Three-Ingredient Baked Chicken Breasts

This Simple Baked Chicken Breast Recipe is one of those go-to dishes that never lets you down. With just a handful of ingredients, you get tender, juicy chicken that’s ready in no time.

It’s the kind of recipe you’ll reach for whenever you need cooked chicken on hand — whether it’s for a hearty pasta, a fresh salad, tasty wraps, or a simple weeknight dinner. Plus, it’s easy to switch up with different seasonings like garlic salt or your favorite spice blend, depending on what you’re making.

Why We Love This Recipe

• No fuss, no stress. Three ingredients, one dish, done.
• Works for everything. Meal prep, sandwiches, soups, casseroles — this chicken fits right in.
• Easy to switch up. Swap the salt for garlic salt, Italian seasoning, or paprika, depending on what you’re making.
• Beginner-friendly. If you’re just learning to cook, this is a great place to start.

Ingredient Notes

• Chicken breasts — Try to pick ones that are similar in size so they cook evenly. Very thick breasts may take closer to 45 minutes.
• Butter — Melted butter keeps the chicken moist and adds a light, rich flavor. Unsalted butter works best so you can control the saltiness.
• Salt — Simple table salt does the job. Feel free to mix in other spices here based on how you plan to use the chicken.

How to Make It

Step 1 — Get everything ready. Gather your ingredients. Heat your oven to 350°F (175°C). Lightly grease a baking dish with a little butter so the chicken doesn’t stick.

Step 2 — Mix the butter and salt. In a small bowl, stir together the melted butter and salt until combined.

Step 3 — Coat the chicken. Place the chicken breasts in your prepared dish. Brush the butter mixture all over each piece, making sure every part is covered. Pour any leftover butter right over the top.

Step 4 — Bake. Pop the dish in the oven and bake for 30 to 45 minutes. The chicken is done when it’s no longer pink inside and the juices run clear. Use a meat thermometer to check — the center should reach at least 165°F (74°C).

Step 5 — Serve and enjoy! Let it rest for a few minutes before slicing. This helps keep all the juices inside.

Storage Tips

• Fridge: Store leftover chicken in an airtight container for up to 4 days.
• Freezer: Wrap each breast individually and freeze for up to 3 months. Thaw overnight in the fridge before using.
• Reheating: Warm it in the microwave with a splash of water to keep it from drying out, or reheat in the oven at 300°F for about 10 minutes.

Common Questions

Can I use chicken thighs instead?

Yes! Bone-in thighs may need a little extra time — around 45 to 55 minutes. Boneless thighs cook in roughly the same time as breasts.

What if my chicken turns out dry?

This usually happens when it’s overcooked. Use a thermometer and pull it out as soon as it hits 165°F. Letting it rest before cutting also makes a big difference.

Can I add other seasonings?

Absolutely. Garlic powder, onion powder, paprika, Italian seasoning, or lemon pepper all work great. Mix them into the butter before brushing it on.

Do I need to cover the dish while baking?

You don’t have to, but covering it with foil for the first 20 minutes helps keep moisture in. Remove the foil for the last 10 to 15 minutes to lightly brown the top.

Equipment:

Name	Amazon Link
Baking Dish (9×13)	Shop on Amazon
Pastry Brush	Shop on Amazon
Instant-Read Meat Thermometer	Shop on Amazon
Small Mixing Bowl Set	Shop on Amazon
Airtight Food Storage Containers	Shop on Amazon