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.
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.