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.
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 recipe turned me back onto chicken breasts, seriously! I was partial to thighs, ive been making Lisa’s baked chicken thighs for a few years now, but now that I’ve had this I make it almost weekly. my whole family loves it too! and even if you don’t have a meat thermometer, if you follow her time chart it will turn out nearly perfectly, even if it’s slightly overdone (know this from personal experience and a super old oven lol). it’s juicy and delish every time! glad to have chicken breast back into my repertoire.
Happy to hear this method created the perfect baked chicken breasts :)
This came out perfect! I’m embarrassed to say that maybe I just didn’t know how to make chicken. My kids even ate it!
Glad this recipe turned out perfectly Maria!
Cannot believe I’ve been cooking chicken incorrectly all this time. Did everything Lisa recommended in the recipe instructions (including letting chicken come to room temperature and baking in a 425 degree oven) However, I used chicken tenderloins. Cooked these for 6 minutes, flipped, cooked an additional 6 minutes. Perfection! Juicy, tender, and seasonings were just right. Thank you for saving my Sunday dinner (in the past, all family members reached for barbeque sauce to try to mask the dry chicken)
Happy to hear you’ve finally mastered perfectly baked chicken Denise!
Lisa,
I have several chicken tenderloins, rather than full chicken breasts. Approximately how long should those cook – I was thinking 7+ minutes, flip the chicken, and another 7 minutes.
Thoughts on this?
Hi Denise – yeah, they really don’t need much time at all. I’d guess 5-7 minutes, depending on the size.
Thank you! They’re going in the oven right now~
Once again Lisa does it. Such juicy chicken. I am so glad to have found your site and recipes, Lisa. You’re my go-to for most things now.
Aw, thanks so much, Daisy! I’m thrilled you’re loving all of my recipes!
Thank you so much for this recipe. I’ve been holding on to it for a week or so, and tonight was the night. This was the juiciest, most tender chicken breast I’ve ever tasted! I often sous vide chicken breasts to get them nice and tender, and these came out even better!
Glad you finally had the time to try it and loved it Carol :)
This was so yummy and super easy! I will be making this again! (and my husband lived it😊)
Glad you enjoyed these baked chicken breasts :)
I made this recipe tonight, and it’s one of the best I’ve ever done. My husband loved it as well! The chicken is super moist and the flavor is amazing!! Thank you!
Hi Ruben – So glad you and your husband enjoyed this recipe!
Absolutely perfect!!! ❤
Happy to hear this was a success Tricia!
Delicious. I was surprised that it work’s although the temperature is very high.
I love it 😊
Thank you Lisa
Best wishes from Germany
Astrid
Glad your baked chicken breasts turned out great!
Best baked chicken breast I ever tried ! Thanks for delicious recipe!
Wonderful! Glad you loved this recipe.
I used this method of cooking, jerk chicken spices and mine happened to be split chicken breasts with bones. Juiciest chicken ever. I had to cook them for longer, because they were enormous but an instant read formula was very helpful. If you hate dry chicken breast, this is the perfect cooking method.
I really love this recipe! Used it already 4 times. It’s extra simple, quick and tasty. My husband loves it as well and he’s a fussy eater.
Wonderful! Happy to hear this satisfies even the fussy eaters :)
Just wondering how long the chicken should rest before slicing?
Just wait a few minutes before slicing!
Wow very Yummy!!
Thank you for sharing such a wonderful recipe. These chicken are AMAZING! Thanks for a great recipe.
The recipe created by this blog try out to be exactly what I tried to make. The information you have given the steps of the recipe is correct.
Happy to hear this recipe turned out perfectly!
What a wonderful simple recipe. I made this tonight. So juicy and full of flavor. Thank you Lisa for your great healthy recipes.
Happy to hear this recipe was a success Liz!
Hi Lisa, just made this chicken for dinner tonight and it was fantastic! My whole family loved it. And it was so juicy, not dry at all. I think you’re right: flipping the chicken over halfway makes the difference. I’m going to do that from now on. Thanks again!
It really does make a difference! Glad you enjoyed these chicken breasts :)
Hi Lisa,
If I wanted to double the recipe and then cut the chicken in cubes what will you recommend it’s the yielding serving in ounces or grams ? If possible to calculate at all. Thanks in advance love all your recipes and I have tried a lot of them.
Hi Amy – Since 4 boneless, skinless chicken breasts is around 32 ounces – so double that if you were to have 8 breasts!
Thank you for telling your readers to take the chicken out of the oven at 160 and rest for minutes, it does make a big difference.
It really does, and is often a mistake people tend to forget :0
We loved this baked chicken recipe! Thanks 🥰😴
Wonderful! Glad you loved this recipe Mary :)
Just tried this recipe and the chicken smells great! It came out perfectly moist and juicy as well. Thank you for another great recipe.
Happy to hear you loved this baked chicken Jessica!
I used to think it was impossible to make a perfectly cooked boneless and skinless chicken breast that maintains its juiciness. Those days are gone. Recipes like this are the reason I keep returning to Downshiftology.
Simple, concise, and thorough. Thanks for all the work you do bringing us these wonderful recipes!
Happy to hear you were able to achieve juicy chicken breasts!
Oh my goodness! Thank you so much for this amazing recipe. I made it for my chicken stir-fry. So moist, juicy, and tender…loved it!
Happy to hear your chicken breasts turned out perfectly for a stir-fry recipe!
Delicious! And lovely to have on hand in the fridge. Plan to make this regularly. Thanks for another great recipe!
This is definitely a meal prep savior!
Tried this tonight. Very easy and worked great. I used thyme and rosemary. My chicken breasts were quite large so they probably took 35 minutes. But they came out tender and flavorful. Thank you, Lisa!
Amazing! Happy to hear this recipe was a success Celia :)
Lisa When you give the nutritional value for the chicken breasts, are those values per chicken breast or for all 3 chicken breast.s. Love your recipes. Thank you.
Hi Kathleen- the nutritional information will always be per serving. So it’s for one chicken breast :)
Hey Lisa, just wanted to ask, how long would you microwave the chicken for in a 800w oven (though I’m fine with eating it cold). And what are the dimensions of your white oven dish? I’m trying to find something similar here in the U.K., I’ve seen some in John Lewis, but just want one that holds 4 breasts. I recently commented on your Facebook post about using an Indian spice rub. I was baking my chicken for months in 2019. But went back to eating junk. I’m Diabetic, and I want to try and change my diet to a more low carb one. So that means maybe back to baking chicken at the beginning of the week. I never thought of doing that before. Or slicing the chicken and eating it later, or that it would even keep. So I might go back to baking chicken, and eating it this way with vegetables etc..
Hi Heather – it’s hard to say on the microwave as they’re all different. But I’d recommend 30 second increments until it’s warmed through. And my larger baking dishes are usually around 9×13 inches. You can find them all linked on the Shop page on my website. Hope you enjoy meal prepping this chicken!
Loved this! Had this with a side salad and a guac and it was delicious! The chicken was tender and juicy with plenty of flavour
Wonderful! Glad this recipe was a success Jasmen :)
Delicious, made this twice for dinner and it is a keeper.
Seasonings are perfectly balanced! Thank you.
Wonderful! Glad this recipe was a success Marina :)
This was almost too easy! I never cook chicken breasts but now I’m not afraid because I have this recipe in my back pocket! Simple, juicy, flavorful, tender, delicious. My kids even loved it! I didn’t have time to pound down the chicken, and it still tasted great. Thanks Lisa!!
Happy to hear everyone enjoyed this baked chicken breasts Jennie! :)
Another weekly dinner winner! I don’t think I’ve ever had chicken breasts that taste this good and juicy. I had 3 approx 8oz chicken breasts, the rub was just enough for all 3. I pounded them to an even thickness (which turned out pretty thin, about 1/2-3/4 of an inch) and baked about 15 minutes to reach 160F. Served with rice and roasted brocolini. Even my toddlers ate the chicken!
Happy to hear this chicken was a success Ace!
This recipe is now my favorite way to cook chicken breast! I can’t get over the flavor and it’s hubby approved too! Love your channel and haven’t found a recipe I haven’t liked! Thank you! :)
So glad you found a winning chicken recipe Brenda!
Best, juiciest chicken ever😋😋
Thanks for the recipe !
Mmmmmm
Glad you enjoyed this recipe Shirleen :)
I’ve always baked my chicken breasts at 350° and they’ve always come out tough so I decided to try this recipe, even though I wasn’t sure about 425°. Lisa, this recipe is amazing! The rub was delicious and the chicken came out so juicy – just like you said… So glad I came across this recipe. Thanks for posting it!!!
Happy to hear you were finally able to nail down the perfect chicken breast! Cooking them hot and fast is the way to go :)
Delicious and moist. Instructions were clear. Best chicken I’ve ever made.
Wonderful! I’m so happy you loved the recipe, Mary!
Hi Lisa,
Your spice rub ingredients add up to 3 1/4 teaspoons or just over a tablespoon. There is no way that your pictures depict a tablespoon of dry rub. It looks like each of the four breasts has a tablespoon on it. The picture of the bowl, likewise, has a much greater quantity than one tablespoon.
And a tablespoon of dry rub would be insufficient to coat four chicken breasts.
Comment?
Thanks.
-Mark
Hi Mark – The measurements are correct. If you watch the video in the post, you will see how it comes together visually. If you feel it’s not enough, you can always add a bit more as well!
Lisa, I love your website and go to it constantly because I know I can find healthy alternatives for so many meals. I made this baked chicken last night and it came out perfect – just like you said it would. Tender and juicy and the seasonings were just right. Even sauteed spinach to go with. Thanks for what you do to make cooking fun and healthy.
Wonderful! Glad these chicken breasts turned out perfectly Cathee :)
This baked chicken recipe is delicious. My chicken breasts were different sizes so I had to play with the timing a bit but it all turned out juicy and tender. Next time I might change up the seasoning blend a little; Greek chicken anyone?!
Glad this was a success Linda! :)
Had to make with boneless, skinless thighs instead but it turned out great and my husband requested we keep this one in rotation. Such great flavor from the spice blend!
Wonderful! Happy to hear both of you enjoyed this recipe Ashley :)
This is truly a PERFECT recipe, I have never had boneless chicken breast so tasty and juicy. It is amazingly easy and a perfect meal prep item. This is definitely going on repeat in my kitchen.
Happy to hear these baked chicken breasts were a success Stephanie!
This looks so straightforward and great for meal prep! Also easy to customize. Thanks Lisa! ~
Of course! Hope you enjoy these chicken breasts Stella :)
Lisa delivers again! Quick and easy.
Would a baking sheet work just as well as the baking dish you have used?
Yes, you can use a baking sheet :)
Oooh, I’m going to give this a try for meal prepping the chicken for my weekly salad lunches!
This is the perfect meal prep recipe :)
This chicken looks incredible and perfectly cooked! Love the color from all those spices. So easy too!
Thanks so much Tara! Enjoy :)
So, I had just pulled out 4 chicken breasts to prep them for using this week when I came across this post. Perfect! And I agree about the thermometer for chicken – it’s so helpful. Love to cook some chicken ahead for salads and taco Tuesdays because it makes the week so much easier!
Perfect timing! And yes, this is the perfect way to meal prep!
I love simple recipes that are simple and quick fixes and this one fits all those! I’ll be making this tasty recipe again and again!
This is definitely one to add into your rotation!
Hi Lisa, love the you make baking chicken breast easy. I will try it out.
Can’t wait for you to try this Maryam!
The seasoning sounds delicious and you are spot on with the importance of pulling the chicken breasts out of the oven before they reach 165F. I actually pull mine out even earlier. Did you know that chicken cooked to 155F is safe so long as it’s held there for 55 seconds (which is guaranteed with carry-over cooking).
Thanks for the insider tip Kara!
I’ve made this recipe several times, it’s now one of my favorites
Chicken is extremely juicy
Happy to hear you loved this chicken recipe!
Your recipe sounds straight forward and good. I found a recipe a couple of years ago similar to yours except it says to cook them at 450 degrees for a little less time. They turn out so juicy and so good I have never gone back.
I use your recipe for chicken thighs all the time I even bought some at Whole Foods this morning.
Thanks Patricia! I hope you can give this one a try :)