Best Baked Chicken Breast
341 Comments
Updated May 23, 2024
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Perfectly baked chicken breasts that are juicy, tender, easy, and super flavorful! This is a recipe everyone should know how to master. All you need is a drizzle of olive oil, a special seasoning mix, and a few insider tips for these super tasty, no-fail chicken breasts.
If you’ve ever struggled with dry, rubbery, and just flat-out boring chicken breasts, you’re in luck, because today’s recipe is about as easy as they come. All you’ve got to do it make my special seasoning mix, rub it all over the chicken breasts, and then bake them the right amount of time. That my friends, is the important part.
Once you read my tips below and master this method you’ll have the most delicious chicken to enjoy for a variety of weeknight dinner recipes. Plus, you can slice and dice any leftovers for chicken meal prep. Leftover chicken is perfect on bowls, salads, in tacos, and so much more!
Baked Chicken Breast Ingredients
Chicken is a blank canvas just waiting to be sprinkled, smeared, and infused with flavor. There’s simply one rule – never under-season chicken. So today, I’ve got a simple seasoning mix (literally the easiest dry rub) that will impress all your dinner guests.
- Boneless Skinless Chicken Breasts: Always remember to grab chicken breasts that are about the same size for the most even cooking (see tips below).
- Spices & Herbs: A simple blend of paprika, garlic powder, thyme, salt, and pepper makes the chicken super delicious. Don’t have thyme? Swap in oregano, basil, rosemary, or another herb.
- Olive Oil: A light drizzle of oil coats the chicken to help the seasonings stick.
Find the printable recipe with measurements below.
How to Bake Chicken Breasts in the Oven
This recipe is easy and speedy, which is why I love it. First, preheat your oven to 425°F (220°C).
Mix the spices. Add the spices and herbs to a bowl and mix them until combined.
Coat the chicken. Lightly coat the chicken with olive oil, and then give each chicken breast a generous rub of the spice blend. Make sure to do this on both sides.
Bake away. Place the seasoned chicken breasts in a baking dish and bake for 20 to 25 minutes, flipping halfway through.
Let them rest. Once the chicken is done, make sure to let them rest! Resting allows the juices to redistribute within the meat. Then enjoy!
How Long To Bake Chicken Breasts
The key to juicy chicken breasts is to cook them hot at 425°F (220°C) for the right amount of time. To nail this down, it depends on the size of your chicken breasts and your unique oven (remember, all ovens cook differently). Here’s a general guideline to follow:
- Small Breasts (5oz): cook for 18 to 20 minutes.
- Medium Breasts (7oz): cook for 20 to 22 minutes.
- Large Breasts (9oz): cook for 22 to 25 minutes.
Pro tip: If you have a tendency to overcook your chicken, invest in an instant read thermometer. It’s an invaluable tool in the kitchen. Then keep reading below for the best internal temperature of cooked chicken.
the Best Internal Temperature
Chicken is fully cooked and safe to eat at 165°F (75°C). But remember that if you cook chicken breasts to 165°F (75°) in the oven, they’ll increase in temperature to about 170°F (77°C) once rested. And trust me, that will result in dry, rubbery chicken, devoid of moisture. Dark meat like chicken thighs are much more forgivable when it comes to overcooking, but not white meat chicken breasts.
So this is what you need to do. Take the chicken breasts out of the oven once they reach an internal temperature of 160°F (71°C). Then, let them rest for a couple of minutes. The chicken will naturally reach the perfect 165°F (75°C) temperature, thanks to carryover cooking. And you will have succulent, juicy chicken breasts to enjoy. You’re welcome!
Tips for the Juiciest Chicken Breasts
Before you get baking remember these three important tips for tender, juicy chicken.
- Bring chicken to room temperature: When you cook cold, straight from the fridge chicken it’s more likely to cook unevenly, with an overcooked outside and undercooked inside. So let it sit at room temperature for about 15 minutes before cooking.
- Grab similarly sized chicken breasts: If you bake a 5-ounce chicken breast alongside an 8-ounce chicken breast, your smaller chicken breast will likely turn rubbery by the time your bigger one is done.
- Pound them to an even thickness: Because chicken breasts naturally have one end that’s thicker than the other, you can gently pound the thicker part of your chicken breast for a more even thickness, which translates to more even cooking.
STorage Tips
- To store: The chicken will keep for 3 to 4 days in the fridge in an airtight container. Perfect to enjoy throughout the week!
- Freeze for later: I recommend slicing, dicing, or shredding your chicken before freezing, to make the reheating process easier. The chicken will keep for up to 3 months in the freezer.
- Reheating tips: Chicken breasts can get a bit dry when you reheat the following days. So here’s a little tip – add a teaspoon or so of water to the top of your chicken, then cover with a microwave-safe lid before reheating in the microwave. It will steam a little, helping the chicken absorb some of the moisture, and bring it back to life!
Delicious Chicken Breast Recipes
I can’t deny my love for boneless skinless chicken breasts! They also take center-stage in these delicious recipes:
- Greek Chicken Kabobs
- Ultimate Chicken Salad
- Chicken Fajitas
- Coconut Curry Chicken
- Herb Baked Chicken Breast
- Cobb Salad
I hope you and your family love this baked chicken breast recipe. If you make it, let me know how it turned out! I’d love to hear what you think in the comments below.
Best Baked Chicken Breast
Description
Video
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil , or avocado oil
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme, or oregano, parsley or other herbs
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 425°F (220°C). In a small bowl, mix together the paprika, garlic powder, thyme, salt and pepper.
- Lightly coat the chicken breasts in olive oil, and then generously rub the spice mix on both sides of the chicken.
- Place the chicken breasts in a baking dish and cook for 20 to 25 minutes, depending on size (see chart above). Let the chicken rest for a few minutes to allow the juices to redistribute within the meat, then serve.
Lisa’s Tips
- I love to use these white baking pans for this recipe, and other baking recipes!
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally published January 2021, but updated to include new information for you benefit!
This chicken was exactly as you described it would be. Juicy and delicious! I paired it with cauliflower rice and green beans. It was so good! Thanks for a quick and easy chicken dish.
Hi Stanna – What a quick, delicious, and healthy meal! I’m glad you enjoyed this baked chicken breast.
I’m a vegetarian and I make this chicken for my meat eating family every week! They love it and I don’t mind making it because it’s so easy.
How kind of you Stephanie! I’m glad you found a meat recipe the rest of your family can enjoy.
The recipe 😋 sounds very tasty 😋 and easy to make, I will try it. Thank you 😊 🙏
Hi Victorina – Hope you enjoy and be sure to report back when you do :)
I have made this recipe many times and it never disappoints. This is great for meal prep as the chicken stays moist for several days. The recipe turns out as pictured and tastes great!
So happy you loved this baked chicken, Amber!
Easy way to make lots of chicken breasts for dinner and leftovers. Love Lisa’s guidance for time based on weight of the breasts. I’ve made this a dozen times this fall/winter and I get juicy breasts every time. Make sure to let them rest for 10 min. Pop them in the oven, make rice and broccoli while you wait. The more you make it the better you get at knowing your oven and the cooking time.
Hi Jessica – I’m happy you loved this recipe. It really is one of my most frequently made recipes for an easy chicken dinner. Enjoy!
Hi Lisa. I just tried your chicken breast recipe. We just love it. It going into my recipe box for sure. I read all your info and tips about cooking chicken and no more dried chicken. Thanks.
Hi Donna – I’m happy you loved it! And congrats on a moist roast chicken, yay!
So delighted to find this recipe. It made me feel that my cooking experience with chicken breasts has been right on track, and I learned some new herbs and techniques as well. Thanks so much, Lisa.
Three discoveries I’d love to share (hoping it is not intrusive to do so): I rub the olive oil all over the chicken breast as the first step. After adding the herbs, I have a spritzer bottle of Apple Cider Vinegar (ACV), and spray the breasts/herbs. Once before first putting them in the oven, and once after turning and adding the herbs to the second side. I also pour a small amount of ACV in the bottom of the glass baking dish, making sure it’s distributed evenly, before first putting it in the oven (about a quarter inch depth over the entire bottom of pan (lifting the breasts so it runs underneath them). It adds a wonderful, but mild dimension to the flavor.
Herbs/spices I have used: Basil, dill, cumin, salt, onion powder, garlic powder (usually all together). I bake at 325º F, for a longer duration. 15 – 20 minutes first side, 10 minutes second side (checking thickest part of thickest breast to ensure it is cooked through – love the gentle pounding idea to even out the thickness). Not sure where, but I read long ago that cooking at a lower temp for a longer period of time, will lead to a juicier outcome. True? Or not so much?
Last thing…after baking and the breasts are cool enough to handle, I shred each breast by hand into bite size pieces. Not sure why this is true, but I have never had a moister or more digestible piece of chicken than when I shred it in this way. It’s then perfect for adding to soups, chili, pasta, burritos/tacos, salads, or gently reheating (with other ingredients such as mushrooms, if desired), and served over rice, etc. Stunningly versatile.
I have kept chicken prepared this way, refrigerated and in glass lock containers, for 7-8 days without any experience of losing freshness/safety for eating. It may be that the ACV helps preserve the chicken (as well as the salt sprinkled on the breasts before cooking). Please excuse me if I have rambled too long, and thanks again for your recipe and this website.
Thanks for sharing all of your tips, Jordan! It sounds like you’ve mastered baked chicken breasts with your own unique spin. Love it!
I followed your recipe and the result was juicy and delish baked chicken! I especially appreciate the recommendation to flatten the meat so it cooks evenly and to remove from oven prior to reaching 165. Not sure why I didn’t think of this before. Thanks downshiftology for many great recipes!
You’re more than welcome, Wendy! So happy you found those tips helpful.
Every time l make it it’s simple and delicious. Thank you!
I’m so glad you love this baked chicken breast recipe, Belinda!
I totally love this very easy, delicious chicken recipe. I have made it at least a dozen times, but I just so not find that the amounts of spices cover the four breasts, and I always have to make a second batch. It is not a problem, but just wondering if the breasts I buy (usually Bell and Evans) are just slightly bigger than the ones pictured in the recipe. Does anyone else need to prepare more seasoning or is it just me? This is one of my go-to recipes that everyone loves!
This was so easy to make and it was definitely delicious!
I’m happy you loved it, Dianne!
I want to frame this recipe! Simple, straightforward and a perfect alternative when I can’t get out to grill. I used to avoid cooking chicken breasts because they had the consistency of rubber and no flavor. This recipe changed all of that with just a few tips – Thank you!
Oh yay! I’m so glad you found a winning baked chicken breast recipe you love, Peggy.
This is a great, simple weeknight chicken recipe. The directions from Lisa are perfect, as always. I overcooked the chicken slightly, because I did not take the chicken out as she directed. I now know better for next time! Thanks, Lisa, for a great recipe!
So happy you loved this baked chicken, Kate!
Can I cook this in an air fryer
Yes! You can follow my air fryer chicken breast recipe.
This recipe delivers! I have this on my meal prep rotation as I can serve as full breasts or slice up for wraps or salads. The recipe comes out juicy and tender every time. I do change up the amounts of spices, but use the ones she lists. Never fails.
Thank you for this simple but delicious baked chicken recipe.
Hi Amber – This truly is a versatile recipe! Happy to hear your chicken breasts turn out great every time.
Another great recipe. The meat is tender and the recipe easy to follow. All the ingredients are usually already in the kitchen.
Wonderful! I’m glad your chicken breasts are turning out great.
Excellent! Everybody loved them. I found pounding the thicker part of the breast was very helpful making very tender juicy breasts! I am making them again this weekend and using one of your sauces (Not sure which one yet to drizzle over the breasts once done and resting)!
I tried this recipe last night and could not believe the results. I had the large chicken breasts so I smashed them down as much as I could before seasoning them liberally applied seasoning spread that already had in the cabinet and I used white balsamic oil. Just to give it a little twang. I did let sit at room temperature for about an hour due to the oven already been on cooking baked potatoes, which we’re gonna take considerably longer than the 20 minutes for the chicken. To my surprise, I followed the technique and cook the chicken at 425° for 20 minutes. The only variation I flipped the chicken and let the chicken breast inside the still warm oven for an additional 20 minutes. Super Juicy!!
Wonderful! I’m glad your chicken breasts turned out perfectly, Steven.
Sounds so good and juicy
Quick and easy this recipe never fails. My go to when I have extra chicken breast to use up or need a super quick protein to prep for lunches.
Thanks so much, Nicole! It’s one of my personal favorites as well. :)
I had this chicken left over and still to my liking.
Hi Jane – Glad the leftovers of this baked chicken are just as delicious!
This was so simple and delicious! My chicken breasts were super thin so I was a little worried but they turned out perfectly after 22 minutes and a rest. So juicy and tender! This is a keeper for sure!
Wonderful! I’m glad your chicken turned out perfectly, Amanda.
Very moist and tender and not rubbery as you said. I am learning to cook better by your videos. Thanks for sharing.
Wonderful! I’m so glad you’re enjoying my recipes and finding my videos helpful as you cook. :)
Excellent recipe. Delicious 😋
I’ve baked many chicken breast’s in my life, but they never turned out this moist & flavorful. My grandson said it was a 5 Star dinner.
Hi Debbie – Amazing! I’m glad your chicken breasts turned out just the way you wanted them to.
Mine turned out excellent. Will certainly make that again. I usually soak my chicken in salty water not this time ! It was juicy !
Hi Kathryn – Glad your baked chicken breast turned out perfectly!
Thank you for the fine chicken breast receipe. It was easy and a wonderful tasty meat. We eat chicken alot and this was so tasty. I love your receipes and will try them. You put alot of love and passion in your food. Me too.