Make the best Baked Chicken Breasts that are flavorful, tender and juicy using a simple, 3-step method – no more dry chicken! With a five minute prep time and just 20 minutes in the oven, you’ll have this chicken dinner on the table in less than 30 minutes.
Winner, winner, chicken dinner! If your family loves chicken as much as we do, you’ll love these other favorite chicken dinners, like Mexican Chicken Casserole, Easy Oven Baked Chicken Drumsticks and Juicy Baked Lemon Pepper Chicken.
Best Baked Chicken Breast Recipe
Did you know that “chicken breast recipes” are one of the most highly searched things on Google? I realized that while I have a lot of chicken recipes, I hardly have any that call for chicken breasts, and they are actually something I cook A LOT around here. For years I have been using a method that yields the most tender and juicy chicken, which is important because let’s face it, chicken breasts, especially baked, are usually bone dry. It’s so easy to dry out chicken breast because there’s very little fat. So how do you rectify that? By adding fat of course! But the good kind – the EVOO kind.
This is my go-to method that I’ve been using for years. I use it for a quick and easy chicken dinner, and I will also cook extra and save it to add to soups and casseroles. Keep it in a sealed bag in the fridge for a few days, or pop it in the freezer if you’re not using it right away.
The method lends itself quite nicely to experimenting with different flavors, like my DIY Cajun Seasoning. Baked Lemon Chicken is also a great alternative!
How do you bake chicken without drying it out?
Baked chicken breasts can be tough to get just right. It’s all too easy to overcook them and end up with dry, rubbery chicken. I’ve got lots of tips to share when it comes to my favorite chicken breast recipes. Here are some of my best tips from keeping your chicken from drying out.
- 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.
- I use a very simple seasoning of salt and pepper, garlic powder, onion powder and chili powder or paprika. Oregano, thyme, or even taco seasoning are also great to use.
- Chicken breasts do best at a high temperature (roasting) around 425-450 degrees Fahrenheit. 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 your chicken REST. This is so important when cooking any meat, but especially with this recipe. When cooked at a high temperature the juices in the chicken quickly rush to the center, so when you cut into it right away, all those juices come pouring out and boom – dry chicken. Resting allows the juices to redistribute through the chicken breast and gives you a tender, juicy piece of meat every time.
- Slice against the grain. This will result in the most tender, easy to chew chicken.
- I use this baking dish for making my Baked Chicken Breasts. You could also use a foil or parchment lined rimmed baking sheet, but a high sided baking dish seems to do better at keeping the meat juicy.
How to bake chicken
- Pound chicken to an even thickness. Place chicken between two pieces of parchment paper or in a sealed plastic bag and lightly pound. This will tenderize the meat and also help the chicken to cook evenly.
- Rub all over with olive oil. You could also use melted butter, or a variety of different types of oil, like avocado or corn oil.
- Season the chicken well. Rub salt, pepper, garlic powder, chili powder and onion powder all over the chicken. I like to add a sprinkling of salt over the top just to make sure it’s probably seasoned. Sometimes I’ll use paprika in place of chili powder.
- Place the chicken side by side in a glass baking dish. Arrange each piece of chicken in the opposite direction and you should be able to fit 4 chicken breasts in a 13×9-inch dish. For best results, the chicken pieces can be close together but not on top of each other. They will shrink slightly as they cook.
- Roast in the oven at 450 degrees for about 15 minutes. It doesn’t sound like a long time, but at the higher temperature the chicken will cook fast.
- Once chicken reaches the optimal temperature, remove the pan from the oven and ten with foil to allow the chicken time to rest.
Serving Suggestions
The beauty of this baked chicken recipe is that it is incredibly versatile. You could serve it with just about anything from pasta to salad and have a delicious meal. But here are some of favorite sides to serve with chicken:
- Cheesy Scalloped Potatoes
- Best Ever Classic Macaroni Salad
- Easy One Pan Cauliflower Mac and Cheese
- Perfect Baked Potatoes
- Egg Fried Rice
- 5-Minute Parmesan Ranch Broccoli
- Easy Baked Potato Wedges
What to do with leftovers
Store leftover cooked chicken breast up to 4 days in the fridge in an airtight container. Perfect for meal prepping for the week and for using in a variety of recipes from salads to soups.
In the freezer, cool completely and store cooked chicken breasts in an airtight container for up to 6 months. I recommend wrapping each breast in wax paper before freezing for easy portioning.
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 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. Bone-in chicken will always take much longer; at least an extra 20 minutes.
Chicken tenders work wonderfully as well but you won’t need the same length of time. It should just take about 10 minutes.
How Long Does it Take to Bake Chicken Breasts?
Boneless skinless chicken breasts are very lean, so it’s easy to overcook them and dry them out.
I always cook chicken breasts at 450 degrees. 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 for cooked chicken breasts using this guide:
- 350 Degrees: 30-35 minutes
- 375 degrees: 25-30 minutes
- 400 degrees: 22-25 minutes
- 425 degrees: 18-22 minutes
Keep in mind that the exact time needed will depend on the size and thickness of the meat.
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.
Not sure if your oven if heating properly? You can pick up an instant-read oven thermometer for around 6 bucks on Amazon. Trust me, this is a great investment!
What Temperature Should Chicken Be Cooked to?
All chicken, no matter what part of the bird, should be cooked to 165 degrees F. Use a 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 it registers at least 160-165 degrees 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 degrees in my recipe:
- 5-6 ounce breasts: 13-16 minutes
- 8 ounce breasts: 16-19 minutes
- 11-12 ounce breasts: 22-26 minute
For more easy baked chicken recipes, try these:
- Roasted Lemon Chicken Drumsticks
- Bacon Wrapped Ginger Soy Chicken Thighs
- Mexican Chicken Casserole
- Chicken Thigh Marinade
- Easy Oven Baked Chicken Drumsticks
- 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 chili powder or paprika
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.
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.