Baked Chicken Breast Recipe
Looking for chicken breast recipes? Baked Chicken Breast couldn’t be easier to make or more delicious! How to make tender, juicy, perfectly seasoned oven baked chicken breasts.
I recently shared my crispy baked chicken thighs recipe, and many of you have told me how much you love the seasoning and crispy crust. Today we’re using a similar dry rub on my favorite lean protein: boneless, skinless chicken breasts. This is my favorite out of all of the chicken breast recipes!
Baking boneless, skinless chicken breasts can be finicky, and it’s all too easy to end up with tough, dry, rubbery chicken. With this healthy baked chicken breasts recipe you’ll never have to worry about dry chicken. I’ve found the perfect simple method to make tender, juicy baked chicken breasts that are full of flavor.
You’ll find yourself making this quick and easy chicken recipe again and again. I’ve got you covered when it comes to healthy proteins for dinner! Try my baked pork chops recipe and easy oven baked salmon or if are looking to barbecue, try my perfect grilled chicken and chicken marinade.
How to Bake
There are a few simple steps that you can take to make sure that your baked chicken breasts turn out juicy and flavorful, never dry. You can have this easy baked chicken breast recipe on your table in 30 minutes or less!
1) Pound chicken to an even thickness.
Place your chicken in a zip-top bag or between two sheets of parchment paper. Use a meat mallet or rolling pin to pound the chicken to a uniform thickness. This will help the chicken to cook evenly. Pounding the chicken also tenderizes the meat.
2) Rub chicken with olive oil.
Before you season the chicken, you’ll rub the chicken breasts with olive oil. The olive oil adds moisture and helps the seasonings to stick to the chicken.
3) Chicken breast seasoning.
The seasoning that I use on this baked chicken adds so much flavor! The spice rub is a simple mix of spices: dried oregano, paprika, garlic powder, salt and pepper. You can add some brown sugar for an extra caramelized crust or some chili powder for a touch of heat. Sometimes I use Italian seasoning in place of the oregano.
4) Cook at high temperature.
I have tested cooking chicken breasts at different temperatures, ranging from 350° to 450° F, and everything in between.
What temperature is best for baked chicken? A higher temperature, either 425° or 450°, is best for making juicy oven baked chicken. The higher temperature helps to seal in the juices and also cooks the chicken more quickly, so it has less time to dry out.
I did not notice much difference between chicken baked at 425 and chicken baked at 450 degrees – both were moist and juicy. What will make a difference if you want the juiciest baked chicken is my next tip: don’t overcook your chicken!
5) Do not overcook chicken breast.
If you overcook your chicken it will dry out and be tough. Chicken is done when it reaches an internal temperature of 165 degrees F. Using an instant-read thermometer is the most accurate way to check if your chicken is cooked through.
When chicken is almost done it will finish cooking quickly. Once it registers 155 degrees, it probably needs just one more minute in the oven. Watch it closely as it can quickly go from perfect to overcooked.
6) Cover and rest baked chicken.
If you slice chicken as soon as it comes out of the oven, all of the juices will run out and you will end up with dry chicken. Cover the baked chicken breasts loosely with a piece of aluminum foil and let them rest for 5-10 minutes before slicing them.
7) Slice chicken against the grain.
Slicing chicken against the grain makes your chicken more tender.
How Long to Cook Chicken Breast
The size (weight) and thickness will determine how long you need to cook your chicken breasts. You can use a kitchen scale to measure the weight of your chicken breasts. Be sure to always check that your chicken has reached a safe internal temperature of 165 degrees F, as cooking times may vary.
Bake small (5-6 ounce) chicken breasts for about 13-16 minutes, medium (8 ounce) breasts for about 16-19 minutes and large (11-12 ounce) breasts for about 22-26 minutes in the oven.
How to Store/Freeze
- Store baked chicken breast in the refrigerator for up to 4 days in an airtight container.
- Store baked chicken breast in the freezer for up to 2 months. Wrap chicken well to minimize its exposure to air in the freezer. It is best to cut, slice or shred your chicken before freezing it. This way, you can thaw it and add it directly to your recipe. I recommend using frozen chicken in recipes such as casseroles, rather than eating it on its own.
What to Serve with Baked Chicken Breast
- Roasted Brussels Sprouts, Roasted Carrots, or Roasted Broccoli
- Instant Pot Mashed Potatoes or Instant Pot Baked Potatoes
- Sweet Potato Fries
Recipes to use Leftover Chicken
- Chicken Pot Pie with Biscuits
- Baked Chicken Taquitos
- Chicken Salad Recipe
- Chicken Enchilada Casserole
- BBQ Chicken Salad
Baked Chicken Breast
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
Spice Rub
- 1 teaspoon dried oregano (or Italian seasoning)
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 450 degrees F. Line a baking sheet with foil (for easy cleanup).
- If chicken breasts are thicker in some parts than others, pound them to an even thickness using a rolling pin or meat mallet. (Place chicken in a zip-top bag or between two sheets of parchment before pounding.)
- Place chicken breasts on the baking sheet, drizzle with oil and rub over both sides of chicken.
- Combine the spice rub ingredients in a small bowl.
- Rub the spice rub over both sides of the chicken.
- Bake chicken breasts according to their size: bake 5-6 ounce breasts for 13-16 minutes, bake 8 ounce breasts for 16-19 minutes, bake 11-12 ounce breasts for 22-26 minutes. Check that chicken has reached an internal temperature of 165 degrees F.
- Remove the pan from the oven, loosely cover with foil and let the chicken rest for 5-10 minutes before slicing and serving.
Notes
- Store baked chicken in the refrigerator for up to 4 days.
- You may freeze cooked chicken for up to 2 months. Wrap it well before freezing to minimize exposure to air.
Nutrition
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Wow, love it! Looks fabulous!
This chicken breast looks really moist! Love it!
I was looking for a chicken recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this!
Hello Kristine, Thank you for the chicken recipe I’ll definitely check out other recipes on this website.
thank you for the genius tip of baking chicken at a higher heat to seal in the juices! After baking dried out chicken for years my daughter especially thanks you! Also, your seasoning recommendation is a very good – such a nice blend!
I can’t tell you how happy your comment makes me! I’m so glad that your chicken was perfect and that you enjoyed the seasoning!
Hi Kristine! I’m searching for healthy high protein recipes, & so glad I found you right away! My husband will have hip replacement surgery next week & will be on a high protein diet for awhile. Usually I find recipes that have too many ingredients & too much time to mess with, but yours are doable, that’s very reasonable & great reviews! I’m so happy! Cant wait to try your chicken & look at more recipes from you! I need to figure out how to save to find you, often, lol! Thanks so much:)
Hi Kay, I hope your husband’s surgery and recovery go well! I am so happy that you have found some recipes on my website that you are excited to try. If you want to stay in the loop about the best new recipes that I share, you can subscribe to my free email list to receive updates about recipes, and I also email out a free meal plan every Friday. 🙂
Easy, quick and delicious!!! A recipe every busy mom needs!! I too followed your recipe very carefully and it turned out fabulous! My daughter loves chicken but often struggles to eat it when it is dry. She had no trouble with this and along with the rest of my family, loved it! Thank you from all of us!
It makes me so happy to hear that! It’s amazing how a few tweaks to the baking method make the chicken so much better! Thank you for your comment!
I notoriously never follow recipes that I didn’t write. Sometimes I try, but I always end up changing something. This time, it all seemed reasonable so I went for it. The result was absolutely, delicious. This is how I will cook skinless, boneless chicken breast from now on. Thank you so much for taking the time and effort to share this. I love it.
This made my day! I’m so happy that this recipe and method worked so well for you, as it’s one of my favorites, too.
Does this have to be covered while cooking??
No, I always bake this chicken uncovered. Enjoy!
How did you get your chicken to look so crispy on the outside? Is that just seasoning?
It’s not crispy, just seasoning. 🙂
You write a ‘baking sheet’. Do you mean like a flat cookie sheet? Do you think the pan/sheet makes a difference? Thanks!
Hi Liz, I usually make this recipe on a rimmed metal baking sheet (yes, a cookie sheet, but with the rim around the edges to catch any extra juices). You can line the pan with foil for easier clean up. (Parchment paper is usually only oven safe to 425 degrees.)
This was the best chicken breast I ever made… thank you my husband loved it lol
Hearing that makes my day! 🙂
It’s MUCH easier/faster to butterfly the breasts horizontally, and if you do it thinly enough, there’s no need to pound unless you are making cutlets for recipe such as chicken parmesan or scalloppine.
Everything was just as you said. Easy! Eaay! Easy!
I buy the bags of chicken from Wal mart boneless breast meat. Already butterflied or thin. This recipe was perfect for them straight out of bag without beating. I used all the spices without mixing them first. Just sprinkled on both sides.
Your recipe is So incredibly easy. I was super lazy tonight lol. Cooked as you said. Used my thermometer, as you said. Turned out PERFECT!
Moist! Spiced perfectly! It Fed my family of 3, happily! One(Dad) is not a chicken eater, but guess what he is taking to lunch tomorrow? I appreciate a good recipe that I THINK I can remember and pass on to my kids!
Will be looking for more of your helping recipes.
Thanks much.
I made this last night for the first time, it was delicious! It’s the first time I baked plain chicken breast and had it come out so moist! So grateful I found your recipe, thank you!
Hi! I’m Pete from Queens N.Y. – Just made this – EXACTLY as you said. UNBELIEVABLE!!!!!!!!!!!!!!!!!!!! Next time ill do it parmesan style. Thank you!
I can honestly say this was the BEST chicken breast I have ever made and my family loved it. I’ve never baked chicken at 425 before and was very surprised with how moist and flavorful it was. Wow so good!! I told my kids the juice is like gold! Thank you for this recipe. 🙂
Oops I meant 450
Thanks Kristine for the fabulous recipe and great tips!
I tried it with chicken pieces with bones and also turned out great. My family and especially picky kids loved it
Hi Kristine, thank you for this baked chicken recipe. I make it every weekend during my batch cooking session. I love that I can have it readily on hand to add to sandwhiches, salads, and pasta. It’s delicious and moist. =)
olive oil. Never use it what best kind use
It doesn’t matter too much. I usually only buy extra virgin olive oil because that’s the kind that’s best for salad dressings, and then I use it for everything.
Very good!!!!! and super easy!!!
The chicken turns out great – I just use olive oil and Cajun seasoning. I must be missing something though because mine never turns out with the crust in your pics. It always just looks wet. Help!
I’m glad you enjoyed this recipe. With this recipe, my chicken breasts don’t come out with a crispy crust. The are moist, as you described. 🙂
I do not like cooking so any recipe that is easy and delicious wins my vote. Very good. Super moist and tasty.
The breasts are so thick lately. Can I just slice them in half? Would I still need to pound them?
Yes, you can slice them in half instead. Pounding also tenderizes the meat, but I sometimes skip that step if I’m in a hurry. 🙂
This recipe is just delicious, I just cannot wait to prepare this recipe, Thank you so much for sharing this with us also sharing this amazing recipe with my friend as well
Do you recommend brining chicken breasts for this recipe? Thank you!
Hi Bridget,
I do not brine the chicken breasts.