Oven Baked Chicken Breasts

Make the best Baked Chicken Breasts that are flavorful, tender and juicy using a simple, 3-step method – no more dry chicken! With a five minute prep time and just 20 minutes in the oven, you’ll have this chicken dinner on the table in less than 30 minutes.

A glass dish with 4 baked chicken breasts

Winner, winner, chicken dinner! If your family loves this baked chicken breast recipe as much as we do, you’ll love these other favorite chicken dinners, like Creamy Baked Chicken, Easy Oven Baked Chicken Drumsticks and Juicy Baked Lemon Pepper Chicken.

Best Baked Chicken Breast Recipe

Did you know that “chicken breast recipes” are one of the most highly searched things on Google? For years I have been using a method that yields the most tender and juicy baked chicken breast, which is important because let’s face it, white meat is usually bone dry. It’s so easy to dry out oven baked chicken breast because there’s very little fat. But I always get exceptionally juicy chicken by adding a little bit of healthy fat – in the form of extra virgin olive oil or olive oil spray.

This is my go-to method that I’ve been using for years. I use it for a quick and easy chicken dinner, and I will also cook extra and save and 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.

Cooking chicken doesn’t have to be complicated. This method is super easy and lends itself quite nicely to experimenting with different flavors, like my DIY Cajun Seasoning. Baked Lemon Chicken is also a great alternative! Or you can stick with my tried and true all-purpose Chicken Seasoning.

4 baked chicken breasts with seasoning and parsley in a clear baking dish

How to Bake Chicken Breasts

Pound chicken to an even thickness. Place chicken between two pieces of parchment paper or in a sealed plastic bag and lightly pound. This will tenderize the meat and also help the chicken to cook evenly.

Rub all over with olive oil. You could also use melted butter, or a variety of different types of oil, like avocado or corn oil.

Season the chicken well. Rub salt, pepper, garlic powder, chili powder and onion powder all over the chicken. I like to add a sprinkling of salt over the top just to make sure it’s properly seasoned. Sometimes I’ll use paprika in place of chili powder.

chicken breasts in a glass dish with seasoning

Place the chicken side by side in a glass baking dish. Arrange each piece of chicken in the opposite direction and you should be able to fit 4 chicken breasts in a 13×9-inch dish. For best results, the chicken pieces can be close together but not on top of each other. They will shrink slightly as they cook.

Roast in the oven at 450℉ for about 15 minutes. It doesn’t sound like a long time, but at the higher temperature the chicken will cook fast.

Cook to 165℉. Once chicken reaches the optimal temperature, remove the pan from the oven and ten with foil to allow the chicken time to rest.

baked chicken breasts and tongs

Expert Tips and Tricks

Oven baked chicken breasts can be tough to get just right. It’s all too easy to overcook them and end up with dry, rubbery chicken. I’ve got lots of expert tips to share when it comes to my favorite chicken breast recipes. Here are some of my best tips from keeping your chicken from drying out.

  • Add healthy fat with olive oil. 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.
  • Keep the seasoning simple. I use a very simple seasoning of salt and pepper, garlic powder, onion powder and chili powder or paprika. Oregano, thyme, or even taco seasoning are also great to use.
  • Chicken breasts do best at a high temperature (roasting) around 425-450℉. This allows the meat 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 the chicken rest. This is so important when cooking any meat, but especially with this recipe. When cooked at a high temperature the juices in the chicken quickly 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.
  • Serve with the juices. Adding a drizzle of the juices from the pan with add extra flavor and moisture to the meat.
chicken breast, spoon with juices
  • Slice against the grain. This will result in the most tender, easy to chew chicken.
chicken breast with the end sliced away
  • Use a deep baking dish. I use this baking dish for making my Baked Chicken Breasts. You could also use a foil or parchment lined rimmed baking sheet, but a high sided baking dish seems to do better at keeping the meat juicy.

How Long Does it Take to Bake Chicken Breasts?

Boneless skinless chicken breasts are very lean, so it’s easy to overcook them. I always set my oven to 450℉ for chicken breasts, but maybe you want to cook something else at the same time and need the oven at a lower temperature. You can still get good results using this guide.

Here’s how long to bake chicken breasts at each temperature:

  • 350℉: 30-35 minutes
  • 375℉: 25-30 minutes
  • 400℉: 22-25 minutes
  • 425℉: 18-22 minutes

Keep in mind that the exact time needed will depend on the size and thickness of the meat.

chicken breasts on a white platter


Does this recipe work with other types of chicken?

The seasoning blend I use for this chicken recipe is simple and easy, using spices that are usually readily available. It is my favorite blend and I use it with a variety of recipes. It works great with boneless or bone-in breasts, chicken thighs and drumsticks, and in the oven, on the stovetop or even on the grill! Just rub the seasoning into the chicken and cook accordingly.

Boneless, skinless chicken thighs can be cooked at the same temperature as this recipe but may need an extra 5 minutes depending on size. Bone-in chicken will always take much longer; at least an extra 20 minutes. Chicken tenders work wonderfully as well and should just take about 10 minutes.

What is the Best Temperature to Bake Chicken at?

I have tested boneless skinless chicken breasts at a variety of oven temperatures and have found that the higher temperatures seal in the juices and produce the juiciest baked chicken. I prefer to stick to 450 degrees, but going as low as 425 would work fine.

What Internal Temperature Should Chicken Be Cooked to?

All chicken, no matter what part of the bird, should be cooked to 165℉. Use a digital meat thermometer and stick the pointy end into the center of the thickest part of the meat, or for bone-in chicken, the thickest part near the bone. Once the internal temperature registers at least 160-165℉ you know it’s time to tent and rest. The time it takes to reach the proper temperature can vary by size. These times are based on 450℉ in my recipe:

– 6 ounce breasts:  13-16 minutes.
– 8 ounce breasts: 16-19 minutes.
– 12 ounce breasts: 22-26 minutes.

sliced chicken on a white plate with green beans and potatoes

What to Serve with Baked Chicken

The beauty of this baked chicken recipe is that it is incredibly versatile. You could serve it with just about anything from pasta to salad and have a delicious meal. But here are some of favorite sides to serve with chicken:

How to Store Leftovers

Store leftover cooked chicken breast up to 4 days in the fridge in an airtight container. Perfect for meal prepping for the week and for using in a variety of recipes from salads to soups.

In the freezer, cool completely and store cooked chicken breasts in an airtight container for up to 6 months. I recommend wrapping each breast in wax paper before freezing for easy portioning.

A piece of chicken breast sliced on a plate, cheesy potatoes, green beans, a fork with a piece of chicken

More Easy Baked Chicken Recipes You’ll Love

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Social media image of baked chicken breasts

Baked Chicken Breasts

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.
Prep Time 5 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner
Cuisine American
Servings 6 servings
Calories 215kcal


  • 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 paprika or chili powder


  • 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 coat the chicken with the oil 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 (or paprika). 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.


Store leftover cooked chicken breast up to 4 days in the fridge in an airtight container. Perfect for meal prepping for the week and for using in a variety of recipes from salads to soups.
In the freezer, cool completely and store cooked chicken breasts in an airtight container for up to 6 months. I recommend wrapping each breast in wax paper before freezing for easy portioning.


Calories: 215kcalCarbohydrates: 1gProtein: 32gFat: 9gSaturated Fat: 2gCholesterol: 97mgSodium: 563mgPotassium: 559mgFiber: 1gSugar: 1gVitamin A: 45IUVitamin C: 1.8mgCalcium: 8mgIron: 0.6mg
Keyword baked chicken

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. I’ve made this multiple times and it’s so good! This time I didn’t have olive oil so I used avocado oil and it still turned out great! Thanks!

  2. So good. My new way of making chicken cutlets from now on. Very juicy. I roasted carrots and onions for 15 minutes before I added the cutlets. One pan dish. Thank you for the recipe

  3. Your chicken breast oven baked dinner was delicious. Thank you.
    Would you happen to have a stir fry recipe for vegetables to go with your chicken dinner?

  4. It turned out perfectly. I am moving and packing, couldn’t find my mallet so they went in full thickness,in evoo.. I cooked them 25 minutes without any issues with the oil and they were delish!

  5. I love that this is such a simple but flavorful recipe. . I have made this many times and it’s perfect every time!

  6. Yes I did and I was amazed how easy and delicious it was! I have been doing a lot of crock pot chicken, and I had forgotten about simply making a baked chicken dish.

    Thank you! I will make it again!

  7. This came out so juicy! I honestly never really considered using a baking dish to cook chicken, but I know I’ll never do it any other way from now on. The cleaning time compared to getting the crud off of a baking sheet is priceless. Thank you for the very thorough advice and information throughout the article. + to favorites 🙂

  8. I’m on a Mediterranean diet and was looking for a yummy and easy baked chicken recipe. I definitely found a winner with this one! The chicken came out so delicious! Tender, juicy, and flavorful! I will prob always keep some on hand to eat by itself or add to salads, pasta, etc. Thank you for this recipe!

  9. I haven’t made this in a few months, even though it’s one of my favorites, and when I pulled it up tonight, I swear the measurements on the spices look different. Did you update the recipe in the last few months? I feel like there used to be more chili powder and less black pepper. And I don’t ever remember paprika. Am I going crazy? I usually put my spices in a bowl based on the order they appear in a recipe so I don’t forget anything on accident, and when I made it today it just seemed different when I was mixing the spices. It’s in the oven now, so not sure if it tastes different yet. Am I going insane ??

    1. Hi Ali, the measurements haven’t changed but I did swap paprika and chili powder since it’s my preferred for this recipe. But they’re both still listed as options.

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