Oven Baked Rotisserie Chicken Breasts

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Oven Baked Rotisserie Chicken Breasts are ready in just 30 minutes, juicy all white meat seasoned with garlic, onion, paprika, and cayenne.

Enjoy all the flavors of Homemade Rotisserie Chicken, made in a fraction of the time, using guilt-free all white meat.  Using Rotisserie Chicken Seasoning made with pantry staples, you’ll be savoring these healthy, flavorful chicken breasts in just 30 minutes.

Oven Baked Rotisserie Chicken Breasts in roasting pan

OVEN BAKED ROTISSERIE CHICKEN BREASTS

I love having easy baked Chicken Recipes on hand that come together quickly, and it doesn’t get easier than this. Using boneless and skinless chicken breasts keeps these very lean, but you can use bone-in, skin-on breasts to lock in flavor and moisture and produce a perfectly seasoned, crispy exterior – simply use our recipe below for the Baked Split Chicken Breast Recipe.  

While Oven Baked Rotisserie Chicken Breasts are in the oven, you can cook up some rice and toss together a salad for a simple and healthy weeknight dinner. They are also perfect for grilling! You can bake a batch and slice up the leftovers to use all week long to toss on salads, make fresh chicken sandwiches, or on top of burrito bowls. There are also Instant Pot instructions below.

Having a batch of Rotisserie Chicken Seasoning on hand makes this quick recipe even simpler, and the seasoning infuses the flavors of onion powder, garlic powder, paprika, cayenne pepper and thyme into the chicken. You’ll achieve the mouth watering taste of your favorite quick-pickup chicken with the freshness of homemade cooking and the nutritional benefits of using all breast meat.

Oven Baked Rotisserie Chicken Breasts in roasting pan

Do not Overcook Chicken Breast

You don’t want to overcook chicken breasts or they will dry out, so if you have one make sure to use a meat thermometer to monitor the internal temperature until it is just at 165.

Since we don’t have skin and bone as a protective barrier here you want to keep a timer going or check the progress so you don’t overcook the meat. Since we are adding a dry seasoning to this chicken baking is preferable as cooking it in the skillet could cause the spices to burn. Cooking it in the oven allows the chicken to stay moist and lets the spices cook gently.

What to serve with Rotisserie Chicken?

Oven Baked Rotisserie Chicken Breasts are a delicious year-round dish that goes well with many kinds of sides. Make it family friendly with Broccoli in Cheese Sauce and Easy Mashed Potatoes, or elevate it for a special dinner with a Classic Wedge Salad and Mushroom Risotto.

MORE CHICKEN RECIPES

VARIATIONS ON OVEN BAKED ROTISSERIE CHICKEN BREASTS

  • BBQ Rotisserie Chicken Breasts: Make a BBQ spice rub with 1/2 cup brown sugar, 1/2 paprika, 1 tablespoon ground black pepper, 1 tablespoon salt, 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cayenne pepper.
  • Ranch Seasoned Chicken Breasts: Make a ranch seasoning rub with 1/2 cup dry buttermilk powder, 1 tablespoon dried parsley, 2 teaspoons dried dill weed, 1 teaspoon dried chives, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon sea salt, 1/2 teaspoon ground black pepper. Rub onto the breasts before cooking.
  • Taco Seasoned Chicken Breasts: Use this taco seasoning blend of 1/4 cup chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne powder, 1 teaspoon dried oregano, 2 teaspoons paprika, 3 tablespoons ground cumin, 1 tablespoon Kosher salt, 2 teaspoons black pepper.

Oven Baked Rotisserie Chicken Breasts in roasting pan

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Slow Cooker (Crockpot) Rotisserie Chicken Breasts

  • To make Rotisserie Chicken Breasts in the crockpot, season chicken breasts and drizzle with oil.
  • Cook on low heat for 3-4 hours or until the center of the chicken reaches 165 degrees (this will depend on how large the chicken breasts are).
  • For a crispier skin, place chicken breasts on a baking dish and put under a low broiler for 3 minutes, watching carefully.

Instant Pot Rotisserie Chicken Breasts

  • To make Rotisserie Chicken Breasts in the Instant Pot, season chicken breasts and drizzle with oil.
  • Pour one cup of water into Instant Pot, then place chicken breasts onto the trivet, secure the lid, and set manual high pressure for 10 minutes.
  • Allow natural release for 10 minutes, then quick release and remove lid.
  • For a crispier skin, place chicken breasts on a baking dish and put under a low broiler for 3 minutes, watching carefully.

MORE EASY CHICKEN RECIPES

HOW TO STORE OVEN BAKED ROTISSERIE CHICKEN BREASTS

  • Serve: You can keep Oven Baked Rotisserie Chicken Breasts at room temperature for up to 2 hours before they should be stored.
  • Store: Oven Baked Rotisserie Chicken Breasts can be kept in the refrigerator, wrapped in aluminum foil or in an airtight container, for up to 4 days.
  • Freeze: Cool your baked chicken breasts completely, remove meat from bones, and place in a freezer bag. Freeze for up to 4 months.

Oven Baked Rotisserie Chicken Breasts in roasting pan

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Oven Baked Rotisserie Chicken

5 from 3 votes
  • Yield: 4
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Course: Main Dish
  • Cuisine: American
  • Author: Sabrina Snyder

Oven Baked Rotisserie Chicken Breasts are ready in just 30 minutes, juicy all white meat with crispy skin seasoned with garlic, onion, paprika, and cayenne.

Ingredients

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 375 degrees.

  2. Season chicken with Rotisserie Chicken Seasoning, drizzle with vegetable oil, and place in baking pan.

  3. Cook chicken for 30-35 minutes until the internal temperature of the chicken reaches 165 degrees.

Nutrition Information

Yield: 4 , Amount per serving: 288 calories, Calories: 288g, Protein: 48g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 145mg, Sodium: 262mg, Potassium: 836mg, Vitamin A: 68g, Vitamin C: 3g, Calcium: 11g, Iron: 1g

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Rotisserie Chicken Breasts

 

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Comments

  1. Made it with a bone-in, skin-on breast. Because my husband is doing Keto, I mixed some the seasoning with butter, put it under the skin, then rubbed the skin with more of the seasoning. Turned out very good, moist and flavorful. Thanks!