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These oven baked chicken breasts come out tender and juicy every single time, thanks to a hot oven and a five-ingredient pantry seasoning rub. Five minutes of prep, under 20 minutes in the oven, and dinner is handled. It’s the chicken recipe I come back to more than any other.
More ways to cook chicken breast: Stove Top Chicken Breast | Tender Air Fryer Chicken Breast | Grilled BBQ Chicken Breast
Before You Get Started
Boneless skinless chicken breasts are lean, which is exactly why they dry out so easily. These three things make the difference between juicy and rubbery.
- Pound to an even thickness. Chicken breasts are thick on one end and thin on the other, so the thin end overcooks while you wait on the thick end. A few light taps with a meat mallet solves it.
- Bake hot and pull at 160°F. A 450°F oven cooks the meat fast enough to hold onto its juices, and carryover heat brings it up to a safe 165°F while it rests. Low and slow is what dries chicken breasts out.
- Rest before slicing, then cut against the grain. Five minutes under foil lets the juices settle back into the meat instead of running out onto the cutting board.
recipe walk-through
How to Make Baked Chicken Breasts
See the recipe card below for full, detailed instructions
Three real steps here: prep, season, bake. The rest is just knowing when to pull it out of the oven.
Step 1: Pat dry and pound to an even thickness
Pat the chicken dry on both sides with paper towels. Dry meat takes seasoning far better than damp meat, so don’t skip this.
Place each breast between two sheets of parchment or inside a sealed bag and pound lightly until the thickness is even from end to end, right around an inch.
Step 2: Oil and season generously
Rub the chicken all over with olive oil. It locks in moisture and gives the seasoning something to grab onto. Melted butter or avocado oil work just as well.
Whisk together the salt, pepper, garlic powder, onion powder, and smoked paprika, then rub it into both sides with your hands.
- If you’d rather skip the measuring, my Chicken Seasoning is the same blend mixed up in a jar.
Taco Seasoning Variation: Swap in taco seasoning if it’s headed for tacos or a burrito bowl, or Italian seasoning if you’re serving it over pasta.
Step 3: Arrange in a single layer
Place the breasts side by side in a 13×9-inch baking dish, alternating the direction of each piece so they fit snugly. Close together is fine, overlapping is not. They’ll shrink slightly as they cook.
A high-sided dish holds the juices better than a flat sheet pan, and make sure whatever you use is rated for high heat.
Step 4: Bake at 450°F for 15 to 20 minutes
The oven should be fully preheated before the chicken goes in.
High heat is doing the work here, so resist the urge to open the door and check early.
Step 5: Check the temperature, then rest
Insert an instant-read thermometer into the thickest part of the breast. Pull the pan at 160°F. The temperature will climb the rest of the way to 165°F as it sits.
Tent loosely with foil and let it rest 5 to 10 minutes before slicing.
For temperatures on other cuts and proteins, my Meat Temperature Chart is worth bookmarking.
How Long To Bake Chicken Breasts
I always use 450°F, but if you’ve got something else in the oven at a lower temperature, this chart will get you there. Times assume breasts pounded to about an inch thick.
- 350°F: 30 to 35 minutes
- 375°F: 25 to 30 minutes
- 400°F: 22 to 25 minutes
- 425°F: 18 to 22 minutes
- 450°F: 15 to 18 minutes
Size matters as much as temperature. At 450°F, a 6-ounce breast runs 13 to 16 minutes, an 8-ounce breast 16 to 19 minutes, and a 12-ounce breast 22 to 26 minutes. The thermometer is still the only thing that actually tells you it’s done.
Using a different cut? Boneless thighs bake at the same temperature but need an extra 5 to 10 minutes, and my Baked Boneless Chicken Thighs walks through that timing. Chicken tenders need only about 10 minutes. Anything bone-in will take at least 20 minutes longer.
Thermopro Digital Instant Read Meat Thermometer
I highly recommend investing in a meat thermometer for your kitchen. It’s very affordable and often on sale! This is the one I’ve used for years and it has a hundred thousand positive reviews.
Check out my collection of ways to make chicken breasts for dinner to see all my favorites.
What to Serve With Baked Chicken Breasts
Because the seasoning is simple, this chicken goes with almost anything, which makes it an easy anchor for a weeknight plate. My default is a green vegetable plus a potato or a rice, and dinner is done in about the same time the chicken takes.
If you want a drizzle of flavor, spoon the pan juices over the sliced chicken before serving.
- Garlic Green Beans
- Oven Roasted Broccoli
- Crispy Roasted Red Potatoes
- Seasoned Rice with Herbs and Garlic
- Easy One Pan Buttered Noodles
- Cheesy Scalloped Potatoes
Storage Tips
Storage and Make Ahead
Make it ahead: Oil and season the chicken up to 24 hours in advance and keep it tightly covered in the fridge. Pull it out while the oven preheats, then bake as directed.
In the refrigerator: Store cooked chicken in an airtight container up to 4 days. This is the part I lean on most during busy weeks, since sliced chicken turns into salads, wraps, and quick pasta with zero extra cooking. My Chicken Caesar Wraps are the usual landing spot around here.
In the freezer: Cool completely, then freeze up to 6 months. Wrapping each breast individually in parchment before bagging makes it easy to grab one at a time.
Got leftovers? Check out what you can make with my 27 Leftover Chicken Recipes.
Frequently Asked Questions
Can I bake chicken breasts from frozen?
You can, though the texture won’t be quite as good. Don’t try to pound or oil them while frozen. Season what you can, bake at 350°F rather than 450°F so the outside doesn’t dry out before the center thaws, and plan on roughly 50 percent longer, around 45 to 55 minutes. Check the temperature in the thickest part before pulling.
Can I use a sheet pan instead of a baking dish?
Yes, and a rimmed sheet pan lined with foil or parchment makes cleanup easier. Just know that the juices spread out and evaporate faster on a flat pan, so the chicken can come out slightly less moist. If moisture is your main concern, stick with the high-sided dish.
Can I bake more than four breasts at once?
Double it as long as you have the space. Use two 13×9-inch dishes rather than crowding six or eight pieces into one. Crowded chicken steams instead of roasting, which means longer cooking and a drier result.
Keep the temperature and time the same, and rotate the pans halfway through if they’re on different racks.
My chicken hit 160°F but still came out dry. What happened?
Usually one of two things. Either the thermometer went into a thinner part of the breast rather than the thickest point, so the rest of it overcooked before you checked, or the chicken was sliced right out of the oven. That rest period isn’t optional. Cutting into it immediately releases the juices you just worked to keep in.
More Easy Chicken Dinners
- Creamy Baked Chicken
- Juicy Baked Lemon Pepper Chicken
- Crispy Garlic Parmesan Baked Chicken
- Crispy Oven Baked Chicken Drumsticks
- Baked Chicken Tenders
Baked Chicken Breasts
Ingredients
- 2 pounds boneless, skinless chicken breasts about 4 medium size breasts
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
Instructions
- Preheat oven to 450°F. Pat the chicken dry with paper towels, then pound the breasts to an even thickness of about 1 inch.
- Pour the olive oil into a 13×9-inch baking dish. Coat the chicken lightly in the oil, then arrange the breasts side by side in the dish, alternating direction so they fit without overlapping. Use a dish rated for high heat.
- In a small bowl, whisk together the salt, pepper, garlic powder, onion powder, and smoked paprika. Sprinkle over both sides of the chicken and rub it in with your hands.
- Bake 15 to 20 minutes, until an instant-read thermometer inserted into the thickest part registers 160°F. Larger or thicker breasts will need longer.
- Tent with foil and rest 5 to 10 minutes before slicing. The temperature will rise to 165°F as it sits. Slice against the grain and spoon the pan juices over the top.
Notes
- Even thickness matters most. Pounding the breasts is the single biggest factor in whether they cook evenly and stay juicy.
- Pull at 160°F, not 165°F. Carryover heat during the rest brings the chicken to a safe 165°F without overcooking it.
- Lower oven temperatures work. 425°F takes 18 to 22 minutes, 400°F takes 22 to 25 minutes, 375°F takes 25 to 30 minutes, and 350°F takes 30 to 35 minutes.
- Time varies by size. At 450°F, plan on 13 to 16 minutes for 6-ounce breasts, 16 to 19 minutes for 8-ounce, and 22 to 26 minutes for 12-ounce.
- Swap the seasoning freely. Taco seasoning, Italian seasoning, or chili powder in place of paprika all work with the same method and timing.
- Other cuts. Boneless thighs need an extra 5 to 10 minutes, tenders need about 10 minutes total, and bone-in pieces need at least 20 minutes longer.
- Don’t crowd the pan. Use two dishes rather than packing in more than four breasts, or the chicken will steam instead of roast.
- Storage. Refrigerate up to 4 days in an airtight container, or freeze up to 6 months. Wrap each breast in parchment before freezing for easy portioning.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Not only was the chicken great and juicy, I cooked a whole lot and am freezing it for cooked chicken recipes. Anne
Nice! Thanks for stopping by Anne.
Trying the cooking tips and the chicken stayed juicy.
Wow!!!!!! I tried this today and it came out perfect!!! I only used one Chicken Breast & I did add a little bit of Mozzarella at the end but the chicken was so moist and flavofull. I think ill cut down on my peppet but Will definitely make Again. Quick and easy.thank you!!
Awesome feedback Solveigh! Thanks for stopping by.
The chicken turned out great. If you wanted to bread the chicken would the cooking temp and time be the same?
A great recipe for tasty, non-fried chicken…..I loved it and so did my family. My husband declared it to be “delicious” and it’s ideal for him because he’s wanting to lose some weight and wants low carb, which can be a challenge when trying to please everyone at dinner time. Plus…it’s so easy to make!
Love your feedback V.W.! Thanks for stopping by.
I’ve made this recipe several times. It always turns out great. It’s super simple and tastes terrific. I love how juicy the chicken turns out and that you can switch up the seasoning depending on what you’re cooking. I’ve made it with taco seasoning to make chicken tacos. I’ve made it with Italian seasoning to make pasta. It’s a favorite in our home.
Nice! Awesome feedback Mac, thanks for stopping by to share.
I am so glad I found this recipe for tender, juicy chicken. I followed the recipe exactly and couldn’t be more pleased with the results. My daughter, who is a better cook than I am, was visiting the night I served this chicken. My husband loved it and my daughter asked me to give her the recipe.
That’s so awesome Barb! Thanks for stopping by to share.
Finally, perfectly seasoned, juicy, delicious and quick! Thank you for posting this recipe.
You are so welcome Jennifer! Thanks for stopping by.
A few years ago, I was having a hard time cooking juicy chicken, rather than chicken that was chewy and dry. Upon Googling my issue, I came across this recipe, and have never looked back. This baking method produces the most deliciously juicy and flavorful chicken breasts. This is the only way I cook chicken, and I change spices accordingly.
Thank you so much for the awesome feedback Denise!
I made this recipe. But doubled it. Because I bought a larger package of skinless, boneless chicken breasts. Do you have any suggestions to use up leftovers? TIA.
A chicken wrap (tortilla, lettuce, tomato, and your favorite dressing) would be delicious!
Been using this recipe for a few years now, it’s my go to for baked chicken! SO delicious, juicy and delicious!
That’s awesome Candace! Thank you so much for stopping by.
This chicken recipe looks amazing. I’m excited to make this. My question is. Can I bake this chicken using a roasting bag? Just rub the olive oil all over the breasts. Then sprinkle the spices all over the chicken.
My chicken breasts always end up dry. TIA. It never hurts to ask questions.
You can use a roasting bag, but with the olive oil I think you’ll discover it’s not needed. I highly recommend trying toe recipe as written first before making any changes.
I made this chicken recipe tonight for the first time.. Let me just say it was delicious! Definitely be making it again!
That’s awesome nicole! Thanks for the feedback.
Great recipe. Just simple seasoning ingredients.
Thank you Michael! Love the feedback.