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
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Preheat oven to 450 degrees
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Pour the oil into a baking dish, and place the chicken breasts on top.
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Use your hands to rotate the breasts until they are each coated with oil.
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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.
Jas says
My husband is a tough critic when it comes to simple chicken recipes. He LOVED this one! I subbed in minced garlic and bottled lemon juice because I didn’t have the true ingredients on hand. I also added a little bit of butter on top of each chicken breast prior to baking. Turned out so good and juicy!
Marjorie @APinchOfHealthy says
Yay Jas!🙌🏻 I am so very happy to hear this feedback. Thanks for taking the time to write a review.🙏🏻
Felix says
Really delicious! Thanks for the recipe 🙂
Marjorie @APinchOfHealthy says
Yay! Glad you enjoyed it.
Sarah says
Hi there! Great recipe 🙂 How many calories would this be?
Marjorie @APinchOfHealthy says
Hi Sara, there is a nutrition label at the bottom of the post, around 220 calories, depending on the size of your chicken breast. Enjoy!
Rosie says
Thank you so much for this recipe. At 36 years old, I have never (until now) been able to cook chicken breast without drying it out. I can cook fish, beef, pork, even a whole turkey, with no problems. But a simple chicken breast has always been my downfall. I’ve tried so many recipes, some simple, some super complicated. I had really given up on it. But now that I’m pregnant and trying to be extra healthy, I figured I’d give it one more shot. Your recipe is magic. Simple magic. And such a game-changer for me and my family. Thank you for redeeming my cooking skills!
Marjorie @APinchOfHealthy says
This makes me so happy to hear Rosie!!❤️
Carolyn says
Tasty recipe! I had two chicken breasts in the freezer and wanted to make them without them being dry. I wasn’t disappointed. Will make this again, for sure. It was also so easy and quick. Thanks!
Angela says
Found this recipe after doing a quick google search for a quick and easy chicken breast recipe. And it didn’t disappoint! So simple and easy–I didn’t premeasure the seasoning exactly like in the recipe, but I used the same ingredients and just seasoned what I felt was appropriate for the size chicken breasts I had on hand. I also didn’t have any fresh lemon but drizzled some lemon juice throughout and it turned out great! Will definitely be making this again!
Marjorie @APinchOfHealthy says
Yay Angela! I don’t measure either when I make this for myself.😉 I had to test it to get the measurements for the internet. Glad you enjoyed it!!
Carol Custer says
I made this for dinner tonight! It was excellent and have leftovers to use on salads this week!
Delicious!
Marjorie @APinchOfHealthy says
So glad to hear you enjoyed it Carol!
Elizabeth B Townsend says
Thank goodness I found this recipe again! I’ve used it many times and I do not want a single deviation, but for some reason it was erased off my reading list… Guess I got carried away… Trying to find it in my email list because I’ve sent it to many friends. Anyway, I finally found you. I think I can remember exactly how to do it since of course is so simple however, I just wanted to be absolutely sure! It is so perfect in every respect. Where have you been? 😍
Marjorie @APinchOfHealthy says
Yay Elizabeth! So glad to hear you enjoyed it. And found it again💖
Anne says
I just tried to make this dish with two chicken breasts in a 9″ by 9″ Pyrex casserole dish. After about 15 minutes I heard a crash in my oven, and the pan had exploded. I think that heat coupled with moisture from the chicken must have caused the breakage, so be careful. Maybe not 450 degrees!!! I’ve never had this happen before.
Marjorie @APinchOfHealthy says
Yikes!😳 Yes, always check the temperature limits for your bakeware.
Annie Hy says
I have rad that the new Pyrex is made differently than the old. The old has all capital letters and won’t Crack like the new ones. Glad it didn’t break in your hands. Take care.
safer. Hyde says
I have heard that the old pyrex spelled with all capital were made from different components than the new pyrex,Pyrex, with lower case letters. So the look ones are safer.So glad it didn’t break in your hands.
Susan Sentman says
I cut the recipe in half for just me and hubby. I made it as written in the recipe although I did toss a small amount (1/2 tsp) minced garlic on the breasts. I cooked my two chicken breasts for 20 minutes and checked the temperature which was right on 165 degrees. This was fantastic! The chicken was so very tender with a wonderful flavor. I served it with cooked white rice and sauteed zucchini. I will definitely make this recipe again and again. Thank you!
Marjorie @APinchOfHealthy says
I am so happy to hear you enjoyed it, Susan!❤️
Iryna says
It was delicious. But I cooked a bit longer. Maybe around 30 min
Marjorie @APinchOfHealthy says
Glad you enjoyed it!❤️