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One of the best ways to prepare chicken breasts is by making this easy and simple Parmesan oven-roasted chicken breast recipe. Tender and juicy chicken with a whole lot of flavor.
You may also like my crusted parmesan chicken breast.
Cooking chicken might be a struggle for some because they just sometimes come out too dry and rubbery. I think it all depends on how you cook the chicken. Oven baked Chicken breasts are one of my favorite lean proteins to use in many of our recipes and this roasted chicken breast recipe tops our list.
The chicken breast is seasoned with salt and pepper, then coated with the parmesan sauce that’s made with light mayo, parmesan cheese, lemon juice, mustard, maple syrup, and Italian seasoning. The chicken breasts are then roasted in the oven to perfection. Enjoy tender, juicy, and flavorful chicken by making this roasted chicken breast recipe.
Recipe summary
- Amazing flavor: This oven-roasted chicken breast is out-of-this-world delicious. It is so good you would want to reach for another one.
- Easy to make: Marinate the chicken and pop it in the oven. This roasted chicken breast recipe is healthy, low in carbs, and high in protein.
- Family-friendly and great for meal prepping: The kids would love this parmesan chicken breast with some spaghetti, and it is also a great option for meal prepping.
Ingredients you will need
Below is a list of ingredients you will need to make this dish. Full measurements are listed further down in the recipe card.
- Chicken breasts: Use boneless skinless chicken breasts. You may also use boneless and skinless chicken thighs. Chicken breasts with skin on will work too.
- Kosher salt and pepper, to taste
- Mayonnaise: I used light mayonnaise. You can use your favorite healthy brand.
- Parmesan cheese: grate your own or get store-bought finely grated.
- Lemon juice: use fresh lemons
- Mustard: Dijon mustard or honey dijon will work too.
- Maple syrup: or honey
- Seasonings: I went with Italian seasoning. You can use any of your favorite herbs, seasonings, or spices like smoked paprika, cajun, chili powder, garlic powder, oregano, or any chicken seasonings of your choice.
- Fresh thyme to garnish, optional ingredient
- Oil: I used extra-virgin olive oil for the baking dish.
How to make oven-roasted chicken breast
Season the chicken with a good pinch of salt and pepper and place it into a ziplock bag.
In a small jug, whisk all the remaining ingredients, except for the olive oil. Pour 1/2 of the sauce over the chicken and stir through the bag. Reserve the remaining half to use as a dip (make sure it doesn’t touch the raw chicken).
Marinate chicken for 30 minutes over the counter. Meanwhile, preheat the oven to 375 F and lightly grease an oven-safe dish with olive oil. You can also just line it with parchment paper.
Transfer the marinated chicken to an oven-safe dish.
Bake for 35-45 minutes, or until the internal temperature reads 165F by using an instant-read thermometer. Slice and serve with the remaining sauce.
Recipe notes and tips
- Serving size: one chicken breast
- Chicken: use lean chicken breasts with fat trimmed off. If you prefer chicken thighs, you can use that instead. Make sure they are boneless and skinless. Cooking time will vary. Cuts down to 20-30 minutes. If you are using large chicken breasts, consider tenderizing them a bit with a meat mallet.
- Cooking time varies depending on the thickness of the chicken breast. It is best to use a food thermometer to check the internal temperature until it reaches 165F.
- Honey can be used in place of maple syrup.
- You can use any other seasoning of choice instead of the Italian seasoning but that’s the seasoning I recommend.
- Use light or fat-free mayonnaise
- To keep this roasted chicken breast recipe low carb and keto-friendly, skip the honey/maple syrup.
- Do not overcook the chicken, They would taste so good with some mashed potatoes
Frequently asked questions
A 4 oz chicken breast will take about 25-30 minutes when baked at 350°F. A larger and thicker piece of chicken breast will require a longer time. Possibly 40-45 minutes. The best way to check if the chicken breast is cooked is to use a food thermometer. Insert the thermometer into the thickest part of the chicken until it reaches an internal temperature of 165˚F (74˚C).
No. You do not have to cover the chicken breast when roasting or baking in the oven. If you feel like you must you obviously can, but I recommend uncovering it halfway through the suggested cooking time and allowing it to get that roasted appealing brown look.
You must have a food thermometer for this. The USDA’s Food Safety and Inspection Service (FSIS) recommends that you cook chicken until it reaches an internal temperature of 165˚F (74˚C).
Storing and Reheating
- Storing: To store leftovers, place them in an airtight container in the fridge for up to 4 days. You may also freeze leftovers for up to 3 months.
- Reheating: Either use the microwave to reheat the chicken or place them in a preheated oven covered in foil wrap and bake for 5-7 minutes until heated through.
What to serve with roasted chicken breast
- Stovetop White Rice
- Mushroom and garlic Spaghetti
- Healthy Mash Potato
- Garlic Cawliflower mash
- Garlic Herbed Potatoes
- Baked Sweet Potato Wedges
- Parmesan Roasted Broccoli and Cauliflower
Chicken recipes you may like
- Pan-fried Lemon Garlic Chicken Breast with Cauliflower Rice
- Greek Chicken Bake
- Creamy Chicken Tortilla Soup
- Mediterranean Chicken Skillet
- Creamy Cajun Chickeen Pasta
- Baked Teriyaki Chicken Breast
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Parmesan Oven-roasted Chicken Breast Recipe
Video
Equipment
- cutting board
- baking dish
Ingredients
- 4 skinless boneless chicken breasts, x 8oz each
- Kosher salt and pepper, to taste
- 3/4 cup light mayonnaise
- 1/2 cup finely shredded Parmesan
- 1/4 cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons maple syrup or honey
- 1 teaspoon Italian seasoning
- a few spears of fresh thyme, leaves picked
- 1 tbsp olive oil or avocado oil
Instructions
- Season the 4 skinless boneless chicken breasts with a good pinch of Kosher salt and pepper and place into a ziplock bag.
- In a small jug, whisk all the remaining ingredients (3/4 cup light mayonnaise, 1/2 cup finely shredded Parmesan, 1/4 cup fresh lemon juice, 1 tablespoon Dijon mustard, 2 teaspoons maple syrup or honey, 1 teaspoon Italian seasoning, and a few spears of fresh thyme) except for the olive oil. Pour 1/2 of the sauce over the chicken and stir through the bag. Reserve the remaining half to use as a dip (make sure it doesn't touch the raw chicken).
- Marinate chicken for 30 minutes over the counter. Meanwhile, preheat the oven to 375 F and lightly grease an oven-safe dish with 1 tbsp olive oil or avocado oil.
- Transfer the marinated chicken to an oven-safe dish.
- Bake for 35-45 minutes, or until the internal temperature reads 165F.
- Slice and serve with remaining sauce.
Notes
- Serving size: one chicken breast
- Chicken: use lean chicken breasts with fat trimmed off. If you prefer chicken thighs, you can use that instead. Make sure they are boneless and skinless. Cooking time will vary. Cuts down to 20-30 minutes.
- Cooking time varies depending on the thickness of the chicken breast. It is best to use a food thermometer to check the internal temperature until it reaches 165F.
- Honey can be used in place of maple syrup.
- You can use any other seasoning of choice instead of the Italian seasoning, but that’s the seasoning I recommend.
- Use light or fat-free mayo
- Do not overcook the chicken
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made it tonight. It was delicious!!
Glad you loved it. Yay
I made this recipe & it was delicious,very good flavor. And the dipping sauce was so good. My husband loved it,he said I should make it every week. Thank you for sharing your awesome recipes.
Thanks for the feedback Sharon. So happy you loved it
Tasty but a waste of parmesan. Iโd add the parmesan after putting chicken in the baking dish, otherwise the parmesan in the marinade is just thrown out.
My son said, โoh, youโve gotta make this again โ
That’s a winner then.
This was delicious! I used dried time & bottled lemon juice since I didn’t have fresh … not sure if it made any difference or not. Give it a try – you will not be disappointed!
So nice of you. Thanks for the feedback
Hands down the best chicken to ever come out of my oven!! What a satisfying meal for people on Keto. I paired it with zucchini noodles and a homemade alfredo sauce. YUM
Thanks. Glad you loved it
Iโm making it tonight. I hope it turns out as good as it sounds.
I ran across this receipt from searching to breast receipts. Decided to try it. It was so delicious. It will be in our menu often.
I did exactly what this recipe said to do and am so happy to report it was the most delicious moist and tender chicken breast Iโve ever had. Thank you
Thank you! Perfect
Thanks Rena – I am going to make this on Sunday, with Smashed potatoes and Brussels sprouts. I am looking forward to it. I am 100% it is going to be a 5 star dinner – cheers Karl (in The Netherlands)
Perfect! Thanks Karl
So easy to make and itโs delicious! Will be making this again
Thank you so much.
it’s very helpful
Thank you