High Protein Easy Delish Chicken Recipe

When you need dinner on the table fast but still want something that tastes homemade, this high protein easy delish chicken comes through every time. Four simple ingredients create juicy, flavorful chicken breasts that work for everything from quick weeknight meals to meal prep for the entire week.

This recipe strips away the unnecessary steps and focuses on what actually matters—properly seasoned, perfectly cooked chicken that stays moist and tender. No marinating overnight, no complicated techniques, just straightforward baking that delivers consistent results. At 120 calories and about 26 grams of protein per serving, this chicken fuels your body without weighing you down.

Why You’ll Love This Easy Delish Chicken

The total time from start to finish is 40 minutes, and most of that is hands-off baking. You season the chicken, put it in the oven, and walk away. No standing over a hot stove flipping pieces or worrying about splattering oil. The oven does the work while you prep your sides or just relax.

The seasoning blend is simple but effective. Garlic powder provides savory depth, smoked paprika adds a subtle smokiness and beautiful color, and salt and pepper enhance the natural flavor of the chicken. These are pantry staples most people already have, so you’re not buying specialty ingredients that sit unused after one recipe.

Properly cooked chicken breasts stay juicy and tender instead of dry and rubbery. The key is baking at the right temperature and letting the chicken rest afterward so the juices redistribute throughout the meat. This method works consistently, giving you reliable results every time you make it.

The versatility makes this recipe incredibly useful. The chicken works hot off the baking sheet for dinner, sliced over salads for lunch, diced into grain bowls, or shredded for tacos and wraps. Make a double batch on Sunday and you have protein ready to go all week.

Ingredients for High Protein Easy Delish Chicken

I use boneless, skinless chicken breasts because they’re lean, cook quickly, and absorb seasonings well. Look for breasts that are roughly the same size so they cook evenly.

• 4 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika (smoked paprika preferred)
• 1 teaspoon salt
• 1/2 teaspoon black pepper (freshly ground)

Chicken Selection: Choose chicken breasts that are about 6 to 8 ounces each and similar in thickness. If one breast is significantly thicker than the others, pound it gently with a meat mallet to even it out. Uniform thickness ensures everything cooks at the same rate without some pieces drying out while others stay undercooked.

Olive Oil: The oil helps the seasonings stick to the chicken and promotes browning. It also adds a small amount of fat that keeps the lean chicken from drying out during baking. Extra virgin olive oil has more flavor, but regular olive oil works fine too.

Smoked Paprika: This is worth seeking out if you don’t already have it. Regular paprika provides color but not much flavor. Smoked paprika brings a subtle smokiness that makes the chicken taste more complex without being overwhelming. If you only have regular paprika, the recipe still works—it just won’t have that smoky depth.

Freshly Ground Black Pepper: Pre-ground pepper is fine in a pinch, but freshly ground has noticeably better flavor. The aromatic oils are more potent when the pepper is freshly cracked.

How to Make High Protein Easy Delish Chicken

The technique is straightforward, but paying attention to a few details makes the difference between dry chicken and juicy, flavorful meat.

1. Preheat your oven to 375°F. This moderate temperature cooks the chicken through without drying out the exterior before the interior is done.

2. In a small bowl, mix together the olive oil, garlic powder, smoked paprika, salt, and black pepper. Stir until the spices are evenly distributed in the oil. The mixture will be thick and paste-like.

3. Pat the chicken breasts completely dry with paper towels. This step is important—moisture on the surface prevents the seasonings from sticking and interferes with browning. Use a generous amount of paper towels and press firmly to remove all surface moisture.

4. Brush the oil and spice mixture evenly over both sides of each chicken breast. I use a silicone brush or the back of a spoon to spread it. Make sure to coat the entire surface, including the edges. Don’t leave any bare spots or you’ll have uneven seasoning.

5. Place the seasoned chicken breasts on a baking sheet. I line mine with parchment paper for easier cleanup, though you can also use foil or just grease the pan lightly. Leave at least an inch of space between each piece so heat circulates evenly.

6. Bake for 25 minutes. The chicken is done when it reaches an internal temperature of 165°F on a meat thermometer inserted into the thickest part. The juices should run clear when you pierce the chicken with a knife, and the meat should feel firm to the touch, not squishy.

7. Remove the baking sheet from the oven and let the chicken rest on the pan for 5 minutes before serving. This resting period is crucial—it allows the juices that have been driven to the center of the meat during cooking to redistribute throughout. If you cut into the chicken immediately, all those juices run out onto the cutting board instead of staying in the meat.

8. Slice and serve, or store for later use.

What to Serve with Easy Delish Chicken

This chicken is versatile enough to pair with almost any side dish. The mild seasoning complements rather than competes with other flavors.

Steamed Vegetables: Broccoli, green beans, or carrots steamed until tender-crisp add color and nutrients without much effort. Toss with a little butter and salt for extra flavor.

Garden Salad: Mixed greens, cherry tomatoes, cucumbers, and shredded carrots with your favorite dressing create a light meal. Slice the chicken and lay it over the top for a complete dinner salad.

Fluffy White Rice: Simple steamed rice soaks up any juices from the chicken and adds substance to the meal. Jasmine or basmati rice both work well.

Roasted Potatoes: Baby potatoes tossed with olive oil, salt, and rosemary, then roasted until golden and crispy, provide a heartier side option.

Quinoa: Cooked quinoa adds protein and fiber. Its nutty flavor pairs nicely with the garlicky, smoky chicken.

Sautéed Spinach: Quick-cooked spinach with garlic provides greens that take only minutes to prepare. The slight bitterness balances the savory chicken.

Mashed Cauliflower: A lower-carb alternative to mashed potatoes that’s creamy and mild enough to let the chicken shine.

Pro Tips & Variations

Even Thickness: If your chicken breasts are uneven, pound the thicker portions with a meat mallet until the whole breast is about three-quarters of an inch thick. This ensures even cooking and prevents dry edges while waiting for the thick part to cook through.

Don’t Overbake: Chicken continues cooking slightly as it rests, so pull it from the oven right when it hits 165°F. Leaving it in longer dries out the meat.

Resting Is Essential: That 5-minute rest makes a huge difference in juiciness. Plan for it in your timing so you’re not tempted to cut into the chicken early.

Sweet and Savory Glaze: For an Asian-inspired variation, skip the dry rub and instead brush the chicken with a mixture of 2 tablespoons soy sauce, 2 tablespoons pineapple juice, 1 teaspoon sesame oil, and 1 minced garlic clove. Bake as directed, basting once halfway through.

Chicken Thighs: If you prefer juicier, more forgiving meat, use boneless skinless chicken thighs instead. They have more fat, which keeps them moist even if slightly overcooked. Increase the baking time to 30 to 35 minutes.

Add Herbs: Fresh or dried herbs like thyme, oregano, or rosemary work well with this seasoning base. Add half a teaspoon of your chosen herb to the spice mixture.

Lemon Finish: Squeeze fresh lemon juice over the chicken right after it comes out of the oven. The acidity brightens the flavors and adds freshness.

Spice It Up: Add half a teaspoon of cayenne pepper or red pepper flakes to the seasoning mix if you like heat.

Storage & Reheating Tips

Storage: Let the chicken cool completely, then transfer to an airtight container. It keeps in the refrigerator for up to 3 days. Store the chicken whole or slice it before storing depending on how you plan to use it.

Freezing: Wrap each chicken breast individually in plastic wrap, then place all wrapped pieces in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: The key to reheating chicken without drying it out is gentle heat and not overdoing it. Microwave individual portions on medium power for 1 to 2 minutes, just until heated through. For oven reheating, wrap chicken in foil and heat at 325°F for 10 to 12 minutes. Adding a tablespoon of chicken broth or water to the foil packet creates steam that keeps the meat moist.

Meal Prep: This chicken is perfect for meal prep. Make a batch on Sunday, portion it with your chosen sides, and you have lunches or quick dinners ready all week. The chicken stays moist for several days when stored properly.

Cold Uses: Sliced cold chicken works great in sandwiches, wraps, or salads. No reheating needed, which makes it convenient for packed lunches.

Common Questions

How do I know when the chicken is done? A meat thermometer is the most reliable method. Insert it into the thickest part of the breast—it should read 165°F. Visually, the juices should run clear when you cut into the chicken, and the meat should be opaque all the way through with no pink.

Why is my chicken dry? Overcooking is the most common culprit. Chicken breasts are lean and dry out quickly above 165°F. Use a thermometer and remove them from the oven right at temperature. Also make sure you’re letting the chicken rest before cutting.

Can I use bone-in chicken? Yes, but you’ll need to increase the cooking time significantly—bone-in breasts typically need 40 to 45 minutes at 375°F. The bone insulates the meat and slows cooking.

What if my chicken breasts are really thick? Pound them thinner, or slice them horizontally to create two thinner cutlets from each breast. This reduces cooking time and helps prevent dry edges.

Can I make this on the stovetop? You can pan-sear the chicken instead. Heat a tablespoon of oil in a skillet over medium-high heat, cook the chicken for 6 to 7 minutes per side until golden and cooked through, then let rest. The oven method is more hands-off and cooks more evenly.

This high protein easy delish chicken proves that simple doesn’t mean boring. The straightforward preparation and reliable results make it a recipe you’ll turn to again and again when you need protein on the table without fuss. Keep this method in your regular rotation for easy weeknight dinners and meal prep success.