Last updated on November 24th, 2018 at 03:22 pm
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!
It’s amazing that I’ve been blogging here for almost 8 years, and in that time I have never shared with you a basic recipe for baked chicken breast. I think I know why though. Many times I find myself that the recipes that I cook the most at home, I hardly ever blog about because I just think everybody knows how to make them or I just think I’ve already done it.
When I searched my blog for baked chicken breast and came out empty, I just knew I had to rectify that problem. So here I am with my favorite recipe for baked chicken breasts.
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!
HOW TO MAKE THE BEST OVEN BAKED CHICKEN:
- 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!
CRAVING MORE CHICKEN? TRY THESE RECIPES:
Baked Chicken Breast
Ingredients
Dry Rub
- 1 tbsp smoked paprika or regular paprika
- 1 tbsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1 tsp pepper freshly ground
Baked Chicken
- 2 tbsp olive oil
- 3 lbs chicken breast boneless and skinless (about 6)
- 2 tbsp butter unsalted, cut into 6 equal size pieces
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.
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
I tried this recipe and came iut really good. This is the first time I get a moist chicken breast. I ws sharing this recipe with a friend and she made a comment about olive oil and how it’s not safe to cook at a very high temperature. She said the olive oil becomes toxic and I should be careful. Is that true? Can I substitute it with another oil? If yes, which oil would be the best alternative? Thank you in advance.
If you’re worried about the oil going past its smoke point, try out avocado oil 🙂 You can use it as a sub in any recipe with olive oil, and has a smoke point of 520F!
Awedome, thank you 😊
What did you add besides salt to bribe them?
Check this recipe out! The brine will work for chicken as well.
I followed this recipe basically because my chicken breast is always to dry, but today thanks to this recipe it was literally finger licking good and so moist.
Do u think I and toss in some cubed redskin potatoes and bake all together?
The potatoes will take longer to cook than the chicken, so pop them in the baking dish about 10 minutes before you add the chicken. Enjoy!
Excellent recipe. I butterflied the breasts, then pounded but followed recipe as written. Very juicy, fantastic flavour- will make again and again. Would be delicious on pasta or on a cesar salad. Yummy.
Thanks for a great recipe 👍.
I’m not a great cook but am trying new recipes for my family. I cooked it just as you advised minus the brining. I will try tjis next time tho. Flavor was great but mine was a bit too dry?? Any recommendations?? I cut my breasts into thinner layers.
The baking time is meant for full chicken breasts, so if you cut them thinner you’ll need to reduce the baking time or else they will definitely be dry.
I’m prepping for bariatric surgery and found this recipe! I need lower carb/lower fat and high protein food and this was perfect!
I’m definitely going to be keeping this in rotation. So easy and flavorful!
Do you think it’d still turn out well without the butter?
Yes, for sure! You can make any adjustments you need 🙂
Do you cover it?
We don’t! This helps the spice mixture stick well to the chicken.
your recipe is awesome I follow you all recipe good work. keep it up.
Amazing Tips, Thank you for sharing this …….. post really this is awesome tips thanks for guiding me
Thank you! Glad you’re enjoying my recipes!
This was some flava in your face deliciousness! We did an Angry orchard brine and we have Angry apple ba-bonkadonk spiced chicken! We have a habit of fun names for food in our house. Thank you for the recipe!
Love this simple chicken recipe! Flavorful and delicious with mashed potatoes and carrots!
Heat oven to 450?
Yes!
My husband loves this chicken. I now make it once a week. Thank you for a great recipe.
It was the best chicken breast recipe I made! Moist and tasty!
So happy you like it! 🙂
I thought this was really good so I will definitely make this again. Super easy and flavorful!
Is it okay to use salted butter instead of unsalted butter?
Sure, I just prefer unsalted because then I can control how much salt to add to a recipe.
Thanks for the reply Joanna! We tried the recipe last night and it was so easy and delicious!
Could you omit the salt from the seasoning mix if you’re using regular butter? To cut down on the salt in the dish.
For sure!
Great recipe! I made this with drumsticks and they came out really good! I added chicken bouillon and a little more garlic powder. Marinated for 4 hrs, amazing! Going to keep this recipe for sure, thank you for sharing! 🙂
This was a winner! The chicken was delicious and juicy. Thank you for sharing.
This was delicious! Very juicy and lots of flavor. Very easy meal for us with kids during the week. At least that’s what my wife said. I just found the recipe. She worked the magic! Haha
Happy to hear this! 🙂
Prepared this and it was definitely easy and the chicken was very juicy. I highly recommend this.