Three-Ingredient Baked Chicken Breasts

Three-Ingredient Baked Chicken Breasts

Jennifer Jones

"I use this as a basic baked chicken recipe when another recipe calls for cooked chicken. Works great for everything and is super customizable. Sometimes I use garlic salt or other seasonings, depending on what I'm using it for."
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40 m servings 227 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 0g
  • < 1%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 719 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.
  2. Stir 1/4 cup melted butter and salt together in a bowl.
  3. Arrange chicken in the baking dish. Brush butter mixture onto the chicken until thoroughly coated, pouring any extra over the chicken.
  4. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 91
  1. 113 Ratings

Most helpful positive review

Since I was roasting this with asparagus I increased the temperature to 400 degrees and baked for 25 minutes. Moist and fork tender. Also, since I was making this as the entrée rather than as ...

Most helpful critical review

While these came out nice and juicy, they were bland.

Most helpful
Most positive
Least positive

Since I was roasting this with asparagus I increased the temperature to 400 degrees and baked for 25 minutes. Moist and fork tender. Also, since I was making this as the entrée rather than as ...

These worked great! I usually bake my chicken in the oven w/ evoo, salt, pepper and garlic powder, but I wanted to try this using the butter. I did add some pepper and garlic powder (I guess tha...

I used this recipe tonight in place of the way I usually roast chicken breasts, the difference being that I use bone-in, skin-on chicken. Then we discard the bones and skin---but they add so mu...

I made this and I am FLOORED at how good it is! My husband came in just as I was tasting it. I popped a morsel in his mouth, and he about melted on the spot. His response, "OK, NOW you can open...

Tasted great! I actually replaced the salt with Adobo. (My Husband & I are Puergo Rican) so I used the spanish seasoning instead. But other than that.. Very simple & tasted great. Was not dry ei...

I'm still surprised about this recipe, as I sit here eating leftovers. As a cook who believes the only path to tender, oven-baked chicken is to slather it in sauces or breading, I almost blew r...

I used seasoning saltn and used the extra butter mixture on red potatoes cut into bite size pieces. I was delicious. Will be making it again.

I used this recipe for making cooked chicken for chicken salad. I used large chicken breasts with rib meat, and they were done in about 35 minutes. The chicken was moist and flavorful...not dry...

It's about time I found a real simple tasty boneless chicken recipe. Thank you J J

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