Ingredients
Method
- Preheat the oven to 400 degrees F (200 C) and spray a 9x13" baking pan with nonstick spray.
- Place the chicken breasts into the baking pan, then drizzle with Italian dressing and sprinkle with salt, pepper, garlic powder, onion powder, and paprika to taste. Use tongs to flip the chicken breasts to coat evenly.
- Arrange the chicken in an even layer and bake for 20-25 minutes, or until the thickest part of the largest chicken breast reaches an internal temperature of 165 degrees F (74 C) as read by a digital instant-read thermometer.
- Let the chicken rest for 5-10 minutes before serving or slicing to retain juiciness.
Notes
- For the juiciest chicken, ensure the thickest part reaches exactly 165°F (74°C) internal temperature, then let it rest. I've found that resting for 5-10 minutes allows the juices to redistribute, preventing dry chicken.
- Storage: Leftover baked chicken breast can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2-3 months.
- Reheating: Gently reheat sliced chicken in a skillet with a splash of broth over medium-low heat, or in the microwave on a lower power setting to prevent drying out. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Storage: Leftover baked chicken breast can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2-3 months.
- Reheating: Gently reheat sliced chicken in a skillet with a splash of broth over medium-low heat, or in the microwave on a lower power setting to prevent drying out. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.