Best Baked Chicken Breast Recipe
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This Best Baked Chicken Breast Recipe delivers absolutely juicy, tender chicken with a flavorful, golden-seasoned crust. Made with my simple 3-step method and ready in under 30 minutes, it’s the ultimate easy weeknight dinner or meal prep staple the whole family will love.
The secret to these very juicy baked chicken breasts is the perfect seasoning blend and a simple high-heat technique that locks in moisture while creating a delicious exterior. This easy recipe has become a reader and family favorite because it’s dependable, flavorful, and results in tender chicken every time — no dry, bland chicken here! And there’s no brining needed!
Chicken breasts are a favorite in my house! And from all the responses I get from readers, you enjoy them too and want to know the best way to prepare them and use them in meals. I share so many delicious chicken recipes here – and you can do so much with baked chicken breasts! Baking them in the oven just couldn’t be any simpler or yield a more delicious result than with this Best Baked Chicken recipe.
Why You’ll Love This Best Baked Chicken Recipe
- Juicy Chicken Every Time: Simple tricks give moist, tender chicken breasts.
- Quick & Easy: Ready in under 30 minutes with simple staples.
- Make-Ahead Easy: Perfect for meal prep and leftovers.
- Family Favorite: Mild and simple seasoning that both kids and adults enjoy.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Chicken Breasts: Fresh, boneless, skinless chicken breasts. If your chicken is frozen, thaw it in the refrigerator overnight until it is fully thawed.
- Olive Oil or Butter: Drizzle olive oil into the pan and onto the chicken. Can use an equal amount of melted butter instead of olive oil.
- Seasonings: Use my homemade Stone House Seasoning. (My simple house blend of kosher salt, black pepper, and granulated garlic). Can use salt and black pepper if you don’t use garlic.
Ingredient Swaps:
- Additional/Alternate Seasonings: Italian Seasoning, Ranch Seasoning, or even Taco Seasoning. Some also like paprika, onion powder, oregano, parmesan, and parsley. Season to suit your tastes.
- BBQ Chicken: Brush with BBQ sauce in last 5-7 minutes of baking; Serve with more on the side.
Tips for the Best Baked Chicken Breasts
- Use fresh chicken breasts or fully thawed chicken, if frozen.
- Follow the Simple 3-Step Method: Prep, Cook, and Rest along with the instructions.
- Use a high temperature and a shorter baking time for the juiciest baked chicken breasts. When the chicken cooks faster to reach its desired internal temperature, it helps seal in the juices.
- Use an internal meat thermometer to check the temperature for doneness instead of slicing into the chicken to keep the juices sealed inside.
- Don’t skip the “Rest step“. Allowing the chicken to rest for a bit after cooking results in tender, juicy chicken.
How to Make Juicy Baked Chicken Breasts
This foolproof recipe creates juicy chicken with easy steps.
Step by Step Instructions
- Preheat/Prep: Preheat the oven to 450º F. Pat chicken dry with paper towels. Place in a baking dish drizzled with olive oil or on a baking sheet. Drizzle with oil and season. Place in oven.
- Bake: Bake until the internal temperature at the thickest part registers 160º F with a meat thermometer or instant-read thermometer, about 20 minutes.
- Rest: Remove from oven and allow to rest for 5 minutes. Then serve chicken breasts sliced against the grain.
How to Bake Bone-in Chicken Breast
Follow the same instructions as for boneless chicken (with one tip during the Rest step). Cooking time will vary based on the thickness of your chicken.
Special Tip: As your chicken rests, flip it onto the breast side. When ready to serve, flip it back onto the bone-in side. This allows the juices to collect in the breast, making the chicken juiciest.
Storage Tips
- Store: Refrigerate leftovers in an airtight container up to 4 days.
- Freeze: Cool completely, wrap tightly, or store in a freezer container, and freeze for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm in a 325°F oven or air fryer for best texture (avoid microwave if possible).
- Meal Prep Tip: Portion for easy lunches or quick dinners.
Frequently Asked Questions
Pat dry before baking, don’t overcook (use a thermometer), and let it rest 5 minutes after baking.
Yes, but they should be thawed completely first for even cooking and the best results.
This results in a much juicier chicken breast. The chicken reaches the temperature it needs to be done more quickly, keeping the juices inside the breast meat.
Some Favorite Sides to Serve with Chicken Breast
More Easy Chicken Recipes
Here’s my recipe for the BEST juicy, delicious Baked Chicken Breasts. I hope you love it, too!
Best Baked Chicken Breast Recipe
Ingredients
- olive oil, or butter
- 6 boneless skinless chicken breasts
- 1 teaspoon Stone House Seasoning, or your favorite seasoning
Instructions
- Preheat. Preheat the oven to 450º F. Arrange the oven rack to the middle position.
- Prep. Pat the chicken breast dry with a paper towel. Drizzle a little olive oil into my skillet (if I’m making a few), 9×13 baking dish (if I’m making a medium batch), or sheet pan (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.
- Cook. Bake chicken breasts until the internal temperature registers 160º F with a meat thermometer or instant-read thermometer, about 20 minutes. If you don't have an internal thermometer, prick the thickest part of the chicken with a knife when you think it's done. The juices should run clear if the chicken is done. The time will depend on the thickness of your chicken breasts.
- Rest. Remove the skillet or casserole dish from the oven, tent it with foil, and let the chicken rest for another 5 minutes. The chicken will continue to cook while it is resting under the foil tent. Then, serve and enjoy.
Notes
- Store: Refrigerate leftovers in an airtight container up to 4 days.
- Freeze: Cool completely, wrap tightly, or store in a freezer container, and freeze for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm in a 325°F oven or air fryer for best texture (avoid microwave if possible).
- Meal Prep Tip: Portion for easy lunches or quick dinners.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
This recipe was perfect; simple to prepare, and the chicken was juicy and delicious, Thank you!
Thanks, Ellen. I’m so thrilled you liked this recipe. It is one I make over and over for my family. xo
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.
I hope you enjoyed it! I cook it with this recipe all the time and it’s delicious! Thanks!
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!!
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!
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!
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!
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!
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! 🙂
Thanks for sharing this recipe.
Gonna fix it tomorrow. sounds Yummy and very easy, which is what I like,
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…
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.
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!!!
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.