We’ve cracked the code to perfectly flavorful and juicy oven baked chicken breast! Our foolproof method uses simple tricks and a delicious seasoning blend. Say hello to a chicken dinner you’ll want to make again and again!
Why we love this recipe
There’s nothing like a rockstar chicken recipe to headline dinner, and have we got one that’s worth raving about. Presenting, our best oven baked chicken breast recipe! As cookbook authors and recipe experts, Alex and I have tested this recipe over and over to get it just right for you. Luckily, it’s turned into one of our go-to chicken dinners we make on a weeknight!
The chicken breast comes out so juicy and perfectly seasoned with our favorite simple seasoning blend. Alex and I both grew up eating baked chicken recipes, and this is our spin on the classic. Just like our pan seared chicken breast and baked chicken thighs, it has become a go-to method in our house. Bookmark it and let us know what you think!
“This recipe is probably the easiest chicken recipe I have ever made. The seasoning mix was very tasty and gave the chicken a lot of flavor, especially the smoked paprika! The chicken breasts also came out very juicy and tender. It was a very easy and flavorful dinner: I will no doubt make this again and have already added it to the recipes I save!” -Annika
Ingredients for oven baked chicken breast
Here are the ingredients you’ll need for oven baked chicken breast:
- Chicken breast: Look for boneless skinless chicken breast, and buy organic chicken if at all possible. If you’ve made our other chicken recipes, you might expect to butterfly the chicken or buy it in cutlets. But for baked chicken, we’ve found it’s best with pounded whole breasts.
- Olive oil: Olive oil is our cooking oil of choice for chicken, but you can use any neutral oil or even melted butter.
- Spices: A custom blend of garlic powder, onion powder, smoked paprika, and dried oregano infuse major savory flavor to the chicken breasts.
Tips for baked chicken breast
There are a few tips for making the best juicy, well-seasoned oven baked chicken. In fact, in testing this recipe we had some unfortunate un-delicious chicken fails. We make the mistakes so you don’t have to! Here’s what to know about baked chicken:
- Purchase quality chicken. In some commercially raised chickens, the breast muscle becomes harder and denser than normal, resulting in a mushy texture when cooked. Purchase the highest quality chicken breast you can find, organic if possible.
- Pound the chicken to an even thickness. Pounding the chicken is essential for helping it to cook through evenly.
- Cook the chicken to an internal temperature of 165°F when measured with a food thermometer. Avoid overcooking the chicken, which can dry it out.
- Add enough salt. This is an issue we see a lot with many cooks. While you don’t want to oversalt, you’ll need enough for the flavor to shine! This recipe calls for 2 teaspoons salt for 2 pounds chicken breasts.
- Allow the chicken to rest for 5 minutes before serving. This ensures maximum juiciness.
How to avoid “woody” chicken breast
In testing this recipe, we had a problem with baked chicken breast that came out with a mushy texture. It was not the type of chicken we normally buy, and after some research we found was due to the quality of chicken.
“Woody” chicken breast is a condition that affects commercially raised chickens where the breast muscle becomes harder and denser than normal. Even with proper cooking, woody chicken breasts can have an unappealing, mushy texture. To avoid this issue, try to purchase as quality of breast as possible.
Troubleshooting baked chicken breast
Here are a few other common problems you might encounter when making baked chicken breast:
- Overcooking: Chicken breast is lean and cooks quickly. Overcooking the chicken dries the meat out and causes the protein fibers to contract and toughen, which can lead to a mushy texture. Cook the chicken to an internal temperature of 165°F (74°C), then remove it from the heat source immediately when it reaches that temperature.
- Freezing and thawing: Repeated freezing and thawing of chicken can damage its cell structure, causing moisture loss and potentially affecting the texture.
- Spoilage: In the early stages of going bad, chicken can become a bit mushy before developing a noticeable off-odor. Always check your chicken before cooking. A slimy texture or strong smell means it’s spoiled and needs to be tossed out.
Storing leftovers
Leftover cooked chicken stores for 3 to 4 days refrigerated. It’s best eaten immediately after cooking, but it works made ahead too. Reheat it in a skillet on the stovetop for a minute or two over medium heat before serving.
How to serve it
This baked chicken breast is one of our top easy dinner ideas because it’s just that simple! (Us, in real life: “What’s for dinner? Let’s make that baked chicken again.”) Here are a few simple sides dishes for chicken that don’t require an oven and bowl meal ideas:
- Add a grain like white rice, lemon rice, seasoned quinoa or farro.
- Add a pasta like orzo, couscous, linguine, or garlic butter noodles.
- Add a green salad like arugula salad, kale salad, chopped salad, or Mediterranean salad.
- Make it into a main dish salad by serving it sliced over Caesar salad, apple salad, taco salad, or chicken pasta salad.
- Add it to bowl meals like a fajita salad, burrito bowl, rice bowl, or farro bowl.
A few more chicken dinners
There are so many great chicken dinners, and this baked chicken is in our hall of fame! Here are a few more of our favorites:
Dietary notes
This baked chicken recipe is gluten-free and dairy-free.
Frequently asked questions
The ideal baking temperature for boneless, skinless chicken breast is typically around 425°F (220C). The cooking time will vary depending on the thickness of the chicken, but it usually takes about 20 minutes.
No, it’s not necessary to flip the chicken while baking. Baking it on one side allows the top to brown and develop a flavorful crust.
There are countless ways to season baked chicken! You can use a pre-made spice blend, create your own with herbs and spices like paprika, garlic powder, onion powder, and cumin, or marinate the chicken in your favorite sauce or dressing. You can also try this baked Greek Chicken recipe.
- 4 boneless, skinless chicken breasts (about 8 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 2 teaspoons kosher salt
- Freshly ground black pepper
- Preheat the oven to 425°F (220C). Move a rack to the upper third for the oven.
- Pat the chicken breasts dry, then lightly pound the thick end of each piece of chicken with a kitchen mallet or rolling pin until the chicken breast is roughly the same thickness all the way across.
- Place the chicken breasts on a rimmed baking sheet and brush both sides with olive oil.
- In a small bowl, stir together the garlic powder, onion powder, smoked paprika, kosher salt and black pepper. Sprinkle the seasoning all over both sides of the chicken. If you have time, rest up to 30 minutes before baking for maximum flavor.
- Place the baking dish in the oven and bake for 18 to 22 minutes, until the chicken is lightly browned and the internal temperature reaches 165°F (74°C) when measured with a food thermometer.
- Remove from the oven and allow the chicken to rest 5 minutes before serving to ensure juiciness. Slice into pieces and serve. Leftovers last 3 to 4 days refrigerated.
- Category: Main dish
- Method: Baked
- Cuisine: American
- Diet: Gluten Free