The most popular baked chicken breast recipes in one place. Baked chicken breasts are super juicy and delicious!
Make several, add some sides and you have done the best chicken meal prep.
If you need shredded chicken you can use the slow cooker or instant pot, but if you want to enjoy chicken breast as such, make sure you fry or bake it.
Here’s how to make the juiciest chicken breasts in the oven and then all those amazing healthy chicken breast recipes in the oven that are perfect for meal prep.
How to keep chicken breasts moist and juicy?
Since pan-frying is kind of a mess, I prefer baking over pan-frying. And this is the best way to do it:
- SHORT TOP!
This means that the higher the oven temperature and the shorter the cooking time, the better. If you’re only cooking the chicken breasts on their own, be sure to preheat the oven to 450F (230C) and cook them for 10-25 minutes depend on weight and thickness.
A chicken cutlet, for example, a small 1/2″ thick chicken breast and well-spaced chicken cubes can cook in just 10 minutes, and 1.5″ thick, 10.5 ounce heavy chicken breasts will take up to 25 minutes .
Absolutely easiest way to figure out how long YOUR chicken breast takes to cook (you know, the one that’s 9.837492 ounces heavy and 1.233949 inches thick and never the thickness or weight of all those bloggers explaining stuff online) , is to get a meat thermometer! (As an Amazon Affiliate I earn from qualifying purchases).
That way it literally doesn’t matter how heavy or thick your chicken breast is. You will aim for a core temperature of 155F. The FDA’s recommendation for safe eating of chicken is a core temperature of 165F, but during resting time, the chicken will rise another 10 degrees. So, you have to pull it out before it reaches its core temperature of 165F.
The best healthy recipes for chicken breast in the oven
Now, this is where things get tricky. It’s easy to get juicy, moist chicken breasts by cooking them yourself. Once you add other ingredients into the equation to make an entire recipe in the oven, everything changes.
Most vegetables burn on the outside when roasted at 450F and continue to be raw on the inside. 450F is definitely NOT an ideal temperature for vegetarians. But vegetables are a MUST for greet baked chicken breast recipes, right?
After several tests, I’ve found that the 400F is the perfect middle ground. Some vegetables can go up to 30 minutes at 400F without burning, others only 10 minutes.
It’s easy to fix though. Just add those vegetables that cannot withstand high temperatures for long in a separate pan and add them to the oven later in the process. OR you can also cut the chicken into cubes to speed up the chicken cooking process.
And now without further ado, let’s get down to all those delicious healthy baked chicken breast recipes:
Greek Baked Chicken Breasts
These Greek Chicken Meal Prep Bowls are one of the most popular baked chicken breast recipes on the blog so far. The third most popular recipe video on my Instagram throughout 2018.
Delicious homemade Tzaziki, juicy baked chicken breast and lots of vegetables. Mega delicious and nutritious!
Baked Mexican Chicken Breasts
Following closely in popularity come these Mexican Chicken Meal Prep Bowls. People rave about the spicy and juicy baked chicken breasts and the pico de gallo on top.
Super fresh, packed with protein and an absolute explosion of flavor.
Baked Cajun Chicken Breasts
The winner in terms of ease and quick preparation are by far these Cajun Chicken Meal Prep Bowls. Dicing chicken into cubes speeds up the cooking process, and adding pre-washed slaw to your roasting pan has lunches ready in 26 minutes flat.
Absolutely in love with taking less than 30 minutes of my Sunday to whip up delicious weeknight lunches.
Dijon Maple Baked Chicken Breasts
These Maple Dijon Chicken Meal Prep Bowls scream fall and winter! They are so incredibly delicious and the best part…the vegetables take almost as long as the chicken.
They are sweet and savory at the same time and are delicious even when eaten cold. So perfect for on the go when there’s no way to warm up your lunch bowl.
Baked Teriyaki Chicken Breasts
I’ve tried and tried and tried to make this recipe just for the oven, but failed too many times. There is simply nothing like Instant Pot Rice. Other than that, everything is baked in the oven and man o man is it delicious!
Super juicy baked chicken breast covered in thick teriyaki sauce and crispy roasted vegetables. Bliss!
Baked Chicken Breasts In Thai Curry
You all know I’m IN LOVE with Thai curries and a well-rounded Thai curry meal prep bowl clearly couldn’t be missing. My life wouldn’t be complete without Thai curries.
The sauce is amazingly good and the veggie mix is the best ever for coconut curry sauce!
Here are, in my opinion, the best VERY healthy baked chicken recipes of all time! Juicy chicken, lots of veggies and delicious spices or sauces to set you up for lunch time healthy AND exciting every single day!
Healthy recipes for chicken breast in the oven
- 2 10 oz chicken breast
- 2 teaspoon coconut sugar
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1 Tablespoon seasoning for poultry
- 2 small sweet potatoes
- 6 new potatoes – halved new potatoes too
- 8 ounce bunch of asparagus
- 1 Red pepper
- 8 ounce French beans
- 4 Cloves minced garlic
- 3 Tablespoon avocado oil
- sea salt
Preheat the oven to 400F.
Make a dry scrub for a chicken breast by mixing: 2 teaspoons coconut sugar, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and sea salt and pepper to taste.
Pat the chicken breasts dry with a kitchen towel, then add to a large roasting pan. Drizzle one breast with the dry rub and the other with the poultry seasoning.
Cut the sweet potatoes and potatoes into wedges and add them to the same baking sheet. Drizzle the slices with avocado oil and season with sea salt and pepper.
Place the pan in the oven for 15 minutes.
Meanwhile, wash and dry the asparagus, cut off the dry ends and put them in a separate pan. Drizzle with avocado oil and season with sea salt, pepper and minced fresh garlic. Place in the oven with the chicken for 12 minutes, then remove and let rest.
Meanwhile, deseed and slice the bell pepper and add to a separate roasting pan with the green beans. Drizzle with avocado oil and season with sea salt, pepper and minced fresh garlic. Place in the oven with the chicken for 15 minutes.
By now the chicken alarm should have gone off. Remove the chicken and potato wedges and twist the wedges so that they brown evenly. Then put the pan back in the oven for another 10 minutes.
Remove everything from the oven and let the chicken breasts rest for at least 5 minutes before cutting them. Meanwhile, divide the potatoes and vegetables among 4 meal prep containers.
Cut the chicken into cubes and add to your meal prep containers. Store in the refrigerator for up to 4 days.