Easy Batch-Cooked Chicken Breast (Oven-Baked, Freezer-Friendly)
Tender, juicy batch-cooked chicken breast recipe perfect for meal prep. Freezer-friendly, versatile, and ready in 30 minutes.
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When dinner comes together easily, everything else feels a little more manageable. A simple, ready-to-use ingredient can bring a sense of calm to the end of the day.
This batch-cooked chicken does exactly that. It’s tender, flavorful, and versatile, something you can reach for without overthinking. Layer it into a rustic dinner board, fold it into a lunch bowl, or add it to a skillet pasta. It works quietly in the background of your week.
Not fancy. Not complicated. Just good food, ready when you need it.
Why This Recipe Works
There’s something really satisfying about opening the fridge and already being halfway to dinner. This isn’t about perfect planning or rigid prep, it’s about making the rest of the week feel a little easier.
You cook once, and then you’ve got flavorful, ready-to-use chicken that fits into whatever the day needs. No pressure to use it a certain way. No overthinking. Just something good, already done.
What You’ll Need to Make Batch-Cooked Chicken
- 6 to 8 pounds of boneless, skinless chicken breasts
- Olive oil
- Garlic powder
- Salt
- Black pepper
Optional: A few lemon slices or sprigs of rosemary tucked underneath for extra flavor
Cozy Tip
Just drizzle the chicken with olive oil and give it a generous sprinkle of each seasoning. No need to measure, this is one of those times where your eye and instincts are enough.
How to Make Batch-Cooked Chicken
1. Preheat oven to 425°F (220°C).
2. Prepare the chicken
Place the chicken breasts on a parchment-lined sheet pan. Rub with olive oil and sprinkle evenly with garlic powder, salt, pepper, thyme, and smoked paprika.
3. Bake the chicken
Bake uncovered for 20–25 minutes (larger pieces may take up to 30), until the thickest part of each piece reaches 165°F.
4. Let it rest
Let the chicken rest for 10 minutes before slicing or cubing. This keeps the chicken juicy and tender.
5. Store for later
- In the fridge: Up to 4 days
- In the freezer: Up to 3 months (see tips below)
How to Store Your Cooked Chicken Breasts
Once the chicken has cooled, slice or cube it and store in portions that make sense for how you cook: family dinners, solo lunches, or quick add-ins.
These glass containers work great for storage. They stack neatly in the freezer and can go straight into the microwave for a quick defrost when needed.
Keep one or two containers in the fridge for the week ahead. Freeze the rest to pull out as needed. Having the right portions ready to go makes it even easier to pull together something good, without starting from scratch.
You Don’t Need a Plan, Just a Head Start
This isn’t a system. It’s a small decision that makes the rest of the week feel easier. You’re not committing to a schedule or locking yourself into a plan. You’re giving yourself something reliable to work with.
A stocked fridge. A few solid options. Less thinking at the end of the day.
If You Like to Keep a Few Things Ready
This chicken freezes well and works in all kinds of portions. Store some in the fridge for this week’s dinners. Freeze the rest in sizes that make sense for your cooking style: family dinners, solo lunches, or a quick boost to something simple.
No need to reinvent dinner. Just pull what you need and use it where it fits. Flatbreads, bowls, dinner boards, skillet meals. You’ll have what you need, already done.
Easy Ways to Use it Without a Recipe
This is where having cooked chicken on hand really helps:
• Slice and add to a dinner board with fruit, cheese, crackers, and olives
• Top store-bought flatbread with chicken, pesto, and mozzarella
• Build a lunch bowl with leftover grains, greens, and a quick dressing
• Tuck into a sandwich with brie and fig jam, then warm or press
• Warm with taco seasoning and serve in tortillas with avocado
• Toss into a skillet with garlic, olive oil, and any cooked pasta
• Stir into store-bought soup for a little extra substance
• Fold into an omelet or frittata with spinach and goat cheese
• Wrap in butter lettuce with cucumber and your favorite dressing
• Pair cold with cucumbers, almonds, and cheese for a no-cook plate
These are the kinds of meals that come together quickly, without a lot of thought. Just start with what you have and build from there.
Reader Favorite Recipes That Will Put Your Batch-Chicken to Good Use
- Quick + Easy Fresh Salsa Chicken Bowls
- Cowboy Caviar Salad With Chicken
- Chicken Shawarma Bowls
- Chicken Harvest Salad with Champagne Vinaigrette
- Disney’s Boma Chicken Corn Chowder
- Easiest Ever Chicken and Dumplings
- Easy Kid-Friendly Chicken Enchiladas
- Easiest Ever Chicken Pesto Pasta
- The Most Addicting Chicken Pasta Salad Ever
- Quick + Easy 20-Minute Chicken Lo Mein
You don’t need a complicated system to feel more put together. Sometimes, one good batch of chicken is enough.
It’s not about doing more. It’s about having what you need, so dinner feels simple, not stressful.
Batch-Cooked Chicken
Ingredients
- 6 to 8 pounds boneless skinless chicken breasts
- Olive oil
- Garlic powder
- Salt
- Black pepper
- Optional: A few lemon slices or sprigs of rosemary to tuck underneath the chicken for extra flavor
Instructions
- Preheat oven to 425°F.
- Arrange chicken breasts on a parchment-lined sheet pan.
- Drizzle with olive oil, then sprinkle generously with garlic powder, salt, and pepper.
- Bake uncovered for 25 to 30 minutes, or until the thickest part of each piece reaches 165°F.
- Rest for 10 minutes before slicing or cubing. This helps the chicken stay tender and juicy.
- Store in glass containers:
- Refrigerate 1–2 containers for use this week.
- Freeze the rest in portions that suit your meals.
