Best Baked Chicken Breast

Perfectly baked chicken breasts that are juicy, tender, easy, and oh so 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.

Baked chicken breasts in a pan.

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 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!

Ingredients for oven baked chicken breasts.

Baked Chicken Breast Ingredients

Chicken is a blank canvas just waiting to be sprinkled, smeared, and infused with flavor. Rule #1 – never under-season chicken. So today I’ve got a simple, yet dazzling seasoning mix (literally the easiest dry rub) that will impress all your dinner guests.

  • Boneless Skinless Chicken Breasts: Grab chicken breasts that are all 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 gently coats the chicken to help the seasoning stick, and keeps it nice and moist.

Find the printable recipe with measurements below.

How Long Should You Bake Chicken Breasts?

The key to juicy chicken breasts is to cook them hot at 425F for the right amount of time. To nail this down, it’ll depend 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 18-20 minutes.
  • Medium Breasts (7oz): cook for 20-22 minutes.
  • Large Breasts (9oz): cook for 22-25 minutes.

Pro tip: If you have a tendency to overcook your chicken, invest in an instant read thermometer. It’s seriously invaluable in the kitchen. Then read below for the best internal temperature of cooked chicken!

Four chicken breasts in a baking dish.

What’s the Best Internal Temperature?

Chicken is fully cooked and safe to eat at 165F. But remember that if you cook chicken breasts to 165F in the oven, they’ll increase in temperature to about 170F 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 160F. Then, let them rest for a couple of minutes. The chicken will naturally reach the perfect 165F 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.

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 425F.

Mix the spices. Add the spices and herbs to a bowl and mix them until combined.

Mixing a spice blend in a bowl for baked chicken breasts.

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.

Coating chicken breasts with seasoning for baked chicken breasts.

Bake away. Place the seasoned chicken breasts in a baking dish and bake for 20-25 minutes, flipping halfway through. Once they’re done, make sure to let them rest! Resting allows the juices to redistribute within the meat.

Baked chicken breasts in a pan on a table.

Storing And Meal Prepping Leftovers

  • Store leftovers: The chicken will keep for about 3-4 days in the fridge in an airtight container. Perfect to enjoy throughout the week!
  • Freeze for later: To make the reheating process easier, slice, dice, or shred your chicken before freezing. The chicken will keep for several 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 or plastic-wrap, before reheating in the microwave. It will steam a little, helping the chicken absorb some of the moisture, and bring it back to life!

Ways To Use Baked Chicken Breasts

Cooked chicken breasts are not only healthy, they’re quite versatile. Here’s a few ideas!

  • Round out a plate with sides. Eat the chicken alongside sautéed spinach and rice, or any other side dish you’d like.
  • Top onto a salad. Start with leafy greens, add freshly chopped veggies along with your chicken, and toss with a lemon vinaigrette.
  • Add into a casserole. Load your casserole up with diced chicken breasts, rice, and extra veggies with a sprinkle of cheese.
  • Mix into a stir fry. Add it into a stir fry with broccoli, carrots, bell pepper, and other vegetables.

Baked chicken breast with spinach and rice on a plate.

Delicious Chicken Breast Recipes

I can’t deny my love for boneless skinless chicken breasts! They also take center-stage in these delicious recipes:

Best Baked Chicken Breast Recipe Video

Want to see how I make this recipe? Watch the video below!

If you make this recipe, let me know how it turned out! I’d love to hear what you think in the comments below.

Oven baked chicken breasts in a casserole pan.

Best Baked Chicken Breast

4.97 from 82 votes
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 4 servings
Author: Lisa Bryan
Perfectly baked chicken breasts that are juicy, tender, easy, and oh so flavorful! 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.

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 tablespoon olive oil , or avocado oil
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme, or oregano, parsley or other herbs
  • 1/4 teaspoon freshly ground black pepper

Instructions 

  • Preheat your oven to 425F/220C. In a small bowl, mix together the paprika, garlic powder, thyme, salt and pepper until combined.
  • 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 20-25 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

Nutrition

Calories: 163kcal, Carbohydrates: 1g, Protein: 24g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 72mg, Sodium: 713mg, Potassium: 430mg, Fiber: 1g, Sugar: 1g, Vitamin A: 280IU, Vitamin C: 1mg, Calcium: 6mg, Iron: 1mg
Course: Main Course
Cuisine: American
Keyword: baked chicken, baked chicken breasts, baked chicken recipe
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188 comments on “Best Baked Chicken Breast”

  1. 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. 5 stars

  2. 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! 5 stars

  3. 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)5 stars

  4. 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?

  5. 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.5 stars

  6. 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!5 stars

  7. This was so yummy and super easy! I will be making this again! (and my husband lived it😊)5 stars

  8. 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!5 stars

  9. Absolutely perfect!!! ❤5 stars

  10. Delicious. I was surprised that it work’s although the temperature is very high.

    I love it 😊 

    Thank you Lisa 

    Best wishes from Germany

    Astrid5 stars

  11. Best baked chicken breast I ever tried  ! Thanks for delicious recipe!5 stars

  12. 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. 4 stars

  13. 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.5 stars

  14. Just wondering how long the chicken should rest before slicing?

  15. 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.5 stars

  16. What a wonderful simple recipe. I made this tonight. So juicy and full of flavor. Thank you Lisa for your great healthy recipes.5 stars

  17. 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!5 stars

  18. 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. 5 stars

    • Hi Amy – Since 4 boneless, skinless chicken breasts is around 32 ounces – so double that if you were to have 8 breasts!

  19. 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.

  20. We loved this baked chicken recipe! Thanks 🥰😴5 stars

  21. Just tried this recipe and the chicken smells great! It came out perfectly moist and juicy as well. Thank you for another great recipe. 5 stars

  22. 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!5 stars

  23. 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!5 stars

  24. Delicious! And lovely to have on hand in the fridge. Plan to make this regularly. Thanks for another great recipe!5 stars

  25. 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! 5 stars

  26. 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.

  27. 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!

  28. Loved this! Had this with a side salad and a guac and it was delicious! The chicken was tender and juicy with plenty of flavour5 stars

  29. 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!!5 stars

  30. 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!5 stars

  31. 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!  :)5 stars

  32. Best, juiciest chicken ever😋😋
    Thanks for the recipe !

    Mmmmmm5 stars

  33. 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!!!5 stars

    • Happy to hear you were finally able to nail down the perfect chicken breast! Cooking them hot and fast is the way to go :)

  34. Delicious and moist. Instructions were clear. Best chicken I’ve ever made.5 stars

  35. 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!

  36. 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.5 stars

  37. 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?!5 stars

  38. 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! 5 stars

  39. 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.5 stars

  40. This looks so straightforward and great for meal prep! Also easy to customize. Thanks Lisa! ~

  41. Lisa delivers again!  Quick and easy.  5 stars

  42. Would a baking sheet work just as well as the baking dish you have used?

  43. Oooh, I’m going to give this a try for meal prepping the chicken for my weekly salad lunches!5 stars

  44. This chicken looks incredible and perfectly cooked! Love the color from all those spices. So easy too!5 stars

  45. 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!5 stars

  46. 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!5 stars

  47. Hi Lisa, love the you make baking chicken breast easy. I will try it out.

  48. 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).5 stars

  49. I’ve made this recipe several times, it’s now one of my favorites
    Chicken is extremely juicy 5 stars

  50. 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.

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