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This simple method teaches how to make perfectly tender, juicy, and great-tasting baked chicken breasts. A perfectly seasoned chicken dinner is just 3 quick steps away!
Ready in less than 30 minutes, these perfectly seasoned chicken breasts will have dinner on the table fast. Serve with your favorite easy side dishes, like Instant Pot Baked Potatoes, Spaghetti Mac and Cheese or Seasoned Rice and a simple green veggie.
Table of Contents
- Baked Chicken Breast Recipe Highlights
- Ingredients for Baked Chicken
- How to Bake Chicken Breasts
- How Long Does it Take to Bake Chicken Breasts?
- Know the Proper Internal Temperature for Chicken
- FAQs
- Serving Suggestions
- How to Store Leftovers
- Expert Tips
- More Chicken Recipes You’ll Love
- Baked Chicken Breasts Recipe
Baked Chicken Breast Recipe Highlights
- Simple and Delicious Seasoning: My easy chicken seasoning is the best for chicken, pork or even fish!
- Fast and Easy: With this recipe, you can have an easy baked chicken breast dinner in less than 30 minutes!
- Simple and full of flavor: No need to add complicated sides, just serve with some Garlic Bread and your favorite vegetables or salad for a fast dinner your family will absolutely love.
- Tender and Juicy: White meat often gets a bad rap for being dry and flavorless. But this baked chicken recipe is so tender, juicy and has so much flavor you can hardly tell the difference. Plus it’s a much healthier protein than dark meat.
- Tested and True Method: This has been my go-to method for years for this quick and easy chicken dinner.
- Makes Great Leftovers! I always cook a couple of extra for adding soup, casseroles, chicken salads or my favorite Chicken Caesar Wraps. 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 for juicy chicken breast any time. So great for meal prep!
How to Bake Chicken Breasts
See recipe card below for ingredient quantities and full instructions.
- Pound chicken to an even thickness. Pat the chicken dry with paper towels. Place chicken between two pieces of parchment paper or in a sealed plastic bag and lightly pound with a meat mallet. This will tenderize the meat and also help the chicken to cook faster and more 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, paprika 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 chili powder instead of paprika.
- 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 pieces in a 13×9-inch dish. For best results, they 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 15-20 minutes. It doesn’t sound like a long time, but at the higher temperature the chicken will cook fast.
- Cook chicken to 165℉. Once the chicken reaches the optimal temperature, remove the pan from the oven and tent with foil to allow the chicken time to rest. Check out my free downloadable Meat Temperature Chart for more information on proper temperatures.
Pro Tip: Patting the chicken dry with paper towels will help the seasonings to stick. Don’t skip this step.
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℉, 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
- 450℉: 15-18 minutes
Keep in mind that the exact time needed will depend on the size and thickness of the meat. It’s super handy to keep a digital instant-read thermometer in your kitchen to get the temp just right.
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.
Know the Proper Internal Temperature for Chicken
No matter what part of the bird, all chicken 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.
FAQs
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. In my opinion, 450℉ is the best temperature to bake chicken at, but going as low as 425℉ would work fine.
It really depends on the recipe. Typically, I cook chicken uncovered to give it a chance to brown evenly. But for a recipe like Chicken and Rice Bake, covering the pan with foil is crucial to seal in the moistrure.
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 5-10 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.
You can prep the chicken up to 24 hours in advance and keep it tightly covered in the refrigerator. Remove from the fridge while the oven preheats and bake as directed.
Absolutely! It’s easy to double as long as you have the oven space. Double the amount of chicken and seasoning but cook for the same amount of time.
Serving Suggestions
The beauty of this recipe is that it is incredibly versatile. You could serve it with just about anything from pasta to salad and have a delicious meal. My go-to meal is serving with roasted red potatoes and salad. But here are some favorite sides to serve with chicken:
How to Store Leftovers
Refrigerator: Store leftover cooked chicken 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.
Freezer: Cool completely and store cooked chicken in a freezer safe container for up to 6 months. I recommend wrapping each breast in parchment paper before freezing for easy portioning.
Expert Tips
White meat can be tough to get just right. It’s all too easy to overcook 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.
- 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, Italian seasoning or even taco seasoning are also great to use. Pick the spices, herbs and flavors you enjoy.
- 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. 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 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.
- Slice against the grain. This will result in the most tender, easy to chew chicken.
- Use a deep baking dish. I use this baking dish (or one similar) for making my baking chicken. 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.
- Add a topping. Try topping with some Homemade Garlic Butter to mix with the juices for extra flavor.
More Chicken Recipes You’ll Love
If your family loves this baked chicken breast recipe as much as mine does, try some of our other favorite chicken dinners, like Creamy Baked Chicken, Easy Oven Baked Chicken Drumsticks and Juicy Baked Lemon Pepper Chicken.
Or try one of these chicken recipes next:
- Roasted Lemon Chicken Drumsticks
- Bacon Wrapped Chicken Thighs
- Mexican Chicken Casserole
- Chicken Thigh Marinade
- Crispy Baked Chicken Wings
- Easy Baked Barbecue Chicken
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℉. Pound chicken breasts lightly so they are even in thickness.
- Pour olive oil in a 13" x 9" baking dish. Lightly coat the chicken with the oil, then place chicken breasts side by side in the dish. *Make sure to use a baking dish that can withstand high temperatures.
- 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.
- Bake in a preheated oven for 15-20 minutes, until juices are clear or a meat thermometer reads 160-170℉. *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 and serving.
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.
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.
This recipe is easy, tender, juicy and delicious! Thank you so much for sharing! I love that I can make an easy healthy and delicious meal for my family
Awesome feedback Ymma! Thanks for stopping by.
Amazing!! First time baking chicken and the seasonings and everything turned out amazing!! I am so happy I found this recipe! Paired with a salad and it turned out so juicy!!
Thank you Amee! Love the feedback thanks for stopping by.
This is an easy and excellent meal. A favorite at our home.. Thanks for sharing this recipe with us..
You are so welcome Esmelda! Thanks for stopping by.
This changed the way I eat! These are so simple and so delicious. A must for your meal rotation and a new staple.
Nice! Awesome feedback Kathy, thanks for stopping by to share.
Will be in my chicken recipes for a quick and delicious meal.
Nice! Thanks for stopping by Gloria.
Another recipe win! Fast, easy & delicious! The family loved it as well! Served with mashed potatoes & asparagus.
Love the feedback Lyna! Thanks for stopping by.
How much of each seasoning and do you mix them together and then rub on chicken?
Hi Barbara, All of the information you ned to complete the recipe is in the recipe card at the end of the post. Enjoy!
This is our “go-to” baked chicken. It turns out perfect every time…easy to make, moist and delicious!
Love the feedback Joan! Thanks for stopping by.
I have made chicken using this recipe multiple times! I don’t know why it never occurred to me to leave a review before now. Hands down this is the best recipe for chicken baked in the oven I have ever used! Until I came across this recipe, my chicken came out of the oven dry and without flavor. It is quick to make, full of flavor, and so juicy! I absolutely love it!
Thank you so much for the awesome comment Michelle!
I’ve been using this recipe for a couple of years now. It’s wonderful! After several dinners over many months, I made up a good size batch of the spices to use as flavoring in/on other things. Leave out the salt and it’s a great seasoning if you’re watching your cholesterol. I put it on mashed potatoes, green beans, corn, certain types of soups. It’s so much better than Mrs.Dash or other salt substitutes.
Awesome feedback Kathy! Thanks for stopping by.
Dinner was delicious tonight. It was so good and so easy to make, I will make it again when we have company on Sunday!
Nice! Love the comment Gail! Thanks for stopping by.
This is my go-to way to cook chicken breasts. It’s saved in my favorites. You can eat it as an entree, cut up for salads, or it can be used for a recipe that calls for shredded or chopped chicken. I switch up using the paprika and chili powder depending on what I do with the chicken after it’s cooked. The taste is so much better than boiling chicken breasts and so juicy!
Love the feedback Holly! Thanks for stopping by.
I needed baked chicken breasts for a summer chicken pasta salad, and this recipe was truly delish. It smelled so good, I almost didn’t want to wait to add it to the salad. I have lots of spice left over for the next time. Thanks for a great recipe.
You are so welcome Holly! Thank you for your feedback.
Thank you, thank you, thank you! Between the minimal yet flavorful spices and the helpful tips, for the first time ever I have found a baked chicken that I will make again. Only adjustment in future, and because I am not a salt fan (unless it’s on caramel!), I’ll try half the salt next week. One more time… thank you!
You are so welcome Kathy! Thank you for the awesome feedback.
the best chicken breast recipe I’ve ever made! so simple, yet so great! It’s just my boyfriend and I eating, so I used two 1lb chicken breasts, and I kept the same measurements you did for the seasoning the same, and it was perfect!!! I also cooked some white rice as the side, put some of the chicken juice on top and it was amazing ! Thank you so much (:
You are so welcome Alex! Thank you for the awesome feedback.
It’s my only ‘go to’ baked chicken recipe now. Absolutely wonderful!
Nice! Awesome feedback Preble, thanks for stopping by.
This was excellent. Tasty, easy and quick. I pounded the breasts as suggested. Will make this again for sure!
Nice! thanks for stopping by Chris. (Love the feedback).
I am going to make this recipe. Using 2 boneless breasts and would like to add 4-6 drumsticks. How long to I cook them together? Or should I cook separately?
The drumsticks would need about 30-40 minutes to cook, depending on how thick they are. Start roasting them first, then add the breasts when there’s about 20 minutes left.
thank you for responding quickly. I made the chicken (2 boneless breasts and 4 legs) Came out tasting great! I also halved the recipe. Thanks again.
You are so welcome Lisa! Thanks for stopping by.
Can I rub the seasoning on the chicken and refrigerate (4-5 hrs) b4 baking?
Absolutely!
I use your recipe and it’s perfect each time. Trust me…I brag about it every time I make it. I even made the miixture of your spices for my own shaker. Since then I have moved & hadn’t made this dish in awhile. It’s difficult to cook for only 1 person. I wanted that taste of your recipe so I started searching for it. Oh my gosh…I had about given up after viewing so many recipes and I finally pulled up yours. You made my day and now I’ll have juicy oven baked chicken breasts for dinner. Thank you for sharing your recipes!
Yay – so glad you found it! Be sure to sign up for our newsletter so we won’t get lost again!
I haven’t tried this yet. It looks amazing and has such great reviews. I will be cooking and slicing/portioning the chicken as bulk meal prep to use in a healthy/clean chicken and salad dish. So I will be eating it cold. How would you suggest to defrost after freezing? Just take it out of the freezer and leave to defrost in fridge overnight?
That is a great plan! Yes, just thaw in the fridge.
Finally! A recipe that doesn’t dry out chicken!! I may have mistakenly beaten the breasts too much but they were delicious and juicy!! I used old bay seasoning, I didn’t have onion powder, but I was so thrilled to have moist chicken!!! I’ll use this recipe for chicken salad, etc! Thanks so much!
You are so welcome Darlene! (love the feedback) Thanks for stopping by.
I made these and for the first time my boneless chicken breasts were not dry. I also covered them with foil and used a large high rimmed cookie sheet. Thank you
My mistake was not cooking them at a high temperature before I read your recipe
Thank You
You are so welcome Robbie! Love the feedback, thanks for stopping by.
I work two jobs during the week one of which makes me gone for 12 hours a day Monday through Friday. I have one of the pickiest eatters in the world to cook for and this chicken hits the spot every time plus it’s a quick clean up ! Thank you we love it.
That’s awesome Michelle! Love the feedback. Thanks for stopping by.
Would be nice if the chicken actually cooked all the way. Still very much undercooked even when I leave it in the oven for about 5-10 extra minutes
The recipe very clearly states that the size and thickness of your chicken can affect the cook time and thicker pieces will take longer. I’m also going to suggest that you might need to calibrate the temperature of your oven, because 450 degrees will cook chicken breasts very fast. Were you using boneless?
I made this for my children and I today with mash potatoes and corn. We loved it, chicken breast were very tasty and very moist. Amazing thank u very much:)
You are so welcome Wanda! Thanks for the awesome feedback.
K.
This is my absolute go to baked chicken breast recipe. I’ve made this a few times and it always turns out great. I use it to shred and add to any salad recipe especially when I make macaroni salad. It’s also delicious on its own and so easy to make. ❤️
Awesome feedback Michele! Thanks for stopping by.
K.
I have had issues with high sodium and went in search of chicken recipes, since that’s the only meat I can tolerate, and I wanted one that came highly recommended and with great reviews. I haven’t made this yet, but this is definitely one I am going to try.
Awesome recipes
Thanks Sylvia!
K.
Hi, How should I cook the chicken when I’m making it in a casserole with cooked pasta and sauce?
You can use this recipe in casseroles.
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!
You are so welcome PK! Thanks for the awesome feedback.
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
You are so welcome Jessie! Thanks for stopping by.
How much it the Ingredients?
The amounts are listed in the recipe card at the bottom of the post.
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?
Hi Marlene! You can try just the veggies in my Hibachi Chicken & Vegetables recipe.
This is my picky son’s favorite recipe! I make it a few times a month. Thanks:)
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!
Nice! Thanks for stopping by Susan.
I love that this is such a simple but flavorful recipe. . I have made this many times and it’s perfect every time!
Love the feedback Anna! Thanks for stopping by.
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!
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 🙂
Nice! Thank you so much Matt for the awesome feedback and stopping by.
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!
You are so welcome Lindsay! Love the feedback, thanks for stopping by.
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 ??
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.
Which oven rack do you use for this chicken breast recipe?
Hi Kari, generally you will use the middle rack of your oven unless the recipe specifically says to place it higher or lower.
The chicken turned out great! It was easy to make and very juicy!
Love the feedback Alisha! Thanks for stopping by.
Can you use frozen chicken breasts?
I don’t recommend it. When you bake from frozen, the outside tends to dry out because it cooke much faster than the inside.
What is your suggestion if I would like to add potatoes to the dish to roast with it in one dish pan? Would time and temperature change?
Same temperature. Roast the potatoes for about 15-20 minutes, then add the chicken to the pan and continue roasting until the chicken is finished. If you try to cook it all together the chicken will overcook and dry out.
This was an easy and delicious recipe for chicken breasts. They came out juicy, tender and flavorful. Thanks for sharing this recipe.
You are so welcome Al! Thank you for the awesome feedback.
My daughter shared this recipe with me and it is a hit at her house, and now it’s a hit at my house! The chicken was juicy, and flavorful – which I always find to be a bit hard to do so this is a keeper of a recipe!!!
Nice! Love the feedback Priscilla, thanks for stopping by.
I found this recipe over a year ago on your site and it is the best way I’ve ever found to bake chicken breasts!! I LOVE IT!! It’s on the menu for tomorrow and my mouth is watering just thinking about it!! Thank you for sharing this!!! I just had to tell you… again… how much I love it!! And… baked potatoes your way also!! Best Ever!!!!
Fixed this for my brother, and now it is the only way he cooks them as well!!!
You are so welcome Lisa! Thank you so much for the awesome comment!
I made this with chicken tenders instead of breasts. They only took 10 mins to cook and came out perfect! Juicy and full of flavor!
Nice! Thanks for stopping by Kristin.
Thank you very much for sharing this chicken breast recipe.
It’s delicious and most importantly, easy!
You are so welcome Michael! Thanks for stopping by.
I made 5 chicken breasts and am on a very specific diet. So I had to measure the chicken breast in grams before cooking. I actually diced the chicken breasts because of this reason, tossed it in olive oil and the seasoning. I have a convection oven so did this recipe at 420 for 15 minutes.
Foil over it after it came out. Was cooked, juicy and delicious.
Now all I have to worry about is it being juicy after being in the fridge. We shall see!
Awesome feedback Kyla! Let us know how it was after the refrigeration. Thanks for stopping by.
how did it do in the fridge? this is my biggest issue with meal prepping chicken! I can never eat it after re-heating it because of how dry it gets. would love to know how this worked out for you!
I use this recipe all the time now. No problem with dry ess. I put the chicken in separate meal prep containers (I use the fitpacker meal prep containers). When I reheat I damp a paper towel and put it over the container (no cover) and heat up like normal. Comes out great!
This method to cook boneless skinless chicken breast was spot on! Made it in a cast iron pan and it turned out perfectly! I did use Canola oil though instead of olive oil and still had some smoking in the oven. Great recipe!!
Fantastic feedback Terri! Thanks for stopping by.
Another great alternative is using mayo. U know, sounds gross, but when the mayo bakes, it completely changes and the chicken comes out moist and flavorful and you definitely don’t taste mayo.
Awesome feedback Mike! Thanks for stopping by.
Great recipe! I can’t help myself – I always overcook chicken and we are of course, always disappointed in the results! This recipe is so simple that even I did it right! Next time, I’ll take the chicken out of the oven a bit before they reach 165 degrees so it will be even juicier. And yes, the pan juices were so good! Thanks for helping me to break a bad, old habit!
Awesome feedback Gee Gee! Thanks for stopping by.
I was on the verge of heating up pizza for my family last night, but wanted to find something I could easily make instead. Super easy, super quick, and everybody gobbled it up up (I’m a vegetarian so I can’t comment on the taste.) The chicken was juicy and the cooking time was perfect. Threw together some rice and vegetables and everything was done in 20 minutes. I’ll make this again for sure.
*I made half the recipe (literally just halved everything) and it came out great.
Awesome feedback Sammy! Thank you so much for stopping by.
Absolutely delicious! This is the best baked chicken I have ever made. Super moist and that drizzle of the baking juice is just perfect!
Awesome feedback Linda! Thank you so much for stopping by.
This is my second time trying this, and it is fantastic! I love trying new recipes, and not only is this easy, it’s delicious and such a time-saver! I have a litter of kiddos who usually don’t ALL love what I make each night. But this is the one exception! Thanks so much
You are so welcome Laureen! Fantastic feedback, thank you for stopping by.
No problem with the olive oil. Great results, thank you.
Thank you David for your feedback!
Such an easy recipe with moist and flavorful results. This will be my go-to recipe for baked chicken breasts from now on.
Awesome feedback Betty! Thanks for stopping by.
Forgot chicken breasts could be good – thanks! I used avocado oil 🙂
You are so welcome Anna! Thank you for your feedback.
Have mercy! I have avoided baked chicken for years because it always taste like crap. NO MORE! Baked chicken has made a return thanks to this recipe. I used olive ail and zero smoke. Who knew I should be cooking at a higher temp? You did! So glad I stumbled on your recipe.
Awesome feedback Ginger! Thank you so much for stopping by.
Moist!!! I added a bag of baby spinach on top. Cooked perfectly. Then I topped with mozzarella cover and let it sit for 10 min?
Awesome feedback Jessica! Thank you so much for stopping by.
I came across this recipe looking for something new to do with chicken. I rubbed my chicken breast down and placed in a ziploc bag until I’m ready to bake them. Can’t wait to see how they turn out. Making roasted Sweet potatoes with Brussel sprouts as our side dish.
Nice! Thanks for stopping by Lori.
Definitely going to try this recipe! One question, have you ever tried or would you recommend searing the chicken in a pan for a couple minutes on each side before baking?
Hi Emily, you can sear them if you’d like, but you’d need to scale back the cook time. If you want a good sear though, I’d try this Stove Top Chicken Breast recipe.
I never comment but had to say what a fantastic technique this is! The meat was so juicy and tender, I will never cook chicken low and slow again! Thank you for a great recipe!
You are so welcome Aimee! Thanks for stopping by.
Simply the best. I hate dried chicken breast. This is my reason to eat the chicken breasts I have avoided for years. Thank you.
Nice! Thanks for stopping by Mary.
Hiya this recipe sounds great. My glass dish comes with a cover so wondering if it can replace the foil tent?
Hi Shiela, yes you could just cover it with the lid it comes with. I would leave it ajar a little though, to let steam escape. The foil tent is just to keep the chicken warm while the juices settle.
This was a pretty good recipe. I always have a tough time with boneless and skinless being dried out, but this was moist and tasty.
And very quicki.
This recipe completely changed how I had been cooking chicken for 30 years! You are 100% right that it is the juiciest, most tender chicken ever. I was super skeptical like many others but am now a total convert. And my hubs and college kids could not give higher praise. No more rubber chicken in this house – you are the bomb!
Thank you so much Janita for the awesome comment! Happy New Year!
Would serving this chicken breast with brown gravy taste good or is there a different combination of herbs/spices I could use to serve with brown gravy?
Brown gravy is usually made with beef broth. You want a chicken gravy made with chicken broth, but yes it would be delicious
I’m making this tonight. No liquid, correct?
No liquid, Follow the recipe and it will be great!
This recipe so easy and super delicious! it’s now my go-to chicken recipe even my picky 2 year old loves it 😀 thankyou!
You are so welcome Maddie! Thanks for stopping by.
I have made this recipe a couple times, and absolutely love it! It turned out tender and juicy every time, which is not usually something I can accomplish with chicken. Just to be safe, I used coconut oil instead of olive, and let it melt in the baking dish in the oven while it preheated.
Thank you so much for this recipe, it is now my go-to for chicken breasts!
Your are so welcome Naomi! Awesome feedback, thanks for stopping.
Made this recipe to replace a turkey for Thanksgiving. Big chicken breasts that I did not bother to make uniform in thickness. I admit I was skeptical about the high heat and little cooking time – BUT – my husband and daughter and SIL all announced this was THE BEST chicken breast they had ever eaten! I am a vegetarian so I don’t taste test meats – but you got three thumbs up from my happy family! I will definitely be making this again – thank you so much, Kristin!
You are so welcome Peggy! Thank you for stopping by and leaving the awesome feedback.
Hi, I was wanting to wrap my chicken breast with pancetta I was wondering if the temp and time cooked would be the same?
Hi Halle, I haven’t tried this with pancetta before but it sounds delicious! I think it would probably be fine to cook it the same amount of time.
I have a friend who insists that cooking chicken at high temperatures is not a good thing, and that it will get overdone at high temperatures. I just want the chicken to be juicy and tender. Who is right?
I’d say the over 1 million shares and 700+ positive comments give you your answer. In my experience, cooking chicken at low temperatures almost always results in it being dry. Cooking quickly at a high temperature is best, as long as you pull it out of the oven before it goes over 165 degrees.
I tried the recipe last night and the chicken was so tender and juicy! Delicious! I will definitely make it like this quite often again. I had to add a lot of salt and pepper because the seasonings did not add much flavor, but I’ll play around with it. Thank you so much for replying. Stay safe from this virus, and have a wonderful day! ?
This was a great way to get dinner together quickly without using a ton of plates/pans/etc. Really loved the technique used here and this will be a new go to method. I used Italian seasons instead which was perfect.
Thank you so much for sharing!
You are so welcome Amy! Thanks for stopping by.
I just made this chicken tonight for dinner. It turned out great!! So tender and juicy. My husband loved it too!! Will definitely make it again!! Thank you!!
Nice! Thanks for stopping by Cheryl.
I cooked this last night and was very pleased! It comes out very tender, juicy and full of flavor. I will be adding this to my regular meal prepping. Thanks!!!
You are so welcome AJ! Thanks for stopping by.
Hey so I made spinach and cream cheese stuffed chicken wrapped in turkey bacon but I was having a dilemma on how to cook the chicken for fear of it drying out. In tried it your way and it came out great! I think it’s the first time I haven’t cooked fry chicken. I think next time I’ll try 19min to see if it can be juicier. Thanks so much for sharing this you just solved my biggest chicken problem. I feel like the door of opportunity has just opened now lol.
What kind words! I’m so glad you enjoyed this!
I’m trying tonight it sounds so good. I hate the high amount of cholesterol because I have to watch mine but I have to try it and I do hope it turns out all right thank you for the recipe and I’ll see it I’ll let you know how it turns out
You are so welcome Sandra! Please do. Thanks for stopping by.
This has been my go to chicken recipe for years! I even find myself craving it on a regular basis ? I’ve made it for same day dinner and for my weekly meal prep and it’s never disappointed!
I have never had an issue with the high temp and olive oil ?
So thank you again and again and again!! ?❤
Awesome feedback Kristin! Thanks for stopping by.
Hi Kristen, I made your baked boneless chicken breast.
My family and I loved it. I have go copy and SAVE, because we are going to have again, it’s a HIT.
So from all of us, here in Gaston, OR, GREAT RECIPE.
SIncerely, Jan B.
That’s so awesome Jan! Thank you for the kind words.
I will definitely be using this recipe again. The chicken came out perfect and was full of flavor. I used the leftovers for salads and sandwiches.
Awesome feedback Brandy! Thanks for stopping by.
Amazing!
Thanks for sharing.
You are so welcome Nancy! Thanks for stopping by.
Great Chicken and so easy! I cooked this for supper last night and it was so easy! I didn’t have any olive oil so i just used a lot of butter and it was great and very juicy. I added some thyme which went great! I ate it again for lunch today in a sandwich. Will definitely be making again!
Awesome feedback Nettie! Thanks for stopping by.
I cannot stress enough how deliciously juicy this chicken was. I will be making my chicken this way from now on. There was a good amount of spice to it and it was perfectly cooked. I highly recommend this recipe! Don’t think about trying it just do it and you’ll be sold! Thank you Kristen for sharing!
Awesome feedback Tracy! Thanks for stopping by.
This recipe was not only easy to follow but very precise on the detail and measurements. The video was also a plus especially since I do not cook. I wish I knew how to upload the photos on this comment box but doesn’t look like I can. Anyways, my chicken came out just like the picture, perfect 🙂
Awesome feedback deniboom! Thanks for stopping by.
My husband and son are not much on eating chicken breasts, but they both like this dish. My husband kept commenting on how good it was! This is definitely a keeper, and it was SO easy!!!
This is my FAVORITE chicken recipe of all time. I’m a picky eater, too, so hard for me to try new things. Since finding this recipe a few years ago, we eat it anywhere from 1-4 times each month. It never dries out, gets old, or disappoints.
I tried this today and it is out of this world!!!
Nice! Thanks for stopping by Jerry.
My kids LOVED this recipe. Tasty, succulent and HEALTHY.
Nice! Thanks for stopping by.
This recipe is so delicious and easy to make! I used EVOO and it came out GREAT! Thank u!
You are so welcome Danielle! Thanks for stopping by.
Cooking for one can be a challenge. I reduced this recipe to two servings–one for tonight and one for later in the week. I’m also not a big fan of chicken to begin with. The spice mixture was tasty and hid that plain chicken taste. Next time I will use a little more of the spice mixture as I like my foods to have a little more kick.
Awesome feedback Karen! Thanks for stopping by.
My husband hates my chicken no matter how I make it. He says it’s dry. I hope this recipe works and gives me at least one way to serve chicken.
OMG this was so good! I always overcook or mess up chicken and this was fantastic! Thank you I’ll definitely keep this recipe handy. I had 2 chicken breasts that I pounded and cooked for 16minutes touching on the sheet.
You are so welcome Stefany! Thanks for the awesome feedback.
Thank you so much. I was raised on shake n bake for chicken and that is what I have always used. I wanted to try something different and my daughter helped me find this one. My dad who is 94 lives with us now and he also only knew shake n bake because of mom. He looked at it and I could tell he was not sure but he loved it as well as my husband and I.. so it’s a keeper. Thank you so very much. I’m going to check out more of your recipes now, with my daughters help. I’m old and not so good on computer.
I
So far tried 1 recipe & absolutely easy to do & taste is great ! Thank you
Do you cover baking dish with foil? Or leave uncovered while baking?
Leave it uncovered.
I have made this recipe countless times now and it’s always perfect. The chicken goes beautifully on top of salads. Thank you!
You are so welcome Miri! Thanks for stopping by.
Hi! I was wondering how long I should bake if I cut the recipe in half and use two chicken breasts? Thank you!
The time would still be the same. Enjoy!
Such a simple and excellent recipe for moist chicken breasts! I will keep and she this recipe from now on.
I was looking for a good oven baked chicken recipe for my chicken cordon bleu casserole dish I was about to make. I made the chicken first and I could tell this was going to be a winner recipe. Sure enough I added this to the casserole and that dish came out amazing as my chicken was so moist even after baking my casserole for additional 30 mins at 350.
That’s awesome Erika! Thank you for your positive feedback.
I do the same but at a lower temperature. I will try it.
Thank you so much Kristin. I tried your chicken recipe and I love it. I do not like to cook but trying to eat better so my chicken turned out really good. Tender instead of dry and tough. Usually dry and not tender. Thank you
Tried this tonight for dinner and my family loved it. I used 3 chicken breast and cooked at 425 for 20min
Nice! Thanks for stopping by Debbie.
Thank you for the wonderful tips on cooking the chicken. My entire family raved about this recipe and the cooking tips were so helpful, I’ve been doing it wrong for years! My husband told me to MAKE SURE I comment to you how wonderful this was.
You are so welcome Dusty! Thank you for the awesome feedback.
Yum! When you say let it rest, do you mean in the same container it was in? Or you take it out and wrap it in foil? I’m a new cook and last time I burned my chicken breast. It turned rubbery bc I left it in the oven to stay warm. Had no clue it was going to turn to rubber on the bottom lol. That was not with this recipe btw. I’m just looking for some tips!!! 🙂 This post is very helpful!!
Oh no! Well I promise you’ll have success with this recipe! You can just leave the chicken in the pan and cover it with foil. You could also transfer to a plate and cover, but I just leave it in the pan.
The chicken turned out so tender and moist which is just exactly what I was looking for. I cubed the chicken and put it in a casserole and it turned out so Yummy. I have always baked chicken breasts for 1 hour on 350, it turned out OK, but this will be the way to cook it going forward. Thanks so much Kristen!
You are so welcome Cindy! Thanks for stopping by.
Hi Kristin! I’m wondering who does your nutritional values on your recipes? I’m interested to see if you do your own?
Hi Jennifer, It’s through a plugin called WP Recipe Maker. It has a nutritional calculator that is based on industry standards. Number are approximate but as close to 100% accurate as possible.
Chicken is new again! Excellent recipe – I’ve tinkered w/ it, but keep coming back to yours. Now I keep a small container of your spice mix in the pantry. Thank you!
You are so welcome Jane! Thanks for stopping by.
I can’t remember the last time I cooked baked chicken. I used my own seasoning mix which is heavy with onion and garlic powder, smoked paprika and herbs. I used the morning bacon grease to cover the meat before sprinkling the seasoning then cooked as directed. Excellent!! Even the leftovers was excellent!!
That’s awesome Pat! Thanks for stopping by.
Thanks so much. Finally, a way to bake chicken breasts that is quick, easy and yields moist, tender meat. I served it with a creamy mushroom sauce and vegetables and it was delicious. Great recipe that I’ll be using again and again.
Nice! Thanks for stopping by Jo.
Loved it! My whole family was raving about the chicken and its seasoning!
That’s awesome Justina! Thanks for stopping by.
Thank you! I have been looking for a recipe that doesn’t make chicken so dry and this was just perfect! I may take out a minute or two sooner next time(only 2 breasts @ 15 minutes this time) and let them sit with the foil as per the recipe. May be even more juicy!
You are so welcome Donna! Thanks for taking the time to share your feedback.
Excellent, 450 until 160 degrees, it gets to 165 while resting and wowie it’s juicy and tender. Easy to make just add your sides, we had roasted asparagus and baked potatoes.
YUM! thanks for sharing your awesome feedback Barbie.
I just finished making and eating this with a baked sweet potato and asparagus. The absolute best and easiest meal! Especially after a 16 hour shift at the hospital! Thank you so very much!
Hi Amie! I’m so glad you were able to make yourself a quick and easy hot meal. Thank you so much, for working the front lines in this incredibly scary time. I am so grateful for you and others like you!
I wished I had discovered this recipe years ago. It’s utterly amazing. So much BS out there about cooking chicken at lower temperatures. This is the most tender, delicious chicken I have ever had in my life. I now make it all the time and use it in a ton of recipes. I share the link to this recipe with my friends all the time. Thank you SO much, Kristin!
PS I soak the chicken in a basic salt brine before prepping it to bake.
That’s so awesome Robin! Thanks for sharing your feedback.
Thank you for this recipe first time I have ever been so pleased with a baked chicken breast
You are so welcome Jane! Thanks for stopping by.
This is the most delicious, moist, flavorful chicken I have ever cooked. My daughter even liked it and she’s not a fan of chicken. Thank you!
Your so welcome Kathy!
I have been cooking chicken breast for decades and I can’t believe this is the first time that I am hearing about cooking the chicken on a higher temperature to maintain the moisture. This was the most moist and delicious chicken recipe. Thank you for making a believer out of me!!! I never leave comments on recipes that I find but I was compelled to on this recipe. It is amazing
Hi Courtney, Thank you so much for the awesome positive feedback.
HI!
I’ve made this twice now and my husband and son have both really enjoyed it but the best thing ever is my SUPER picky daughter ate a plate full of this for dinner tonight and told me to keep the leftovers for her lunch tomorrow! SO I Did! I also printed this off and wrote Emma’s Favorite chicken on it! Thank you for this wonderful recipe. Its just perfect for busy moms and still super yummy with out tons of ingredients! Love it! Thanks !
Christi!
HI christi, you are so welcome! (sounds like a Winner for mom!)
Hi Kristin,
I just tried the chicken recipe. It was great! It received compliments from my girlfriend and my brother, And it was so easy! Thanks again, Phil
That’s awesome Phil! Thanks for stopping by.
My husband said this was the best chicken breast he has ever had! I am a vegetarian so it can be a challenge to cook meats for him. This was a gamble..but a big success! Instead of adding onion powder, I cut up a fresh onion in chunks and placed the seasoned chicken on top of it and baked ! Excellent!
Nice! Thanks for stopping by Julie.
Just made this for dinner exactly as written using paprika, was amazing ! Tender and flavorful. Used it to meal-prep breasts to be used for the rest of the week in salads!
Thanks for a delicious recipe!
Your so welcome Stacy! Thanks for stopping by.
Do you think some diced tomatoes would be good on this recipe?
You could use plain diced tomatoes, but maybe add some seasoning like oregano and salt and pepper, maybe even olive oil and vinegar like a bruschetta.
I never leave comments but since this’s my
8th time making these, I am.
By far the BEST SBCB recipe.
Oh and the easiest!
I must admit, sometimes I cook them on
a rack in a sheet pan.
Both work well.
Nice! Thank you so much Corina for the awesome feedback.
Great recipe, and great overall advice on chicken. Pretty new home cook here – Cooked this week – perfect, simple, good!
Thank you for the great feedback JD!
I apologize, I watched the video and got the answer. But have another question. If you don’t have a meat pounder what else can you use? Thanks.
The back side of a skillet works great!
Going to make this tonight. When you say let it rest, does that mean turn off oven but leave chicken in oven? Thanks!
No, you’ll pull it out of the oven and let the chicken sit in the pan, covered with foil. This lets the juices redistribute so the chicken stays nice and juicy.
450 degrees convection or normal baking?
Regular baking.
I made this last night and we all loved it! My kids said it was the best chicken I’ve ever cooked! And not just in quarantine, but ever!!! We eat a lot of chicken, so this will absolutely become a regular around here – thank you!! As we were enjoying all the flavors, it dawned on me that I always cook chicken at 350 or 375, and it was such an ‘A-ha!’ moment. Thank you again for a delicious (and so easy!) healthy dinner recipe that we’ll be enjoying on the weekly rotation.
Delicious and ohhh so easy.Juicy and tasty. I used cutlets and they tasted as yummy as they looked. I served with oven baked fries and asparagus. You really can serve this with anything. Used Avocado oil just because I had some. Also added all ingredients (chili powder and paprika). My hubby asked if there were any leftovers? Wants to have with his lunch salad tomorrow. Will make this again and again. Super easy, super delicious… Thank you for this great recipe.
You are so welcome! Thanks for stopping by.
Hi Kristin,
WOW! This was the best chicken I ever ate, it was so juicy and succulent. Thank you so much for this easy, quick recipe, I will use it from now on..
You are so welcome Louis! Thanks for stopping by.
I am super excited to try this tonight1
I appreciate you sharing
If I use one chicken breast and cut it in half and pound them to be even do I need to adjust the cook time?
It’s hard to answer that question because it can differ. I’d maybe check the temperature/doneness a couple minutes sooner.
What if you use 2lbs of chicken tenders… Should cooking time or oven temp vary?
Yes, chicken tenders cook much faster. Use a temp of 425 and cook for 10-12 minutes. Check the internal temp – it should be 165. Let them rest for several minutes before serving.
My wife was incredulous as i started to make this last week. She was afraid I’d serve up another lackluster and dried out chicken dinner. She was over the moon with how well this simple recipe delivered a moist and tasty dinner
Nice! Thanks for stopping by MIchael.
What sides wouldnyoi recommended serving this chicken with ?
Hi Erin, We have a great list of options in the post, but really this chicken will go with anything like potatoes or rice, veggies and bread.
Should the chicken breasts be covered wihile baking in the oven?
No they do not need to be covered.
Just got done eating mine. This was a easy, delicious meal that I will be serving in the future. Thanks!
I also read the note and did research like suggested and ended up following the recipe with extra virgin olive oil and it was perfect. The ONLY thing I did differently was, I used BOTH chilli powder and paprika instead of either or.
I’ll have to try it with both next time!
LOVE this chicken recipe and so does my family! SO DELICIOUS!!
I plan to make this recipe today and would love to also do your potato wedges. But how do you handle the different oven temperatures? Chicken at 450 degrees and potatoes at 375?
Thanks for addressing this.
One option would be to boil the potatoes for 5 minutes to par-cook them. Make sure they are really dry before seasoning, then bake them with the chicken at 400-425. You could probably get away with 20-25 minutes at 400 for both. Keep in mind that’s not idea. Another idea would be to start cooking the potatoes for 10 minutes at 375, then add the chicken and turn up the oven to 450 for the remaining time. Since I haven’t tried this, it may need to be a little trial and error. Good luck!
Thanks! I made the chicken and it was moist and delicious! I’ll try the potato/chicken combo another day.
Your so welcome Rhoda!
Kristin,
Can I substitute Avocado oil instead of Olive oil in this recipe?
Sure, any oil with a higher smoke point will work.
Amazing, wow this was truly delicious!!! A perfect combination with brown rice and broccoli.
Thank you Sara!
Life changing!! Lol! I’ve been cooking for my family for 16 years and always avoided chicken breasts because they never turned out right. These were like eating at a restaurant. No joke! Thank you!!!!!
Thank you for sharing this simple but elegant recipe! I’ve always struggled with boneless, skinless chicken breasts coming out dry. I’m going to try this this week for two different recipes. Quick question… Do you have any suggestions on how best to “re-heat” leftovers to maintain the juiciness? Thanks in advance for your response?
Reheating is so hard for chicken breast! You could wrap it in foil and heat in the oven, or heat at a lower temperature for longer in the microwave (50% or even a little lower). Another method that I use for individual steak portions – cut the meat into thin slices, melt butter in a skillet over medium heat and sort of “flash fry” to help retain some juiciness.
I made this with the olive oil tonight & it was delicious!! I sliced a lemon & covered the chicken before baking. It was a big hit with everyone. Thank you!
Your so welcome Roger! Thanks for stopping by.
Do we bake the chicken or roast the chicken? i keep mixing those two up… thanks!
If your oven has both setting, it would be roast. Anything over 400 degrees is considered roasting.
Your recipes look great I will make one soon and will comment thanks
Holy chicken… winner winner chicken dinner!!!! Best chicken I’ve ever had, especially made myself!!! My 17yr. Daughter even said the same thing.. lol
Nice! Thank you so much for stopping by Patrick.
This is how I do our chicken breast on the grill. Going to do it in the oven since its only 3 degrees outside tonight. I’m going to also use some italian bread crumbs and hope it turns out as well.
This is the best recipe ever ! So so good.
Thank you Lynn! and thank you so much for sharing your feedback.
This is my go to chicken recipe 1st chicken that I’ve ever cooked perfectly and it cooks perfect every time, even my picky kids eat it… we have this chicken on hand all the time. Thanks for the best chicken recipe ever!!!
That is so awesome Joanna! Anytime we can make picky kids happy with a meal it’s definitely a winner.
Than you for sharing your feedback.
All that I can say is Amazing!
Thank you so much Lena!
Great info… thanks for the info on how to keep chicken moist , I’ve always served it right out of the oven and it was always dry as we were eating it. ?
You are so welcome Chere! Thanks for stopping by.
Very good information thank you
Your so welcome Emerald! Thanks for stopping by.
This is a great recipe – and very versatile! Every time I want to a new baked chicken recipe, I always end up coming back to this one – and then just altering the spice/herb combo. Thank you!
That is so awesome AJ! Thank you so much for stopping by and sharing your experience.
Didn’t think my breasts were overly think but it took closer to 35 minutes to get to 165. But the seasoning you suggested was great!
There can be several variance from the size of the breasts to individual oven temp. This is why I recommend using a meat thermometer. Glad you liked the flavor!
does inserting the thermometer cause the breast to lose juice? I can’t wait to try this, I’ve always baked chicken breasts at 350 degrees, 30 minutes or so, and they are always dry!
It may lose a couple of drops, but nothing that will alter the flavor or texture.
Why use skinless chicken breast, I think the chicken skin is delicious
The skin is delicious, but some people like to eat a little healthier and the skin is not that.
I have never coated chicken with olive oil before….made this tonight and had to let you know that the chicken was moist, tender and absolutely delicious. Definitely a keeper. Thank you for sharing this secret ?
That’s awesome Laura! Thanks for sharing your experience.
Excellent! They come out perfect every time! Thank you!
That’s awesome Eva! Thank you so much for stopping by.
Very tender and juicy…….delicious!
Thank you Patricia!
Im trying it tonite, im excited
So chicken is cooked uncovered?
Yes it is baked uncovered.
I like this simple recipe and will try it tonight……you sound like an interesting and happy person, Kristin and I will look for more of your recipes.
Thank you Nancy!
Thank you Kristin for sharing this baked chicken recipe. It’s my go to every weekend for batch cooking. I like to have it readily on hand so that I can add it to my sandwhiches, salads, and pasta. It’s delicious and healthy. You’re the best! =)
You are so welcome Lynn, thank you so much for taking the time to leave some positive feedback.
Since it was just two of us for Thanksgiving, I decided to cook up some nice chicken breasts for our meal, using your technique. They smelled AMAZING cooking, and they came out perfect!! OMG so juicy and tender, and tasted wonderful. Will never come them any other way!! Used the paprika, next time we’ll try chili powder!!
Also used your advice for the perfect baked potatoes…. No more microwave for me!!
Thank you for your wonderful advice!!!
You are so welcome Lisa, thank you so much for taking the time to leave some positive feedback.
Since there was just two of us for Thanksgiving dinner, I cooked some nice, big chicken breasts for our meal following your recipe and using the paprika! They were AWESOME! Smelled amazing cooking, and came out so tender and juicy!! I definitely will use this recipe often! Thank you for sharing this!!
Also followed your directions for Perfect Baked Potatoes…. They were… Perfect that is!! ❤️❤️❤️
That’so awesome Lisa! Thank you for your positive feedback on both recipes.
This was fabulous, and what a great idea pounding them so they are more or less flat. Four breasts were done in 15 minutes and just absolutely delicious. Thanks. They looked awesome too. And what I also liked about your instructions was to let them rest a bit after the cooking time to keep the juices inside. Especially good for beginner cooks and just a good reminder for all the rest of us. Thanks again.
You are so welcome Mary! Thanks for stopping by.
Hi Kristin, do we need to flip the chicken half way through baking time?
No need to flip. They will cook perfectly without the added step. 🙂
Could i use vegetable oil or butter? Its the only thing i have on hand. Ill leave another comment when its done
Yes you could use either of those.
Kristen, I followed your recipe. Super easy. Kitchen stayed clean while I prepared the food. Made after dinner simple… dishes in dishwasher followed by more playtime with my wife and son. I made a side of mashed potatoes using real butter and soy milk (very creamy) with gravy, and some broccoli. They complimented the. Hi Ken very well. Oh, the chicken… delicious and moist. The family and I loved it.
Thank you!!!!
Fred
A grateful Dad.
Haha…. sorry about the typos.
That’s awesome Fred! Thank you so much for taking the time to leave some positive feedback.
At first, I couldn’t believe chicken will be cooked and juicy with high temperature and just 15 minutes of roasting…but it worked perfectly! I just forgot to rub the seasoning, so it was just a little bland inside. I am just so happy how beautifully cooked it was and so juicy too. Thank you!
Mine are in the oven now and smell awesome. I added some honey siracha seasoning. Thank you
You are so welcome Kelli, thank you so much for taking the time to leave some positive feedback.
I cooked it as directed 15 min wasn’t long enough. Chicken wasn’t done.
As the recipe states, it could take 15-20 minutes or more depending on the thickness of your chicken.
Wow, I always cook my chx way below 450 for longer. I am so happy I have learned from you to cook it at 450 and way less time. This is the juiciest chicken I have ever cooked. It is so good! Thank you so much!
You are so welcome Casey, thank you so much for taking the time to leave some positive feedback.
I made this tonight for dinner so delicious
The chicken was tender & juicy. So happy you shared
this recipe. Thank you
You are so welcome Debbie, thank you so much for taking the time to leave some positive feedback.
I’m 50 ish….. and have never made such a moist and tasty boneless, skinless breast. Raised in the south, I thought bones, skin, and oil were required.
Thank you Nina for dropping by and sharing your positive feedback.
Thanks . Making my chicken breasts like this tonight . Cant wait .
Have baked per above twice with different marinades and both come out perfectly! I am wondering about browning first though, just for color as mine looked a little pasty so even though they were cooked just right, presentation was meh.
I’m glad you enjoyed the flavor of the chicken! If you’re wanting more color, you’ve got a couple of options. You could sear the meat for a couple of minutes, even just on one side. Or you could turn on the broiler for a couple of minutes at then end. You don’t want to do the broiler after all the cook time is up though, because that could end up overcooking the meat. the broiler is the easiest way to do this.
Just made this recipe. Couldn’t believe how easy it was. It’s resting now. The family can’t wait to dig in. – Sally
Nice! Hi Sally,Please let us know how it turned out. Thanks for stopping by.
Loved it and so easy! I see a lot of this chicken in my future 🙂
Nice! Thanks for stopping by and sharing your positive experience Ann.
Best chicken EVER! I’ve made this 3 times in the last 2 weeks! Works wonderfully for meal prep for lunches.
Nice! Thank you so much for stopping by and sharing your honest feedback Erin.
I’m very excited to use this recipe!! But what would go best as a side dish?
Just about anything! You could do something simple like a green salad and bread, mashed potatoes, baked potatoes, rice, and your choice of veggies.
Thank you!! I can’t wait to try this recipe for juicy chicken breast!
You’re so welcome Sally! Thank you so much for stopping by.
I.love to cook and rarely follow recipes to.the tee, but I am so glad that I did tonight with this one! WOW!!! The chicken was so juicy and the olive oil really adds such a beautiful flavor when it’s partnered with these seasonings! This is definitely being added to my go-to dinners!! Thanks so much for sharing!
You’re so welcome Denise W! Thank you so much for stopping by and sharing your positive feedback!!
Do you bake the chicken with the foil over it or not
No, you bake it uncovered. I just cover with foil to keep the chicken warm as it rests once it comes out of the oven.
Wow………..great baked chicken breast. I have always baked my chicken very slow………..that’s why it is always tough, but when I used your recipe…….what a difference. I will ALWAYS use this recipe. Thank you so much.
YES! I love hearing how this recipe made a difference!
My go-to recipe for chicken breasts! Been doing it for over a year now for lunches!
Yes, this chicken is GREAT for meal prep and weekly lunches!
Absolutely phenomenal, thank you! I have never had success with baked chicken breast – it was always dry. This came out perfectly. Husband and toddler left nothing for tomorrow! Much appreciated.
I needed to comment on this recipe because, for at least a year now, I use this ANYTIME a recipe calls for chicken. My chicken was always dry, so I started googling different methods to cook chicken and came across this. This works like a charm. EVERY. SINGLE. TIME. I truly can’t thank you enough for sharing!
You’re so welcome Beth! thank you so much for sharing your positive experience and stopping by!
Best baked chicken ever. Not to mention simple. Thank you.
You’re so welcome Anu! thank you so much for stopping by!
Can this be combined with a panko bread crumbs casting for a crispy finish?
Sure you can do a breadcrumb topping. Mix some Panko with a little melted butter and spread it on top.
Hello everyone! Thank you Kristin for this great recipe! A solution to the concern of cooking with EVOO at high temperatures is to use “Light Olive Oil” (light in color, not in calories) it’s smoke point is 468°F so this would work perfectly with this recipe for those who prefer using an olive oil to other oils. Here is a link regarding different oils and the temperature at which they are safe to use. I hope this helps. https ://www.theglobeandmail.com/life/health-and-fitness/health/smoke-point-matters-in-cooking-with-oil/article26569060/
Thanks for sharing Patricia!
I have made this chicken at least a dozen times now for family! It always turns out perfect! My chicken usually turned out dry. This is moist and delicious every time! So easy and quick to fix. This is my go to chicken recipe. I have this saved in my top 5! Thank you so much for sharing this recipe, you are awesome!
You’re so welcome Lacy! thank you so much for stopping by!
I have two words to describe this recipe.
YUM YUM! Thank you worked out great!
Nice! thank you for sharing your positive experience and feedback Mick.
Made this recipe tonight – the family consensus was that the chicken was WAY too salty. My husband, who is the equivalent of a gourmet chef, suggested brining in apple juice and water instead of the salt water combination recommended in this recipe. I may go back and try to do it this way, only time will tell, but this was not a good recipe for our family, it was a waste of time for us and very disappointing…kids complained, and husband only ate it because he appreciated my effort to cook us a good dinner.
Sorry the recipe didn’t work out for you Ginger, but thanks for sharing your feedback. I’m not sure what you are meaning by the “salt water” combination. There are some recipes out there that use a brining method to keep the chicken moist and add flavor, but my recipe doesn’t call for that, nor do I call for it as an alternative. In fact I DON’T recommend brining for that very reason. Is it possible that you mixed up two different recipes?
Can you use avocado oil instead of EVOO?
Yes, avocado oil has a pretty high smoke point so it should be fine.
Instead of pounding them down can we just cut them in half length wise?
Yes, that would work too.
Wow! Simple, easy, tasty, and I think my chicken phobia is cured! I have always been intimidated by cooking chicken. Thank you so much Kristen; I cannot wait to make this again! I used thin chicken breasts and they were cooked perfectly in just 15 minutes.
That’s awesome Cheryl! thank you so much for stopping by!
Ok, I NEVER comment on recipes. Even ones I have made before and saved. But, this chicken turned out SO good that I HAD to come and leave a comment. It was moist, flavorful, not spicy but just a hint of a kick… I dunno… it was just wonderful!!
My 4 boys (some of the pickiest kids on the planet) LOVED this chicken. One child who has difficulty eating different foods, loved it so much, he had 3 plates of it! This will forever be our go to recipe. As my 9 year old said, “This is going in the recipe book, Mom”
That’s awesome Jenny! So happy that you and your family loved this recipe! Thank you for sharing your positive experience.
This worked out wonderfully! Loved the flavor and ease of preparation. Thank you so much!
You’re so welcome Michelle! thank you so much for stopping by!
I have struggled to bake chicken that turns out flavorful and moist FOREVER and this recipe has finally solved that problem! It didn’t even need to be marinaded, so this is a perfect go-to if you’re pressed for time. I shredded it and made chicken salad and the flavors were perfect. Thank you!
That’s so awesome Chrissy! thank you so much for stopping by!
Seriously! This was the best simple recipe ever. Thank you so much for this. The chicken was amazing. Juicy and tender. I never write reviews, but I just had to comment on this. Super!
That’s awesome Donna! please comeback and visit us again.
I have a file full of recipes for baked chicken breasts but this is the very best! Simple preparation, delicious and SOOO moist . Just found your website, I’ll be a regular viewer.
That’s awesome June! thank you so much for stopping by!
I’ve been making this chicken recipe for a while now…. This recipe is now our go to chicken recipe. When I cooked chicken you never knew if it was going to turn out, but with your recipe our chicken is always delicious and tender. Thank you so much for sharing!
That’s awesome Hope! Glad you found us, thank you so much for stopping by!
Terrific technique. I’ve lost count of all the chicken breasts I’ve prepared over the decades using a variety of techniques. I now have a new favorite way to prepare moist chicken breasts. Thank you!
Nice! thank you Sally.
Awesome recipe! It’s the only way I’ve been baking chicken breasts for several months now . My kids and hubby love it. Thanks so much?
Thank you Marie! So happy that you and your family loved this recipe!
Awesome recipe! Its the only way I’ve been baking chicken breadts for several months now . My kids and hubby love it. Thanks so much?
Love your recipes and the simplicity of them❣
It’s a favorite in our home! A nice juicy piece of baked chicken is amazing! It has a little bit of a kick to it but even the kids love it! Thank you!
That’s awesome Jenn! So happy that you and your family loved this recipe!
Kristin,
I tried your recipe for the “baked chicken breast” and I have to tell you “IT” was out of this world!
It was super moist and tender, my wife couldn’t believe I did that. I have been married for 45 years and have cooked most of our meals (men can cook too). Thank you for the recipe, I’m looking for others from you, try my version some time. your chicken recipe, chicken flavor rice (stove top)and fresh garlic/butter green beans. your husband is a very lucky man.
Thank you Randy! and thank you for sharing your positive feedback. and yes men can cook too.
I’m about to try this. Wife just told me she’s not feeling like cooking, and we have chicken breast in the freezer (solar powered!), I’m exhausted, it’s raining, Why not! Thank you! Rural Haiti, Retired missionary. And avid cook.
use a thin chicken breast for this recipe if so what temperature should I put the oven on and how long should I cook
Since I don’t know how thin your chicken is, I can’t give a specific time. You can still do the same temperature.
The only chicken breast recipe I use! Thank you so much for sharing!!
Thanks Angie!
olive stands up to high heat
Please let me know how to top this chicken to add an extra crunch! Otherwise tastes great!
Mix some melter butter and breadcrumbs or crushed crackers together and press into the top of the chicken. That would add some crunch.
How long do you bake tender chicken breast in the oven and what temp this is my first time doing this.
Hi Lisa, just follow the recipe, you’ll do great!
Can I make it without the paprika? Or substitute the paprika? I have two little ones and it will be too spicy.
You can leave the paprika out, but it really isn’t spicy.
Where is the paprika in this recipe?
Oh my goodness!!! this was delicious, only a little bit too much pepper for me, I may have used a teaspoon, instead a half, as the amount was rubbed off from years of use. My chicken was so very tender, and juicy. This recipe is a keeper for sure. I did add paprika also, and the chicken was so flavorful. thank you for this recipe.
It’s chili powder OR paprika. You can swap them out.
Love!!! It has become a go to for dinner!
Nice! thanks for stopping by Maddison.
I am absolutely sold on the quick-high heat method of cooking. The chicken breasts come out so juicy! I am using a sea salt, garlic, rosemary, and basil rub over the olive oil as you suggested and anticipate these will turn out just as good as the last breasts and I have tried your chicken leg recipe, too! These are great! Thanks for sharing!
Thanks for sharing your positive experience!
I’ve never made chicken except on the grill without ruining it. This was fantastic. Even for a guy 😉
I’m glad you loved it Ted! thanks for stopping by.
Hi Kristin,
LOVE, how juicy for the 1st time EVERRRRRR my chicken breast came out tonight.. My hunny LOVED it too… Thank you, definitely a keeper!
Thank you Janet! So happy that you and your family loved this recipe!
Hi!! I have such picky eaters (1, 2 and 11 year old) and they LOVE this chicken recipe!! They usually ask for more! Very thankful I found it or they’d never eat chicken unless it was a nugget form :). We use the olive oil…never seem to have an issue. Thank you for this and I look forward to trying more of your stuff! This one is super easy to follow too so another thanks on that!!
Thank you Broeck! So happy that you and your family loved this recipe!
Thank you I found your recipes easy to follow with simple ingredients I had at home.
Thank you so much for stopping by Julie!
Love the no frills approach and easy ingredients to mimic recipe. Thanks!
When you say to dredge the chicken, are you talking about flour, or the spice blend. Wasn’t sure as flour isn’t mentioned anywhere in the recipe. Thanks Kristin!
It’s meant for the oil, but it’s probably a poor choice of words. I’ll update the recipe to be more clear.
Boneless, skinless chicken breasts were always a challenge for me in the oven (usually grill) but your recipe is great. Perfectly baked, juicy chicken! It was quick also, thank you! This is a keeper
Thank you Tori! Thanks for stopping by!
Thank you for sharing! I’m going to make this tonight (with coconut oil since I am following a paleo diet). I Appreciate the recipe!
Your welcome Codi! Thank you for stopping by!
This was delicious – I am almost 30 and finally know how to cook a chicken breast just right! 🙂 Thank you!
Thanks Melissa! This recipe is one of my favorites.
question… when you say put foil on & allow it to rest…. do you take it out of the oven? do you leave it in the oven, but shut the oven off? sorry, could you clarify that part 🙂
Hi Brittany, you’ll want to remove it from the oven first. Enjoy!
Ive been cooking my chicken breast all wrong for 50 years!! Going to up the temperature and see if that works like the recipe calls for. Thank you so much…they really look great.
Let me know what you think, Cathy!
OMG…did the chicken thighs at 400 degrees and it makes all the difference. Tasted like someone else cooked them for me and I enjoyed them so much. Thank you..will be cooking the chicken breasts at the increased temperatures as well.
can I use vegetable oil?
Yes, you can.
This chicken was so tender and good. I will cook it like this again.
Thank you Anita!
Omg I’m only 18 and I suck at cooking but I tried this recipe and my mother in law and I love it this is really good I’m going to do more thank you so much!!
Thank you Jessica!
Want to try the Baked Chicken. However I to want to freeze. Making freezer meals for two granddaughters that are expecting. I know you said best to bake and serve that will not work.
Hi Carol, you can certainly freeze the chicken! Let it cool completely and wrap each individual breast with foil or wax paper and place them in ziploc bag. Thaw them in the fridge, then place in a baking dish and cover with foil to keep them moist as they reheat in the oven. You can reheat in the microwave after they thaw, but I wouldn’t recommend it.
This is one of my go-to weekday dishes! I’ve made it at least a dozen times & it’s the most juicest & tenderest chicken with wonderful flavor. The spices used are my Staples – so always have it on hand! Thanks for recipe!
Thanks! So glad you enjoyed it!
I followed this recipe to the T! And it was Absolutely DELICIOUS! My husband and boys ate ever bit. Thank you!
Ps. First time ever making chicken in the oven, and it was Super easy!
Nice! So happy that you and your family loved this recipe!
This was the most amazing chicken that I have ever baked. Better than restaurant chicken!
Thank you Pat!
if I make them – and freeze them – please tell me best way to do that if I want to serve to company a couple of days later. Do I freeze them in a ziplock or wrap in foil first? And how do I reheat so they taste as wonderful as when they first came out of oven?!
Since they take less than 20 minutes to cook, I’d do it fresh if at all possible. You could cook and then refrigerate for a couple of days, and reheat in the oven in a pan that’s been covered with foil.
Amazing!
Thank you Karli!
After 50 years of cooking, you have made me a great cook (at least chicken breast). Thank You, Gracias, Merci bucoup (sp?). THANKS FOR SHARING!
Thank you Evelyn!
Great recipes!
Hi Kristin. Do you put the tinfoil over the chicken before you put it in the oven or after you take it out and have it rest? What is the green stuff you put on the chicken after you take it out of the oven? As you can tell, I am a very novice cook. Please help. I want to make a simple seasoning for chicken.
Hi Jessica, you leave the chicken uncovered as it bakes, then cover to keep the heat it while it rests.
Hi Kristin,
I’m in love with learning new recipes however I’m still a beginner. Can vegetable oil be used in place of the olive oil
Vegetable oil will work, but you might want to cook it at a lower temperature and for a little longer because this type of oil could potentially burn at the high temperature. Corn oil would be a better alternative.
I didn’t have chili powder so I added “Slap yo’ mama” spice and it was fabulous!!
This was delicious, my first time trying it and the chicken breasts came out so juicy and tender. Thank you!
Thank you Lilly!
Wow! You have saved my chicken for the rest of my life! I have finally mastered the moist chicken breast! You are a lifesaver! I will forever use this temp and time combo when baking chicken. Thank you!
Thank you Amelia! you are so welcome!
Wonderful! Will do again
Thank you Maddison!
I am just about to make these and I am so excited!! As far as the oil goes, I have read about EVOO at temps above 400. So when I know I am using those high temps I just use avocado oil. That is a high temp tolerable oil. I’m not a fan of vegetable oil or canola oil.
Thank you Maria! I love that you were able to make it work for you!
Nice easy recipe. I didn’t hammer mine so baked 10 minutes longer. I did sprinkle some breadcrumbs on top as well. Was very tasty and moist. I’ll make this a lot.
Thanks for sharing your experience!
Do you remember the commercial from years ago “if Mikey likes it” That’s like my son, and he really liked it! I rate my new recipes from 1 to 5 and he said “That’s a 5!” Good going!!
Thank you K! So happy that you and your family loved this recipe!
So easy to make + very good favor ?
Thank you Allie!
Thanks for the recipe! Loved it and even better, my kids liked it. Also, great tips. They surely make a difference.
If my kids love a recipe, I know it’s a winner! Glad to hear your whole family enjoyed it.
I was skeptical about this recipe because it seemed too easy to be that good. But, I was wrong. Both times I’ve made this it’s turned out moist and flavorful. My three kids and husband love it. Thanks for an easy, delicious recipe that the whole family loves.
Hi Kristen, ‘Love your chicken breast recipe. It’s perfectly moist, just like you said! It’s great how it can be made fairly simply for other recipes, or doctored up to hold its own. Thank you!
Thank you Elisabeth! So glad you enjoyed it!
Thanks for the great recipe! Worked like a charm!
Thank you Marc!
This works great for my chicken in my salads!
For the first time in my life, I baked a chicken breast that wasn’t dry. I enjoyed every bite. Thank you for such an easy recipe.
Hi Kristin, I made this tonight and it was so juicy. I never knew chicken could be this moist. The chilli I added was the hot Indian chilli & it turned a bit spicy, yet we enjoyed. However next time, I will be adding Kashmiri chilli. I didn’t have the onion & garlic powder, instead, I added 1/3 cup of onion & 3 garlic cloves. Made a paste of onion & garlic in a blender and added the paste to the rest of the condiments. This is an amazing recipe! The whole family loved it! Adding it to our weekly menu 🙂
Thanks Angela! I love that you were able to make it work for you!
Going to try tonight! Your reviews are awesome!
Thanks for the great tips and recipes. BEST chicken we’ve ever had prepared this way.
Thank you Robin! glad you enjoyed the recipes.
Thank you! The chicken was amazing. This will be a go to at our house!
Thank you Teresa! and thanks for stopping by!
If I used thin sliced chicken cutlets how long and at what temperature?
They would cook very quickly, probably in about 10 minutes. Do check the temperature though, as they should be 165 degrees F.
Does anyone happen to know how many weight watcher’s points this dish is? I just started WW and am trying to be “good”/
Thank you Kristin for a great way to bake moist chicken breasts. Your recipe is great! Your explanation and instructions of the recipe and cooking were awesome. Chicken turned out moist. I usually make a recipe with sauce to cover the dryness, but I’m on an elimination diet and so seasoned chicken it is. I used your recipe as written and added finely chopped rosemary, thyme and garlic too. I also used olive oil.
Regarding the person who said their dish broke, I had a pyrex dish shatter after removing it from the oven and setting it on the cold stove with baked chicken in it. I now know that Pyrex warns against setting a hot dish on a cold surface.
Thank you Lisa! and Thanks for sharing your experience!
Pleasantly surprised that such a simple dish can produce such a moist & flavorful chicken! A great alternative to grilled chicken which can tend to dry out. A thumbs up from my picky kids which is always the goal. Perfect amount of spice as well. Thanks for recipe Kristen!
I tried the baked chicken breast and it was good and gonna try to cook that again to put in a salad
Thank you Michael!
You explain it so well . 5 stars !
Thank you Orestis!
Hi Kristen. Thank you so much for sharing this super easy recipe. I made it last night for friends and everyone loved it. We couldn’t believe how juicy it was.
Thank you CharLynn, and thanks for sharing your experience!
This is the juiciest chicken I’ve ever made! Thanks for sharing the recipe. Loved that it was a quick and easy recipe to make!!!
Thank you Candace! and thanks for sharing your experience!
I made it for my weekly meal prep and served it with roasted veggies and quinoa. So simple and SO yummy! Thank you for the recipe!
Thank you Kristin! and thank you for the positive feedback.
Hi Kristin, thank you for your recipe. I followed it and the chicken breasts were so juicy and tender! They were delicious with mashed potatoes. 🙂
Thank you Waiyee!
Hi Kristin! I would like to make this dish for 15 people. Can I use an aluminum roasting tray? I don’t have something big enough for that many breasts. Thank you!
Hi Teresa, yes you could. Just make sure not to crowd the chicken breasts; they should be in a single layer and not touching. Enjoy!
Hi,
I am going to try this recipe and was wondering if I can refrigerate and reheat in a crock pot or what would be the best way?
Thanks,
Reheating the chicken could cause the chicken to dry out, so I wouldn’t recommend that.
These were delish! This will be my go-to chicken breast recipe from now on!
Thank you Ceci!
Baked chicken breasts were some of best I have ever had!!!!
Thank you Linda!
Sounds and looks so yummy…but I recently. Had a diagnosis that the Dr. said NO salt or sugar! Is the salt in your recipes necessary or what is the least amount I could use? Thanks so much.
Salt is typically just to enhance the flavor, but it also acts as a bit of a tenderizer. That said, I think this particular recipe would be fine without it.
I use a product called no salt due to high blood pressure , it works really good and taste good too. I could not tell the difference. My blood pressure is under control too.
Thank you Davel! and thanks for sharing your experience.
I tried it with sesame oil, minced garlic and my own spice blend but the overall technique was perfect. Chicken is juicy and delicious. Thanks for the recipe.
Sounds delicious!
I come from a long line of cooks who can destroy a good chicken breast. I am looking forward to using this recipe and my inherited meat mallet! I can’t believe how fast it can be prepared!
Hi Kim, Thank you for stopping by!
What a great way to have something nutritious — and delicious! Instead of the olive/canola oil, I used Italian salad dressing as well as another shot of seasoned salt and garlic powder. When the breasts were almost finished, I slipped them under the broiler for no more than two minutes to add a little color and “crunch.”
What a great idea Dwain, thanks for stopping by!
I think 450 is a little too high for this recipe! My dish cracked right in half!
I’m sorry to hear about your dish. It’s the right temperature, but some baking dishes aren’t meant to be used at higher temperatures. I have cooked this many, many times at 450 and it comes out beautifully each time.
mine as well. almost started an oven fire
Again, you need to make sure that you are using a pan that is safe up to 450 or better yet 500. Not all baking dishes are created equal!
Testing
Thank you
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!
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.
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!!
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!
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!
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 ?
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.
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!
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!!
The flavors were awesome. I brined my chicken before putting it in the oven. Very juicy and extremely flavorful.
Delicious, moist chicken just as advertised. My new go to recipe. Thanks so much for this posting!
I have used this recipe more than one time. I can’t believe how tender And juicy these breast are.
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!
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!
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!
Delicious!! I had about given up on chicken breasts as dry and flavorless. I have renewed hope!!
Followed recipe exactly ~ quick and moist.
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!
Love this chicken. I have already made it 5 times this summer!
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!
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.
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!
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.
Delicious and so easy! I used olive oil and had no smoke issues.
This chicken breast is defiantly one of the best ways to make a chicken breast. Extremely moist and tasty!
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.
thanks Kristin makes my chicken dinner so simple even a man can do it!
Do I cover with foil before baking 15-20? Or after chicken is baked?
After it bakes.
I cooked two chicken breasts last night. They were PERFECT! Very moist. Delicious!!! Thank you..
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.
absolutely perfect for chicken enchiladas. they came out beautifully
What about thin sliced chicken breast? What would be the cooking time?
You’d have to check for doneness, but probably around ten minutes.
I’ve made this twice in 4 day’s it’s so easy so good as well.
This really IS the best chicken recipe. I have used it several times with great results.
Four chicken breasts cooked to PERFECTION at 15 minutes when pounded to less than an inch thick. Moist and delicious! Thank you thank you!!
For those concerned with the high temp., grape seed oil is great for high temp cooking.
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.
This is my go to baked chicken recipe. I always have the ingredients and it’s super easy.
Just did these tonight but in a pan on the bbq. They were good and stayed moist. Will definitely make again
Great idea!
Hi the chicken looks great! What garnish is that?
A little fresh minced parsley.
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.
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!
My goodness. I’m 39 years old and just discovered this. Most delicious chicken breast ever. Thanks for sharing!
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
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!
Very simple to bake, makes a fast great dinner w/ some veggies, don’t forget the seasonings & Cranberry Sauce … Yummy
Kristin, I think you were right to use extra virgin olive oil! https://www.healthline.com/nutrition/is-olive-oil-good-for-cooking
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.
Delicious recipe!! I didn’t pound my chicken and it still came out perfectly moist and the seasoning was awesome!
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.
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!
Made your recipe many times. Both my teenagers love it which is hard to find. Thanks!
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.
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!
About how many calories per serving?
Can you use chicken tenders instead of breast!
You, can, but the cooking time would be shorter.
This recipe gave me the juiciest, most flavorful chicken ever!! Thank you Kristin!
I made this recipe for dinner tonight and the chicken was so moist and flavorful!
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.
DELICIOUS & SIMPLE THANK YOU!
Thanks so much for this recipe!! My chicken came out sooo juicy and tender and the seasonings made it delicious THANK YOU SO MUCH
Hey girl hey!! ?. I tried ya recipe Nd boy are those breast juicy. my best batch ever!!
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!
I used EVOO. I had no problem at all & enjoyed the extra flavor it lends.
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.
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?
Hmmmm good soooo yummy
This has become a go to recipe for me. My whole family loves it, which is rare. Thanks!
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!
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.
Tasted so good and easy to make, my boyfriend was able to do it!
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.
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.
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.
Do they need to be flipped at all through the cooking process?
Nope! Just slide it into the oven and bake as directed! 🙂
Great recipe I make at least once a week.so moist
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
I love this recipe. My chicken breasts came out perfect and very tasty!
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!
Super easy !!! We loved it
Great recipe! I’m always scared to cook chicken because I don’t know how. This was super easy and tasted great! Thank you!
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.
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.
Loved this recipe! So easy but also so flavorful! Will be a staple for the rotation, thank you Yellowblissroad! <3
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.
This was absolutely delicious! I am so happy to have a way to bake chicken breasts that stay moist! The whole family loved it!
Just tried your recipe! FANTASTIC, Delicious and moist! Family loved it Thanks
Chicken has to be thawed out correct?
Yes, for this recipe it should be.
Awesome fast dinner! I will make it again
Sorry I forgot the 5 stars!
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!
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
thank you! Trying the recipe tonight. I’m a vegetarian making dinner for the Hubster who eats meat!!!
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!
“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!
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!
Tremendous. Daughter looked expectantly at me afterwards hoping there was more. We will be having them again tomorrow.
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.
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 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?????
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!!
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?
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!
Made this tonight! So easy and even got a thumbs up from my husband! Will definitely be making this again, so tender and juicy!
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!
I’ve made this twice now and everyone loves It! I think it’s perfect!
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 🙂
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!
This was extremely the juciest chicken breast I have ever made! Husband looooved it 🙁
Thank you!!!
Sorry for the sad smiley, I meant :))))))))
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 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.
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!
Simple and so juicy! My family loved it. Added a little smoked paprika.
I will often swap that for the chili powder, too!
Love love love this recipe. My husband always wants “chicken and veggies” and I struggle to make things flavorful. This was so great!
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!
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!
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!
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
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.
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*
Do you know the nutritional value of this dish?
Much better than beef
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!
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!
Triied this recipe last night! Super easy!!! It was juicy and yummy!!!! This is a keeper !
sound yeah
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?
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.
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!
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.
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.
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 ?
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
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.
Thank you Kristin, my chicken came out tasty, moist and we all loved it.
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.
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!
Great recipe. Thanks for sharing.
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!
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.
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 just baked some chicken breasts using your recipe for meal prepping and they taste amazing!! Thank you for sharing!
Great content, seriously! Loved the recipe 🙂
-Kim Allison
Culinary Editor for ThermoWorks
I plan on making this tomorrow, do I bake on middle rack of oven?
Yes
So easy and came out super juicy! I had all the ingredients already
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.”
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.
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!
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! 😉
This is the second time I’m making the chicken breasts. They are delish, thank you.
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!
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.
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!
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!!
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.
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.
HAVE TO MAKE….YUMMY!!!!!!!!
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. 😉
Thank you. I made this and it was delicious, fast and easy and a healthy alternative to the breaded and fried I usually make.
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!
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.
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
Just made this tonight for dinner. It’s very simple and quick! The chicken was tasty, tender and juicy! Thanks!
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.
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.
Can you use garlic salt instead of powder?
If you eliminated the regular salt, sure.
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.
Are you dredging with just flour or something else?
Nope! You’re not making a sauce or a breading. Just yummy, juicy chicken!
Thank you Kristin!!! My family of five LOVED this chicken! And the pan juices were excellent!
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.
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.
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.
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.
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
My kids really enjoyed this chicken!
Just made this for my husband, he loved it!
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.
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!
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!
This is my new go-to chicken recipe! Even my picky little eaters loved it. Thank you so much 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 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!
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!
Made this tonight…it was delicious. My husband said so a few times!
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.
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.
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.
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.
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!
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!!!
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!
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!
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!
Thanks for this easy and delicious recipe that we will make again and 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 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. 🙂
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!
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.
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.
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 for supper last night. Everyone loved it. Thanks for a great recipe.
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 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.
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…..
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.
I am trying this tonight!! Thank you!!
My picky eaters (3,5 and 7) all love this! Thank you for this recipe! The flavor is delicious 🙂
Loved it. Was quick and easy. Even my picky eater loved it.
Oh my goodness! So easy, so delicious and all 5 of my kids loved it!
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).
Looks so delicious and perfect for my new Trim Healthy Mama diet I’m trying in the new year!
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 🙂
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.
VERY EASY!! made my self lunch for the week!
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. 🙂
Delicious and easy!! Thank you!
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.
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. 🙂
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 🙂
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!
Great recipe! How long will these last in the refrigerator?
I would say 3-4 days in the fridge. You could also freeze them.
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.
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!
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!
That chicken looks so moist Kristin! Beautiful photos!
Thanks Karen! 🙂
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!
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!