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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!

Perfectly baked chicken breast sliced into strips.

High in protein and low in fat, I cook a lot of baked chicken breasts. It’s embarrassing, actually. Unlike baked chicken thighs and baked chicken legs, this low-fat superstar can be somewhat tricky to bake. For years I cooked my chicken so dry that the only way to salvage it was by ‘rehydrating’ it in a combination of ketchup and Ranch dressing.

So today, I’m sharing my go-to recipe for perfect oven baked chicken breasts. This easy, fool-proof recipe results in the most flavorful and juicy chicken breasts, every single time.

It’s simple. Drizzle your chicken with a bit of oil, sprinkle with a little seasoning (check out my favorite seasoning combos below), and bake in a preheated oven set to 425 degrees Fahrenheit. Learn more below!

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 homemade Cajun seasoning. This is my go-to seasoning blend for chicken breasts. Check out some other seasoning ideas below.

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.

Four large boneless skinless chicken breasts coated in olive oil, salt, black pepper, paprika, and Cajun seasoning, and placed on a large baking sheet in a single layer.

Jessica Top Cooking Tips

How to Bake Chicken Breasts Like a Pro

Nearly two decades cooking chicken breast have tought me a thing out two about how to cook them. Here are my most important cooking tips:

  1. Marinate (optional): Marinades made from acidic ingredients like lemon juice, vinegar, yogurt, or buttermilk are great at tenderizing meat. It’s what makes my chicken souvlaki recipe and Greek chicken so flavorful and delicious. For the best flavor, plan ahead and marinate for at least 30 minutes to overnight.
  2. Bring the chicken to room temperature: If you have the time, let your chicken breasts rest for 15-30 minutes at room temperature before cooking. Cold chicken is more likely to bake unevenly, resulting in chicken that is overcooked on the outside and undercooked on the inside.
  3. 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.
  4. 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.
  5. Rest: After removing the chicken from the oven, allow them to rest for at least 5 minutes before slicing. This allows the juices to redistribute throughout the meat.
  6. Baste in olive oil and fresh herbs (optional): This is one of my top secret flavor tips for perfectly baked chicken breasts. Simply mix a little olive oil, minced parsley, and salt in a small bowl and slather it over the chicken after cooking. Use any type of herb you’d like (basil, thyme, oregano, rosemary)! It’s my lazy version of homemade chimichurri sauce 🙂

Step-By-Step Instructions

Below is an overview of exactly how I bake my everyday chicken breasts, start to finish. Review the tips in the section above for the best results. For printable instructions, please refer to the recipe card at the end of this post.

  1. Remove the chicken from the refrigerator 30 minutes before baking. If the chicken is wrapped in butcher paper, open the packaging and place them in an even layer on a large plate.
  2. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil for easy clean-up.
  3. Pat the chicken dry with paper towels and place them in a large mixing bowl.
  4. Drizzle with about 1 tablespoon of olive oil and sprinkle with your desired seasoning mixture. Use your fingers to rub the olive oil and seasoning mixture all over the chicken breasts.
  5. Place the chicken on the prepared baking sheet in an even layer. Bake for 20-25 minutes or until the internal temperature registers 160-165°F as measured by a digital meat thermometer (cooking times will vary).
  6. While the chicken bakes, combine the olive oil, minced parsley, and a pinch of salt in a small bowl.
  7. Remove from the oven and rest for 5 minutes, then brush with the parsley and olive oil mixture, if using, and season to taste.

Should I Brine Chicken Breasts Before Baking?

When I originally wrote this post in 2019, I suggested brining chicken in a solution of water, salt, and sugar for as little as 30 minutes. I no longer find this necessary. Allowing your chicken breasts 15-30 minutes to warm to room temperature before baking and a generous coating of seasoning is much more beneficial.

Four perfectly seasoned and baked boneless skinless chicken breasts on a large parchment-lined baking sheet sitting in its own juices.

Perfect Chicken Deserves the Perfect Seasoning

Even the most perfectly baked chicken breast need a little seasoning. Here are a few ideas to take your next chicken dinner from delicious to damn delicious.

Note: Measurements are for 4 boneless, skinless chicken breasts or approximately 1.5 to 2 pounds total.

  • Classic: 1 teaspoon each of garlic powder, onion powder, smoked paprika, and salt, plus ½ teaspoon black pepper.
  • Brown Sugar: Very similar to my baked pork chops recipe, the simple seasoning rub includes 2 teaspoons of brown sugar, 1 teaspoon each of garlic powder, onion powder, sweet or smoked paprika, and salt, plus ½ teaspoon black pepper.
  • Cajun: Use 1-1½ tablespoons of my homemade Cajun seasoning recipe to transform simple chicken breasts into a bold and delicious dinner of your dreams. Especially delicious added to this this Cajun chicken Alfredo.
  • Poultry seasoning: For extra savory flavor, add approximately1½ tablespoons of my homemade poultry seasoning. Note that this recipe does not include salt or black pepper, so be sure to adjust to taste.
  • BBQ: This simple, sweet, and smoky bbq dry rub is perfect for baked chicken breasts. You’ll need, 2 teaspoons brown sugar; 1½ teaspoons smoked paprika; 1 teaspoon garlic powder + onion powder; ½ teaspoon of chili powder, ground cumin, and salt; and ¼ teaspoon black pepper
Close-up image of a cut-up chicken breast surrounded by its juices.

Serving Ideas and Leftovers

There are so many ways to serve this tasty, juicy chicken breast recipe. You can chop, shred, slice, and meal prep for countless recipes.

Just after baking chicken breasts, I take full advantage of their peak flavor and juiciness and serve them just as they are with veggie sides like roasted zucchini or roasted acorn squash. One of my son’s favorite meals is baked chicken coated in homemade shake and bake seasoning, served with roasted potatoes and carrots. It’s an easy dinner, and the leftovers make a great lunch the next day.

Speaking of leftovers, baked chicken breasts make the best leftovers. I typically bake 6 to 8 pounds at a time to get my family through the week, and not one bit is wasted.

First, I use leftovers in salads and sandwiches. Chopped or shredded chicken works well almost any salad! Try it in my favorite buffalo chicken salad recipe or stuffed into these 15-minute Mediterranean chicken wraps.

After a few days in the refrigerator, I shred whatever’s left and repurpose it into something warm and comforting like a soups or casseroles. Stir it into homemade chicken noodle soup, white chicken chili, or mix it into this reader-favorite crack chicken casserole recipe.

Storage, Freezing, and Reheating Tips

Once you bake your chicken breasts, you have about 5 days to serve, consume, or repurpose them. For best results, wait to chop, slice, or shred any leftover baked chicken until you know know how you plan to use them.

As a general rule, I never chop or slice leftover cooked chicken until I’m ready to reheat and serve. This is to prevent the chicken from drying out. Shredding chicken ahead is an exception to this rule, since I typically freeze shredded chicken right away, or use it in creamy baked casseroles, soups, or mixed with sauce.

I almost exclusively reheat baked chicken in the microwave, sorry not sorry. The key is to slice the whole chicken breast into thick slices before microwaving. This allows for even cooking. Microwaving the entire baked chicken breast will result in a dry and chewy overcooked exterior, and barely warm interior.

You can freeze whole, chopped, sliced, or shredded baked chicken breasts; but sliced or shredded chicken thaws and reheats best (in my opinion). Always allow your chicken to cool completely before transferring to freezer-safe containers or ziplock bags to prevent freezer burn and freeze for up to 2 to 3 months.

For best results, thaw your frozen baked chicken overnight in the refrigerator, unless you plan on adding it to soup. I have added both fully thawed and completely frozen shredded chicken to soup and noticed no difference.

More Chicken Recipes

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Golden juicy baked chicken breast sliced horizontally into thick strips and resting in its own juices.
4.92 from 24 votes

Oven-Baked Chicken Breasts Recipe


Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
These baked chicken breasts are seasoned with simple pantry ingredients for a perfect weeknight dinner the whole family will love! For best results, allow your chicken breasts to rest at room temperature for 30 minutes before cooking and bake in a preheated oven set to 425℉. Chicken breasts should be cooked to an internal temperature of 160℉ (please use a digital meat thermometer), followed by a 5 minute rest before serving.
Prep: 10 minutes
Cook: 20 minutes
Total: 45 minutes
Servings: 4 chicken breasts
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Ingredients 

Instructions 

  • Approximately 20-30 minutes before baking, remove the chicken breasts from the refrigerator and allow them to rest at room temperature.
  • Preheat the oven to 425℉ (220˚C) and line a large baking sheet with parchment paper or aluminum foil. Set aside.
  • Pat the chicken breasts dry with paper towels and transfer them to a large bowl. Drizzle with 1-2 tablespoons of olive oil and sprinkle with Cajun seasoning, paprika, salt, and black pepper. Use your fingers to gently rub the olive oil and seasoning over the entire surface of the chicken breasts.
  • Transfer the seasoned chicken breasts to the prepared baking sheet in a single layer, making sure the chicken breasts aren't touching.
  • Bake for 20-25 minutes, or until the internal temperature reads 160-165℉ with a digital thermometer. Cooking time will vary depending on size and thickness.
  • Remove from the oven and rest for 5 minutes before serving.

Notes

Optional: In a small bowl, whisk together 2-3 tablespoons of olive oil, 2 tablespoons of chopped parsley, and 1 teaspoon of salt. Brush over the chicken just before serving.
How Long to Bake Chicken Breasts at 425˚F (220˚C):
  • ½-inch thick: 15-18 minutes
  • ¾-inch thick: 18-20 minutes
  • 1-inch thick: 20-25 minutes
  • 1½-inches or more: 25-30 minutes
Is it necessary to slice large chicken breasts in half horizontally (to make to thinner cutlets) or pound to even thickness? Unless a recipe specifically suggests thinly sliced chicken cutlets or pounded chicken breasts, then no, I do not think it is necessary. Allow your chicken breasts to rest at room temperature for (no more than) 30 minutes, and monitor their internal temperature closely with a digital meat thermometer. That’s all there is to it. This should be easy, not messy 🙂
Store leftover baked chicken breasts in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Use leftovers on salads, sandwiches, or in your favorite pasta!
What is woody breast syndrome? So, there’s this thing called “woody breast syndrome” happening in commercially raised broiler chicken, especially those bred for rapid growth and large breast size. Basically, it’s causing chicken breast meat to become hard, rubbery, and stringy in the thickest part of the meat due to muscle damage from rapid growth. It’s safe to eat, but no-so pleasant to eat, and much more common than you may expect (source). What can you do? Shop for small to medium-sized chicken breasts and, when possible, purchase organic or air-chilled chickens. If you end up purchasing chicken breasts with woody breast syndrome (they may feel firm, appear pale with bulging spots, and have white streaks), you can marinate or brine before cooking to help tenderize the meat, or pound them to even thickness (yes, this is the one exception to my “easy, not messy” rule). Hope this helps!
Originally published Feb. 19, 2019

Nutrition

Calories: 296kcal | Carbohydrates: 1g | Protein: 48g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 555mg | Potassium: 896mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1223IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!
Perfectly baked chicken breasts on a large baking sheet.

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Jessica Randhawa

Chef | Food Photographer

Jessica Randhawa leads The Forked Spoon, sharing 14 years of experience and over 1,200 original recipes, kitchen tips, and practical cooking advice. Inspired by her world travels, Jessica's approachable recipes have been featured in outlets like Daily Mail, Al Jazeera, and CNET. She holds a Bachelor of Science from the University of California.

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Recipe Rating




4.92 from 24 votes (23 ratings without comment)

2 Comments

  1. Michael Schwenn says:

    5 stars
    Can you use boneless pork chops in the same manner

    1. Jessica Randhawa says:

      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!