This Baked Chicken Breast recipe is tender, juicy, delicious, and versatile! It’s great as a main dish, salad topper, chicken sandwiches, and meal prep. If you’re tired of dry and rubbery chicken breasts, here’s everything you need to know to ensure you always get a perfectly cooked and flavorful chicken breast every time.

oven baked chicken breast in a pan

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Juicy Oven-Baked Chicken Breast

Chicken breast, specifically boneless skinless chicken breast, is one of my favorite proteins because it’s relatively inexpensive, easy to work with (no trimming required), and versatile. One of the easiest ways to prepare it is by baking chicken breasts. 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, a 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 failproof method that will always result in ultra-juicy, tender, and flavorful chicken breasts.

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 ★★★★★

Ingredients for Baked Chicken Breast 

  • Chicken Breast – Try to find boneless, skinless chicken breasts and get the best quality you can afford. Also, try to find chicken breasts that are similar in size and even thickness so they cook evenly. Depending on the size of the breasts, you may need to adjust the cooking time. 
  • Paprika – You can use sweet, hot, or smoked paprika for depth of flavor and it adds a nice color to the chicken breasts. 
  • Garlic Salt – I use this all-in-one seasoning in a lot of my home cooking (Lawry’s brand is my favorite), but you can substitute 1 Tbsp of garlic salt with 1 tsp salt, 1 tsp garlic powder and 1/2 tsp dried parsley.
  • Black Pepper – freshly cracked is always best.
  • 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.
Ingredients for Baked chicken breast with spices and boneless skinless chicken breast

Variations

To keep your baked chicken exciting, try adding or substituting the spices in this recipe with these pantry staples:

  • Classic – Garlic powder, Onion powder, Cumin
  • Spiced – Chili powder, Cajun seasoning, or Taco seasoning
  • Italian seasonings – oregano, thyme, basil, parsley, rosemary

How to Bake Chicken Breasts 

  • Prep – Preheat the oven to 400°F and arrange the chicken breasts on a baking sheet. 
  • Oil – Pat dry the chicken and rub the chicken on all sides with the oil.
  • Season all over with spices.
  • Bake chicken for 20-25 minutes or until it reaches 165°F, then rest 5-10 minutes.
Step by step how to bake chicken breast on a baking sheet

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 how thick the chicken breasts are. If they are thinner, reduce the cooking time, and if they are thicker, adjust it upwards accordingly. The key to cooking chicken breast without drying it out is to make sure 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
Baked Chicken Breasts seasoned and arranged in a casserole dish

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.

  • Use a thermometer to check when the internal temperature has reached 165°FThe biggest mistake with baked chicken is overcooking, so a thermometer is a smart investment to prevent overcooking – or, even worse, undercooking your meats!
  • Adjust the timing for thickness – For even cooking, pound chicken breasts to an even thickness if needed and follow the timing chart above.
  • Pat Chicken Dry – a wet piece of chicken won’t hold the seasonings well and is more likely to steam cook.
  • Let it Rest – once the chicken is out of the oven, let it sit for 5 to 10 minutes for the

Do I Need to Brine Chicken Breast?

A brine is optional for chicken breast but it can add flavor and help to retain moisture in lean protein like chicken breast. It’s the same reason I use turkey brine – it adds extra insurance for juicy chicken. If you prefer to brine, here’s my quick-brine method:

How to Brine Chicken Breasts: In a bowl, combine 1 cup warm water, 3 Tbsp kosher salt, and 2 Tbsp granulated sugar, and stir (warm water helps it dissolve faster), then add 3 cups cold water to cool the brine. Submerge the chicken breasts and refrigerate:

  • 15-30 minutes – for mild flavor enhancement
  • Up to 2 hours for deeper flavor. If brining 1+ hours, rinse briefly under cold water to remove extra salt.
  • If brined 15-30 minutes, use 1 1/2 tsp of garlic salt
  • If brined 1-2 hours, use 1 tsp garlic salt to avoid over-salting
Up close juicy baked chicken breasts

How to Serve Baked Chicken Breast

There are a million and one 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:

Chicken breast on a plate with Caesar salad.

I hope you love this juicy baked chicken breast – it’s not only juicy, tender, and perfectly seasoned but 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 Chicken Breast

  • To Refrigerate: Transfer cooked and 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 for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • To Reheat in the oven: Set the chicken breasts in a baking dish or casserole dish, add a few Tablespoons of water to the dish, cover with foil, and bake in a preheated oven at 325°F for about 10-15 minutes until the internal temperature reaches 165˚F according to the USDA.
  • Reheating in the air fryer: You can also reheat the chicken breast in the air fryer at 350˚F – brush both sides with olive oil and air fry for about 2-3 minutes per side or until it reaches 165˚F.

Baked Chicken Breast Recipe

5 from 403 votes
Baked Chicken breast in a baking dish
You'll love this method for Baked Chicken Breast—it delivers tender, juicy, and perfectly seasoned chicken every time! Baked chicken breast keeps well and is great for meal prep. Whether you serve it as a main dish, over a salad, in casseroles, wraps, or sandwiches, this recipe is incredibly versatile.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients 

Servings: 6 servings
  • 2 lb boneless skinless chicken breast, *(about 4-6 pieces)
  • 1 Tbsp garlic salt, *
  • 1 tsp paprika
  • 1 tsp black pepper, or added to taste
  • 2 Tbsp olive oil, avocado oil, or melted butter

Instructions

  • Preheat the oven to 400°F with a rack in the center of the oven for even cooking. 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 garlic salt, paprika, and ground black pepper and sprinkle all over the chicken.
  • Bake at 400˚F for about 20-25 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

Baking Time Chart: 1/2-inch thick: 16-18 min, 3/4-inch thick: 20-22 min, 1-inch thick: 24-26 min. Note: If chicken breasts are uneven, pound them to an even thickness. 
Variations:  
  • Substitute 1 Tbsp garlic salt with 1 tsp sea salt, 1 tsp garlic powder, and 1/2 tsp dried parsley. 
  • Seasonings: Garlic powder, Onion powder, Cumin, Chili powder, or Cajun seasoning, Taco seasoning, Italian seasoning
Storage Tips: Refrigerate cooked chicken in an airtight container for up to 3-4 days or Freeze for up to 3 months.

Nutrition Per Serving

217kcal Calories1g Carbs32g Protein9g Fat2g Saturated Fat1g Polyunsaturated Fat5g Monounsaturated Fat0.02g Trans Fat97mg Cholesterol176mg Sodium580mg Potassium0.4g Fiber0.04g Sugar215IU Vitamin A2mg Vitamin C13mg Calcium1mg Iron
Nutrition Facts
Baked Chicken Breast Recipe
Amount per Serving
Calories
217
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
97
mg
32
%
Sodium
 
176
mg
8
%
Potassium
 
580
mg
17
%
Carbohydrates
 
1
g
0
%
Fiber
 
0.4
g
2
%
Sugar
 
0.04
g
0
%
Protein
 
32
g
64
%
Vitamin A
 
215
IU
4
%
Vitamin C
 
2
mg
2
%
Calcium
 
13
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Baked Chicken Breast, Baked Chicken Breast Recipe
Skill Level: Easy
Cost to Make: $$
Calories: 217
Natasha's Kitchen Cookbook

More Baked Chicken Recipes 

5 from 403 votes (354 ratings without comment)

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Recipe Rating




Comments

  • Cathy
    March 6, 2025

    Hi Natasha,

    Just made these for the second time. They are delicious! Thank you for the recipe

    Reply

    • NatashasKitchen.com
      March 6, 2025

      Cathy! That’s wonderful to hear. Thank you for the feedback.

      Reply

  • Nancy
    February 28, 2025

    Hi Natasha, I love your recipes and your videos, they’re just fun to watch. You are my GoTo when I need ideas for dinner. I also learned to make great flour tortillas from you! Thank you!

    Reply

    • NatashasKitchen.com
      February 28, 2025

      Hi Nancy! That makes me happy to hear, thank you!

      Reply

  • Kathy
    February 20, 2025

    SO YUMMY! I’ve seen a lot of simple baked chicken recipes that have great ratings and just don’t turn out that great. However, this simple recipe is excellent. Probably one of the better ones I’ve ever had. I did use ghee as my oil to brush on the chicken and also used smoked paprika instead.

    Reply

    • Natashas Kitchen
      February 20, 2025

      I’m so happy you enjoyed that. Thank you for sharing that with us, Kathy!

      Reply

  • Denise Keenom
    February 17, 2025

    Is there any changes if I use bone in chicken breast?

    Reply

    • NatashasKitchen.com
      February 17, 2025

      Hi Denise! They take longer to bake than boneless, so make sure to check for doneness with a food thermometer (affiliate link).

      Reply

  • Jeanette L Winsor
    February 10, 2025

    How come the picture never gets printed ?
    I print your recipes and share them with my
    friends.

    Reply

    • NatashasKitchen.com
      February 10, 2025

      Hi Jeanette! The recipe card only prints the information in the recipe card. If you’re wanting to print the images, you’ll need to print the whole blog post which will be several pages long.

      Reply

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