This Baked Chicken Breast is juicy and tender, with the best simple seasoning rub. It’s super easy to make and perfect for dinner any night of the week!
Baked Chicken Breast: A Weeknight Staple
I’m so excited to share with you my go-to chicken breast recipe: Baked Chicken Breast! Say goodbye to dry, flavorless baked chicken, because today I’m sharing my secrets to cooking the most perfect boneless chicken breasts in the oven!
Picture this: mouthwateringly juicy, fork-tender chicken breasts, hot from the oven and coated in the most delicious blend of savory seasonings. Slice them up and serve with mashed potatoes and green beans, or add them to salads, sandwiches and wraps.
I love that I can have this easy chicken recipe on my table in less than 30 minutes, with minimal hands-on prep time. It’s a staple in our dinner rotation, and I hope you’ll love it too!
I was looking for an easy recipe for chicken breasts and stumbled across this one. I had all the ingredients so I gave it a try. My husband, my son and I loved it. This will become a regular for us.
Gayle
Secrets to the Best Juicy Baked Chicken Breast
- Pound chicken breasts to an even thickness. This makes the meat extra tender and helps it to cook through faster and more evenly. Otherwise, the thinner end of the chicken breasts may dry out while the thicker end finishes cooking.
- Bake at 425° F. I’ve found this to be the best temperature for baking chicken breasts because the high heat cooks the chicken quickly and seals in the juices.
- Don’t overcook it. Overcooking is one of the most common reasons why chicken turns out dry or tough. Use a meat thermometer to tell when the chicken reaches 165° F (the USDA recommended safe temperature for chicken) and take it out of the oven as soon as it is done.
- Let it rest for 5 minutes after cooking, before slicing or serving. This allows the juices to redistribute throughout the meat, rather than running out onto your plate or cutting board.
- For the most tender chicken, always slice it against the grain.
Ingredients You’ll Need
You’ll need just a handful of ingredients for this recipe:
- Boneless, Skinless Chicken Breasts: It’s best if each of the chicken breasts are approximately the same size so that they will finish cooking at the same time. Want to bake chicken thighs instead? You’ll love my Baked Chicken Thighs recipe.
- Olive Oil: Rubbing the chicken breasts with a little olive oil adds moisture and helps the seasonings to stick to the meat.
- Seasonings: I use a simple mix of spices that adds incredible flavor to the chicken: paprika, dried oregano, garlic powder, salt and pepper. You can also add a teaspoon or two of 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 dried oregano.
More Seasoning Options
You can also season the chicken with my Chicken Seasoning, or Cajun Seasoning for a delicious spicy kick. If you prefer a marinade try my Chicken Marinade.
How to Bake Chicken Breast
Here’s a quick overview of the recipe steps. Find the full recipe with ingredient amounts and instructions in the recipe card below.
Mix together the seasonings in a small bowl.
Pound the chicken. Place chicken breasts in a zip-top bag or between two sheets of parchment paper and pound them to an even thickness using a meat mallet or rolling pin.
Season chicken. Place the chicken breasts in a baking dish and pat dry with paper towels. Drizzle them with olive oil and rub the oil over all sides of the chicken. Then rub the seasoning mixture over both sides of the chicken.
Bake, uncovered at 425° F, until the chicken is cooked through.
Let the chicken rest for 5 minutes. Then serve as desired.
How Long to Bake Chicken Breasts
The cook time for boneless, skinless chicken breasts in the oven will depend on their size and thickness. Here’s a general guide for how long to cook chicken breasts at 425° F:
- Small 5-6 ounce chicken breasts: 13-16 minutes
- Medium 8 ounce chicken breasts: 16-19 minutes
- Large 11-12 ounce chicken breasts: 22-26 minutes
The best way to tell when chicken is done is to use an instant read thermometer to test the internal temperature in the center of the meat. Chicken should be cooked to 165° F. When chicken is almost done it will finish cooking quickly. Once it registers 155° F, it probably needs just 1-2 more minutes in the oven. Watch it closely as it can quickly go from perfect to overcooked.
Serving Ideas
These chicken breasts go well with a variety of side dishes. Here are a few to try:
- Kale Salad or Greek Salad
- Roasted Potatoes and Carrots
- Baked Sweet Potato
- Rice (see How to Cook Rice)
- Dinner Rolls or try my favorite Biscuit Recipe
I’ve also used this recipe to cook chicken for Chicken Salad sandwiches and salads, like this Cobb Salad and Pesto Pasta Salad.
Meal Prep and Storage Tips
Baked chicken breast is a versatile protein to make ahead for quick meals throughout the week. I love having it in my fridge, ready to add to quick assembly meals like bowls, salads and wraps.
- Refrigerator: Store in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: Store baked chicken in an airtight container in the freezer for up to 2 months. Wrap the 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.
More Favorite Chicken Breast Recipes
If you love this baked chicken breast, try one of these chicken breast recipes next:
Baked Chicken Breast
Ingredients
For the Seasoning:
- 2 teaspoons paprika
- 1 teaspoon dried oregano, or Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Other Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
Instructions
- Preheat oven to 425° F.
- Combine the seasoning ingredients in a small bowl: paprika, dried oregano, garlic powder, salt and pepper. Stir or whisk to mix. Set aside.
- Place the chicken breasts in a large zip-top bag or between two sheets of parchment paper or plastic wrap and pound them to an even thickness using a meat mallet or rolling pin.
- Place chicken breasts in a baking dish. Pat chicken dry with paper towels. Drizzle with the olive oil and rub over both sides of chicken.
- Rub the seasoning 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° F by inserting an instant read thermometer into the thickest part of the meat.
- Remove the pan from the oven and let the chicken rest for 5 minutes before slicing and serving. When slicing chicken, slice it against the grain for the most tender result.
Notes
- Store baked chicken in an airtight container in the refrigerator for up to 3-4 days.
- You may freeze cooked chicken for up to 2 months. Wrap it well before freezing to minimize exposure to air.
Wow, love it! Looks fabulous!
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!
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. 🙂
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. 🙂
I am planning on making this for dinner tonight but I’m using thin cut chicken breasts so how long do you cook them if I bake them in the 425 degree temperature?
Hi Robin, Thin cut chicken breasts will cook pretty quickly. The best way to tell when they are done is to use an instant read thermometer to test the temperature of the chicken in the center.
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. 🙂
Do you recommend brining chicken breasts for this recipe? Thank you!
Hi Bridget,
I do not brine the chicken breasts.
Love both chicken recipes!
My family member is not able to use pepper, paprika, peppers etc. due to sensitivity causing GI issues. Any recomendations for substitute seasonings?
The typical substitutes for paprika would be chili powder or other seasonings made from peppers, but I understand those won’t work for you. You can omit those ingredients from this recipe, or you might try my chicken seasoning and just omit the ingredients that you are not able to use.
We made this baked chicken breast recipe last night. It turned out perfect. Thank you.
Everyone thought the seasoning on the chicken breasts was amazing. Great recipe!
My mouth is watering just by looking at this! Definitely going to try this weekend.
I’ll try this tonight.
Interested in Air Fryer and InstaPot recipes.
Thank you
I hope you enjoy the recipe! Here are my Air Fryer Recipes and Instant Pot Recipes.
Great recipe. Juicy chicken. I’ve made this about 4 times now. I cook mine about 15 mins and check temperatures. If not quite there, I give it another 3 mins and check again. I used my own spice blend which I make and use for a lot of recipes cuz we like it (1 T each: salt, paprika, garlic powder, onion powder, cumin, parsley and some pepper). I put in a jar, shake and sprinkle it on fish and chicken whenever I need it.
I have probably made this 6 times and it comes out perfect!! So tasty!
I was looking for an easy recipe for chicken breasts and stumbled across this one. I had all the ingredients so I gave it a try. My husband, my son and I loved it. This will become a regular for us.
I was looking for a fast recipe on a busy night and I had chicken breast and just about every spice known to man in my spice cabinet . This is 100% the best chicken I’ve ever made! Thank you! Adding this to my recipes
This recipe was a real hit! We had some chicken breasts we needed to use, so I found this recipe and decided to make it for tonight’s dinner. Fortunately, I had everything in hand except for the paprika. I spent a little extra for better quality paprika, and I think it made a huge difference. I served it with some roasted Yukon & red potatoes, which complemented the chicken dish beautifully.
Hi, stumbled on this site recently. Good looking recipes!
Was wondering if I could do this recipe along with vegetables and if so, how?
Thank you so much!
Thank you! You can use this Roasted Chicken and Vegetables recipe as a guide. Since boneless chicken breasts cook faster than the bone-in thighs used in that recipe, you’ll want to add the chicken to the pan a bit later, depending on the size/thickness of your chicken breasts. If you read that post there are also tips on using other vegetables. Good luck!
Just made this chicken for tonight’s dinner and it was absolutely delicious. Easy to make, all the seasonings you probably have in your cabinet already and it doesn’t get any simpler than this.
This recipe is so simple but it turned out amazing! Best chicken I’ve ever made. Thank you!
Made this today and everybody loved it! Even my husband, who is a very picky eater. We had your baked sweet potato as a side and a bit of aioli. Super tasty, quick, easy and filling. Definetely a keeper have for our dinner rotation ❤️
Just letting people who do not cook much or are a little less experienced always smash your chicken it makes it tender then season.
I let the internal temperature of the chicken get too hot but it still turned out juicy and delicious! So quick and simple. A great time saver. I’ll be doing this again!
Delicious! My wife and I loved this – and the seasoning made it just right!
How much of each spice is in the mix?
You can click the “jump to recipe” button at the top of the post or scroll down until you come to the recipe card that lists the amount of each ingredient plus full cooking instructions.