Learn how to make the most flavorful, tender and juicy baked chicken breasts – 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.
MY LATEST VIDEOSRubbing 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. 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.
How to Make the most tender and juicy Baked Chicken Breasts:
Baked Chicken Breasts
Prep
Cook
Total
Yield 6 servings
Cuisine American
Calories 332
Ingredients
- 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
A lot of people were concerned about the olive oil being cooked at such a high temperature and that it can break down and become harmful so I have switched to using corn or canola oil. Although the oven temp is 450 degrees, the food (and consequently the oil) doesn't reach anywhere near that temperature and it's only in the oven for a short time. I have never had an issue with the small amount of extra virgin olive oil reaching it's smoke point on the chicken, but if you are concerned, I recommend doing some research and making that decision for yourself.
Nutrition Facts
Serving Size 6 ounces
Amount Per Serving | ||
|---|---|---|
Calories 332 | ||
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Here’s another favorite Baked Chicken recipe we love:
Easy Oven Baked Chicken Drumsticks
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
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.
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.
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!