Sliced juicy baked chicken breast served with broccoli and sweet potato puree on a white plate. / Pechuga de pollo jugosa al horno en rebanadas, servida con brócoli y puré de camote en un plato blanco.

Baked Juicy Chicken Breasts

Helga Glaesel de BlandingSeptember 10, 2025

This post is also available in ESPAÑOL (SPANISH)

No more dry baked chicken breasts. We have made this recipe several times and now we share it with you so you can try it for yourself. They always turn out juicy and with a lot of flavor. And, the best thing is that it is a super practical and easy recipe to prepare.

Helga

Baked Juicy Chicken Breasts

Yields: 4 servings

Ingredients:
2 tablespoons brown sugar
2 teaspoon paprika
2 teaspoon oregano powder
2 cloves garlic, minced or finely grated
2 tablespoons soy sauce
2 teaspoon Dijon mustard
3 tablespoons olive oil
Salt and pepper to taste
4 boneless skinless pieces of chicken breast

Directions:

Cover the breasts with parchment paper and pound them to even out the width. We seek to thin out the widest parts of the breast. Transfer the breasts to a baking pan and place them side by side and not overlapping.
In a medium bowl, mix all the marinade ingredients.
Cover the breasts with the marinade, turning them so that everything is covered and let them marinate for 1 hour. Flip halfway through.
Bake at 400°F for 25-30 minutes or until the center of the breasts has reached 158-160F. They will reach 165F outside the oven with the residual heat.
Let the breasts rest for 10 minutes before serving.

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