Lazy-Girl Oven-Baked Chicken Breasts: 20-Minute Recipe

Winner winner chicken dinner! Who said chicken has to be dry or boring? If you want an easy way to add more protein to salads, bowls, or soups, this “Lazy Girl” Chicken Breast method delivers juicy, flavorful breasts every time.

Chicken often gets labeled bland or dry, but it’s usually the cooking method at fault. Searing at excessively high heat can burn the outside while leaving the inside undercooked, and slicing the meat too soon lets all the juices escape onto the cutting board.

To keep chicken moist, cook over medium-high heat in a high smoke-point oil like avocado oil. Because breasts vary in size, trim or pound them to an even thickness so they cook uniformly. And resist the temptation to cut into them right away — let cooked breasts rest for about five minutes so the juices redistribute and the meat stays tender.

Whether you’re new to cooking chicken or you want a reliable, simple method, try this recipe. It’s so straightforward you’ll understand why it’s called “Lazy Girl” chicken — and once you get the timing down, it’ll become a go-to.

Everything You’ll Need to Make Lazy Girl Chicken

Keep it simple. This pan-seared method requires only a few ingredients and basic equipment for a protein-focused meal.

• Chicken Breasts: Look for boneless, skinless breasts about 1 inch thick. If breasts are uneven, use a meat mallet or trim them so pieces are uniform for even cooking. Frozen breasts can be thawed overnight in the fridge.
• Salt and Pepper: Season both sides to enhance flavor and help retain moisture—about ¼ teaspoon salt and ⅛ teaspoon pepper per breast is a good guideline.

• Avocado Oil: A high smoke-point oil like avocado oil is ideal for searing. Coconut oil is another suitable option.
• Bone Broth: Adding bone broth at the end creates a simple pan sauce and helps finish the chicken while keeping it moist. You can use regular chicken stock or bone broth for extra nutrients and flavor.

How to Make “Lazy Girl” Chicken Breasts

Start by patting chicken dry with a paper towel and seasoning both sides generously with salt and pepper.

Heat 2 tablespoons of avocado oil in a large stainless steel or cast-iron skillet over medium-high heat. The oil is ready when a few droplets of water flicked on the pan sizzle.

Add the chicken, leaving space between pieces—if the pan is crowded, cook in batches. Let the breasts cook undisturbed for 7 minutes so a golden crust forms; avoid flipping until they release easily from the pan.

When the chicken lifts easily, flip and cook another 5–7 minutes, depending on thickness. Reduce heat to medium and add ¼ cup of bone broth, scraping up the browned bits to deglaze the pan. Add another ¼ cup of broth to cover the bottom of the pan and let it reduce to a thin glaze. Toss the breasts in the sauce for 3–5 more minutes so they finish cooking and absorb flavor.

Use a meat thermometer if you’re unsure—the safe internal temperature for cooked chicken is 165°F. Remove the chicken and let it rest for 5 minutes before slicing. Serve with the pan sauce and enjoy.

Use These Chicken Breasts In These Recipes

• Avocado Corn Chicken Salad
• Loaded Greek Chicken Bowl with Dairy-Free Tzatziki
• 20-Minute Rotisserie Chicken Tortilla Soup
• Southwestern Micro-Chopped Salad
• Loaded Veggie Chicken Verde White Bean Chili

Or try the author’s “Lazy Girl” Chicken Thighs if you prefer thighs over breasts.