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–+ servings

Easy Baked Chicken Breasts (Juicy, Flavorful!)

Easy, juicy, FLAVORFUL seared then baked chicken breasts! Perfect for pairing with bowls, salads, and beyond. Just 5 ingredients required!
Author Minimalist Baker
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Holding a pan seared baked chicken breasts over a skillet
5 from 11 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 (~3-oz. cooked servings)
Course Entrée, Main Course
Cuisine Dairy-Free, Gluten-Free, Grain-Free
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 1 Tbsp olive or avocado oil (plus more for oiling pan)
  • 2 Tbsp coconut aminos (we like Big Tree brand)
  • 1 Tbsp lemon juice
  • 1 tsp maple syrup
  • 2 (~8 oz. each) boneless skinless chicken breasts (pasture raised, organic when possible)
US Customary - Metric

Instructions

  • Preheat oven to 425 F (218 C).
  • In a wide and shallow bowl or dish, combine the oil, coconut aminos, lemon juice, and maple syrup. Whisk until cohesive and smooth. Place the chicken breasts in the marinade and flip them a few times to coat. Set aside to marinate for 15 minutes, flipping at the halfway point to marinate evenly.
  • Heat a large oven-safe skillet (we like cast iron or stainless steel) over medium-high heat. Add ~1 tsp oil (just enough to coat the skillet). Once the oil is hot and shimmering, add the chicken breasts to the pan. The pan should be hot enough that they sizzle nicely! Let them sear for 2-3 minutes, then flip and sear for another 2 minutes on the second side. Flip once more, turn off the heat, then pour the remaining marinade over the chicken breasts.
  • Carefully transfer the skillet to the preheated oven and bake for 10-18 minutes (flipping at the halfway point for even caramelization), or until the internal temperature of the chicken breasts reaches 165 F and they are slightly smaller in size. An oven thermometer is highly recommended as the bake time will vary based on the size of the chicken breasts (~10-12 minutes for 5-6 ounce breasts, ~12-14 minutes for 7-8 ounce breasts, and ~14-18 minutes for 8-10 ounce breasts).
  • Remove from the oven and let rest for 5-10 minutes, then slice and serve drizzled with any extra sauce from the pan.
  • Leftover chicken breasts will keep in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in a 350 F (176 C) oven for 10 minutes or until warmed through.

Video

Notes

*Nutrition information is a rough estimate calculated with 8-ounce chicken breasts.

Nutrition (1 of 4 servings)

Serving: 1 (three-ounce serving) Calories: 178 Carbohydrates: 2.9 g Protein: 25.4 g Fat: 6.3 g Saturated Fat: 1.1 g Polyunsaturated Fat: 0.8 g Monounsaturated Fat: 3.2 g Trans Fat: 0 g Cholesterol: 82 mg Sodium: 186 mg Potassium: 409 mg Fiber: 0 g Sugar: 2.6 g Vitamin A: 34 IU Vitamin C: 1.7 mg Calcium: 7.6 mg Iron: 0.4 mg