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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.
Boneless, skinless breasts baked at 425°F for 20-30 min until it reaches 165°F, then rest 10 minutes for ultra-juicy meat, no brine needed.
Table of Contents
- Why I Make This Recipe Every Week
- Ingredients for Baked Chicken Breast
- How to Bake Chicken Breast in the Oven
- What Temperature to Bake Chicken Breasts
- How To Store Leftovers
- Kellie’s Tips for Perfect Chicken Breasts
- Best Sides for Chicken Breast
- How To Use Leftover Chicken Breasts
- Baked Chicken Breast Recipe
- More Easy Chicken Recipes
This baked chicken recipe of yours is delicious! It was a huge hit here, along with the mashed, loaded potatoes I made to accompany. Kellie, thank you so much for sharing all of your great recipes – it’s much appreciated.
– Deborah
Why I Make This Recipe Every Week
Chicken can be a little on the plain side so my goal is always to make a tender, juicy Baked Chicken Breasts that is 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 dinner ever. This easy chicken dinner turns out flavorful and lightly spiced with a hint of smoke while staying tender and juicy. This is not a dry chicken breast whatsoever. Bonus: it’s meal-prep friendly and reheats well!
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 brown sugar adds a richer flavor and provides some deep caramelization to the chicken. You can use dark brown sugar or light brown sugar, whatever you have on hand will work. Why it works: brown sugar and high heat aid in juiciness (light surface moisture equals browning).
- 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. Use that melted butter on the bottom of the pan for basting your chicken before serving.
Equipment: Instant-read thermometer, baking sheet, foil.
For the full ingredient list and instructions, see the recipe card below.
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 using a chicken brine 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.
- 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.
- 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.
- 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. Rest the chicken breasts for 10 minutes before serving to allow the juices to redistribute.
- 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.
We love the versatility of this Instant Read Thermometer. It’s the perfect, must-have tool for any kitchen!
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
When I tested this recipe, 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.
Time by Thickness (Baked Boneless, Skinless Chicken Breast at 425°F / 220°C)
| Thickness (in) | Thickness (mm) | Estimated Cook Time* | Notes |
|---|---|---|---|
| 0.5 in | 13 mm | 12–15 min | Very thin; check early. |
| 0.75 in | 19 mm | 18–20 min | Common after light pounding. |
| 1.0 in | 25 mm | 22–26 min | Most typical store-bought thickness. |
| 1.25 in | 32 mm | 26–30 min | Consider pounding to even thickness. |
| 1.5 in | 38 mm | 30–35 min | Thick cut; strongly recommend pounding. |
*Times assume: fully preheated oven, middle rack, rimmed sheet pan, breasts spaced apart and uncovered.
Doneness & resting: Always verify 165°F (74°C) in the thickest part with an instant-read thermometer, then rest 10 minutes before slicing.
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
- Refrigerator: Store leftover chicken breast in an airtight container up to 36 hours.
- Freezer: Cool baked chicken breast completely, then freeze (whole or sliced) for up to 3 months.
- Thaw: Overnight in the refrigerator. For faster thawing, submerge a sealed bag in cold water, changing the water every 30 minutes.
Best results: Slice or cube after reheating, not before, to retain moisture.
Reheating Options
- Oven: Heat oven to 325°F (165°C). Place chicken in a small baking dish with a splash of broth or water; cover loosely with foil. Warm 8–12 minutes, or until 165°F.
- Air Fryer: Set to 350°F (175°C). Heat 4–7 minutes, checking early to avoid drying out.
- Microwave: Use 50% power in short bursts. Cover with a damp paper towel and heat in 30–45 second intervals, resting between bursts, until 165°F.
Food safety: Discard if left at room temperature for more than 2 hours. Reheat leftovers only once for best quality.
Add a few drops of broth or a small pat of butter before reheating to help keep slices moist.
Kellie’s Tips for Perfect Chicken Breasts
Oven Temperature 425°F • Done when reaches 165°F internal • 10-min rest.
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
Baked Chicken Breast Recipe
Equipment
- 1 baking sheet
- 1 Instant Read Thermometer
- silicone basting brush
- measuring spoons
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
- 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. - Want more easy dinner ideas? Check out this list of over 100 easy meals!
- 0.75 in: 18–20 min
- 1.0 in: 22–26 min
- 1.25 in: 26–30 min
-
1.5 in: 30–35 min
(425°F / 220°C; verify 165°F and rest 10 min)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Be sure to cook the chicken to an internal temperature of 165°F (74°C) in the thickest part of the breast.
Bake uncovered for browning; tent the chicken with foil while resting 10 minutes to retain the heat.
Pound the chicken to an even thickness, use an instant-read thermometer, remove from the oven at 165°F, and rest 10 minutes. Bake on a metal sheet pan and avoid glass at temperatures above 425°F.
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!
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!
Kellie, thanks for sharing! Saved my butt on a quick impulsive idea for a dinner side!
Excellent! I’m glad I could help! 🙂
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. 🙂
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.
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!!!
Can I use olive oil to make this dairy free for a guest ?
Yes, you can.
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.
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!!! 🙂
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.