Baked Chicken Fillet in the Oven
Quick and simple, tasty and aromatic, healthy and light! Baked chicken fillet in the oven stays soft and juicy thanks to foil. Serve hot, in salads, or sandwiches.
Updated : 23 September, 2025
Easy
About 45 min.
Ingredients
500 grams
Chicken fillet
2 tablespoon
Vegetable oil
2 teaspoon
Paprika
0.5 teaspoon
Ground black pepper
1.5 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
This recipe is perfect for chicken breast fillet, but you can use other chicken parts too - just adjust the cooking time. Use any vegetable oil you like; I used olive oil. Choose spices to your taste and adjust the amount of salt as needed.
Step 2
First, prepare the marinade. In a small bowl, mix all the spices and salt. Add vegetable oil and stir well until combined.
Step 3
Rinse the chicken fillets and pat them dry with paper towels. Place them in a deep dish and pour over the marinade. Rub the marinade into the meat with your hands on all sides. Leave the chicken at room temperature for 20 minutes to absorb flavors. If you have more time, cover the bowl with plastic wrap and refrigerate for a couple of hours - it will taste even better.
Step 4
Tear off a long piece of foil. Place one fillet on the short side, fold in the edges, and wrap tightly. Repeat with the second fillet. For extra security, wrap each piece in a second layer of foil to prevent juices from leaking out during baking.
Step 5
Place the wrapped chicken in a heatproof baking dish. Preheat the oven to 375°F (190°C). If using an electric oven, choose the top-and-bottom heating mode.
Step 6
Bake for 30-40 minutes depending on the size of the fillets and your oven. When done, remove the baking dish and let the meat cool in the foil if you plan to use it cold. For a hot dish, serve immediately with a side dish.
Step 7
The chicken comes out very juicy, slices beautifully, and doesn’t crumble. I often use it for Caesar salad. Enjoy your meal!