Baked chicken breast gets a bad rap for being dry, but it doesn’t have to be. With a few small tweaks, you can turn lean chicken into something tender and flavorful every time. This recipe is fast enough for a weeknight and flexible enough to pair with anything.
You’ll get a golden crust, juicy center, and simple seasoning that never feels boring. If you’ve struggled with rubbery chicken before, this method will change your mind.
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Why This Recipe Works
This approach balances heat, timing, and moisture. A quick rest with salt helps the chicken hold onto its juices, and a slightly higher oven temperature builds color without drying it out.
Flattening the breasts to an even thickness means they cook evenly, so you don’t end up with one end raw and the other overcooked. A light brush of olive oil and a bold but simple seasoning blend brings flavor without fuss. Finish with a short rest out of the oven, and the juices go back into the meat where they belong.
What You’ll Need
- 2 large boneless, skinless chicken breasts (about 8–10 oz each)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt (or 3/4 teaspoon fine sea salt)
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (sweet or smoked)
- Optional: 1/2 teaspoon Italian seasoning or dried thyme
- Optional finish: lemon wedges and a small pat of butter or drizzle of olive oil
How to Make It
- Preheat the oven to 425°F (220°C). A hotter oven helps the surface brown while keeping the inside juicy.
- Line a sheet pan with foil or parchment. Add a wire rack if you have one.
It promotes even cooking and a light crust. No rack? The pan is fine.
- Pound the chicken to even thickness. Place each breast between two pieces of plastic wrap and gently pound the thicker end until both are roughly 3/4 inch thick.
Even thickness equals even cooking.
- Pat dry thoroughly. Moisture on the surface blocks browning. Use paper towels and get them as dry as you can.
- Season generously. Rub each breast with olive oil. Mix the salt, pepper, garlic powder, onion powder, paprika, and optional Italian seasoning.
Sprinkle on both sides and press to adhere.
- Bake on the middle rack for 16–20 minutes. Time will vary by thickness and oven. Start checking at 15 minutes.
- Check for doneness at 160°F (71°C). Use an instant-read thermometer in the thickest part. It will rise to 165°F (74°C) as it rests.
- Rest for 5–7 minutes. Tent loosely with foil.
Resting keeps the juices in the meat, not on your cutting board.
- Finish and serve. Add a small pat of butter or a drizzle of olive oil and a squeeze of lemon for brightness. Slice against the grain.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 4 days. Keep the pieces whole rather than sliced to retain moisture.
Reheat gently: warm in a 300°F (150°C) oven for 8–10 minutes, or microwave in short bursts with a damp paper towel on top. For longer storage, freeze tightly wrapped portions for up to 2 months. Thaw in the fridge overnight and reheat as above.
Why This is Good for You
- Lean protein: Chicken breast is high in protein and low in saturated fat, which supports muscle repair and keeps you satisfied.
- Control over sodium and additives: Making it at home lets you season to taste without excess salt or preservatives.
- Versatile base: It fits into many eating styles—high-protein, lower-carb, gluten-free, and meal prep plans.
- Simple, whole ingredients: Olive oil, herbs, and spices add antioxidants and flavor without heavy sauces.
Pitfalls to Watch Out For
- Skipping the thermometer: Guessing leads to dry or undercooked chicken.
An instant-read thermometer is the most reliable tool you can own.
- Uneven thickness: Thick ends cook slower. Pound the chicken or choose cutlets for consistent results.
- Overbaking: Every minute past doneness dries the meat. Start checking early.
- Cutting too soon: If you slice right away, the juices spill out.
Rest for at least 5 minutes.
- Too little seasoning: Chicken breast is neutral. Generous seasoning gives you restaurant-level flavor.
Recipe Variations
- Lemon Herb: Swap paprika for zest of 1 lemon and 1 teaspoon dried oregano. Finish with extra lemon juice and chopped parsley.
- Smoky BBQ: Use smoked paprika, brown sugar (1 teaspoon), chili powder, and a pinch of cayenne.
Brush with a spoonful of your favorite BBQ sauce in the last 3 minutes.
- Garlic Butter: Reduce olive oil to 1 teaspoon. Melt 1 tablespoon butter with 1 minced garlic clove and spoon over the chicken as it rests.
- Cajun Style: Season with a Cajun blend plus a little extra garlic powder. Great for salads, rice bowls, or wraps.
- Parmesan Crust: Mix 2 tablespoons finely grated Parmesan with the seasoning and 1 teaspoon olive oil.
Press onto the chicken before baking.
- Honey Mustard: Whisk 1 tablespoon Dijon with 1 teaspoon honey and 1 teaspoon olive oil. Brush on in the last 5 minutes for a glossy, tangy finish.
FAQ
How do I prevent dry chicken breast?
Use even thickness, a hot oven, and a thermometer. Pull the chicken at 160°F and let it rest to reach 165°F.
Don’t skip the rest period, and avoid overbaking “just to be safe.”
Can I use frozen chicken breasts?
Yes, but thaw them fully in the fridge first for even cooking. If cooking from frozen, expect uneven results and longer times. Thawed chicken lets the seasoning stick and the texture turn out better.
Do I need to marinate?
No.
Salt, oil, and a solid spice blend work beautifully. If you want extra flavor, marinate for 30–60 minutes with olive oil, lemon, garlic, and herbs, then pat dry before baking.
What if my chicken breasts are very thick?
Butterfly them or pound them to 3/4 inch thickness. If you prefer not to pound, bake at 400°F a bit longer and monitor the internal temperature closely.
Can I make this ahead for meal prep?
Yes.
Cook, cool, and store whole breasts. Slice right before serving or reheating to keep them juicy. They’re great over salads, rice bowls, pasta, or tucked into sandwiches.
Should I cover the chicken while baking?
No cover is needed for this method.
Uncovered baking promotes browning. If your oven runs hot, you can tent loosely with foil in the last few minutes.
What sides go well with oven baked chicken breast?
Try roasted vegetables, mashed or roasted potatoes, rice pilaf, quinoa, a green salad, or buttered noodles. The mild flavor plays well with almost anything.
Final Thoughts
Oven baked chicken breast doesn’t need to be complicated.
With even thickness, solid seasoning, and a watchful eye on temperature, you’ll get juicy, reliable results every time. Keep a lemon on hand, rest the meat, and don’t be shy with the spices. Once you master this base recipe, the variations and meal options are endless.
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). A hotter oven helps the surface brown while keeping the inside juicy.
- Line a sheet pan with foil or parchment. Add a wire rack if you have one. It promotes even cooking and a light crust. No rack? The pan is fine.
- Pound the chicken to even thickness. Place each breast between two pieces of plastic wrap and gently pound the thicker end until both are roughly 3/4 inch thick. Even thickness equals even cooking.
- Pat dry thoroughly. Moisture on the surface blocks browning. Use paper towels and get them as dry as you can.
- Season generously. Rub each breast with olive oil. Mix the salt, pepper, garlic powder, onion powder, paprika, and optional Italian seasoning. Sprinkle on both sides and press to adhere.
- Bake on the middle rack for 16–20 minutes. Time will vary by thickness and oven. Start checking at 15 minutes.
- Check for doneness at 160°F (71°C). Use an instant-read thermometer in the thickest part. It will rise to 165°F (74°C) as it rests.
- Rest for 5–7 minutes. Tent loosely with foil. Resting keeps the juices in the meat, not on your cutting board.
- Finish and serve. Add a small pat of butter or a drizzle of olive oil and a squeeze of lemon for brightness. Slice against the grain.
