The best baked chicken breast is simple with this recipe! Ready in less than 30 minutes, perfect to make-ahead and use in other chicken breast recipes too! No brining needed!

Juicy baked chicken breast is sliced and served on a white plate // #bakedchickenbreast #chickenbreastrecipe #chickenbreast

If there is one thing that I make more often than not for my family, it is chicken. It is a weeknight staple at my house and a main dish that I can always depend on my family loving. But, I have a secret way of preparing my baked chicken breast so that I’m never hearing, “chicken agaaaainnnn….” complaints.

That wasn’t always the case.

I remember years of tough, dry chicken that I’d baked to death. Then we moved in with his parents for a few months while our house was being built. While that seems like forever ago now, I’ll never forget watching my mother-in-law make her chicken and ham roll ups for a family dinner. That’s when it dawned on me that I’d been baking my chicken all wrong.

The Best Baked Chicken Breast

Now, my baked chicken is tender, juicy, and absolutely scrumptious! If I do say so myself! And, by the emails that I get requesting recipes for using boneless, skinless chicken breast, it sounds like this might be a recipe that you would like as well.

Six Baked Chicken Breasts in a cast iron skillet. //
#chickenbreastrecipes #bakedchickenbreast

There are a few tricks for this simple baked chicken breast recipe, but once you learn how to cook chicken breast, you’ll turn to it time and again! No brining needed!

Ingredients to Make the Best Baked Chicken Breast

To make the the most delicious baked chicken breast, you’ll just need 3 ingredients!

  • Chicken – this recipe uses boneless, skinless chicken breasts. If your chicken is frozen, it is best to allow it to thaw in the refrigerator overnight until it is fully thawed.
  • Olive oil – use your favorite olive oil to drizzle into the pan as well as to drizzle on top of the chicken. If you do not have olive oil, you can also use an equal amount of butter.
  • Seasonings – I prefer to use my homemade seasoning of Stone House Seasoning. It is simply a blend of salt, pepper and granulated garlic. At the very basic, I recommend using salt and pepper, but you can also season with Italian Seasoning, Ranch Seasoning, or even Taco Seasoning depending on how you plan to use your baked chicken in recipes. We also love them brushed with a delicious homemade bbq sauce!

How to Make Tender Juicy Baked Chicken Breast

  1. Preheat. Preheat the oven to 450º F.
  2. Prep. While the oven is preheating, I drizzle a little olive oil into my skillet (if I’m making a few) or a 9×13 casserole dish (if I’m making a larger batch). Arrange the chicken in the pan, allowing it to touch but not overlap. Drizzle with a bit more olive oil and then sprinkle liberally with your seasoning of choice (salt and pepper as a minimum). Then, place into the oven situated on the middle rack.
  3. Cook. Bake the chicken until the juices run clear when the chicken is pricked with a sharp knife and the internal temperature registers 160º F, about 20 minutes. The time will depend on the thickness of your chicken breasts.
  4. Rest. Remove the skillet or casserole dish from the oven, cover it with foil and let the chicken rest for another 5 minutes to allow the chicken to rest. This makes for a tender a delicious chicken breast every single time!

Just say no to that rubbery, dried out chicken of the past and hello to the best tender, juicy chicken that everyone raves over!

Can You Freeze Baked Chicken?

Yes! Simply allow it to cool completely and then place it into an airtight, freezer-safe container for up to 3 months. To serve, thaw in the refrigerator overnight and then reheat and serve.

Sliced Baked Chicken Breast diagonally on a white board

Some Favorite Side Dishes to Serve with Baked Chicken Breast

Here’s the recipe for my Simple Baked Chicken Breast Recipe. I think you are going to love it as much as my family does!

Baked chicken breast on a white board

Best Baked Chicken Breast Recipe

Learning how to make baked chicken breast just got simple with this foolproof recipe. Ready and on the table in less than 30 minutes, but perfect to make-ahead for busy weeknights, too! No brining needed!
5 from 23 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 6
Course Main Course
Calories: 150kcal
Cuisine American
Author: Robyn Stone | Add a Pinch


  • olive oil or butter
  • 6 boneless skinless chicken breasts
  • 1 teaspoon Stone House Seasoning or your favorite seasoning


  • Preheat the oven to 450º F. Arrange the oven rack to the middle position.
  • Drizzle the olive oil into a large (12-inch) skillet or 9×13 casserole dish. Arrange the chicken breasts in the pan, making sure that they touch but do not overlap. Drizzle on additional olive oil and sprinkle with the Stone House Seasoning or your favorite seasoning.
  • Place the baking pan (skillet or casserole dish) into the oven on the middle rack. Bake until the juices of the chicken run clear when the chicken is pricked with a sharp knife and the internal temperature registers 160º F when checked with an internal thermometer, about 20 minutes.
  • Remove the baking pan from the oven, tent with foil and allow the chicken to rest undisturbed for 5 minutes. Then, remove the foil from the pan and serve warm.


Additional baking time may be needed depending on the thickness of the chicken breast.
Freezer Friendly Instructions:
Allow baked chicken breast to cool and then store in sealable freezer bags in the refrigerator for up to a week and in the freezer for up to 3 months.

Nutrition Information

Calories: 150kcal | Carbohydrates: 1g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 325mg | Potassium: 418mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1.3mg | Calcium: 6mg | Iron: 0.4mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo

Simple Baked Chicken Breast Recipe - Learning how to make baked chicken breast just got simple with this foolproof recipe. Ready and on the table in less than 30 minutes, but perfect to make-ahead for busy weeknights, too! //

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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65 Comments Leave a comment or review

  1. That is a so much easy recipe to make chicken. I am not a cook in the kitchen but this recipe looks like I can make it.In the pic, it’s looking perfectly delicious and I guess no way it is.

  2. How can chicken breast be made to be flowing with juices? Every recipe i read and see looks dry. That is why we
    don’t use it. Got any ideas? With thighs it becomes so juicy and tender…

    1. marinate chicken in Italian dressing before baking; add your favorite spices or not (optional). only takes about 30 min on 375 to bake. Also, you might be over cooking it. You can either back in oven bag or wrapped in foil.

      1. That suggestion, which sounds delicious, does make it a totally different recipe 🙂 I’ve tried the one that Robyn has given us, and the juices DO run clear! It is simply scrumptious!!!

  3. I can’t wait to try this! Simple. THAT is what I like. Thank you so much for sharing. And I’m rating it now, because I already know it will be delicious – as all of your recipes that I’ve tried, always are! 🙂

  4. DELICIOUS! Absolutely love this moist delectable recipe! My family adores poultry, i.e., chicken, turkey, and although I’ve had some great dishes, there are times it is “hit or miss” – some good, some fair. BTW: this website ROCKS, Robyn! Love your presentations, explanations, and recipes. You’ve made me a much improved cook. Thank you!

  5. Wow!! This looks sooo good and I love how the pictures make this wonderful dish come alive. I’ve never made anything like this before but I love how the recipe is quick and easy to prepare and the ingredients aren’t too hard to get. Thanks for sharing this fantastic and tasty recipe!

  6. I used this technique to prepare some chicken for a pasta salad, and it works great! The chicken cooked up fast and juicy. Thanks so much!

  7. I made this recipe for tonight’s dinner. Instead of salt & pepper, I used Borsari original seasoned salt (from Whole Foods).

    Very, very good & juicy!

  8. I love this simple recipe! So quick and easy and ,since I am on a diet ,it fits right in with my diet plan! Thanx Robyn,i loooooooove hour website and I have used a lot of your baking recipes on many many occasions,and it always comes out excellently well!!

    1. Thanks, Ellen. I’m so thrilled you liked this recipe. It is one I make over and over for my family. xo

      1. I’m a bit skeptical that the boneless breast is going to be moist but I’m going to try…I just put 3 chicken breast uncovered (didn’t say to cover) in a 450 oven…I didn’t have kosher salt but I used sea salt, the pepper, and olive oil. I’ll sure to let you know how it comes out.

  9. I made this tonight, just as directions said to. I just got to tell you, wow, WOW, *WOW*!!!! So juicy, tender, and flavorful!! Chicken has such a mild taste, that is often easy to over power it with spices and sauces, etc. This had just simple, excellent flavor from the meat itself 😀

    Thank you for passing on your secret!!!

  10. I made the baked chicken breads exactly according to the recipe and it was marvelous. Thanks for restoring my confidence in baked chicken breast Robyn.

  11. My daughter wants me to make an old recipe for chicken with stuffing. Usually, the chicken turns out dry. It is boneless, skinless chicken breast halves, with Swiss cheese on top, and stuffing cubes mixed with cream of chicken soup, pepper, and a little water. I’m wondering if I could do that using this recipe.

    The original recipe is covered, except for the last 5-10 minutes, and baked at only 325 degrees for 1 1/4 hours. That is for four breast halves, weighing a total of about 1 lb. These days, they weigh more like 2 lbs., so al will have to pound them, and cut them in half. If I raise the temperature to 450, I wonder if I’ll have to bake it for part of the time before adding the cheese and stuffing?

  12. Absolutely perfect every time. This is my go-to chicken breast recipe. Never dry. Juicy and flavorful. Can’t believe I settled for less than this for so many years.

  13. I haven’t made this yet but I’ve thinking the thickness of the breasts makes a huge difference in how long you bake at 450 in the oven. True?

    1. Hi Ruth,
      yes, the size of your chicken breast will determine the total cooking time. You’ll want to be sure that the juices run clear when the chicken is pricked with a sharp knife and that it reaches 165ºF when checked with an internal temperature probe. I hope you enjoy it! xo

  14. I’m back! I made this recipe the first time, a couple weeks ago. This morning, I asked my husband what he wanted for dinner. His reply was, “That chicken you baked. I don’t even care what you make with it. That chicken was so good!” Thank you, addapinch! Maybe I can feed my family after all!!

  15. I was a little skeptical, flavoring with only salt/pepper, I usually rub all sorts of seasonings on my baked chicken, but OMG I knew it was going to be easy, but it was so flavorful, and juicy. This is going to be my go to for chicken breasts. I

  16. It came out just the way you said it would and we loved it. I’m going to marinate some breasts in olive oil, herbs de provence, and a little lemon juice before baking tonight to serve sliced with a roasted tomato pasta. I’m sure it will be great! May need to watch the cook time closely due to the marinade effect.

    1. Thanks Valerie! I’m glad you enjoy it! I don’t use a brine for this particular recipe and still get juicy, delicious baked chicken in a short period of time. Sure makes it easy on those busy weeknights! Thanks!

  17. I was looking for a method to make simple juicy chicken breasts to use on chicken Caesar salad. These hit the mark! Perfectly juicy ! Thank you!

  18. I have a quick question…Will it make any difference if the breasts are pan seared before putting it in the oven?

    1. Hi Zellie,
      I don’t ever pan sear my chicken breasts when making this recipe but if you do, the cooking time should be shorter than listed. Hope you enjoy it!

  19. Awesome basic chicken breast recipe! I will use it forever. This is the perfect way to cook chicken to use for any purposes. Bless you for sharing 💕

    1. Barbara, you can bake bone in skin on chicken breasts this way. It will take longer than for the boneless, skinless chicken breasts. Just make sure the internal temp is 160º F and then tent for 5 minutes.

  20. Truly, the best and most flavorful, juicy chicken breasts I’ve ever made. This recipe is all that and more IMO. For the past few years this is my absolute goto recipe when I want to either precook chicken for another recipe or if I just want to serve baked chicken breast for dinner. So good!! I follow the instructions exactly and have never had over cooked chicken breast.

    1. They vary in weight, Karol, so the best way I determine if they are done is to make sure juices run clear when pricked with a fork and the internal temperature is 160º F. Once that occurs, I then remove from the oven and tent with foil for about 5 minutes. Hope you enjoy.

  21. WOW! This recipe looks simple.I would definitely give it a try. I was looking for a simple recipe and I’m delighted that I found this. Thankyou for sharing an appetizing recipe.

  22. I have been cooking for many years. You have completely taken the guess work on cooking chicken breast. Came out perfect. Thank you so much.

  23. Excellent flavor & texture. We’ve made it twice. Was wondering if you have something similar for turkey breast?

  24. OMG….you’ve changed my baked chicken game forever with this recipe! I have never EVER made baked chicken that turned out moist, let alone this juicy! Mine all turned out mostly dry. This was incredible! The seasoning was simple but perfect but the cook method was spot on! I cooked 3 chicken breasts. Two were large and one was small. Despite the difference in sizes they still turned out perfect and juicy. I’ll never use another recipe for baked chicken again after this. Thank you!!!

  25. I melted some butter in the baking dish, put in the chicken, drizzled with olive oil and seasoned with S&P, a little garlic powder and a little Montreal Steak Seasoning (I’ve never heard of Stone House – will have to look for it!). Turned to coat and baked as directed. This was delicious and juicy! The breasts were of varying thicknesses, and I had to leave one in a little bit longer than the other two. No biggie – I was making extra for tomorrow anyway. Chicken broccoli casserole, here we come! I love your website and this will be another fave – thanks!

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