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.
Krystal says
This is literally the BEST chicken recipe I’ve ever found. I’ve made it twice now, and I’m always blown away by it. I cut out the butter and use olive oil spray to keep it extra healthy, and it’s amazing! Thank you so much. It’s the perfect weeknight dinner for our family!
Michelle says
I made this tonight and it was hands down the best baked chicken recipe ever! I’ve been married 32 years and my husband said it was the best baked chicken he’s ever had! Thanks so much for the recipe-follow it exactly and you won’t be disappointed. 😊
Marjorie @APinchOfHealthy says
That is so amazing to hear, Michelle!👏🏻❤️
Lisa says
Great recipe. Followed the instructions and it came out flavorful and juicy. Served it with brown rice and roasted asparagus. I really appreciate that the recipe can be adjusted for the appropriate number of servings. Looking forward to checking out other recipes on this site.
Marjorie @APinchOfHealthy says
I am so glad that you enjoyed it, Lisa!👏🏻
Kala says
I’m keto, so I made this with bone-in, skin-on chicken thighs. I also added 1 tsp of Ava Janes Roadside chicken seasoning to your seasoning mix. This was, hands down, the BEST chicken I’ve ever made! This will be in heavy rotation at my house. Thank you so much for sharing!
Marjorie @APinchOfHealthy says
I am so glad that you enjoyed it, Kala!
Linda says
Thank you! You are a genius! I never could get my baked chicken breasts to turn out any way except dry and tasteless. But cooking them with a little fat and at a high temp is the answer I’ve been looking for. I’ve made this recipe several times now and can honestly say it always works! I change the seasonings depending on my mood, but I never leave off the lemon or butter. They take it over the top delicious!
Marjorie @APinchOfHealthy says
I am so glad to hear that, Linda!💖👍🏻
Michelle says
With what can the chicken breasts be eaten?
Marjorie @APinchOfHealthy says
Hi Michelle! Anything, really. I actually have a section of serving suggestions in the post, just above the recipe card called “What to serve with baked chicken breast.” These link to many of my other recipes. Enjoy!
Will says
tender, juicy and delicious!
Scooter James says
Outstanding! White turkey or chicken meat is usually too dried out, and have always opted for thighs, etc. This recipe is my new go-to and it’s so versatile! Low carb tortilla quesadillas, enchiladas, etc. Really hits the mark with flavor, tender and juicy .. THANK YOU!!
Will this recipe also work with chicken thighs?
Many thanks for sharing 🦋 Scooter
Althea says
I Was like wow when I took my first bite I’ve never had chicken breast turned out so tender I had was to do another batch immediately (Didn’t have lemon so use small slices of orange …hmmmm yum yum
Thank you
Marjorie @APinchOfHealthy says
That makes me so happy to hear, Althea! Thank you for taking the time to leave feedback.
kazy says
Thanks for the recipe. It came out great and fit the bill of what I wanted – and needed: low calorie and incredibly tasty which I knew it would be after viewing the seasonings which I’ve used before on similar chicken recipes. The only thing I did differently, is pour a very shallow pool of water onto the bottom of the baking dish. This allows for a more buttery sauce once the chicken is done baking to pour over the chicken once it’s plated. I also added an All Purpose Seasoning on top of all the others spices and used thinly sliced chicken breasts. Because the chicken breasts were thinly sliced, I baked at 350-375 depending on the thickness of the breasts I had. This was soo good I made it for 4 days straight. Thanks for sharing. Looking forward to trying your other healthy recipes.
Oh, I tried to give you a full 5 stars but it wouldn’t let me. You might want to fix that bug.
Nicole Johnson says
Thanks! I corrected your rating. I appreciate you letting us know!