breasts sliced and served on a white plate with kale and grape tomatoes
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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.

7 Perfect Baked Chicken Breasts, whole on a white serving platter with kale

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!

perfect baked chicken breasts sliced and served on a white plate with kale and grape tomatoes

FAQ’s about Batch Cooking Chicken Breasts

How Do I Batch Cook Per­fect Baked 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.

Perfect Baked Chciken Breasts prepped for storage in fridge or freezer. Bags of sliced, chopped and whole chicken breasts in zip-top freezer bags.
How Do I Prep Batch cooked Chick­en for the Freez­er?

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.

Can I Batch Cook Chick­en in the Slow Cook­er?

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

Boneless Skinless Chicken Breasts sliced and arranged on a rimmed baking sheet lined with parchment paper
You can see that a cou­ple of the por­tions on the cen­ter of the tray have been sliced hor­i­zon­tal­ly. Hav­ing all pieces the same thick­ness allows them to cook evenly.

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. 

pounding chicken with rolling pin for making Perfect Baked Chicken Breasts

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. 

Perfect Baked Chicken Breasts prepped for storage in fridge or freezer.  Bags of sliced, chopped and whole chicken breasts in zip-top freezer bags.

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!!! 



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perfect baked chicken breasts sliced and served on a white plate with kale and grape tomatoes

Perfect Baked Chicken Breasts

  • Author: Glen­da Embree
  • Total Time: 30 min­utes
  • Yield: 10 lbs 1x


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!


Units Scale


  1. Pre­heat oven to 400°.
  2. Pound chick­en breasts to an even 1/2″ thick­ness.  Extra large pieces can be sliced hor­i­zon­tal­ly to make two por­tions of 1/2″ thickness.
  3. Place the chick­en pieces in a sin­gle lay­er on rimmed bak­ing sheets lined with parch­ment paper.
  4. Sea­son both sides of each piece with all-pur­pose seasoning.
  5. Bake at 400° for about 15–20 min­utes.  A ther­mome­ter insert­ed into the cen­ter of the thick­est por­tion should read 160°.
  6. 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.
  7. 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

Baked Spaghet­ti

Mex­i­can Shred­ded Beef

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