Perfect Oven-Baked Chicken Breasts that are tender, juicy, flavorful, and so easy to make! All you need is a drizzle of olive oil, a little seasoning, and a few simple tips for guaranteed delicious, no-fail, cooked chicken breasts every time!
Table of Contents
The Juciest Baked Chicken Breasts
High in protein and low in fat, I find myself eating a lot of chicken breast. It’s embarrassing, actually.
As you may already know, this low-fat superstar can be somewhat tricky to bake. I know this. For years I cooked my chicken so dry that the only way to get it down my throat was by ‘rehydrating’ it in a combination of ketchup and Ranch dressing. Delicious, yes, but not ideal.
Fast-forward, and now I know how to bake the most incredible fool-proof chicken breasts. Do I still dip my chicken in ketchup and Ranch dressing? Absolutely, but I don’t have to.
Ok, so this recipe is super EASY. It’s as simple as drizzling your chicken with a little oil, sprinkling with a little seasoning (I have a couple of favorites that I’ll suggest below), and baking it in an oven preheated to 425 degrees Fahrenheit.
If you prefer dark meat, check out recipes for perfectly baked chicken thighs and chicken legs.
Cooking Tips
- Bring the chicken to room temperature: If you have the time, let your chicken breasts sit out for 15 minutes or so to reach room temperature. Cold chicken is more likely to bake unevenly, resulting in chicken that is overcooked on the outside and undercooked on the inside.
- Bake at a higher heat: I always bake my boneless, skinless chicken breasts in a preheated oven set at 425°F (220°C). Higher heat allows the chicken breasts to retain moisture and cook faster.
- Use a meat thermometer: If you do nothing else, do this. Thanks to this super basic ten-dollar digital meat thermometer from Amazon, hundreds of meaty main dishes have been saved from over or undercooking.
- Rest: After removing the chicken breasts from the oven, allow them to rest for at least 5 minutes. This allows the juices to redistribute throughout the meat.
The tips below are optional. While they are not necessary, they certainly don’t hurt.
- Brine the chicken: When I wrote this post in 2019, I originally suggested brining the chicken in a solution of water with salt and sugar for as little as 30 minutes. I no longer find this to be a necessary step, but if you have the time and would like to give it a go, you can absolutely try it. Dissolve 1/4 cup of salt and 1/4 cup of sugar in 4 cups of warm water. Once cooled, submerge the chicken breasts and refrigerate for 30 minutes to 2 hours. Rinse the chicken and pat dry before seasoning.
- Marinate the chicken: Marinades made from acidic components like lemon juice, vinegar, yogurt, or buttermilk are great at tenderizing meat. For the best flavor, plan ahead and marinate for at least 30 minutes to overnight.
What is the Best Temperature to Bake Chicken Breasts?
The best temperature to bake chicken breasts is 425°F (220°C).
Baking chicken breasts at this temperature allows them to cook quickly while retaining moisture, resulting in juicy and tender meat. Boneless, skinless chicken breasts typically take about 20-25 minutes to reach an internal temperature of 165°F (74°C), while bone-in, skin-on chicken breasts will take slightly longer, at least 30-40 minutes. Always use a digital meat thermometer to ensure the chicken is fully cooked without overcooking.
Key Ingredients
Find the printable recipe with measurements in the recipe card below.
- Boneless Skinless Chicken Breasts: For best results, try to purchase chicken breasts that are about the same size and thickness. Bone in skin on chicken breasts can be used instead of boneless skinless chicken breasts, but they will take approximately 30-40 minutes to cook, depending on their size.
- Olive oil: Used to coat the chicken breasts and prevent them from drying out. Butter may also be used. Melt the butter first and use a pastry brush to brush it over the chicken.
- Spices and Herbs: This recipe calls for a simple mixture of salt, black pepper, sweet paprika, and Cajun seasoning. This is my go-to seasoning blend for chicken breasts, but check out some other seasoning ideas below.
Seasoning Blends for Chicken Breasts
- The ‘Classic’: Garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Lemon Pepper: Lemon zest, garlic powder, black pepper, and salt.
- BBQ Rub: Smoked paprika, brown sugar, garlic powder, onion powder, chili powder, cumin, salt, and black pepper.
- Italian Seasoning
- Taco Seasoning
- Dry Ranch Seasoning
- Chimichurri
How to Bake Chicken Breasts
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil. Pat the chicken breasts dry with paper towels and transfer to a large mixing bowl.
2. Drizzle the chicken breasts with approximately one tablespoon of olive oil, then sprinkle with salt, black pepper, paprika, and Cajun seasoning (optional). Rub the olive oil and seasoning mixture all over the chicken breasts (I use my hands to do this).
3. Transfer the chicken breasts to the prepared baking sheet in a single layer so that they do not touch. Bake the chicken for approximately 20-25 minutes or until the internal temperature reads 160-165°F with a digital thermometer. The time will vary depending on the thickness of your chicken breast.
4. Meanwhile, as the chicken bakes, combine the olive oil, chopped parsley, and salt in a small bowl (optional). Set aside.
5. Remove the cooked chicken from the oven and allow it to rest for 5 minutes before brushing it with the parsley and olive oil mixture (if using). Season with additional salt and black pepper to taste.
How to Store and Freeze Baked Chicken Breasts
- To refrigerate: Once your chicken has been fully cooked, store them in a sealed container in the refrigerator for up to 4 days. For best results, wait to chop/slice/shred any leftover chicken breasts until ready to enjoy.
- To freeze: Once your chicken breasts have been fully cooked, allow them to rest until cool enough to handle. You may freeze your chicken breasts whole or chop, slice, or shred them and then freeze them. For best results, enjoy within 2-3 months.
More Chicken Recipes,
- Bruschetta Chicken Recipe
- Chicken Tikka Masala Recipe
- Nashville Hot Chicken
- Easy Greek Lemon Chicken Thighs
- Air Fryer Whole Chicken
- Perfect Air Fryer Chicken Breasts (No Breading!)
- Air Fryer Chicken Wings
- The Best Crispy Baked Chicken Legs
Browse all of my Chicken Recipes.
RECIPE CARD
Perfect Oven-Baked Chicken Breasts Recipe
Ingredients
- 4 boneless skinless chicken breasts
- 1-2 tablespoon olive oil
- 2 teaspoon Cajun seasoning
- 2 teaspoon sweet paprika
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoon fresh parsley - minced, optional
Instructions
- Preheat the oven to 425 ℉ and line a large baking sheet with parchment paper. Set aside. Optional: If time allows, remove the chicken from the refrigerator and allow it to sit at room temperature for 15-20 minutes.
- Pat the chicken breasts dry with paper towels and transfer to a large mixing bowl. Drizzle with approximately 1-2 tablespoons of olive oil, then sprinkle with the Cajun seasoning, paprika, salt, and black pepper. Use your hands to rub the olive oil and seasoning over the entire surface of the chicken breasts.
- Transfer the chicken to your prepared baking sheet in a single layer, making sure the chicken breasts aren't touching. Bake for approximately 20-25 minutes, or until the internal temperature reads 160-165 degrees F with a digital thermometer. Time will vary depending on the thickness of your chicken breast.
- Optional: In a small bowl, whisk together 2-3 tablespoons of olive oil, 2 tablespoons of chopped parsley, and 1 teaspoon of salt. Set aside.
- Remove the cooked chicken from the oven and allow it to rest for 5 minutes before brushing with the parsley and olive oil mixture (optional). Season with additional salt and pepper to taste, then serve.
Jessica’s Notes
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Can you use boneless pork chops in the same manner
Hi Michael, this is an excellent question as I have not tried it with boneless pork chops. Pork chops are on my list of proteins to experiment with so I’ll have to get back to you, but I don’t see why not. Just be sure to check the internal temperature with a thermometer instead of cutting through with a knife. Thanks for the question!