Best Baked Chicken Breast Recipe
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This baked chicken breast recipe makes the best baked chicken! Follow my simple 3-step method with 3 ingredients for the most juicy, tender, and delicious baked chicken breasts.
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 meals to use them. I share so many delicious chicken recipes here – and you can do so much with baked chicken breasts! Baking them in the oven just could not be any simpler or have a more delicious result than with this Best Baked Chicken recipe!
As much as I love chicken, it’s not the most appetizing when it’s tough and dry. This recipe has no tough chicken because I tested and tested to refine it to make the juiciest, most flavorful, and best chicken that the whole family will love! And there’s no brining needed!
My baked chicken breast recipe is tender, juicy, and scrumptious! And from the many requests I get for chicken breast recipes, I knew you would enjoy it, too.
This simple, classic chicken dinner recipe makes the perfect healthy comfort food.
One of my family’s favorite dinner recipes is baked chicken breast. It is a weeknight go-to at my house. It is a staple recipe I often serve with our favorite side dishes or house salad.
I also love to meal prep by keeping a few pieces of baked chicken breast in the fridge throughout the week for a quick lunch or to use in our favorite chicken salad or chicken tortilla soup.
Let me tell you how simple and easy it is to make!
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
To make the most delicious baked chicken, you’ll need 3 ingredients:
Chicken Breasts
I like to use fresh, boneless, skinless chicken breasts. However, if your chicken is frozen, it is best to let it thaw in the refrigerator overnight until it is fully thawed.
Olive Oil or Butter
I usually drizzle olive oil into the pan and drizzle it on the chicken. You can use an equal amount of melted butter if you do not have olive oil.
Seasonings
I prefer to use my homemade Stone House Seasoning. It is simply a blend of kosher salt, black pepper, and granulated garlic. At the most basic, I recommend using salt and black pepper.
You can also season with Italian Seasoning, Ranch Seasoning, or even Taco Seasoning, depending on how you plan to use your oven-baked chicken breast in recipes. Some people also like to use paprika, onion powder, oregano, parmesan, and parsley. Feel free to season your chicken to suit your tastes! We also love them brushed with delicious BBQ sauce!
Tips for the Best Baked Chicken Breasts
- Start with fresh chicken breasts or chicken that has been fully thawed, if frozen.
- Follow the Simple 3 Step-Method: Prep, Cook, and Rest along with the instructions.
- I use a high temperature with a shorter baking time for the most juicy baked chicken breasts. When the chicken cooks faster to reach its desired internal temperature, it helps seal in all those delicious juices!
- If possible, use an internal meat thermometer to check the temperature instead of slicing into the chicken to check for doneness. This keeps the juices sealed inside.
- The “Rest step” is important! Allowing the chicken to rest for a bit after cooking results in tender, juicy chicken.
How to Make Juicy Baked Chicken Breasts
Preheat. Preheat the oven to 450º F. Arrange the rack to the middle position.
Prep
First, or Step 1 is to Prep the chicken. So, while the oven is preheating, pat the chicken breast dry with a paper towel. Then drizzle a little olive oil into the skillet (if making a few), 9×13 baking dish (if making a medium batch), or baking sheet (if making a larger batch). Then, 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 it in the oven.
Cook
Step 2 is to Cook the chicken. 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 the chicken is done. The juices should run clear if it is done. The cooking time will depend on the thickness of your chicken breasts.
Rest
The last and very important Step 3 is to let it 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 rests under the foil tent. This makes for a tender, delicious chicken breast every single time! Then, serve the juicy chicken breasts with your favorite sides and enjoy!
How to Bake Bone-in Chicken Breast
To make this recipe with bone-in chicken, you’ll follow the same instructions as you would for boneless (with one special tip!). The cooking time will vary based on the thickness of your chicken.
Here’s my Special Tip: As your chicken rests, flip it onto the breast side. Then, when you are ready to serve, flip it back onto the bone-in side. This will allow the juices to gather in the breast portion and give you the juiciest chicken!
Storage Tips
To make ahead and to store. Allow to cool and then store in an airtight container in the refrigerator for up to 4 days.
To freeze. Allow it to cool completely, then place it into a freezer-safe airtight container for up to 3 months. To serve, thaw in the refrigerator overnight and then reheat and serve.
Meal Prep Tip!
Bake a large batch of chicken to use throughout the week in salads, sandwiches, and other meals. Freeze to use within 3 months.
Frequently Asked Questions
The chicken should be completely thawed for the chicken breasts to be tender, juicy, and delicious. If using frozen chicken, thaw it completely by placing it in your refrigerator overnight.
It results in a much juicier chicken breast. The chicken reaches the temperature it needs to be done in a shorter time frame and keeps the juices inside the breast meat for a more tender, delicious baked chicken breast.
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
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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.
I’m delighted that you enjoyed it Cheryl! Thanks so much! xo
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
So glad you enjoyed it, Jack!
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!!
Do you HAVE to use kosher salt or can you use regular table salt??
That will be fine, Olivia. Enjoy!
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?
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
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.
I’m so glad you love it, Rebecca! xo
I’m about to try this! Hoping it will revolutionize how we batch cook chicken. ????
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?
Hi Patricia,
I’ve never made this recipe like what you are describing, so I really couldn’t say how you’d modify my recipe for that. Thanks so much! xo
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.
Lou
I’m thrilled to hear this, Lou! Thanks so much!
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!!!
Yay, Amy! I’m thrilled that you enjoyed this! I love how juicy this makes the chicken and I’m so glad you enjoyed it too! Thanks! xo