Learn how to make the most flavorful, tender and juicy baked chicken breast – no more dry chicken! With a five minute prep time and just 20 minutes in the oven, you’ll have this dinner on the table in less than 30 minutes.
Did you know that “chicken breast recipes” are one of the most highly searched things on Google? I realized that while I have a lot of chicken recipes, I hardly have any that call for chicken breasts, and they are actually something I cook A LOT around here. For years I have been using a method that yields the most tender and juicy chicken, which is important because let’s face it, chicken breasts, especially baked, are usually bone dry. It’s so easy to dry out chicken breast because there’s very little fat. So how do you rectify that? By adding fat of course! But the good kind – the EVOO kind.
HOW TO MAKE THE BEST BAKED CHICKEN BREAST
I’ve got lots of tips to share when it comes to my favorite chicken breast recipes, so let’s dive in!
MY LATEST VIDEOS- Rubbing the chicken with a little olive oil before baking helps add moisture to the chicken and also helps the seasonings stick to the breast.
- I use a very simple seasoning of salt and pepper, garlic powder, onion powder and chili powder or paprika.
- Chicken breasts do best at a high temperature (roasting) around 425-450 degrees Fahrenheit. This allows the chicken breast to cook quickly and retain a lot of moisture. Lower temps result in a longer cooking time and a higher chance of dry chicken, which is not something anyone wants!
- Make sure to let your chicken REST. This is so important when cooking any meat, but especially with this chicken breast recipe. When cooked at a high temperature the juices in the chicken quicky rush to the center, so when you cut into it right away, all those juices come pouring out and boom Dry chicken. Resting allows the juices to redistribute through the chicken breast and gives you a tender, juicy piece of meat every time.
This is my go-to method that I’ve been using for years. I use it for a quick and easy dinner, and I will also cook extra and save it to add to soups and casseroles. Keep it in a sealed bag in the fridge for a few days, or pop it in the freezer if you’re not using it right away.
The method lends itself quite nicely to experimenting with different flavors, like my DIY Cajun Seasoning. Baked Lemon Chicken is also a great alternative!
I use THIS BAKING DISH for making my Baked Chicken Breasts.
For more easy baked chicken recipes, try these:
- Roasted Lemon Chicken Drumsticks
- Crock Pot Chicken Tacos
- Bacon Wrapped Ginger Soy Chicken Thighs
- Pan Roasted Herbed Chicken
How to Make the most tender and juicy Baked Chicken Breasts:
Baked Chicken Breasts
Print Pin RateIngredients
- 4 boneless skinless chicken breasts, or 1 1/2 pounds
- 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 chili powder
Instructions
- Preheat oven to 450 degrees. Pound chicken breasts lightly so they are of even thickness.
- Pour olive oil in a 13" x 9" baking dish. Lightly dredge the chicken through to coat it, then place chicken breasts side by side in the dish.
- In a small bowl, whisk together salt, pepper, garlic powder, onion powder and chili powder. Sprinkle the seasoning mixture over both sides of the chicken and rub it in with your hands. Place chicken breasts side by side, making sure there is no overlap.
- Bake in a preheated oven for 15-20 minutes, until juices are clear or a meat thermometer reads 160-170 degrees. *Note - depending on the size of your chicken breasts, it could take longer. Mine were pounded to less than an inch thick.
- Cover with foil and allow to rest for 5-10 minutes while the juices settle before slicing.
- Serve hot.
Notes
Nutrition
Here’s another favorite Baked Chicken recipe we love:
Easy Oven Baked Chicken Drumsticks
Hi! I’m Kristin, the creative mind behind Yellow Bliss Road where you will be inspired by tons of easy to follow recipes, lots of free printables, and a little sprinkling of life thrown in for good measure.
I’m always searching for chicken breasts recipes on google. We eat chicken breasts every night of the week except maybe 2. What a great idea about baking extra and freezing it for other meals. Thanks for the great recipe!!
You’re welcome Crystal! I’ll be sharing a yummy soup recipe using this chicken in a few days, so be sure to check back!
I tried this recipe today and made it for my anniversary today as a surprise for my husband,
This was a hit even with my kids!
Kristin, you are a godsend! I’m a notorious over-cooker of chicken. I have never successfully been able to cook it on the stovetop because the outside burns and and the inside doesn’t cook at all. I just tried your recipe tonight and it came out amazingly juicy and fully cooked. Thank you, thank you!
That’s great, thanks for sharing your success!
That chicken looks so moist Kristin! Beautiful photos!
Thanks Karen! 🙂
This recipe sounds so DELICIOUS!! but do I have to turn over the chicken halfway through the baking ?
Nope, no need to turn the chicken over. It will cook through just as it is.
I recently saved this recipe from Pinterest and I tried it out today to make a chicken salad. However, instead of baking it in the oven I grilled it on my countertop grill (similar to a George Foreman grill) and it was so delicious and moist. I thought the seasoning was just perfect and the olive oil kept it from drying out. I will use this recipe as my go to chicken recipe from now on. Thank you!
Do you leave the chicken in the pan you baked them in when it says to cover it with foil? Might be a silly question, but I’m new to cooking and can never understand directions!
Yes you can just leave them in the baking dish when you tent though, or you can place them on a platter. It’s personal preference. Good luck!
Hello! Do you cover this dish with foil when you bake it?
Nope, I leave it uncovered. I only cover it when it comes out of the oven to keep it warm.
Great recipe! How long will these last in the refrigerator?
I would say 3-4 days in the fridge. You could also freeze them.
This just came out of the oven… It is so, so good! I love the versatility of it… I may try some Cajun seasoning next time! Moist, delicious, easy, and fast? Awesome!
I have never had a problem with my chicken drying out on the stovetop, HOWEVER the grease splatters from my olive or grapeseed oil was so annoying, it even got on the floor. Thank you for this yummy oven dish that is easy, with NO splatters all over the stove 🙂
The picture of your chicken looks like it’s garnished with something green – chopped parsley or tops of green onions?
Just some chopped parsley for color in the photos. I wouldn’t necessarily put it on the chicken, although it wouldn’t be a bad thing. 🙂
Seems this should be called pan-roasted chicken breasts as they are being cooked in the oil and their juices. I will try this as it sounds good. Baked chicken breasts are too dry.
They aren’t actually being cooked in the oil since you are using a small amount.
Delicious and easy!! Thank you!
LOVE THIS RECIPE!!! I’m 9 months pregnant and have absolutely no energy to cook dinners at this stage.. this recipe was so easy and tasty it will probably be the only thing I’ll be making in the near future! I will mention one thing – I think my chicken breasts were a little on the thinner side so I had to reduce the salt just a bit. 🙂
VERY EASY!! made my self lunch for the week!
Chicken was delicious. This recipe is a “keeper” Easy, tasty, tender. You know how baked chicken breast is, tough, stringy, no taste, like eating leather, this chicken is the total opposite. I will make this recipe over and over.
Gorgeous photos Kristin! You are so right, dry chicken breasts are the worst. Good plan with the olive oil! And I love the addition of chili powder 🙂
Looks so delicious and perfect for my new Trim Healthy Mama diet I’m trying in the new year!
Your chicken breast recipe is becoming quite famous on Pinterest. We all love it. Thank you so much.
Thanks so much Regina! So glad you enjoyed it.
Can I half the recipe? I only have two chicken breasts.
Yes, definitely!
If you halve the recipe, should the cooking temperature/time change?
As long as the breasts are the same size as stated in the recipe, the cooking time would remain the same.
Sorry, I meant even if I half the number of chicken breasts (I don’t need to cook four).
Oh my goodness! So easy, so delicious and all 5 of my kids loved it!
Loved it. Was quick and easy. Even my picky eater loved it.
My picky eaters (3,5 and 7) all love this! Thank you for this recipe! The flavor is delicious 🙂
I am trying this tonight!! Thank you!!
Hi! Fantastic recipe! So delicious and incredibly moist! Just wondering, are you using 4 full chicken breast, so a total of 8 halves? I always get my chicken breast halved when I buy it from the butcher so I just wanted to check on the proportions. Thanks!
It’s four individual breasts.
This recipe was perfect for my chicken salad. There’s nothing worse than dried out chicken breast. Thanks for posting. have made this my go to recipe for baked chicken breast. Mmmmmmmm…..
I will definitely try this, thank you! I have questions that probably seem silly to experienced cooks, but here goes: 1. What do you use to pound the chicken breasts and can you explain if you cover them with something while pounding? 2. The breasts in the photo look thin cut-if I buy the fat/plump kind how long do I cook them? Thanks again!
Not silly Claire! No those aren’t thin cut – they are thin because I pounded them out! 😉 I just put the breasts in a sealed ziploc bag (usually two at a time depending on their size), then pound them with a meat mallet. But I’ve also used a flat bottomed skillet and it works just as well.
Can I use frozen breast?
You can bake chicken breasts frozen, but the timing and thickness would be way off from this recipe, since you couldn’t pound them out. They just don’t come out as juicy. But you could use the same seasonings.
I made this for supper last night. Everyone loved it. Thanks for a great recipe.
Thank you so much for posting this recipe! I have always struggled with dry chicken, but this recipe was amazing! The only thing that I changed was that I iinjected Worcester, & seasoning into the chicken. This was because I prepared the chicken before I found your recipe. Thanks again!
I made this tonight (only thing I did differently was to pour the oil and the spices into a bag and add the chicken in to the bag to coat and then placed them into the baking dish). I am echoing all of the rave reviews! The flavor is amazing and the chicken was tender and perfectly cooked. I even used the juices to spoon over some steamed cauliflower and that made the cauliflower taste awesome as well. Because everyone can have differently sized chicken, I inserted a meat probe thermometer and set it for 160 degrees. It took longer than 20 minutes for me but that is most likely due to the generous portion sized chicken breasts I used. I will most definitely be using this recipe and technique in the future.
I just made this, and love the taste. I want to use it in a salad. Do you have any salad dressing suggestions that would go with it?
I’m a Ranch girl myself, and that’s what I would use. I think it would also pair well with a lemon based dressing.
Based on all of the great comments, I’m anxious to try this recipe this evening. I’ve always had problems with baked chicken breasts being extremely dry, so I’m looking forward to having juicy, tender chicken breasts this time. Thanks for the recipe, and thanks to everyone else for the comments!
Thanks Kristin for the recipe 🙂
I tried the recipe last night. Needed a recipe to be made in a short time. It tasted really good and juicy not over cooked. very very good. Thanks again. 🙂
My five year old said this was the best chicken ever! It was super easy and my whole family loved it. I made extra as well, and may use the rest for chicken salad! The chicken breasts I bought were pretty thick, so I cut them in half lengthwise to make 2 thin pieces out of one thick one. I still did pound them a bit so that the entire piece was the same thickness. Thank you for this recipe! Delicious!
Thanks for this easy and delicious recipe that we will make again and again.
Tried it last night and it was soooooo YUMMY! I didn’t have onion powder but I added a little more chili powder. Chicken was moist and flavorful 🙂 Thanks for the recipe!
This recipe is hands down my favorite go to recipe. We have been know to eat it three times a week. My three year old loves it so that wins big points in my house. I share this recipe with all the busy moms I know. It’s a winner for sure! Thanks for sharing!
Thanks so much for the feedback Michelle!
Thank you so much for sharing this recipe. We all loved it so much! I think this is my new favorite chicken dish. Thank you again!
I have never commented on any recipe on any site BUT this recipe blows my mind every time I make it!! So I feel inclined to share my love. It is now my go-to baked chicken recipe. I have it 1-3 or more days a week. So versatile and always a hit no matter what I decide to do with it. whether I chop it up for a salad topper, toss it in soup, throw it in tacos shells or leave it to stand alone as the solo star. Follow this to a T and you will have the juiciest most well prepared baked chicken possible. Thank you soooo much Kristin!!
That is so great!! Thanks for sharing your success Stephanie!!!
This looks awesome – and because I’m looking for a recipe I can serve on Passover, it is perfect!
I would like to prepare it Friday and serve Saturday evening – how should I reheat it so that it isn’t dry? I will be doing soup/salad before the meal, and will need to keep it warm without drying it out.
Thank you for this, I know I will adopt this as my new go-to chicken breast recipe!
Reheating chicken can be tricky. You could heat it in a slow cooker, or cover it with foil and heat in the oven.
Thanks, Kristin – maybe I’ll make it prior to everyone arriving and keep it warm while we start the meal. I just want to make sure it’s cooked throughout. Either way, I look forward to reporting back!
Hi! Was just wondering would this work just as well with chicken breast that have the bone in and skin on? Or do you recommend only using the boneless?
This recipe is specifically for boneless chicken. However you could use bone-in, you would need to at least double the time.
Hello Kristin,
Just curious to know if you refer the 450, 160 and 170 degrees all in Fahrenheit or Celsius?
Thanks,
Sunny
It’s all in Fahrenheit.
If I am using chicken tenders instead of breasts, how should I adjust cooking time/temp? Or would I need to? Thank you!
Tenders cook much quicker, so I’d cut the time in half, check, then continue to cook if needed.
How would you suggest reheating this after it’s been in the fridge or freezer? I believe a microwave would overcooked it or dry it out. Thanks!
I would microwave it. It might dry out slightly, but as long as you don’t “over” microwave it, it should be fine straight from the fridge. I wouldn’t microwave it frozen.
Made this tonight…it was delicious. My husband said so a few times!
Just made this tonight. Absolutely delicious! Wonderful flavor, very tender and super easy to make! My family loved it. Definitely my new go-to baked chicken recipe!
This recipe is simply amazing!! For those out there questioning whether or not to try this, put down your phone/laptop now, and MAKE IT!! It’s simply delicious! This spices are just right and the chicken is so moist! The only thing I changed was I had to lessen the amount of chili powder for my 4-year old’s taste buds! I’ve used this chicken has a main course, I’ve added it fettuccine with asparagus and a light lemon sauce, and I’ve even topped it on salads. This is definitely my go to baked chicken recipe!! Thank you for sharing!
That’s awesome Kristy, thanks for sharing!
Does the pounding of the chicken make any difference? 🙂
It does! If you look at a chicken breast it’s much thicker at one end. Pounding it creates a more even cooking surface and helps to prevent drying out on the thinner end.
This is my new go-to chicken recipe! Even my picky little eaters loved it. Thank you so much for sharing!
I made these last night for a dinner party. I followed your exact directions, and they were excellent — moist and very flavorful! This is a keeper in my recipe file! Thanks for sharing!
Thanks Donna, so glad you enjoyed them!
We just came back from our honeymoon at Mackinaw, so little places to “eat in” but “eat out”. Both are ready for a home cooked meal and I wanted to try something new but simple I know he would like after work. This seems like its both, hope it works out for me and tastes just as good as it looks!
Kristen, this is amazing! Thank you!! I am sooo not a “good cook”, and yet my meal for my family turned out to be beyond good!!
Kristen, I made this last week. THANK YOU, THANK YOU, THANK YOU! This is the best chicken I have ever cooked. BTW, as a garnish, I used garlic chives.
Just made this for my husband, he loved it!
My kids really enjoyed this chicken!
HI Kristin
Thank you so much for easy prepare chicken recipes for people like us I and my boyfriend who is constantly on the go and working 7 days per week. I am not a good cook but with your help I am able to prepare our lunch meals every single day without spending too much.
Thank again and I’m looking forward to more of your chicken recipes Kristin. GOD BLESS YOU! My boyfriend will only eat chicken breast.
So glad you are enjoying them Chenda!
Going to try your chicken breast recipe for the first time I will let u know how it turns out.Thanks
I don’t have onion powder 🙁 do you think it’ll make a big difference if I just slice up some onion very thin nd put in on top of the seasoned chicken?
I would just skip the onion powder. The fresh onion would be pretty strong.
What is the calorie count for this recipie?
Hi Brittany, I don’t provide nutritional amounts for the recipes as I’m not an expert in that area. However there are several online tools, like myfitnesspal.com that can help you.
I add raw onion to my chicken all the time. If you like onion flavor, it’s really delicious. I use frozen tenderloins and throw onions and peppers all on top and it roasts up nicely.
Sounds delicious!
Omg! I use onion powder in EVERYTHING. You need to get some. I have learned that garlic powder, onion powder, salt and pepper is perfect seasoning for all meats.
Quick question: for.the baked breasts, is that basil added to the top? If so, was it cooked with the basil or was it added fresh at the end? Thanks!
It’s parsley added for garnish. It’s not necessary.
Can frozen chicken be used?
You could use frozen, but it would need to cook longer and wouldn’t cook as evenly since you’re not able to pound them down to even thicknesses.
Followed recipe to a T and although it was tender and moist, still not much flavor. I can never get my chicken to have flavor without pouring something over it.
Sorry to hear that! We always love the flavor. One suggestion I would make is to use butter instead of olive oil. That would give a nice bump of flavor.
Try organic chicken for best flavour!
I make a baked chicken with tons of flavour. I placed my chicken breast on non-stick tin foil. Brush with extra virgin olive oil. Sprinkle with garlic powder, seasoned pepper and either John Henry (I don’t know if u can get it here) or seasoned or kosher salt. Preheat oven to 425-450. Cook for maybe 10-15 min and then turn over and brush again with some olive oil and add a bit more spice. Cook for another 10 min. Or so. Not quite sure as it would depend on the size of the chicken breast. Anyways if u are a cook you will know when ready. I have never had the chicken come out dry.
Thank you Kristin!!! My family of five LOVED this chicken! And the pan juices were excellent!
Are you dredging with just flour or something else?
Nope! You’re not making a sauce or a breading. Just yummy, juicy chicken!
Hi!
I’ve made this and although it is very moist, i feel that my chicken always produces A LOT of water. Is this normal? My chicken almost seem to have been boiled lol. I just used used a glass baking dish, could that be the problem?
I use a glass baking dish too. Since you’re not searing the chicken, the outside doesn’t get a “crisp” texture so I can see where you might compare it to “boiled.” There is definitely liquid that is left behind…are you using frozen chicken that’s been defrosted? That could be the issue.
Hi Mallory – it may be the kind of chicken you’re using. Many brands inject their chicken with up to 13% saline (salt water – perfectly harmless) to keep it fresh, moist and juicy. My Granny used to soak her chicken before cooking – same concept.
Can you use garlic salt instead of powder?
If you eliminated the regular salt, sure.
I want to try this recipe, but I have a question. I live in china and only have a small oven. It only goes up to 220 C, which is approx. 425 F. How long do you think I should bake the chicken if it is cooked at 25 degrees lower?
I’d guess 5-10 minutes longer.
Do I brown the chicken first on a skillet or no? xoxo
Nope. The chicken won’t be “browned” at all. The color is from the seasoning.
Just made this tonight for dinner. It’s very simple and quick! The chicken was tasty, tender and juicy! Thanks!
I make a big batch of baked chicken breast following your recipe. After it has cooled I slice each breast and place in ziplock bags and into the freezer. My husband and I use them for our salad lunches throughout the week. We simply bring them out of the freezer the night before. Thank you, juicy and tender indeed.
http://www.sewfannyhandmade.bigcartel.com
What if I have all the ingredients except the union & chili powder, then what?
You could leave those out and it would still be delicious. But they definitely enhance the flavor.
This was fantastic! I had chicken tenders and needed to cook them quick. This was perfect!! I doubled the seasoning mix b/c I had 2 pkgs of tenders, and it had a little kick. My boys loved ita! Yaaay!
Thank you. I made this and it was delicious, fast and easy and a healthy alternative to the breaded and fried I usually make.
Finally. An easy chicken breast recipe that isn’t dry. Thank you!
I’ve tried them all. I think the key is high temp, fast cook, let sit and use your thermometer. Liked the spice mix too. My husband doesn’t like baked chicken breasts but he loved these.??????
High temperature is key! And using a little oil or butter definitely doesn’t hurt. 😉
HAVE TO MAKE….YUMMY!!!!!!!!
I am wanting to make this for company who are coming tomorrow but we just had a baby recently so am looking for low maintenance. Is there a way to do this in the crockpot? Maybe with potatoes and carrots?
You could make it in the crockpot, but the veggies might take longer than the chicken. Chicken can dry out in the crock pot if you’re not careful.
Is there any worry that the chicken will not be cooked enough in that short time? …I always worry about poultry.
As long as pound the chicken breasts out you should be fine. However, you always want to check that the juices are clear and the chicken is no longer pink. You’ll have to find what works for your oven, as they can vary from kitchen to kitchen.
Oh my goodness! I am 57 years old and have made a lot of chicken breast recipes and this one nailed it!!!
No matter how I have tried they generally come out on the dry side but these were heavenly!! This will be my go to chicken breast recipe from now til eternity!! Thanks Kristin!!
I was looking for a way to cook chicken before making my chicken and biscuits. I usually boiled it, but this sounds much better. Thanks.
This is a great method for that!
Can you use this recipe with tenderloins? What happens if they are touching?
Yes you could use tenderloins, but it would take less time. They can touch – you just don’t want them on top of each other.
Because its such a high heat, does it splatter much? Can I bake it with the foil on?
Thank you..I’m actually making it later! My chicken is always dry LOL
If yo’ure using a baking dish with high sides, you will be fine. It does great!
This is the second time I’m making the chicken breasts. They are delish, thank you.
How do YOU pound the Chicken? Do you cover it with plastic wrap first?
I put it in a ziploc bag and use the smooth side of a meat mallet. Although I’ve been known to use the backside of a small skillet in a pinch! 😉
Awesome flavor! I made one small change to mine. I halved the kosher salt and added a teaspoon of smoked paprika and it was perfect! Thank you for the great idea!
Sounds delicious!
This was fantastic! I had chicken tenders and needed to cook them quick. This was perfect!! I doubled the seasoning mix b/c I had 2 pkgs of tenders, and it had a little kick.
Just curious….have you ever put these under the broiler after baking to just give them some crispness?
I have, but just to brown them a little, and just for looks. They don’t really get “crispy.”
So easy and came out super juicy! I had all the ingredients already
I plan on making this tomorrow, do I bake on middle rack of oven?
Yes
Great content, seriously! Loved the recipe 🙂
-Kim Allison
Culinary Editor for ThermoWorks
I just baked some chicken breasts using your recipe for meal prepping and they taste amazing!! Thank you for sharing!
Hi…do you leave it uncovered while baking? Want to make this tonight, but every time I bake chicken, it comes out so dry 🙁
Yes, you leave it uncovered. I promise it will work. 😉
I made this for dinner tonight and it came out exceptional. The chicken was so juicy and tender! I am definitely making this again and again. Thank you for this recipe.
I just prepared this with one hand and a 2 year old on my hip! The chicken is baking right now and smells amazing, I’m excited to dig in!
Great recipe. Thanks for sharing.
Oh my goodness. You are a LIFESAVER! I hate cooking meat, especially chicken, because it always comes out overcooked and dry and flavorless. This was perfect!! Granted, I didn’t have onion powder or chili powder so I used cumin and paprika instead but still, it was super moist and tender and wow I didn’t know chicken breast could be so simple and so delicious! Thank you!
Thank you for this chicken recipe. I have shared it on Pinterest, Facebook and elsewhere. This is the secret to juicy chicken breasts and SO easy. Thank you.
Thank you Kristin, my chicken came out tasty, moist and we all loved it.
Thank you for this recipe. It is the best! I make this once a week and use the chicken on my salads or over rice. It is so easy and is the tastiest chicken! I always make extra of the seasoning blend and keep it on hand to season everything.
I have now made this a handful of times and every time they turn out beautifully. I am pleased every time. Last night I even tossed some sliced red pepper in over top of the chicken because I was being a lazy lady and I wanted my peppers cooked too. They all cooked wonderfully and I will continue to use this recipe/method
Hi, When i try to make chicken fillets like this I can usually just taste the seasoning on top of the chicken as if I put on after the chicken has been cooked. I dont really get the full flavour inside just tasted like plain chicken.
Any recommendations ?
Made this per recipe and it’s great. I didn’t pound my chicken as I buy small organic breasts that are already pretty thin.
I was wondering what would change in the recipe for only one chicken breast?
Basically you would divide the recipe by 4. But really, just season the breast with a little bit of each of the seasonings and you should be fine! 🙂
Would I need to change the cooking time if only makin 2 breast?
Nope.
Wow, finally found an easy recipe that makes delicious, juicy boneless/skinless baked chicken breasts! I had a huge family pack of breasts, but wanted to test this recipe first, so pounded down three of them, tossed in oil, seasoned, and baked in my Cuisinart toaster over. FANTASTIC! I will be making the rest of the breasts in the big oven and freezing portions for other recipes.
Thanks, Kristin!
Can you just buy and use the thin chicken cutlets instead of pounding breast down?
You can, but they are thinner than what you’d get just by pounding down, so the cook time would vary.
Great recipe! My family loved this chicken recipe !
Ron S. I fixed this recipe for dinner, but I added different spices and it is delicious, and juicy. I would recommend using your own spices. Love it I think the Chile powder makes the difference. Kuching
Did you use the oil?
sound yeah
Triied this recipe last night! Super easy!!! It was juicy and yummy!!!! This is a keeper !
Very good, left a comment on the Pinterest pin too. I used 2/3 canola oil and 1/3 EVOO. The spices were perfect! Super tender.
Thank you Jennifer!
I just made these and they were great! Baked chicken should be so simple, but it often comes out dry or flavorless. This was perfect! Thank you!
Do you know the nutritional value of this dish?
Much better than beef
I have made this chicken many times since first trying it and love how convenient and not quick it is to cook and portion out to eat throughout the day for healthy snacks. Delicious on salad and rice and of course with some steamed broccoli. Thanks for the recipe girly!!!
I meant quick*
Made this tonight for dinner for my family. Didn’t put all the pepper it called for because my hubby doesn’t like it spicy. This chicken was moist and delicious. My family requested it again.
Try using avocado oil! Canola oil and corn oil are not healthy options.
It’s not that huge of an amount so it’s fine
Holy Cow! You were not kidding! These are delicious! I used olive oil, but I lowered the temp to 425 and adjusted the time. Oh my goodness. My crockpot is gonna be getting a rest from making the chicken I throw in different dishes. This was so easy. I love love love the results!
I was sceptical but OMG this chicken IS tender. MY kids loved it. This will be my new “go to” recipe and my “emergency/guests have dropped by” recipe.
Thank you!
This was ABSOLUTELY AMAZING and I am typically NOT a chicken lover. The most tender, juicy and flavorful chicken I have ever had. Thank you!!!!!!!!!!!!!!!!
Wonderful to hear!
Love love love this recipe. My husband always wants “chicken and veggies” and I struggle to make things flavorful. This was so great!
Simple and so juicy! My family loved it. Added a little smoked paprika.
I will often swap that for the chili powder, too!
My word, this was fantastic! Instead of chili powder, I used red pepper flakes. Spicy and so so moist! I had no issue with the EVOO. Thumbs up from the whole family!
This was really amazing! My chicken is dry every time, you have no idea how much you have helped me. I used smoked paprika like someone else mentioned and the whole family loved it.
could you bake this longer at a lower temp? im cooking two main dishes.
Yes, you could. But in my experience chicken breast cook better at high temps.
This was extremely the juciest chicken breast I have ever made! Husband looooved it 🙁
Thank you!!!
Sorry for the sad smiley, I meant :))))))))
Made this tonight for the first time and I cut up onions and set them on top of the chicken. It was delicious and chicken was very tender and juicy. I cooked at 375 for 25 minutes (I cut the chicken breast up into thin tenders). I will definitely make again!
Never been so impressed!!! I normally can get a juicy chicken, tasty, but it normally involves cooking in white wine
& lots of onions or some other liquid, so I was a little worried of these results. But all the comments were so wonderful that I did try it! OMG, they raced at home, even my mom in law who can normally find fault in many dishes LOL!!!!!
So by unanimous request here i am prepearing it again Thank u so much for giving us this super easy and oh sloop good chicken. Super kudos to u ( I did replace e chili w/paprika) …mmmmm yummy 🙂
I’ve made this twice now and everyone loves It! I think it’s perfect!
on a diet, cooking lots of boneless skinless chicken breasts and was DREADING IT! tried it this way and turned out sooooooo good! lots of flavor and no added fat!!! Thanks a bunch!
Made this tonight! So easy and even got a thumbs up from my husband! Will definitely be making this again, so tender and juicy!
My family love this recipe. Thank you for sharing.
Olive oil has always been a nutrition saint. Its health benefits have been touted for ages – high in antioxidants, anti-inflammatory, anti-cancer…the list goes on. (1, 2) Heck, even the USDA agrees the stuff is great for our health!
Yet there’s a popular myth circulating in the Paleo community that it’s unsafe to cook with olive oil; that it isn’t stable and oxidizes when heated, forming harmful by-products in the process. While this is true for other oils like canola and vegetable oil, I’m here to tell you that it’s okay to cook with olive oil. It has some unique qualities that make it stable under cooking conditions, and provided you’re buying high quality olive oil to begin with, you can sauté to your heart’s content.
Thanks for your perspective!
Omg! I use onion powder in everything. You need to get some. I have learned that garlic powder, onion powder, salt and pepper is perfect seasoning for all meats.
but what is the calorie count for this recipie?
Amazingly easy and tasty recipe. Was a bit spicy for my little one, but nothing but a little scrapping the seasonings off won’t fix. Absolutely tender, juicy. Added canned water chestnuts. It was delicious, definitely saving this recipe!!
I just cooked it and the chicken was great some of the bestate I’ve ever made. I did make some changes by using chicken tender and coconut oil instead. They turned out GREAT?????
Sunflower oil would make a great substitute for those that were concerned about using olive oil with the temperature!! It has a high smoke point of 450 degrees plus it is a very beneficial- lowest saturated fat and low monounsaturated fat high in polyunsaturated fat also contains vitamin E!
thanks for that tip. I don’t mind using the olive oil as it doesn’t reach it’s smoking point, but it’s good to have an alternative to evoo or canola (which has been found to be an over processed cancer causing oil).
I really want to try this but its just me and my hubby right now so 2 chicken breast is the most we need, what would the cooking time be for only 2? I want to get it right so I don’t burn the house down. Any recommendations?
Yes the time would be the same for two breasts. Although, you could make 4 and use the other two for some soup in in tacos.
Tremendous. Daughter looked expectantly at me afterwards hoping there was more. We will be having them again tomorrow.
The chicken was delicious (and I’m pretty sure I overcooked mine).
Thanks for the recipe! Definitely lends itself to a nice honey dipping sauce. Easy to make and flavourful, I will for sure make this one again!
“I have found no evidence that high-heat cooking with olive oil is unhealthy,” says Rebecca Blake, RD, director of clinical nutrition at Mount Sinai Beth Israel in New York City. “There’s no proof.”
Source: https://www.prevention.com/food/cooking-with-olive-oil
Thanks for the recipe! 🙂
Thanks for the info Ken!
Can I divide this recipe in Half? If so, should I use a smaller pan? Thank you!
Yes you can divide it in half. If you have a smaller pan, yes go ahead and use that. But make sure to cook for the same amount of time.
Thank you!
thank you! Trying the recipe tonight. I’m a vegetarian making dinner for the Hubster who eats meat!!!
I’ve never thought rubbing chicken with EVOO would make such a huge diff on chicken but wowzers it does! also the chili powder gives it a lil kick! super easy delsih recipe! its a keeper for those busy nights… i also added buttered pasta for the side! thnx for the idea
This chicken is AMAZING!! I love cooking, but have never felt confident making chicken in the oven until NOW! Made this twice this week and it turned out perfectly. Thank you so much for sharing!
I tried them tonight and they were delicious! I will definitely cook these again!
Awesome fast dinner! I will make it again
Sorry I forgot the 5 stars!
Chicken has to be thawed out correct?
Yes, for this recipe it should be.
Just tried your recipe! FANTASTIC, Delicious and moist! Family loved it Thanks
This was absolutely delicious! I am so happy to have a way to bake chicken breasts that stay moist! The whole family loved it!
Hi, Kristen. Made your Easy Baked Chicken twice! So juicy. It will be my favorite way to bake chicken from now on. It was also delicious in my homemade tomato soup. Thank you so much.
Loved this recipe! So easy but also so flavorful! Will be a staple for the rotation, thank you Yellowblissroad! <3
how big is each boneless, skinless chicken breast? I bought 3 boneless skinless chicken breasts at sprouts and all together they weigh 3.36lbs. I’n trying to learn how to cook and I just bought a food scale. Thanks!
Those sound pretty big! I’d say typically one average size breast is about 1/2 pound to 3/4 pound. If they are especially thick, you might want to lightly pound the thickest part so the whole piece is a little more even.
Wasn’t sure my husband would like this recipe since he loves the crunchy on chicken. No problem. He loved this hot and then cold the next day. It is spicy but not overly, although I cut the chilli powder to 1\4 teaspoon and salt to 1\2 teaspoon. It’s so easy and we will definitely do again. Thank you for sharing.
Great recipe! I’m always scared to cook chicken because I don’t know how. This was super easy and tasted great! Thank you!
Super easy !!! We loved it
i made this exactly as written because I was once advised that this is what one should do when trying out a new recipe and then submitting a comment. It was juicy, just the right amount of spices…excellent! I will add that I served it with my last leftover pouch of apple/sausage/cranberry stuffing from Christmas and a jar of lingonberry sauce from ikea, prosciutto wrapped asparagus, sautéed garlic corn, and microwaved sweet potatoes. I dare say it rivaled Christmas dinner with all the fixings and it was all started and finished in 45 minutes. Not bad for a Thursday weeknight dinner! Winner!
I love this recipe. My chicken breasts came out perfect and very tasty!
I love this recipe and we are getting ready to have it again tonight. I omitted the chili powder and added lemon pepper seasoning. It was great. Thank You for sharing
Great recipe I make at least once a week.so moist
Do they need to be flipped at all through the cooking process?
Nope! Just slide it into the oven and bake as directed! 🙂
Kristin, lovely recipe. I just made it and eager to taste it. Mine looks bland and colorless compared to yours!!! Doesn’t look very appetizing. Did you put it under the broiler? What do you suggest if you want it a little browner? Thank you.
I didn’t put mine under the broiler. The color comes from the seasoning blend.
Try adding a little paprika to your seasoning mix next time if they look too bland. That was a trick my mom used and she was a very good cook.
Hello! Can we use groundnut oil or vegetable oil?
Can table salt be used instead of kosher salt? Os there any way to make this recipe more spicy?
You can use any kind of oil you like. For a spicier kick try adding a pinch of cayenne.
What did you serve it with? And did you cover with foil when you put them in oven?
No need to cover them. You can serve them with just about anything! Veggies, rice, potatoes, etc.
Tasted so good and easy to make, my boyfriend was able to do it!
What if I don’t want to pound the chicken breasts to get them flat? It’s really hard for me to do this with my arthritic condition in my hands, wrists, and arms. What do you suggest?
You could slice them in half so they are thinner. But ideally you want to chicken to be as close to the same thickness as possible.
Hi! I need to make this chicken recipe for 12 people. Have you ever doubled the recipe? If so, what advice do you have??
This is a very easy recipe to double! Just make as many chicken pieces as you need and season them. Good luck!
This has become a go to recipe for me. My whole family loves it, which is rare. Thanks!
Hmmmm good soooo yummy
Another wonderful recipe! It came out great. Mine was slightly over cooked, but that was completely my fault. (I discovered an unknown hole in an oven mitt- OUCH!) I love garlic, so I may add a little more next time.
Have you added paprika? Did it/do you think it’ll work well?
I’m going to give this a try for dinner tonight,after looking at it several times,thought it’s about time I made it. Thanks for sharing your recipes.
I used EVOO. I had no problem at all & enjoyed the extra flavor it lends.
Made this baked chicken tonight and put mashed potatoes and greenbeans with it. My family, half of which are picky eaters, cleaned their plates with no complaints. Chicken was not dry and perfectly seasoned! Thank you!
Hey girl hey!! ?. I tried ya recipe Nd boy are those breast juicy. my best batch ever!!
Thanks so much for this recipe!! My chicken came out sooo juicy and tender and the seasonings made it delicious THANK YOU SO MUCH
DELICIOUS & SIMPLE THANK YOU!
De-freakin-licious! Thank you! We followed the recipe exactly, including pounding the breasts. The kids thought it was a little spicy so next time I may cut the chili powder, but it was perfect for the adults. We cooked it on convection setting for 14 minutes. We served it with baked potatoes and corn on the cob. Great dinner thanks so much.
I made this recipe for dinner tonight and the chicken was so moist and flavorful!
This recipe gave me the juiciest, most flavorful chicken ever!! Thank you Kristin!
Can you use chicken tenders instead of breast!
You, can, but the cooking time would be shorter.
About how many calories per serving?
Thank you for this recipe! I never leave comments but I must for this one since it has become a staple in my family. I make it at least 2-3 times a month I think. (AT LEAST!) My 19 month old cries out for “chicken” almost daily at dinner because of this recipe. It’s so easy, healthy and delicious! Thank you!
Delicious and fast! I made only half for the two of us, used EVOO with no problems. I might have pounded the breasts a bit thin as they were a little over cooked but still were tender and tasty. Will check on them after 10 minutes next time.
Made your recipe many times. Both my teenagers love it which is hard to find. Thanks!
The absolute best chicken breast I’ve ever cooked! Easy. Quick. And a huge family hit. This is going in my arsenal of staples! Thank you!
what is parchment paper
It’s similar to wax paper but can withstand high temperatures for baking and cooking. Found with the foil and other kitchen papers.
Delicious recipe!! I didn’t pound my chicken and it still came out perfectly moist and the seasoning was awesome!
HI KRISTIN I’M GOING TO MAKE THIS FOR MY HUSBAND AND I WANT TO KNOW CAN I LEAVE OUT THE CHLI POWDER HE DOES NOT LIKE ANY THING WITH ANY HEAT AT ALL COULD I USE PAPRIKA INSTEAD. THANK YOU
Paprika is a great substitution.
Kristin, I think you were right to use extra virgin olive oil! https://www.healthline.com/nutrition/is-olive-oil-good-for-cooking
Very simple to bake, makes a fast great dinner w/ some veggies, don’t forget the seasonings & Cranberry Sauce … Yummy
Okay, so this will be the third time I’m making this recipe. I’m a simple person and this is very simple, so I will be using this as my go-to recipe for chicken breasts. I actually only used garlic salt for today’s chicken breasts. I don’t have any more garlic powder right now. My chicken breasts come out very tender and not dry like they used to. Thank you for sharing this!
These are delicious! I always make a double batch and freeze part of it for future recipes. In one batch I also add cumin to my seasoning blend then add the cooked diced chicken to my southwestern salad…….yum
My goodness. I’m 39 years old and just discovered this. Most delicious chicken breast ever. Thanks for sharing!
I made a bulk size of the seasoning mix and keep it on hand in my spice cabinet…makes for a really quick and easy dinner. I have two versions of the spice mix, one for me and one for my husband, mine does not have the chili powder in it (I don’t tolerate spice very well).
That’s a great idea!
Hello Kristin, I am happy to find this recipe. I have many cookbooks with awesome chicken recipes but still look on sites to find something easier and different. I also bake my chicken at 450 and sometimes 425, chicken is always super moist and delicious and tender. I know dinner will be so good tonight, ty for this recipe.
Hi the chicken looks great! What garnish is that?
A little fresh minced parsley.
Just did these tonight but in a pan on the bbq. They were good and stayed moist. Will definitely make again
Great idea!
This is my go to baked chicken recipe. I always have the ingredients and it’s super easy.
One of the best chicken recipes I’ve ever made – thank you for sharing!!
And BTW- olive oil is actually the best oil to use at high cooking temp as it withstands the highest heat without changing into chemicals.
For those concerned with the high temp., grape seed oil is great for high temp cooking.
Four chicken breasts cooked to PERFECTION at 15 minutes when pounded to less than an inch thick. Moist and delicious! Thank you thank you!!
This really IS the best chicken recipe. I have used it several times with great results.
I’ve made this twice in 4 day’s it’s so easy so good as well.
What about thin sliced chicken breast? What would be the cooking time?
You’d have to check for doneness, but probably around ten minutes.
absolutely perfect for chicken enchiladas. they came out beautifully
Dang, I just read everyone’s replies. I followed the 450 for 15 minutes when I pulled them out…they were about 207 degrees. Tasted good but not all the rave about juicy!I think I just should have checked the temp when I basted. Will try again.
I cooked two chicken breasts last night. They were PERFECT! Very moist. Delicious!!! Thank you..
Do I cover with foil before baking 15-20? Or after chicken is baked?
After it bakes.
thanks Kristin makes my chicken dinner so simple even a man can do it!
Very tasty and juicy chicken. Couldn’t be easier. Love the spice combo but wondered if you have any suggestions as to how to keep the onion powder from becoming one solid chunk after opening the container. I keep replacing my onion powder every 3 months because it is so rock solid.
This chicken breast is defiantly one of the best ways to make a chicken breast. Extremely moist and tasty!
Delicious and so easy! I used olive oil and had no smoke issues.
Hi Kristin, I like your idea about rubbing oil on the chicken breasts. Olive oil is your better choice. It can go to a higher heat than canola, which has a good proportion of Omega3 oil, so it should never be heated and corn oil is very high in Omega 6, which most of us have too much of already. If you are buying canola oil you should only get expeller pressed because otherwise the heat extraction has already ruined the oil.
Kristin I made this tonight using some leftover seasoning mix from some pork tacos I made. The other thing I did was I added a small carton of sliced fresh mushrooms and half a container of cherry tomatoes. After seasoning the chicken I put the veggies under the breasts and baked per your instructions. The veggies released more juices. This was FANTASTIC. And on weight Watchers only 2 points!! Thank you for helping me tolerate chicken breasts. This recipe works!
In the notes you state that you yourself changed from olive oil to corn or canola oil, then you tell us to decide for ourselves as to what to do about the oil. This does not say much regarding a recipe that you want for people to try, at least in my opinion.
You’re entitled to your opinion. Personally I think people should have a choice. There’s nothing wrong with using olive oil, it’s a personal choice.
This is probably the best chicken recipe I’ve ever made! Thanks for posting. I used the olive oil and had no issues. I also brine my chicken in salt water for 3 hours before baking which also helps make it moist and juicy if you ever get a chance to try it. 🙂
Sounds yummy! Thanks for sharing!
Love this chicken. I have already made it 5 times this summer!
I LOVE YOU! For the first time EVER I cooked juicy tender chicken! Breaking from my usual MO, I actually followed the recipe exactly. Well, sort of. I didn’t pound the chicken but cut large breast in half so they weren’t to thick. I was sparing with the spice rub and it had plenty of flavor!
Thank you soooooo much!
Blessings and Peace to you and yours 😀
That works too! Glad you enjoyed the recipe!
Delicious!! I had about given up on chicken breasts as dry and flavorless. I have renewed hope!!
Followed recipe exactly ~ quick and moist.
Delicious recipe! I’ve been looking for an easy chicken recipe like this for years! I’ve made it 3 times and know this willl be a new staple. Thanks so much for sharing!
This was delish! I subbed blackening seasoning b/c I did not have chili powder but still wanted the little kick. And did 425 for about 20 due to the size and amt of chicken i used. Other than that I am totally satisfied.. My son (9) LOVED it. He doesn’t clear his plate often but he did this time 🙂 Thanks!
EVOO is for use on/in salads. Grape Seed Oil or Extra light Olive Oil (I use a 50/50 mixture of each) is what you should be using for high temperature baking, saute and frying. All the low saturated fat goodness without the burnt carcinogens.
Thanks for the suggestion Bryan!
I have used this recipe more than one time. I can’t believe how tender And juicy these breast are.
Delicious, moist chicken just as advertised. My new go to recipe. Thanks so much for this posting!
The flavors were awesome. I brined my chicken before putting it in the oven. Very juicy and extremely flavorful.
I don’t know about all of you, but this is the best chicken breast I’ve made ! Family and friends say it all the time! Thank you!!
BEST. BAKED. CHICKEN. EVER.
I made a jar of the chicken rub. (Just multiplied the spices a bunch) and I bake a family pack of chicken with it every week and use it on salads, in rice, eat it plain with a side of veggies… this chicken keeps moist in the refrigerator and reheats well! Literally this is the most versatile, delicious, perfectly seasoned chicken ever! Love love love it!! Thank you!
It’s a great, versatile rub!
Just wanted to make sure before I try this recipe that I do it correctly. You don’t cover your dish while it is cooking? Wait until afterwards when sitting?
Yes, that is correct.
Absolutely FANTASTIC! My husband and I loved it. Easy and delicious! Definitely will make again soon, also I’m gonig to try some of your other recipes. Very impressed ?! Thank you ?
If this recipe were a song, it would be an instant number one hit! I needed a quick chicken recipe for my weeknight “I don’t know what to cook” night. I wanted a recipe where I could use ingredients I had on hand and I decided to try this on. I made it as is. It was…how does one say in very few words…DELICIOUS!!! It was flavorful, juicy, easy to follow, and quick to prepare. Dinner was on the table in an hour. I already know that I’ll be using this recipe on a weekly basis. Kristin, thank you for sharing this beautiful recipe with us!
I am an amateur cook, so I was drawn to this simple recipe. I had the spices in my pantry and figured I had nothing to lose! I followed the recipe exactly and it came out perfectly juicy! Will definitely be making this again with confidence. Thanks for sharing.
So glad you enjoyed it!
Thanks for sharing your experience!
Thank you for stopping by!
WINNER!!! WINNER!!! CHICKEN DINNER!!!! This was so good. I was a bit nervous about using the olive oil but had no issues. The chicken was divine! Wonderful recipe – quick, simple and oh so tasty!!! I added a bit of dried basil and oregano. I served it over bowtie pasta, roasted tomatoes (made them at the same time as the chicken), mushrooms, shallots and vodka sauce. Oh! And lots of garlic. I know that it will be my go to recipe for chicken breast. Thank you!!!!
Oh yum, that sounds delicious!!
THANK YOU for this recipe! I pounded the chicken breasts to about 1″ thickness and used coconut oil (I don’t mind any hint of coconut, but others may not like it). I had about 1.3 lbs, so cooked it for 13 minutes and it was perfect! Yay!
Coconut chicken is one of my favorites so I would love it! Thanks for the feedback and for making it your own.
Thank you so much! It was wonderful. I had some marinated chicken breasts and added a tad of olive oil… delicious!,
Hi Jan,
Thanks for sharing your experience!
Testing
Thank you