Baked Chicken Breast
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This Oven Baked Chicken Breast Recipe makes the best, easiest, juiciest chicken breasts, deliciously seasoned then baked to perfection! An easy weeknight meal that can be served along any side dish, best of all it’s ready in only 30 minutes!
The Juiciest Baked Chicken Breast!
A lot of people shy away from boneless, skinless baked chicken because they think it’s dry, flavorless and boring. But you know what? Baked chicken does not have to be boring, it can be juicy, moist, tender and pretty darn delicious!
It all starts with a great and simple seasoning and then baking it just right. No dried breast ever again!
Best, most juicy chicken breasts ever. Great recipe and it even makes tasty sauce/gravy.
Ingredients You’ll Need
- Spices – I love making a simple dry rub with some great spices such as smoked paprika, Italian seasoning, onion powder, garlic powder, pepper flakes, salt and pepper. Feel free to modify this dry spice rub to your liking and preference. This is where you can be as creative as you want.
- Chicken Breast – I used boneless skinless chicken breast. You can also use bone in chicken breast with skin on but it will take a little bit longer to cook, about 30 to 40 minutes.
- Olive oil – you just need a little bit to brush over the bottom of a baking dish and the remaining over the chicken breast. This will ensure the dry rub sticks to the chicken better.
- Butter – I always use unsalted butter so I can control the sodium in my recipes. You don’t want to skip this step of adding a pat of butter over each breast because this adds to the juiciness of the chicken and the beautiful crispy top.
How To Bake Chicken Breast
- Preheat oven and baking dish: Preheat the oven to 450 F degrees. Brush about 1 tbsp of the olive oil over the bottom of a baking dish.
- Prepare the dry rub: In a small bowl whisk all the dry rub ingredients together; set aside.
- Prepare the chicken: Pat the chicken breast dry with a paper towel. Place the chicken breasts in the baking dish and brush the remaining olive oil over both sides of the chicken. Sprinkle half of the rub over one side of the chicken breasts then flip them over and sprinkle the other side with the remaining rub. Use your hands if necessary to make sure the entire breasts are seasoned. Place a piece of butter on each chicken breast.
- Bake: Transfer the baking dish to the oven and bake for 18 to 25 minutes. The baking time could differ depending on the thickness of the chicken breast. The breast is cooked when it’s completely opaque all the way through and registers 165 to 170 F on an instant-read thermometer.
- Rest and serve: Remove the chicken from the oven and let it rest for about 5 minutes before serving. Serve with your favorite side dish.
Some Tips
- Always season your chicken breast, not just salt and pepper but choose your favorite spices and herbs. Make sure to pat the chicken dry first before seasoning because moisture causes steam which will prevent your chicken from browning.
- Don’t be afraid to add a little bit of fat like olive oil or butter. Chicken breasts need some fat to keep them juicy and flavorful.
- If you’ve got the time, brine your chicken for 2 to 4 hours in a solution made with water, salt and other things you may prefer like soy sauce or beer. Basic brine ratio is 1 tbsp salt to 1 cup of water.
- Baking time can vary depending on the thickness of the breasts, so invest in an instant-read thermometer for best results. Cooking time is generally 20 to 30 minutes, or until the internal temperature registers 165 F degrees.
- Save the pan drippings and use them to drizzle over the chicken for extra flavor!
How Long To Cook Chicken Breast
Nobody loves a dried out breast. Trust me, I know how tasteless they can be. My mom always cooked her chicken to death! The secret to moist and juicy chicken is the hot oven. And I mean hot! 450 F degrees hot. A medium chicken breast will only take about 18 to 25 minutes to bake at this temperature.
However, keep in mind that cooking times can vary greatly based on many different factors such as thickness of chicken, all ovens are different, etc. The best way to always tell if your chicken is done, is by using an instant-read thermometer.
How To Serve
I love serving my chicken with a simple side salad, especially if trying to eat low carb. This chicken is perfect for shredding and serving it on tacos or burritos, however here are some other great suggestions:
- Mashed Potatoes
- Potato Salad
- Roasted Fingerling Potatoes
- Macaroni Salad
- Roasted Potatoes
- Easy Tossed Salad
Leftovers
Store leftover chicken in an airtight container in the refrigerator for 3 to 5 days.
Freezing
Freeze chicken breast stored in airtight containers for up to 3 months!
Why this recipe works
- Minimal prep required!
- No marinating required!
- Great results every single time! Juicy, tender, delicious chicken!
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Baked Chicken Breast
Ingredients
Dry Rub
- 1 tablespoon smoked paprika (or regular paprika)
- 1 tablespoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- 1 teaspoon pepper (freshly ground)
Baked Chicken
- 2 tablespoon olive oil
- 3 pounds chicken breast (boneless and skinless (about 6))
- 2 tablespoon butter (unsalted, cut into 6 equal size pieces)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Heat the oven to 450 F degrees.
- In a small bowl whisk all the dry rub ingredients together; set aside.
- Pat the chicken breast dry with a paper towel. Drizzle about 1 tbsp of olive oil over the bottom of a baking dish and brush it over the bottom to cover the entire surface. Place the chicken breasts in the baking dish and brush the remaining olive oil over both sides of the chicken.
- Sprinkle half of the rub over one side of the chicken breasts then flip them over and sprinkle the other side with the remaining rub. Use your hands if necessary to make sure the entire breasts are seasoned.
- Place a piece of butter on each chicken breast.
- Transfer the baking dish to the oven and bake for 18 to 25 minutes. The baking time could differ depending on the thickness of the chicken breast. The breast is cooked when it’s completely opaque all the way through and registers 165 to 170 F on an instant-read thermometer.
- Remove the chicken from the oven and let it rest for about 5 minutes before serving. Serve with your favorite side dish.
Equipment
Video
Notes
- Chicken thighs or drumsticks can also be used. Bake them until the internal temperature reaches 165 F degrees.
- Leftovers can be refrigerated for up to 5 days or frozen in an air tight container for up to 3 months.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
This has become my go-to chicken recipe. Easy, quick, versatile and never dry.
Delicious!
Starting to cook on my own. This is a great recipe. Easy to follow. All I added was to cover the dish with parchment paper yo aid in holding in the juices. Something I was taught a long time ago. I’ll be making this often!!!
I cut 2 breasts horizontally and pounded until evenly thin. Brined about 1 hour in a quick brine w/ vegetable and chicken BTB, salt, & vinegar. Forgot to wash brine off. (just drained and patted dry.) Used only 1/8 tsp. red pepper flakes (1/2). Breasts were thin, but crowded in 8-9″ glass pan. Needed extra oil. WOW!!! I’m not a big fan of chicken or other meats, but these were incredible! Moist, tender, and flavorful!!
Great recipe!!! You’ve given me reason to eat chicken breasts! What is the best way to reheat the following day?
I normally reheat it in the microwave, but you can also reheat it in the oven for a few minutes.
I never liked baking chicken breasts because they’d always come out dry but your recipe is amazing!! So juicy, even when reheated.
The only change made is that I used my own rub.
Hi Jo, like most home cooks, I have tried countless baked chicken recipes promising moist results. Finally, you gave me the recipe that delivers. Unbelievable moistness and the rub was very flavorful. Thank you so much.
My pleasure, Denise! So glad you like the recipe!
love, love, love this recipe – can’t get enough of it
I loved this recipe so much . It’s really awesome
This recipe is the bomb. I ONLY use chicken with skin on, the skin get so crispy from the butter. I have made this for guests and they die for it! So good with the Thyme Skillet Potatoes.
Since finding this recipe, it’s now my go to for chicken breast. Turns out perfectly every single time. Juicy, delicious and flavorful.
I’m so glad you like it!
This was great! My whole family loved it. I typically don’t like chicken breast since it is often dry, but this was really juicy. It was so easy too. I made it with your fingerling roast potatoes. Wonderful!
Do you cover the chicken before putting in the oven?
No! You bake it uncovered.
I’ve never commented on a recipe before. I have been making this for a few years now, so much so that I saved an empty spice bottle and put the rub mix in it. Fam loves it!
If you are reading this and have any doubts, stop it right now. Go to the store and buy some chicken and make this tonight! It is sooo freakin good!
It’s rare I make something that everyone in my house likes – this is it! Make it. You won’t be sorry.
Thanks, Tina! So glad you guys like this!
I made this tonight and it really is as good as this post says it is. My husband – who is IMO a picky eater asked if we could have it once a week and my daughter who is literally the pickiest eater in the family had two pieces!
That’s wonderful! We’re so glad you all enjoyed it!
Made this tonight and it was as good as any baked chicken in a restaurant. My family loved it!