Something as simple as Oven-Baked Chicken Breast can be exceptionally spectacular with a few simple prep ahead steps. This easy boneless Chicken Breast Recipe is a fabulous on its own as a main course or as the first step for a variety of my favorite recipes.

sliced baked chicken breast with a blue basting brush on the top


Juicy Oven Baked Chicken Breast

Chicken can be a little on the plain side so my goal is always to make a tender, juicy Baked Chicken Breasts that was loaded with flavor. Boneless chicken tends to get dry if you overcook it so the goal here was to make sure it was tender, juicy and perfect!

Generally, I’ll make something like Chicken Piccata so it’s saucy enough to make it flavorful. But this quick chicken recipe needs none of that.

No barbecue sauce needed here, either, because this easy boneless skinless chicken breast recipe can stand alone as the best chicken dinner ever. This easy chicken dinner turn out flavorful and lightly spiced with a hint of smoke while staying tender and juicy. This is not a dry chicken breast whatsoever.

It’s the most affordable chicken recipe and the best way to cook chicken breasts.

Ingredients for Baked Chicken Breast

  • Chicken Breast – I like to use boneless, skinless chicken breast that are organic and similar in size so they cook evenly. The size of your chicken breasts will, ultimately, determine the cooking time so an instant read thermometer is helpful to have on hand.
  • Brown Sugar – The sugar adds a richer flavor and provides some deep caramelization to the chicken.
  • Seasoning – I use a blend of garlic powder, onion powder, smoked paprika, chili powder and dried thyme for maximum flavor and a hint of smokiness. We also add a pinch of cayenne pepper which is optional if you’re not a fan of spicy food.
  • Butter – For added flavor and moisture, we like to top each chicken breast with a bit of butter. You could substitute the butter with a little olive oil if you prefer.

For the full ingredient list and instructions, see the recipe card below.

four baked chicken breasts on a baking sheet

How to Bake Chicken Breast in the Oven

Baking boneless chicken breasts is one easy task but because they contain very little fat and are a lean cut of meat you have to infuse flavor anyway you can. The secret to the best juicy baked chicken breasts is to cook it at a high temperature!

I skip the brining which is one way to force flavor into the chicken but it can be messy and, frankly, I forget to do it every single time.

So, I resort to a dry rub to season chicken breasts. You could also use this Fajita Seasoning to flavor your chicken breast or this Taco Seasoning works really well, too! You can even use this simple Poultry Seasoning for a herbaceous flavor.

  1. Make the chicken seasoning by whisking together the smoked paprika, chili powder, cayenne, brown sugar, garlic powder, onion powder, salt and pepper. You can add Italian Seasoning for more flavor.
  2. Pat the chicken dry with paper towels and transfer to a freezer bag. Pour the seasoning over the chicken breasts. Seal the bag. Shake to coat.
  3. Store the chicken in the refrigerator for 30 minutes or up to 24 hours. (A great meal prep tip!) You can even FREEZE the chicken breasts at this point to make things even easier in the future.
  4. When you’re ready to cook, remove the chicken from the bag and place on a baking sheet lined with foil or in a baking dish.
  5. Preheat oven. Bake chicken until it’s cooked through at a temperature of 165˚F.

Serve!

For thinner chicken breast, you can place them between sheets of plastic wrap and pound them with a meat mallet or rolling pin to about 1/2 inch even thickness. Decrease the cooking time to 20 minutes.

I like to bake my chicken on a sturdy baking sheet lined with aluminum foil for easy clean up! We also love this easy to use Instant-Read Thermometer for safe cooking.

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You can even make this chicken in the slow cooker by just arranging on the bottom, adding a 1/4 cup chicken stock and cooking on low for 3-4 hours.

Baked chicken breast on a baking sheet with poultry seasoning on it.

What temperature to bake Chicken Breasts?

This question has plagued me forever and I finally made some notes with my temp times to see what the best result is.

Too low of a temperature seemed to dry out the chicken because it did have to cook for a longer period of time. Boneless skinless, chicken breasts do better with a higher temperature because it allows the outside of the chicken to sear which seals in the juices.

I use this same method for my roast turkey and it’s been the best turkey ever for the past 20 years.

So, 425˚ Fahrenheit is my go to for baking chicken breasts because it’s not so searing hot that the outside dries out but it’s just hot enough to sear the outside of the chicken keeping the inside juicy and tender.

sliced baked chicken breast on a baking sheet with a blue basting brush

How Long To Bake Chicken Breasts

Boneless, skinless chicken breasts will bake in the oven for 20-30 minutes until they reach an internal temperature of 165˚ F. This, of course, depends upon the weight and thickness of the chicken breast you’re baking.

When it comes to baking chicken breasts, size matters.

Follow the guidelines below for estimated cooking times for baked chicken breasts:

  • 5 ounces 14-16 minutes
  • 8 ounces 16-20 minutees
  • 10-12 ounces 20-30 minutes

My chicken breasts were on the larger size so sometimes I’ll even split them in half lengthwise like I did here with these Parmesan Crusted Chicken Cutlets.

If you decide to bake bone-in chicken breasts your cooking times will increase just a bit. You can follow the guide for my Simple Roasted Chicken Breasts while still using one of the seasoning mixes I mentioned earlier.

Also, buy an instant read thermometer because nobody likes undercooked chicken. Chicken is done baking when the internal temperature reaches 165˚F on a meat thermometer.

How To Store Leftovers

Cooked chicken breasts will last up to 4 days in the fridge if stored in an airtight container. We love to use them for meal prepping at the beginning of the week.

To store chicken breast in the freezer, wrap each breast tightly in plastic wrap and transfer to an airtight container. Store your chicken breasts in the freezer for up to 6 months.

Sliced baked chicken breast on a baking sheet with foil.

Cooking Tips

Make sure you let your chicken rest after baking. I remove the chicken breast from the oven and tent them with foil. Then, I allow them to rest for 10 minutes.

This step allows the juices to redistribute throughout the breast and let’s the meat relax a bit. If you skip this step, your chicken juices will run right out of your chicken breast leaving you with aforementioned dry, chalky chicken we are not a fan of. Perfect chicken breasts is the direct result of proper baking and lots of rest.

Best Sides for Chicken Breast

How To Use Leftover Chicken Breasts

More Easy Chicken Recipes

Want MORE juicy deliciousness? Be sure to follow us over on Instagram!

Check out the Best Chicken Breast Recipes for more easy dinner ideas.

sliced baked chicken breast with a blue basting brush on the top

Get the Recipe: Oven Baked Chicken Breast Recipe

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Easy to make, packed with flavor, tender, moist and juicy….this is the BEST Oven Baked Chicken Breast recipe you’ll ever find. Simple to make, no messy brine.
4.93 from 79 votes
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Ingredients

  • 1/4 cup brown sugar
  • 3 tbsp smoked paprika
  • 1 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp dried thyme
  • 1 tsp cayenne pepper, optional
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 4 whole boneless, skinless chicken breasts
  • 1/4 cup butter

Equipment

  • 1 baking sheet
  • 1 Instant Read Thermometer

Instructions 

  • In a medium bowl, whisk together the brown sugar, paprika, chili powder, garlic powder, onion powder, thyme, cayenne pepper, salt and pepper.
  • Place the chicken breasts in a large zip top bag and pour the seasoning over the chicken. Shake the chicken to coat.
  • Transfer the chicken to the refrigerator (still in the bag) and marinade for 30 minutes or up to 24 hours.
  • Preheat oven to 425˚ Fahrenheit.
  • Remove the chicken from the bag and arrange on a baking sheet lined with foil. Place 1 tablespoon butter on top of each chicken breast.
  • Bake the chicken in the oven for 20-30 minutes (or according to the chart  above) until an instant read thermometer shows 165˚ F.
  • Remove the chicken from the oven and cover with foil. Rest the baked chicken breasts for 10 minutes.
  • Serve immediately or cool to room temperature, wrap tightly in plastic wrap and store in the refrigerator for up to 36 hours.

Video

Notes

Calories: 222kcal, Carbohydrates: 21g, Protein: 21g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 31mg, Sodium: 436mg, Potassium: 231mg, Fiber: 3g, Sugar: 14g, Vitamin A: 3745IU, Vitamin C: 1.1mg, Calcium: 53mg, Iron: 2.6mg
Author: Kellie
Course: Dinner, lunch
Cuisine: American