The 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.
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Oven Baked Chicken Breast
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.
Serve!
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.
How Long To Bake Chicken
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.
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.
How To Store Cooked Chicken Breast
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.
Cooking Tips
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.
What To Serve With It
- 10 Minute Mac and Cheese
- Easy German Potato Salad
- Chili Spiced Mango Guacamole Salad (Great with the Fajita Seasoning)
- Country Mashed Potatoes
- Easy Grilled Garlic Potatoes
- Insanely Easy Green Beans with Goat Cheese
How To Use Leftover Chicken
- Chicken Fajita Stuffed Avocado
- Creamy Tuscan Chicken Tortellini Soup
- Chicken and Dumplings Skillet Casserole
- Chicken Gyros
- Chicken Enchilada Pizza
- Creamy Chicken Soup with Artichokes
More Easy Chicken Recipes
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!
Get the Recipe: The Very Best Oven Baked Chicken Breast Recipe
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
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
You can also FREEZE your chicken for up to 3 months. Want more easy dinner ideas? Check out this list of over 100 easy meals!
142 Comments on “The Best Oven Baked Chicken Breast”
Why are there only 2 g Protein listed in the nutrition facts
This recipe looks so delicious! All of the spices make a fantastic combination!
Great tips for achieving the best oven baked chicken! These chicken breasts look so moist and tender!
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.
Now chicken breasts that look this juicy are so worth a try!
This looks delicious! I love the perfect chicken recipe!
Me too….thanks!
This truly is the BEST oven baked chicken recipe!
IT is! Thanks!
YUM! Love all the spices! Perfect for busy weeknights!
Thank you! The spices are the key!
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!
That’s the worst!
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.
Ok to use bone in chicken in this recipe?
Absolutely! The cooking times might be a bit longer but check the temperature to be sure it’s cooked all the way.
I have made this several times. I cut the cayenne in half because my husband cant do spicy like me. This is my go-to recipe for easy baked chicken. Turns out juicy and flavorful every time!
Thank you for your comment! I’m so happy you love it!!
That chicken looks heavenly! It’s so hard to get it moist like that.
It really is!
I just love chicken and am always looking for new ways to spice it up. This looks awesome.
Thank you! It’s our favorite and on weekly repeat!
Love the combination of spices on this chicken!
Thank you so much!
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. 🙂
Thank you! It definitely isn’t lacking on flavor!
What is the sauce you coat it in before serving?
It’s just the pan juices that I spoon over top. It has a ton of flavor!
I definitely need to give this a try!
This look so tender and delicious! A must make for dinner!
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!
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!
I think the video is a little backwards but you get the idea, I’m sure. I hope you like it!
Made this last night and it is a keeper. Delicious! Thank you
Thank you! I’m so glad you liked it!!
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.
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?
Hi Carla! It’s just the pan juices that I basted the chicken with. I highly recommend!!! 🙂
Kellie, this looks tasty! These are absolutely mouth watering! It will quickly disappear in our house, very tasty and flavorful!
Thank you, Olga!
Does it matter if it’s dark or light brown sugar?
It doesn’t….in fact, the dark might add a bit more flavor in my opinion.
Can I use olive oil to make this dairy free for a guest ?
Yes, you can.
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!!!
I don’t have smoked paprika and I already started to make it. Will it be ok? Or is the smoked paprika critical
That’s fine! You won’t have the smokey flavor (think bbq potato chips) but it will still be good.
Kellie, it’s awesome! I cannot wait to try this. I bet it makes the house smell divine and tastes incredible!
It does! I love making it for the savory homemade smell, too. 🙂
Kellie, thanks for sharing! Saved my butt on a quick impulsive idea for a dinner side!
Excellent! I’m glad I could help! 🙂
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!
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!
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 !!!
Thank you so much! Enjoy!
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!!!
Thank you so much! I’m so glad you liked it!
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!
This is definitely a hit with the guys who are sick of chicken. LOL! thank you so much for your comment!
What is the serving size for this recipr?
One chicken chicken breast is a serving.
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?
Thanks
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.
Thanks for the amazing recipe.
You’re welcome!
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!
Oh YAY! So glad you loved it and thank you for your comment!
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?
HI Arnetta! It’s just the pan juices that accumulated, I like to brush them on to add a little more moisture and flavor.
I don’t have smoked paprika and I already started to make it. Will it be ok? Or is the smoked paprika critical
It’s fine without….you just don’t have the smokey background in the flavor.
Can you use dark brown sugar?
Yes, absolutely! It’s also great with dark brown sugar as it gives it a deeper flavor.
Amazing!
Yay! Thank you so much!
Wonderful recipe KELLIE, thanks for sharing with us!
Thank you!
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!!!
So glad you loved it! It’s on repeat weekly here, great for meal prepping too!
The directions say 3 tbsp paprika and 1 tbsp chili powder but it looks backwards in the video.
It is backward in the video…..follow the written recipe for best results.
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!
Yay! So glad you loved it and thanks for your comment!
The seasoning is amazing!!
Thank you so much!
Thank you for sharing the recipe, I was just looking for how to do it at home!
Fantastic! Thank you!
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. https://thesuburbansoapbox.com/cast-iron-skillet-chicken-breast-recipe/
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!
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.
That would be a great substitute I bet!
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.
That sounds fantastic!
Served this for dinner last night and it turned out amazing! Perfectly flavored and juicy; my whole family loved it!
Thank you so much! I’m so glad you enjoyed it.
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!
Thank you! It’s a regular on our dinner table, too!
Do you sometimes substitute your Chicken Seasoning Blend or do you prefer the given spices in this recipe?
sometimes I’ll use fajita seasoning or taco seasoning….or whatever flavorful seasoning I have on hand.
Do you sometimes substitute your Chicken Seasoning Blend or do you prefer the given spices in this recipe?
Really looking to try this- the entire screen is full of adds trying to get to recipe.
There’s a jump to recipe button at the top left that will take you straight to the recipe card. Sorry, gotta pay the bills somehow.
Absolutely delicious
Thank you!
This got a good review from my kids ages 2 to 6, as well as my husband who believes you can’t cook chicken breast and it not be dry bland! Like he was so upset I wasn’t going to deep fry this chicken but was AMAZED!!
I pounded on the breasts fairly thin, maybe until they were about 1” thick.
Marinated in dry rub for approx 6 hours.
Cooked for a total of about 25 mins at 425 & covered in foil as per instructed.
Use the juices at the bottom of the baking sheet to almost based the chicken afterwards as well as drizzle on the brown rice I made to top it with.
Best recipe!
I’m so glad you enjoyed it! Thank you so much for your comment!
Oven baked recipe is mostly heavey of oil .
But when i tried this then really its amazing way of making something different .
Thank you so much for this.
Thank you so much! I’m so glad you enjoyed it.
This is awesome!!
Thank you! We think so, too. 🙂
Made this and a week later husband is begging for me to make it again.
I love to hear that! Happy hubby happy life. LOL!
I made the oven bake chicken breast and it was very good
Thank you so much!
This has conflicting recipes. One recommends cooking at 165° F and the other 425° F???
Hi, It’s not a conflicting recipe…..one is the oven temperature 425˚F and the other is the internal temperature of the chicken when it’s done, 165˚F.
Delicious, definitely lives up to the name of the recipe!!!
Thank you!
I am going to try this recipe tonight, it sounds delicious. Reminds me of a Drew Barrymore recipe so I’m gonna add a compound butter mix to the breasts before I cook them like she would
That sounds great! I didn’t even know Drew Barrymore had recipes…..but this is mine and I do add butter to the top before I bake them.
It’s hands down the best way to bake chicken breast. Especially big ones.
Tons of flavor, juicy and tender.
Kaboom!!!!
Thank you so much!
I am not one to write reviews but wow!! This might just be the best chicken I have ever made! I followed the recipe, the only thing I didn’t add was the paprika only because I didn’t have any. And I let it marinate in my fridge for about 40 mins before cooking. This is hands down my new go to recipe!!
Thank you so much! I’m so happy you enjoyed it!
Y’all. This is a good one. Little bit of spice…little bit of sweet. I love super simple recipes that taste amazing and this one fits that description
Thank you so much!
I added to the brown sugar, used some diced garlic and 1 medium onion(quartered). Added garlic salt also. Tender and delicious. Thanks for sharing .
Sounds amazing! Thank you for your added tips!
Sensitive to spicy foods….what would you suggest for spice portions to make this come out “lightly spiced”? Also would this work with a boneless turkey tenderloin?
This would work really well with turkey and just halve the chili powder and leave out any cayenne to make it less spiced.