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 made this chicken the other day and it turned out great but it spat everywhere in the oven. Do I need to do something different next time to stop this. Otherwise it was delicious.
Hi Wendy, I’m so glad you loved it. We bake the chicken uncovered and didn’t have that issue, was the . I wish I could advise, but to be sure, did you ensure to pat the chicken dry to get rid of any surface moisture? Moist exterior is typically what will make it splatter in the oven.
Todavía no la preparo y ya se me hacía agua la boca, espero prepararla pronto y comentarlo aquí, Gracias.
Translation: I haven’t made it yet, and my mouth is already watering. I hope to make it soon and share my thoughts here. Thanks!
Hi Alicia! I would love to know how it turns out.
My chicken breast turned out juicy and so moist! Very happy with the results.
So happy to hear that, Cheryl!
Im happy your going back to basics. Simpler is better!
I do this all of the time. They turn out so tender and juicy. Thanks Natasha for posting!
I lately have been very disappointed in oven baked chicken breasts. Up until now they have come out juicy. I follow your recipe carefully. The oven is set at 400 and they bake for about 20 minutes reaching 165 degrees. What could be the problem?
Hi Ellen! You could try checking them a bit sooner than 20mins. There could be small things that cause fluctuations- the quality of meat, how thick/thin it was cut, or maybe even the climate if it’s dry.
You could also try covering them with foil for part of the cooking time to help retain moisture.
Should this chicken be brined first to help it stay moist?
Hi Shannon, it isn’t necessary, but you can brine if you prefer. Our Turkey Brine can be scaled down (use the serving size in the recipe card to adjust it down)
Yes . It keeps the chicken from over cooking and keeps it moist . Check the temp at 18 min allow for 5 min of rest time to seal in the juices.
Richard
Perfect!!! I used this recipe to make chicken breasts for “Cobb Salad ” and the chicken elevated the taste of the salad!
Hi! Do you cover the chicken when baking?
Hi Connie, we bake the chicken uncovered.
If 3 lbs or so or higher …. do we follow the same temperature & time Natasha.
Thx
Hi Sherry! You can follow the same time/temperature but be sure to check for doneness with a food thermometer. Bake until it reaches 165˚F.
Absolutely delicious and juicy. Have a hot oven, so checked at 16 mins and perfect. Lots of recipes tell you to brine the chicken but find that method too salty. These were easy and perfect. Thank you.
I have read that brining the chicken breast before cooking really helps them retain their juice. What are your thoughts on this method?
Hi Gail, I haven’t tried brining this one to advise. If you experiment, let me know how you liked the recipe.
Mine came out chewy. Stringy when trying to cut. What did I do wrong?
Hi John! I’m sorry to hear that. It could be several factors. Chicken breast has less fat and can become dry (chewy or rubbery) if cooked for too long. The quality of the meat can also impact the texture.
Can this be made in air fryer? If yes, then what should be the temperature and cooking time?
We usually reheat this using the air fryer but we have not tried making it from scratch there. I imagine it will work but I cannot advise of the proper timing.
Winner! Winner! Thank you for sharing this recipe. Taste buds are still smiling from tonights dinner. Don’t change a thing on this. It is perfect.
This isn’t a recipe. There are no measurements listed. And the bake time of 20 minutes for a chicken breast is nowhere close enough to be safe
Hi Scott, if you scroll down to the recipe card, you will find detailed instructions and specific measurements.
Hi. Does the chicken breast have to be a room temperature before preparing and baking in oven?
Hi Christine, no, it does not need to come to room temperature before baking. I hope you love this recipe.
My wife and I savaged a chicken salad I purchased at Costco with your delicious chicken salad recipe.
I’m so glad you both enjoyed it, Robert!
Super easy, thanks to my cooking alarm thermometer. It was very juicy when we cut into it and tasted great. Halfway through eating, the chicken became a little dry, so I may experiment with a lower cooked temp. Still needing to kill pathogens, I’ll cook to 160, tent and rest until temp rises to 165.
All in all, very easy dish with super simple clean up. It has been added into our meal rotation. Thanks for another great recipe!
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!