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 make this on repeat all the time and vary my seasoning. Comes out tender and moist. Great for leftovers too. Thanks
Delish, but cooks quicker in the air fryer and comes out exactly the same. Tym!
Approximately how long in the Air Fryer?
Can I make this recipe with chicken thighs?
If so, cooking time difference?
Hi Ina! Yes, that would work. Dark meat tends to take a little longer to bake so check for doneness with a food thermometer.
The best chicken breast bake recipe I ever try amazingly delicious thank you so much
You’re very welcome! So glad you enjoyed it.
I love all your recipes! Thank you for sharing them as well as your great videos❤️❤️❤️
Hi Roxanne! Thank you so much. I’m glad you’re loving them.
Awesome. !! What if I’m cooking more than 8 chicken breast, does this method still apply?
Yes, you can use more chicken breasts. Just make sure to use a pan that is large enough to allow room for air to flow for even cooking.
Can I use chicken tenderloins? If so, how long would I bake them for? Thanks!
Hi Marie, I imagine that may work. We prefer it with chicken breast, but if you experiment, let me know how you liked the recipe.
I’m confused about the recipe’s substitution of 1 Tbsp garlic salt as 1 tsp sea salt, 1 tsp garlic powder, and 1/2 tsp dried parsley. I thought garlic salt typically contains a 3:1 ratio of salt to garlic powder, not an equal amount of each.
Hi there! It may not be an exact replication of premade garlic salt seasoning you purchase from the store, but those amounts are a balance that we found to be a good fit for this recipe.
Thanks for your quick reply. I’ll give it a try.
Considering this recipe for a wedding but would be baking a large amount of chicken. Can this be done 2 days in advance? Any advice on how to reheat to not dry out the chicken? Thanks
Hi AJA, I have notes under the “Storing and Reheating Chicken Breast” section of the recipe post. I hope that helps.
I just made these juicy, delicious chicken breasts for dinner just like the recipe, and they’re so good!!!
So happy to know you loved the recipe!
This recipe works perfectly every time – thank you!
Hey Natasha, I just tried out your recipe of baked chicken breast and it turned out fantastic! Juicy and delicious just like you’ve described it. Thanks once again for the wonderful recipe. I brined the chicken breasts for 2 hours and I also flattened them out to about half an inch thickness, baked for a total of 15 minutes and rested for 3 minutes et voila! No dry, overcooked chewy chicken.
Hi Natasha,
Just made these for the second time. They are delicious! Thank you for the recipe
Cathy! That’s wonderful to hear. Thank you for the feedback.
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!
Hi Nancy! That makes me happy to hear, thank you!
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.
I’m so happy you enjoyed that. Thank you for sharing that with us, Kathy!
Is there any changes if I use bone in chicken breast?
Hi Denise! They take longer to bake than boneless, so make sure to check for doneness with a food thermometer (affiliate link).
How come the picture never gets printed ?
I print your recipes and share them with my
friends.
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.