Oven Baked Chicken Breasts

Learn how to cook perfect, tender, great-tasting baked chicken breasts using my simple seasoning and easy 3-step method. A five minute prep time and just 20 minutes in the oven is all you need for the most juicy chicken breast you’ve ever tasted!

A glass dish with 4 baked chicken breasts

With this recipe, you can have an easy baked chicken breast dinner in less than 30 minutes! Simple and full of flavor, just serve with some Garlic Bread and vegetables or salad for a fast dinner your family will absolutely 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.

The BEST Juicy Baked Chicken Breast

White meat often gets a bad rap for being dry and flavorless. I am usually quick to agree that dark meat just tastes better. 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.

Today I’m sharing the go-to method that I’ve been using for years for this quick and easy chicken dinner. I always cook a couple of extra for adding soup, casseroles and chicken salads. 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.

Ingredients

  • Boneless, skinless chicken breasts – I prefer to buy these fresh and then freeze them, but a bag a frozen is fine too. Keep in mind that in the frozen bags, they often include rib meat and have added salt and moisture.
  • Olive oil – Rub this on the meat for to lock in moisture and help the seasoning to stick.
  • Chicken Seasoning This is my tried and true all-purpose seasoning blend of garlic powder, onion powder, paprika or chili powder, salt and pepper. It’s simple, and in the right blend it’s a powerful flavor enhancer.
  • Garnish – This is of course totally optional, but a garnish of fresh parsley for a little vibrant color makes everything look and taste just a little better.
4 baked chicken breasts with seasoning and parsley in a clear baking dish

How to Bake Chicken Breasts

Pound chicken to an even thickness. Place chicken between two pieces of parchment paper or in a sealed plastic bag and lightly pound 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.

chicken breasts in a glass dish with seasoning

Place the chicken side by side in a glass baking dish. Arrange each piece of chicken in the opposite direction and you should be able to fit 4 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.

baked chicken breasts and tongs

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. This is so important when cooking any meat, but especially with this recipe. When cooked at a high temperature the juices in the chicken quickly rush to the center, so when you cut into it right away, all those juices come pouring out and boom – dry chicken. Resting allows the juices to redistribute through the breast and gives you a tender, juicy piece of meat every time.
  • Serve with the juices. Adding a drizzle of the juices from the pan with add extra flavor and moisture to the meat.
chicken breast, spoon with juices
  • Slice against the grain. This will result in the most tender, easy to chew chicken.
chicken breast with the end sliced away
  • Use a deep baking dish. I use this baking dish (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.
  • Try topping with some Homemade Garlic Butter to mix with the juices for extra flavor.

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.

chicken breasts on a white platter

FAQs

Does this recipe work with other types of chicken?

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

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

What is the Best Temperature to Bake Chicken at?

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

What Internal Temperature Should Chicken Be Cooked to?

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

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

sliced chicken on a white plate with green beans and potatoes

What to Serve with Baked Chicken

The beauty of this recipe is that it is incredibly versatile. You could serve it with just about anything from pasta to salad and have a delicious meal. I often just go with roasted red potatoes and salad. But here are some of 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.

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

More Chicken Recipes You’ll Love


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Social media image of baked chicken breasts

Baked Chicken Breasts

Learn how to cook tender, juicy baked chicken breasts with this easy 3-step method. Just 5 minutes of prep time and 18 minutes in the oven.
Prep Time 5 mins
Cook Time 18 mins
Total Time 25 mins
Course Dinner
Cuisine American
Servings 6 servings
Calories 215kcal

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 paprika or chili powder

Instructions
 

  • Preheat oven to 450 degrees. Pound chicken breasts lightly so they are of even thickness.
  • Pour olive oil in a 13″ x 9″ baking dish. Lightly coat the chicken with the oil to coat it, then place chicken breasts side by side in the dish.
  • In a small bowl, whisk together salt, pepper, garlic powder, onion powder and chili powder (or paprika). Sprinkle the seasoning mixture over both sides of the chicken and rub it in with your hands. Place chicken breasts side by side, making sure there is no overlap.
  • Bake in a preheated oven for 15-20 minutes, until juices are clear or a meat thermometer reads 160-170 degrees. *Note – depending on the size of your chicken breasts, it could take longer. Mine were pounded to less than an inch thick.
  • Cover with foil and allow to rest for 5-10 minutes while the juices settle before slicing.
  • Serve hot.

Notes

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

Nutrition

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

Kristin Maxwell

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

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Comments

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

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

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

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

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

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

    Thank you! I will make it again!

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

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

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

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

    1. Hi Kari, generally you will use the middle rack of your oven unless the recipe specifically says to place it higher or lower.

    1. I don’t recommend it. When you bake from frozen, the outside tends to dry out because it cooke much faster than the inside.

  10. 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?

    1. 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.

  11. This was an easy and delicious recipe for chicken breasts. They came out juicy, tender and flavorful. Thanks for sharing this recipe.

  12. 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!!!

  13. 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!!!

  14. 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!

  15. 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!

    1. 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!

      1. 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!

  16. 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!!

  17. 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.

  18. 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!

  19. 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.

  20. Absolutely delicious! This is the best baked chicken I have ever made. Super moist and that drizzle of the baking juice is just perfect!

  21. 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

  22. Such an easy recipe with moist and flavorful results. This will be my go-to recipe for baked chicken breasts from now on.

  23. 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.

  24. 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?

  25. 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.

  26. 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?

  27. 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!

  28. Simply the best. I hate dried chicken breast. This is my reason to eat the chicken breasts I have avoided for years. Thank you.

  29. Hiya this recipe sounds great. My glass dish comes with a cover so wondering if it can replace the foil tent?

    1. 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.

  30. 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.

  31. 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!

  32. 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?

    1. Brown gravy is usually made with beef broth. You want a chicken gravy made with chicken broth, but yes it would be delicious

  33. This recipe so easy and super delicious! it’s now my go-to chicken recipe even my picky 2 year old loves it 😀 thankyou!

  34. 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!

  35. 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!

  36. Hi, I was wanting to wrap my chicken breast with pancetta I was wondering if the temp and time cooked would be the same?

    1. 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.

  37. 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?

    1. 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.

    2. 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! ?

  38. 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!

  39. 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!!

  40. 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!!!

  41. 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.

  42. 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

  43. 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!! ?❤

  44. 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.

  45. 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.

  46. 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!

  47. 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!

  48. 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 🙂

  49. 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!!!

  50. 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.

  51. 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.

  52. 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.

  53. 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.

    1. 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

  54. I have made this recipe countless times now and it’s always perfect. The chicken goes beautifully on top of salads. Thank you!

  55. Hi! I was wondering how long I should bake if I cut the recipe in half and use two chicken breasts? Thank you!

  56. 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.

    1. 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

  57. Tried this tonight for dinner and my family loved it. I used 3 chicken breast and cooked at 425 for 20min

  58. 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.

  59. 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!!

    1. 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.

  60. 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!

  61. Hi Kristin! I’m wondering who does your nutritional values on your recipes? I’m interested to see if you do your own?

    1. 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.

  62. 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!

  63. 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!!

  64. 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.

  65. 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!

  66. 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.

  67. 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!

    1. 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!

  68. 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.

      1. 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!

  69. 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

  70. 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!

  71. 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

  72. 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!

  73. 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!

    1. 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.

  74. 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.

  75. Great recipe, and great overall advice on chicken. Pretty new home cook here – Cooked this week – perfect, simple, good!

  76. 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.

  77. Going to make this tonight. When you say let it rest, does that mean turn off oven but leave chicken in oven? Thanks!

    1. 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.

  78. 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.

  79. 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.

  80. 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..

  81. 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?

    1. It’s hard to answer that question because it can differ. I’d maybe check the temperature/doneness a couple minutes sooner.

    1. 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.

  82. 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

    1. 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.

  83. Just got done eating mine. This was a easy, delicious meal that I will be serving in the future. Thanks!

    1. 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.

  84. 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.

    1. 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!

      1. Thanks! I made the chicken and it was moist and delicious! I’ll try the potato/chicken combo another day.

  85. 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!!!!!

  86. 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?

    1. 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.

  87. 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!

  88. Holy chicken… winner winner chicken dinner!!!! Best chicken I’ve ever had, especially made myself!!! My 17yr. Daughter even said the same thing.. lol

  89. 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.

  90. 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!!!

    1. 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.

  91. 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. ?

  92. 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!

  93. 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!

    1. 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!

      1. 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!

  94. 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 ?

  95. 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.

  96. 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! =)

  97. 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!!!

  98. 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!! ❤️❤️❤️

  99. 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.

  100. Could i use vegetable oil or butter? Its the only thing i have on hand. Ill leave another comment when its done

  101. 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.

    1. 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!

  102. 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!

  103. I made this tonight for dinner so delicious
    The chicken was tender & juicy. So happy you shared
    this recipe. Thank you

  104. 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.

  105. 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.

    1. 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.

  106. Just made this recipe. Couldn’t believe how easy it was. It’s resting now. The family can’t wait to dig in. – Sally

    1. Just about anything! You could do something simple like a green salad and bread, mashed potatoes, baked potatoes, rice, and your choice of veggies.

  107. 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!

  108. 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.

  109. 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.

  110. 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!

  111. 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/

  112. 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!

  113. 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.

    1. 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?

  114. 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.

  115. 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”

    1. That’s awesome Jenny! So happy that you and your family loved this recipe! Thank you for sharing your positive experience.

  116. 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!

  117. 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!

  118. 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.

  119. 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!

  120. 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!

  121. 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?

  122. 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?

  123. 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!

  124. 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.

      1. 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.

  125. use a thin chicken breast for this recipe if so what temperature should I put the oven on and how long should I cook

    1. Since I don’t know how thin your chicken is, I can’t give a specific time. You can still do the same temperature.

    1. Mix some melter butter and breadcrumbs or crushed crackers together and press into the top of the chicken. That would add some crunch.

  126. How long do you bake tender chicken breast in the oven and what temp this is my first time doing this.

  127. Can I make it without the paprika? Or substitute the paprika? I have two little ones and it will be too spicy.

        1. 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.

  128. 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!

  129. 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!

  130. 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!!

  131. 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!

    1. It’s meant for the oil, but it’s probably a poor choice of words. I’ll update the recipe to be more clear.

  132. 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

  133. 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!

  134. This was delicious – I am almost 30 and finally know how to cook a chicken breast just right! 🙂 Thank you!

  135. 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 🙂

  136. 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.

    1. 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.

  137. 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!!

  138. 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.

    1. 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.

  139. 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!

  140. 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!

  141. 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?!

    1. 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.

  142. 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!

  143. 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.

    1. Hi Jessica, you leave the chicken uncovered as it bakes, then cover to keep the heat it while it rests.

  144. 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

    1. 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.

  145. 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!

  146. 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.

  147. 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.

  148. 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!!