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.


  • 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


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

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
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


  • 2 pounds boneless, skinless chicken breasts about 4 medium size breasts
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika or chili powder


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


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


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

Kristin Maxwell

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

Free Email Series
5 Secrets to Dinnertime Sanity
Free email series with tested, tasted & terrific dinner recipes!

You Might Also Like

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


          1. As long as the breasts are the same size as stated in the recipe, the cooking time would remain the same.

          2. Sorry, I meant even if I half the number of chicken breasts (I don’t need to cook four).

  1. 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 🙂

  2. 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.

  3. 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. 🙂

  4. 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.

  5. The picture of your chicken looks like it’s garnished with something green – chopped parsley or tops of green onions?

    1. 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. 🙂

  6. 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 🙂

  7. 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!

  8. 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!

    1. 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!

  9. This recipe sounds so DELICIOUS!! but do I have to turn over the chicken halfway through the baking ?

      1. 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!

  10. 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!

  11. 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!!

    1. 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!