This simple baked chicken breast recipe results in the juiciest, flavorful, most delicious chicken breasts that you will make over and over. It is truly the BEST baked chicken recipe!
If there is anything I know about y’all, it is (1) you love simple recipes and (2) you love recipes that use boneless skinless chicken breasts. (More chicken breast recipes linked at the end of the post.👇🏻)
Baking chicken breasts can be a little tricky, mostly because it is really common to cook dry, tasteless chicken. 🙅🏼♀️No bueno! Well, I am definitely up for the challenge. And I think I nailed it, y’all.😎🙌🏻
How to make baked chicken breast
Here is exactly how I make the BEST baked chicken breast with perfect texture, cooked to perfection. Y’all are giving this one rave reviews, and I sure do appreciate it.
First, gather your ingredients.
Ingredients
For tastiest results, always use the best quality ingredients you have access to.
To makes this baked chicken breast recipe, you will need the following:
- raw boneless, skinless chicken breasts
- avocado oil (or oil of choice)
- garlic powder
- paprika
- butter
- lemon
- salt and pepper
Seasoning
I am going with a very basic seasoning blend, y’all. It is very similar to my Instant Pot “rostisserie” chicken seasoning: salt, black pepper, garlic powder and paprika. I do add some lemon slices and a little bit of butter too.
Other alternatives for seasoning baked chicken breast (in addition to salt and pepper):
- Cumin, chili powder, garlic and lime slices for more of a Mexican baked chicken
- Garlic, oregano, basil, lemon slices and butter for more of a Greek chicken
- Tony Chacherie’s Cajun blend + lemon slices and butter for cajun chicken
Basically, the possibilities are endless.😎👌🏻
Preparing baked chicken breast
So how do you get tender, juicy chicken breast when they dry out so easily? In my opinion, the three best tips are to use a little fat (butter and avocado oil in this case), cook at a high temperature, and allow the chicken to rest five minutes prior to digging in. Feel free to sub with olive oil or the oil of your choice.
So I start with a baking dish. I am using a basic pyrex 9×13. You want to use a dish big enough so that the chicken breasts are not all squished up next to each other.
I pour a little avocado oil in, and then I place the chicken breasts on top. I rotate them around and flip to the other side too, using my hands to coat each piece of chicken with oil.
Then I sprinkle on my seasoning blend, and use my hands to evenly coat each piece of chicken.
Once everything is coated, I wash my hands. Then I slice up one lemon and add the slices in the pan, just around the chicken. The lemon juice will seep out during cooking and add wonderful flavor and tenderness to the chicken.
And then I add a pat of butter on each chicken breast. I used around 1.5 tablespoons total (combined) for all four pieces of chicken. So this is not a Paula Deen amount of butter, y’all.😉🙃 A little dab will do ya!
The lemon, butter and juices from the seasoned chicken make the yummiest pan juice, which is wonderful for spooning on top of your finished baked chicken breast. The flavor is amazing!
You technically could still do the recipe without the lemon and butter, but I am highly recommending it for best results.
Cooking time and temperature
I bake the chicken breasts in a preheated 450 degree oven until they are done, about 20 to 25 minutes. For the batch pictured here, the chicken breasts were very large. They ranged in size from 9 to nearly 11 ounces! So mine took the whole 25 minutes.
If you are using smaller chicken breasts, cook them for a shorter time. I will be testing these more in the future. So I will circle back and add suggested cooking times by weight in the recipe notes very soon!
You can always use a meat thermometer to be sure. The official temperature for the inner portion should be at least 165 degrees Fahrenheit. But, be aware that the internal temperature will rise a little during the resting phase. So if it is at 160 degrees, I’d suggest going ahead and taking it out of the oven.
Rest and serve
Once they come out of the oven, I spoon some of the lemon butter over the top, and let them rest for five minutes, uncovered. And you are left with the yummiest, juiciest baked chicken breast ever!😍
You can serve baked chicken breasts with a few simple side items, or slice them up for lunches throughout the week, meal prep style.
I hope you enjoy this baked chicken breast recipe!
FAQs
You definitely could. But I know myself. I know my readers. And most of us have neither the time nor the patience for this extra step.
So I am going with a big fat no thanks. Hard pass. 💁🏼♀️And you’ll be happy to know that it is just not necessary, y’all.
For this recipe, we are cooking the chicken breasts at high heat, 450 degrees Fahrenheit. And then we allow them to rest.
You may be shocked at how tender and juicy these come out. In fact, that is the number one feedback comment I get on this recipe – how surprised people are at the perfect texture of this chicken cooked at such high heat. But it works really well!
For this recipe, we cook uncovered, and it really delivers on texture. Perfectly tender and juicy!
You want to make sure you cook the chicken breasts for the proper cooking time. There is a sweet spot where everything is perfectly cooked, but not dry.
Paying attention to the thickest part and knowing the weight of the meat you are working with really helps with this. A digital scale works well for this and is well worth the small investment. These are usually less than $20. See also the notes section of the recipe card below.
Raw chicken should be fine for 2 days. Cooked chicken is good for about 3 to 4 days. Always use common sense, though! If something looks or smells funky, toss it out.
More chicken breast recipes
Here are more basic chicken breast recipes you may also enjoy.
What to serve with baked chicken breast
Here are some suggestions for side items that I hope you will enjoy, including recipe links. 😋👍🏻
- Instant Pot “Baked” Sweet Potatoes
- Instant Pot black eyed peas
- Instant Pot mashed potatoes
- Lemon garlic roasted Brussels sprouts
- Quinoa Black Bean salad
- Roasted broccoli and mushrooms
- Tortellini pasta salad
- Spiralizer Greek salad
- Greek quinoa salad
- Green beans with caramelized onions and almonds
- Greek pasta salad
- Classic potato salad (includes Instant Pot instructions)
- Greek potato salad
- Roasted thyme carrots
- Air Fryer baked potatoes
- Air Fryer herb roasted potatoes
- Corn salad with avocado, tomato and lime
Baked Chicken Breast Recipe
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Baked Chicken Breast
This simple baked chicken breast recipe results in the juiciest, flavorful, most delicious chicken breasts that you will make over and over.
Ingredients
- 1.5 Tablespoons avocado oil (you can sub olive, canola, or your favorite oil)
- 4 boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- pat of butter on each chicken breast (optional but highly recommended – I used 1.5 Tablespoons combined for all 4 chicken breasts)
- lemon slices (optional but highly recommended)
Instructions
-
Preheat oven to 450 degrees
-
Pour the oil into a baking dish, and place the chicken breasts on top.
-
Use your hands to rotate the breasts until they are each coated with oil.
-
Sprinkle the spice mixture on both sides, and use hands to evenly coat..
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Optional, but highly recommended: add a small pat of butter on each breast, and add sliced lemon to the pan surrounding the chicken breasts.
-
Bake chicken uncovered for about 20 to 25 minutes, depending on size and thickness of the chicken. (Chicken is done when internal temperature reaches 165 with a meat thermometer.)
-
Allow the chicken breasts to rest for 5 minutes prior to serving.
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Spoon some of the pan drippings over each breast just prior to serving.
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Serve immediately. Refrigerate leftovers for up to 5 days.
Recipe Video
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
This recipe is written for regular sized chicken breasts, not thin or split chicken breasts. This or split breasts would have significantly less cook time.
Lemon and butter were included in nutritional information.
I am using a basic pyrex 9×13. You want to use a dish big enough so that the chicken breasts are not all squished up next to each other.
For the batch pictured here, the chicken breasts were very large. They ranged in size from 9 to nearly 11 ounces! So mine took the whole 25 minutes. If you are using smaller chicken breasts, cook them for a shorter time.
You can always use a meat thermometer to be sure. The official temperature for the inner portion should be at least 165 degrees Fahrenheit. But, be aware that the internal temperature will rise a little during the resting phase. So if it is at 160 degrees, I’d suggest going ahead and taking it out of the oven.
Note: This baked chicken breast recipe originally appeared on A Pinch of Healthy on January 22, 2019. It has been updated with new photos. Here is what it used to look like.
Saskia Brown says
Followed recipe exactly, took it out after 25 minutes and it’s raw in the middle 😩
Marjorie @APinchOfHealthy says
Hi Saskia! What size/ weight chicken breasts were you working with? My guess would be that they were likely much bigger than the ones I used. Be sure and see all notes in the post. Specifically: For best results, I would suggest investing in either a kitchen scale, a meat thermometer, or both. Those will allow you to determine a better cook time, as well give you the ability to check if they are cooked through the middle. Better luck next time!❤️
Lori says
Hi
I have 4 – 5 ounce skinless boneless chicken breasts
How long do I bake those in the oven? , they are way smaller than the breasts you used
Thanks
Nicole Johnson says
Start checking them 10 minutes before the listed cook time with an instant read thermometer. Pull when they are 165°F internal.
Lauren Ridolph says
I wanted to find a recipe that could be done really quickly, healthy and which tasted really good since chicken breast can be really dry. I tried this one and it is now a once a week part of my family‘s meal. I think it’s absolutely phenomenal. I like it so much I doubled up the seasoning and the oil to make the sauce go a longer way. It’s like a glaze that is created after the chicken is baked with the slices of lemon which I think are a must. Make it with white rice or brown rice and you mix it all together with the sauce and it will blow your mind it’s so good. I recommend that you taste one of the baked lemons. They are so filled with flavor that the tart will get you even though it’s delicious and you will want to combine it with some of the rice. Make it with edamame, string beans, or broccoli it is a perfect meal. Absolutely one of my favorites.
Marjorie @APinchOfHealthy says
That is amazing to hear! I am so glad you are enjoying it Lauren.❤️ I agree about the lemons.
Deborah says
Glass bakeware cannot exceed 350 degrees or it will shatter. So how did this work out?
Marjorie @APinchOfHealthy says
Hi Deborah! No issues here, but feel free to use whatever baking dish you would prefer. It shouldn’t affect the recipe.👌🏻
Rachel says
This was okay, but if I were to make it again, I’d definitely add more seasoning. It was very nice though, especially the lemon touch. Reminded me of summer
Marjorie @APinchOfHealthy says
Glad you enjoyed it Rachel!
Beverly McCullough says
Hi, I just made this recipe and used Diane E.’s suggestion to use honey and boy it was 😋 delicious. Great suggestion.💯💖
Marjorie @APinchOfHealthy says
Yay Beverly!❤️
Steffany says
Best, most juicy chicken I’ve ever made. Just perfect!
Marjorie @APinchOfHealthy says
Amazing to hear that Steffany!🥰🙌🏻
Diane E. says
Marjorie, thanks for the recipe! I made it tonight for our family and the only modifications I made were: using EVOO (Extra Virgin Olive Oil), a little bit of Onion Powder and Basil (in addition to the other seasonings in the recipe). I made it with the Lemon Slices as your recipe recommends. The only thing I wish I had done differently, would have been to add some Honey to it, too! A little too tart for our liking! Next time I will try brushing on some Honey also, as I do think it would compliment the Lemon flavor! ‘Just had to let you know and perhaps others might want to try it, using some Honey with the Lemon slices! Just “food for thought”! Happy Cooking Everyone! Stay Safe and Well!
Blessings,
Diane E.
Marjorie @APinchOfHealthy says
I am glad you enjoyed it Diane!
Debbie says
Easy and delicious…i added adobo seasoning. My breadts were very very thin sliced (from the store not feom me lol so i was constantly checking them but we will definitely be making this again and will be checking nm out some of your other recipes 🙂 thanks so much for a quick easy after-work dinner 🙂
Terri says
Tried it for lunch. Was the best oven bake chicken I’ve made!
Marjorie @APinchOfHealthy says
Yay, Terri!💖🙌🏻
Mia says
Hi,
I’ll be trying this recipe tonight. Can I make it w/2 chicken breasts? If so, please let me know if there’s anything I have to do differently.
Thanks much!
Marjorie @APinchOfHealthy says
Hi Mia! You just need to reduce the seasonings by half the original recipe, since you will be cooking half the amount of chicken breasts. No adjustment in cook time is needed.👌🏻 I hope you enjoy!💖
Mia says
Thank you, Marjorie! I tried this w/3 large chicken breasts, served it w/homemade rice-a-roni and sautéed veggies. It was delicious! So convenient for meal prep/week day lunches.