Baked Chicken Breasts

Baked chicken breasts

Chicken breasts are always on my grocery list – it’s my go-to protein. I try and cook it in advance and have it sliced or shredded in the fridge for easy salads and lunch wraps for the entire week.

I think it’s safe to say that chicken breasts do not have very much flavor and can be dry if not cooked properly. White meat has less fat than dark-meat parts of a chicken, and so that is why I usually purchase it, but there is a way to keep it juicy and flavorful.

I recently found this blog post on How To Cook Boneless, Skinless Chicken Thighs in the Oven and this recipe with a few minor tweaks is perfect for chicken breasts too.

Baked chicken breasts

The tangy and spicy sauce on this chicken is a new family favorite and the best part is I have all the ingredients in my pantry and fridge.

How To Cook Boneless, Skinless Chicken Breasts in the Oven

Baked Chicken Breasts

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  • 2 ½ pounds chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 2 1/2  tablespoons  olive oil
  • tablespoon  spicy brown mustard
  • tablespoon  balsamic vinegar
  • teaspoon  packed brown sugar
  • cloves garlic, minced
  • ½ teaspoon chili powder or red pepper flakes


  • Preheat oven to 425 degrees F.
  • Lightly salt and pepper the chicken breasts.
  • Whisk olive oil, mustard, balsamic vinegar, sugar, garlic, and chili in a bowl.
  • Pour the sauce over the chicken and toss to combine.
  • Place the chicken in a single layer on a foil-lined baking sheet.
  • Roast until the chicken has an internal temperature of 165 degrees F, about 20 minutes. If they are not ready, continue roasting and checking the temperature every 5 minutes.
  • Remove the baking dish from the oven, cover with aluminum foil, and let the chicken rest for 10 minutes.

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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Photography: Jenna Sparks 

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