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
Fantastic! I used my cast iron skillet and they came out perfectly. It is now my very favorite method because it’s just so simple and the chicken comes out great. Thank you! 🙂
I love to make this recipe in my cast iron skillet, too, Edra. So glad it works so well for you.
Would love to try this recipe but is there a substitute for the garlic (garlic allergy)?I often just use onion powder but I’m sure the garlic in this recipe is best. Thanks for your reply.
Catherine, you could just use salt and pepper but could add onion powder, too. I hope you enjoy!
Finally made juicy chicken that isn’t dry-thanks to this recipe. Just used salt and Flavor God’s “Everything” seasoning and it was delicious!
Thanks, Charity. I’m glad your chicken was moist.
Is vegetable oil okay? That’s what I have on hand right now.
You could use vegetable oil or butter, Marlene.
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!
Thanks, Carol. Stone House Seasoning is my recipe. I think you will love it. I hope you love the chicken broccoli casserole just as much! xo
what about bone in breast with skin removed?
You could follow the same instructions but it would just take longer to 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 with a meat thermometer. The time will depend on the thickness of your chicken breasts.
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!!!
Thanks, Susan. I’m so happy you loved this recipe. Don’t you love how easy this is to make, too!
Excellent flavor & texture. We’ve made it twice. Was wondering if you have something similar for turkey breast?
So glad you like the baked chicken breast recipe, Larry. You may want to try my Roasted Turkey Breast Recipe.
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.
Thank you, Connie. I’m so happy this helped.
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.
Hope you enjoy!
What is the average weight of your chicken breast?
They sound wonderful. Will make tomorrow
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.