The juiciest Baked Chicken Breast recipe – it’s tender, delicious, and so versatile! It’s great as a main dish, salad topper, in chicken sandwiches, and for meal prep. If you’re tired of dry and rubbery chicken breasts, you’ll love my fail-proof method for perfectly cooked chicken breasts every time.
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Helpful Reader Review
“This is my go to recipe for meal prepping protein packed lunches for my teenage son! I can whip it up without even reading the recipe, that’s how often I prepare it! Tasty and the chicken remains moist even on day 2 or 3!” – Andrea ★★★★★
Baked Chicken Breast Video
Watch my quick video tutorial and you’ll realize how easy it is to bake the juiciest chicken breasts.
Juicy Oven-Baked Chicken Breast
I used to think the best (or easiest) way to cook up chicken breast was on a skillet, but then I discovered this baked method and it was a total game-changer. Unlike pan-frying, baked chicken breast cooks evenly and is incredibly juicy, and I don’t have to babysit it – no flipping required. Seriously, this is the best way to cook chicken for meal prep or for any recipe that calls for chicken breast, from Cobb Salad to Caesar Salad.
Chicken breast is one of my favorite proteins because it’s relatively inexpensive, easy to work with (no trimming required), and versatile. It’s such a lean protein, it can be tricky to get it right without it overcooking or turning rubbery – that’s where this recipe comes in!
Unless you’re making Stuffed Chicken Breast, breaded Chicken Parmesan, or a saucy Chicken Marsala, the number one mistake that people make with plain chicken breast is overcooking, which can make it tough, dry, and bland, so I developed this go-to method that will always result in ultra-juicy and flavorful chicken breasts.
Ingredients
- Chicken Breast – Use boneless, skinless chicken breasts that are similar in size, then pound to an even thickness so they cook evenly. Depending on the size of the breasts, you may need to adjust the cooking time (see time chart below).
- Seasoning – it’s a simple blend of salt, pepper, garlic powder, and paprika, which adds color. You can use sweet, hot, or smoked paprika. You can change up the seasonings to keep this baked chicken interesting (see variations below).
- Oil or Butter – Olive oil works great, or you can use a cooking spray. You can also use melted butter for a little more flavor.
Variations
To keep your baked chicken exciting, try adding or substituting the spices in this recipe with these pantry staples:
- BBQ – use your favorite BBQ dry rub seasoning mix
- Lemon-Pepper – zest of 1 lemon, salt, pepper, and garlic powder
- Spiced – Chili powder, Cajun seasoning, or Taco seasoning
- Italian Herb – oregano, thyme, basil, parsley, rosemary
How to Bake Chicken Breasts
- Prep – Preheat the oven to 400°F. Pound the chicken to an even thickness using a meat mallet to promote even cooking, then arrange the chicken breasts on a parchment-lined baking sheet.
- Oil – Pat dry the chicken and brush or spray on all sides with oil.
- Season – combine the seasonings and sprinkle on both sides of the chicken breasts.
- Bake chicken for 18-22 minutes (or according to the time chart below), or until it reaches 165°F, then rest 5-10 minutes. There’s no need to flip the chicken.
Natasha’s Pro Tip
If you prefer a little more golden color on the outside, broil the chicken breast for a few minutes before it’s fully cooked.
Baked Chicken Breast Time Chart
Cooking time can vary depending on the thickness of your chicken breasts. The key to cooking chicken breast without drying it out is to pull it once it reaches a safe internal temperature of 165°F on a thermometer.
- 1/2-inch thick: 16-18 minutes
- 3/4-inch thick: 20-22 minutes
- 1-inch thick: 24-26 minutes
What is the KEY to Juicy Baked Chicken?
These are my best tips that all work together to make the juiciest chicken breast you’ll sink your teeth into.
- Pound Chicken to an even thickness. A meat mallet tenderizes the chicken and ensures it bakes evenly.
- Use a thermometer to check when the internal temperature has reached 165°F. The biggest mistake with baked chicken is overcooking.
- Pat Chicken Dry – a wet piece of chicken won’t hold the seasonings well and will steam cook.
- Let it Rest – once the chicken is out of the oven, let it sit for 5 to 10 minutes for the juices to redistribute.
Do I Need to Brine Chicken Breast?
You can brine if you want to, but it’s not necessary in this recipe since pounding the chicken breasts to an even thickness will naturally tenderize them and ensure they cook evenly for a juicy center. Also, the generous amount of seasoning adds plenty of flavor to the chicken. Brining is definitely beneficial for whole birds (I use my turkey brine) as extra insurance for juicy chicken.
How to Serve Baked Chicken Breast
There are a million ways to serve this tasty, juicy chicken breast. You can chop, shred or leave it whole to use in so many recipes that call for chicken breast:
- On Salad – Add chicken to Greek Salad, or Autumn Chicken Salad. You can also dice it up and make a Chicken Salad or Chicken Avocado Salad.
- Chicken Sandwiches & Wraps – Use baked chicken breast for a healthier Chicken Sandwich, or in Chicken Lettuce Wraps, Chicken Fajitas, or Chicken Sandwich Melts. You can also shred leftover chicken for Chicken Patties.
- Soups – shred baked chicken breast and put it into Chicken Tortilla Soup, Chicken and Rice Soup, or Chicken Noodle Soup.
- In Casseroles – add shredded baked chicken breast to Chicken Lasagna, Chicken Enchiladas, or Chicken Tetrazzini.
I hope you love this juicy baked chicken breast – it’s not only juicy, tender, and perfectly seasoned but also super versatile and can be used in so many dishes. It’s also easy to scale the recipe up or down and keeps well for meal prep, so you can quickly add protein to your menu throughout the busy workweek.
Storing and Reheating
- Make-Ahead: Oil and season the chicken breasts, cover, and refrigerate up to 24 hours.
- Refrigerate Leftovers: Transfer cooled chicken breasts to an airtight container and refrigerate for 3-4 days.
- To Freeze: Transfer the chicken to freezer-safe containers or airtight packaging (we love our food saver bags to prevent freezer burn) and store up to 3 months. Thaw overnight in the refrigerator before reheating.
- To Reheat in the oven: Set the chicken breasts in a casserole dish, add a few tablespoons of water, cover with foil, and bake at 325°F for 10-15 minutes until the internal temp reaches 165˚F according to the USDA.
- Reheating in the air fryer: Brush with olive oil and air fry at 350˚F for about 2-3 minutes per side or until hot.
Baked Chicken Breast
Ingredients
- 2 lb boneless skinless chicken breast, about 4 medium pieces
- 1 1/2 tsp fine sea salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp freshly ground black pepper, or added to taste
- 1 Tbsp olive oil, avocado oil, or melted butter
Instructions
- Preheat the oven to 400°F with a rack in the center of the oven. Pound the chicken breasts between plastic wrap to an even thickness. Place the chicken breast on a parchment-lined baking sheet, leaving a little space between them for the air to circulate.
- Brush with oil – Pat dry the chicken again if needed, then brush all sides with oil, melted butter, or use an oil spray.
- Season – in a small bowl, combine the salt, garlic powder, paprika, and ground black pepper. Sprinkle the mixture all over the chicken.
- Bake at 400˚F for about 18-22 minutes (*See time chart below) or until chicken reaches 165°F on an instant-read thermometer. Rest for 5 to 10 minutes before slicing.
Notes
- 1/2-inch thick: 16-18 min
- 3/4-inch thick: 20-22 min
- 1-inch thick: 24-26 min
- BBQ – use a BBQ dry rub seasoning mix
- Lemon-Pepper – zest of 1 lemon, salt, pepper, garlic powder
- Spiced – Chili powder, Cajun seasoning, or Taco seasoning
- Italian Herb – oregano, thyme, basil, parsley, rosemary, or Italian seasoning
- Make Ahead – chicken can be oiled, seasoned and refrigerated up to 24 hours ahead. Bring to room temp 15 min before baking.
- Refrigerate cooked chicken in an airtight container for up to 3-4 days
- Freeze for up to 3 months.
Nutrition Per Serving
Filed Under
More Baked Chicken Recipes
- Pizza Chicken
- Monterey Chicken
- Spatchcock Chicken
- Honey Mustard Chicken Thighs
- Lemon Pepper Wings
- Baked BBQ Chicken Thighs
- Baked Chicken Tacos
- Air Fryer Chicken Wings
I struggle with dry tough boneless chicken breasts but this recipe was perfection…juicy and flavorful!!! Thanks Natasha for taking a simple meat and doing it right 🙂
Glad it was a huge success!
I do not understand if the chicken goes on a rack or if the chicken goes on the parchment on the pan or if the parchment goes on the rack
Hello! The parchment paper goes on the baking sheet, the chicken goes on top of the parchment. The entire baking sheet with parchment and chicken goes on the oven rack for baking. Hope that helps!
Hi,
Love your recipes.
If you’re using thin cut chicken breasts from market, how long would they cook?
Thanks
Hi Debbie! It depends on how thin they are. I would start checking around 12 mins. Could take anywhere from 12-18 mins if they are thinner than 1/2”. Check with a food thermometer, it should reach 165°F at the thickest part.
For such a simple recipe, it sure is delicious! This has been a hit with my family. I love how versatile it is and how quick it is to prepare.
How else can you pound out chicken without using plastic wrap? I don’t want to put plastic particles into my food. I’ve tried parchment paper but it just shreds.
A reusable silicone mat, or damp kitchen towel will work. Just be sure to wash it right away.
This may be one of the first times I made a baked a chicken and it came out so juicy! Thank you for the great recipe!
You’re welcome! I’m happy that you enjoyed it!
Hi! We love your chicken rub and recipe! I noticed it changed the last time I made it. Any chance you have the original recipe? If so, may we please have it? Thank you so much!
Hi Tara, the only thing that is different is pounding the chicken breasts to an even thickness (also new photos!) This recipe is more flavorful and cooks more evenly, keeping everything uniformly juicy.
Can I cut the raw breast into strips, like tenders, marinate then bake? I want to use as the meat at a covered dish lunch.
Hi Pat! That would work. Strips dry out quickly so keep an eye on them and check early.
So quick and easy! I added the Italian seasoning and had the chicken with mushroom risotto and a walnut beet salad. So good!
Yippee! It worked! Chicken came out perfectly cooked, juicy, and the seasoning is so good. Going forward, this will be my blank slate for all recipes calling for cooked chicken. Thank you, Natasha!
That’s wonderful news, Peggy! You’re very welcome.
I mage this recipe regularly and LOVE it.
Can I do this with marinated chicken breasts? Will they turn out revere? I am horrible at making them on the stove top. Always come out kinda gushy
Hi Margaret. Yes, you can marinate your chicken breast beforehand if you prefer.
I just want to make and searching your replies online. I will go and try it . Let you know how is it. Thank you so much
Hi Jasmine! I hope you love this recipe. Report back and let us know what you think.
So good and juicy! I used lite salt but everything else as written using oil spray. Thanks for this and all your great recipes!
You’re very welcome Fran!
Worked like charm The chicken was moist and juicy. The directions were spot on
I brush oil on top of chicken, then season, turn the chicken over & do the same on the other side?
Hi Bonnie! See steps 2 & 3 in the recipe card. You’ll want to oil and season all sides.