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
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