Home » Main Dish Recipes » Chicken Recipes

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
Post may con­tain affil­i­ate links. See my Affil­i­ate Disclosure.

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!!! 

Enjoy!

THE RECIPE

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

Description

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!


Ingredients

Units Scale

Instructions

  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

48 thoughts on “Perfect Baked Chicken Breasts : Easy, Delicious & Quick”

    • I hope this recipe changes your expe­ri­ence with baked chick­en, Ter­ri! It’s real­ly my go-to recipe for chick­en as a main dish and as an ingre­di­ent in oth­er recipes.

      Reply

Leave a Comment

Recipe rating