The Very Best Oven Baked Chicken Breast

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 it’s own as a main course or as the first step for a variety of my favorite recipes.

Sliced baked chicken breast being basted with a blue silicone basting brush on a foil lined baking sheet.

This post may contain affiliate links to products I use and love!

Chicken can be a little on the plain side so my goal is always to make a tender, juicy boneless Chicken Breast 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.

AND it’s so simple to make.

The secret to the best juicy chicken breast is to cook it at high heat!

How to Bake Chicken Breast

Baking chicken breast 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.

I try to 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 simple rub mixture to season chicken breasts. You could also use this Fajita Seasoning to flavor your chicken breast or this Taco Seasoning works really well, too!

Make the chicken seasoning by whisking together the smoked paprika, chili powder, cayenne, brown sugar, garlic powder, onion powder, salt and pepper.

Place the chicken breasts in a plastic zip top bag and then pour the seasoning over the chicken breasts. Seal the bag. Shake to coat.

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.

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.

Preheat oven. Bake chicken until it’s cooked through at a temperature of 165˚F.


I like to bake my chicken on a sturdy baking sheet like this one HERE lined with aluminum foil for easy clean up!

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.

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 Thanksgiving turkey and it’s been the best turkey ever for the past 20 years. No kidding.

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.


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 Breasts.

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


Dry Rub for chicken ingredients layered in a glass jar.

As always, use your best judgement to determine if your chicken breast is cooked through.  I use the finger poke method which is simply poking the chicken breast with my finger and if it’s firm to the poke, it’s usually good to go. If it still seems a bit soft and squishy, keep cooking your chicken breast. So scientific….I know.

Your chicken should be white throughout the center when you cut it, if it’s still pink…don’t fret, just pop it back in the oven for a bit to cook a bit longer.

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.


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.

Overhead shot of sliced chicken breast on a foil lined baking sheet from


Make sure you let your chicken breast 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. Juicy chicken breast is the direct result of proper baking and lots of rest.

Things I like to serve with chicken:

Things I like to make with leftover chicken:

Super easy to make at home, Rotisserie Style Chicken recipe is the best you will ever have. |

If you’re looking for something a little more Sunday dinner than you should definitely try THIS Rotisserie Style Chicken. It’s just as easy to make and just as fabulous.  You may also like this Crispy Baked Chicken Thighs swimming in a garlic herb sauce.

OR make these easy KID FRIENDLY BAKED Chicken Tenders! They’re super crispy, healthy, juicy and the kids can even help get them ready.

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

For MORE EASY Chicken Breast Recipes….check out this round up! 



Sliced Baked Chicken Breast on a foil lined baking sheet.

The Very Best Oven Baked Chicken Breast Recipe

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.
4.97 from 54 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, lunch
Cuisine American
Servings 4
Calories 222 kcal


  • 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


  • 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.


Chicken can be rubbed with the spice blend and stored in an airtight container refrigerated for up to 24 hours.
You can also FREEZE your chicken for up to 3 months.


Calories: 222kcalCarbohydrates: 21gProtein: 21gFat: 12gSaturated Fat: 7gCholesterol: 31mgSodium: 436mgPotassium: 231mgFiber: 3gSugar: 14gVitamin A: 3745IUVitamin C: 1.1mgCalcium: 53mgIron: 2.6mg
Keyword baked chicken, BAked Chicken Breast, baked chicken recipes, oven baked chicken
Tried this recipe?Let us know how it was!


108 comments on “The Very Best Oven Baked Chicken Breast”

  1. Why are there only 2 g Protein listed in the nutrition facts

  2. This recipe looks so delicious! All of the spices make a fantastic combination!

  3. Great tips for achieving the best oven baked chicken! These chicken breasts look so moist and tender!

  4. You can never have too many great chicken recipes… always looking for different things to do with chicken to keep the menu from getting boring.

  5. Now chicken breasts that look this juicy are so worth a try!

  6. This looks delicious! I love the perfect chicken recipe!

  7. This truly is the BEST oven baked chicken recipe!

  8. YUM! Love all the spices! Perfect for busy weeknights!

  9. I love baking up chicken at the beginning of the week to use in recipes later. Your version looks absolutely scrumptious, and I can’t wait to give it a try! Thanks for the tip of baking at a higher heat. I hate it when all the juice runs out of the chicken!

  10. This was delicious, but we found it very very spicy (and I at least halved the chilli powder) Will make it again, but will reduce the chilli even further. I marinated it for approx 16 hours. It turned out moist and delicious, just too spicy. Will definitely make it again!

    • I’m so glad you liked it! I did notice that the longer I let it sit before cooking the more intense the spice is so good suggestion to pull back on chili powder if you’re sensitive to heat.

    • The video looks like you made a lot more seasoning than the recipe actually called for. Do you make a big batch of the rub and save it? If that’s the case what is the proper amount of seasoning do you suggest by placed in 4 chicken breast?

      • Hi! I do, usually make a double batch, but for the video I made it per the recipe instructions. It’s for 4 breasts, give or take, and you may still have some leftover depending on the size of you chicken.

  11. Ok to use bone in chicken in this recipe?

  12. That chicken looks heavenly! It’s so hard to get it moist like that.

  13. I just love chicken and am always looking for new ways to spice it up. This looks awesome.

  14. Love the combination of spices on this chicken!

  15. This recipe looks so good! I love the combination of spices that you used. I can’t wait to try it. I always love trying new chicken recipes. 🙂

  16. I definitely need to give this a try!

  17. This look so tender and delicious! A must make for dinner!

  18. I tried this recipe and although the chicken was juicy, it had more of a Southwest flavor to it, which is fine, but not what I was looking for.  And I got busy after making the “marinade” and let the chicken sit for a couple of hours which may have increased the spiciness. Good recipe, just not the flavour combination for me.  

    • Yeah, the spices do lend a southwestern flair to the chicken which we love but it’s definitely not for everyone. And if you let it sit for awhile, which you did, it will amplify the level of spiciness. I hope you try another one of my chicken dishes….and I have several more ready to publish in the next couple weeks. Thanks for your comment!

  19. I made this tonight and I’ve already defrosted and rubbed more chicken breasts to cook tomorrow for work day salads. This recipe is that good. The spice rub is perfect and the advice on temp and cook times are spot on! I did forget the butter on the breasts and I think I’ll do it that way again. Delicious!

    • This is definitely one of our favorites! I’m so glad you love it….it’s fantastic for work week lunches!!

    • This looks absolutely amazing! It’s marinating in the fridge as we speak! I didn’t have smoked paprika but I did have a little regular paprika so I used what I had. I watched the video and it seems a little backward. The directions say 3 tbsp paprika and 1 tbsp chili powder but it looks backwards in the video. We didn’t have dried thyme but we do have ground thyme so I did a little less than half as much. It smells great!

  20. Made this last night and it is a keeper. Delicious! Thank you

  21. This did come out juicy and moist. But we didn’t like it. I think it was just too much seasoning and way too much thyme.

    • I’m sorry you felt it had to much seasoning, you can definitely use less of it and skip the thyme if you like. We hate bland chicken so I like things to have loads of flavor.

    • I’m so sorry you felt it had to much seasoning, you can definitely use less of it and skip the thyme if you like. We hate bland chicken so I like things to have loads of flavor.

  22. This recipe looks delicious. I also saw the Facebook video post on this but I noticed you brushed something on the chicken right before served. What was that?

  23. Kellie, this looks tasty! These are absolutely mouth watering! It will quickly disappear in our house, very tasty and flavorful!

  24. Can I use olive oil to make this dairy free for a guest ? 

  25. Thank you Kellie for this marvelous oven baked chicken recipe. Now I realize how important the seasoning is. Before (for years) I’ve made chicken breasts in the oven (trying to find something that tastes good and isn’t dry! No Luck! So Frustrating! But your recipe has changed everything; the taste is great, they are moist, and they look appetizing on the plate. I can’t tell you how excited I’ve been since I started following you. Next up will be the whole roasted chicken! I now actually plan my grocery shopping according to your recipes! Can’t thank you enough!!!

  26. I don’t have smoked paprika and I already started to make it. Will it be ok? Or is the smoked paprika critical 

  27. Kellie, it’s awesome! I cannot wait to try this. I bet it makes the house smell divine and tastes incredible!

  28. Kellie, thanks for sharing! Saved my butt on a quick impulsive idea for a dinner side!

  29. Soooooooooo good, just finished eating this with some rice and my husband made some green beans it was really delicious and will definitely make again. I did use 1/4 tsp of Cayenne pepper and it was the perfect amount. Thank you so much for sharing.

    • Oh yay! I’m so glad you loved it! It’s our favorite and smart move pulling back on the cayenne as some people find it too spicy. Thanks so much for trying it!

  30. I was wondering will this still be good if I do not use the brown sugar? I am on a sugar free diet right now

    • You’ll still need a “sweet” to offset all the savory elements so if you have a favorite sugar substitute you can add half the amount called for the sugar (because sugar subs tend to taste a little sweeter in my opinion.) Let me know how it turns out for you!

  31. OMGoodness it all looks sooooo good !! I love chicken anyway its cooked, prefer it over red meat anytime. As a matter of fact thats why Im having for dinner tonight…it smells so good !!!

  32. Kellie, this was wonderful! Never knew that those flavors would come out as they did in this beautiful dish! Follow the recipe word for word!!!

  33. We really liked this. My husband, who is SO tired of me making us chicken nearly every night, said this was the best thing we ever made. So I guess I’ll be making it often 🙂 Would be great on the grill, too!

  34. What is the serving size for this recipr?

  35. I am confused in the video you show a lot more chili powder than paprika, then you called it a turkey breast and then in your fajitas recipe you show a plate with the same spices you used on the chicken ? I want to try your recipes but I don’t know which amounts go with which recipes, please clarify. The last person who commented on this was never answered?

    • The fajitas include cornstarch, this recipe does not have cornstarch in it. I may have, inadvertently, said turkey breast meaning chicken (but turkey breast would work well, too). Follow the recipe card, I make my own videos and edit them myself, as well….I’m not a professional videographer so I’m just doing the best I can. It’s quite possible that the chili powder and paprika were added when I said the opposite but the other thousands of people that watched the video didn’t notice. Not saying it’s correct, just asking for a little pass here. Go with the recipe card at the bottom of the post if you’re looking to make the Oven Baked Chicken Breast….follow the Fajita seasoning mix recipe if you’re looking for fajita seasoned chicken breast….etc.

  36. Wow, wow, wow!!! I made this tonight, exactly by your directions and it was FANTASTIC!! Thank you for sharing. This is going in my folder for future nights. Great job!

  37. Love this recipe but I wanna know what juices you added at the end of the video that you were covering it with, with the brush?

  38. I don’t have smoked paprika and I already started to make it. Will it be ok? Or is the smoked paprika critical

  39. Can you use dark brown sugar?

  40. Wonderful recipe KELLIE, thanks for sharing with us!

  41. Just tried for the first time and it was a hit…even from the hubby who does not prefer new recipes but has to turn over a new leaf with regards to his diet. Paired it with roasted brussel sprouts, green salad and watermelon.  Will be making this again!!!

  42. The directions say 3 tbsp paprika and 1 tbsp chili powder but it looks backwards in the video.

  43. I made this for dinner tonight. It was absolutely amazing!! I didn’t have thyme or cayenne pepper, but it was still perfectly flavorful! My husband and I both went crazy over it. Definitely a keeper!

  44. Thank you for sharing the recipe, I was just looking for how to do it at home!

  45. I am curious: I just made your most recent “Best Oven Chicken Breasts” where you call for a using a skillet, the same spices.etc.,but ask us to leave out the unnecessary sugar. This one has sugar and calls for baking sheet?? Which one are you saying is the best, please. Thank you. Lisa

    • If you’re referring to these Cast Iron Chicken Breasts, it’s an entirely different recipe. The Oven Baked Chicken Breast recipe has far more spices, including smoked paprika, which gives it more of a bbq flavor than the cast iron skillet chicken. And it’s baked directly on a baking sheet instead of using a skillet to sear the chicken first. Both recipes are AMAZING and they’re both the BEST version of that particular cooking method.

  46. I added some olive oil to the spices (didn’t use the butter) and then grilled the chicken. It was so good. Will be my go to recipe now! Entire VERY picky family loved this. Thank you!

    • My son, literally, hates everything and this is a favorite for him. Love that you made your own twist and we’ll definitely trying your method for grilled chicken breast with this blend!

  47. This chicken recipe sounds WONDERFUL!!!! I plan to try it VERY soon.  I just found Yakima Applewood Smoked Sea Salt tho haven’t cooked with it yet.  I did taste it and the smokey flavor is SOOOOOOO mellow – not sharp like Smokey Paprika – but so delicious. Maybe you would like to give it a try in one of your next recipes.

  48. I love how simple and versatile this recipe was, I meal prepped it for the week and enjoyed it with rice and the next day served it over a salad. This chicken is so juicy and delicious.

  49. Served this for dinner last night and it turned out amazing! Perfectly flavored and juicy; my whole family loved it!

  50. We enjoyed and loved your oven baked chicken recipe! My husband commented a lot during the meal that they were great. Will be making this regularly! Thank you for this delicious recipe!

  51. Do you sometimes substitute your Chicken Seasoning Blend or do you prefer the given spices in this recipe?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.