My easy baked chicken breast recipe guarantees tender, JUICY chicken breasts that are crisp and expertly seasoned. It’s made with simple ingredients and ready in 20 minutes!
Need more foolproof chicken breast recipes? Try my air fryer chicken breast, Instant Pot chicken breast, and cast iron chicken breast next.
Chicken breasts have been a staple in my house since I was growing up, and to date, it remains mine and my family’s #1 choice for weeknight dinners.
That’s because it’s cheap, versatile, and, honestly, hard to mess up (though I have, believe it or not!). When I need a no-fuss and healthy main course that’s quick, I’ll bake them in the oven!
Table of Contents
Why I love this recipe
- Perfect for beginners. If you’re just starting out and need an easy chicken recipe, let this be it.
- Customize it to no end. Any of the ingredients I list below can be substituted or swapped to modify the flavor, and the results will be exactly how you want them!
- Pairs with anything. Stick with the healthy theme and pair them with steamed kale, or serve them over a bed of pasta with red sauce.
- Meal-prep friendly. I’ll typically make extra chicken to slice and add to wraps or salads throughout the week.
Ingredients needed
- Chicken. I prefer boneless skinless chicken breasts, ideally of even thickness, so they cook evenly.
- Oil. Olive oil is preferred, but any neutral cooking oil will work, or you can use unsalted butter.
- Spices. I used smoked paprika, garlic powder, and onion powder in this recipe, but don’t be afraid to experiment.
- Brown sugar. Just a tiny bit of sugar goes a long way to adding so much flavor. It also helps the chicken caramelize and get extra crispy.
- Salt and black pepper. To taste.
How to bake chicken breasts
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep the ingredients. Preheat the oven and grease an oven-safe skillet or baking dish.
Step 2- Pound the chicken. Use a meat mallet to pound the chicken 1-inch thick, then rub oil over each one.
Step 3- Season. Combine the spices in a small bowl and rub them over both sides of the chicken.
Step 4- Bake. Bake the chicken until the internal temperature reaches 165F, about 8-9 minutes. Flip halfway through. Let the chicken rest briefly before slicing.
Ways to use oven baked chicken breast
Arman’s recipe tips
- Buy an instant-read thermometer. Also known as a ‘meat thermometer,’ I swear this is my most-used kitchen tool. You’ll definitely want one if you’re cooking chicken!
- Wrap the chicken in plastic wrap. Before pounding the chicken, cover it in plastic wrap so there’s less to clean up.
- Rest the chicken before slicing. So it has time to lock in its juices and they won’t seep out all over your cutting board.
- No overlapping! The chicken needs equal access to the heat, so try to avoid overlapping them as much as possible.
Variations
- Brine the chicken first. If time allows, soak the chicken in salted water for 10-15 minutes, then rinse in cold water and pat dry before baking. I find this helps keep it well-salted and juicy, though it’s certainly optional.
- Or marinate the chicken. Use my 4-ingredient chicken marinade.
- Swap the seasoning mixture. Use Italian, Cajun, or blackened seasoning.
- Garnish the chicken with fresh herbs and lemon juice for a brighter flavor.
Storage instructions
To store: Store leftover chicken in an airtight container in the refrigerator for 3 to 4 days.
To freeze: Let the chicken cool completely, then wrap the breasts in aluminum foil and freeze in a freezer bag for up to 6 months. Let the chicken thaw in the fridge before reheating.
To reheat: Microwave the chicken for 30-40 seconds or until warm, or reheat on the stovetop.
Frequently asked questions
Either temperature works, though I find 400F preferable as it cooks the chicken faster and keeps it from drying out.
To prevent dry chicken, flatten the breasts so they’re equal in thickness, cover them in oil, and flip the chicken midway through the cooking process. If you follow my method, I promise you, you will NEVER have dry or rubbery chicken.
You can absolutely bake frozen chicken without needing to thaw it first. Just remember that it will take about one and a half times longer to bake a frozen chicken breast. Continue cooking until the chicken breasts reach an internal temperature of 165F.
No, chicken breasts don’t need to be covered when baking, though doing so can help prevent the chicken from drying out.
Easy side dish ideas
-
Preheat the oven to 200C/400F. Grease a non-stick skillet and set aside.
-
Gently pound the chicken breast fillets to around an inch in thickness. Rub olive oil over them.
-
In a small bowl, mix together the smoked paprika, brown sugar, garlic powder, onion powder, salt, and pepper. Rub the spices over both sides of the chicken breasts.
-
Place the chicken in the skillet and bake for 8-9 minutes on each side. Remove the chicken from the oven once they reach an internal temperature of 165F.
TO FREEZE: Let the chicken cool completely, then wrap the breasts in aluminum foil and freeze in a freezer bag for up to 6 months. Let the chicken thaw in the fridge before reheating.
TO REHEAT: Microwave the chicken for 30-40 seconds or until warm, or reheat on the stovetop.
Serving: 1servingCalories: 168kcalCarbohydrates: 2gProtein: 24gFat: 7gSodium: 714mgPotassium: 441mgFiber: 0.3gVitamin A: 282IUVitamin C: 1mgCalcium: 10mgIron: 1mgNET CARBS: 2g
Originally published February 2023, updated and republished November 2024
