This Juicy Oven Baked Chicken Breast comes out tender and moist every single time. Baked at 425°F and ready in about 20 minutes, it’s my simple, reliable method for perfectly juicy chicken breast — no brining required.
Say goodbye to dry, bland, overcooked chicken. With three easy tricks — pounding to an even thickness, high heat, and a short rest — you’ll get juicy baked chicken breast every time. Jump straight to the printable recipe card, or keep reading for the full method.
Fail-Proof Method For Oven Baked Chicken Breast
Yes, it’s true, you CAN have tender and juicy white meat chicken that’s BAKED in the oven!
No, you do NOT need to brine your chicken before baking. You also do NOT need to bring it to room temperature. Who has time for that?!
How To Bake Chicken Breast In The Oven
Here’s the quick version. (Full measurements are in the printable recipe card below.)
- Pound to even thickness. Place chicken between two sheets of parchment and pound with a rolling pin or meat mallet so it cooks evenly.
- Season both sides. Drizzle with olive oil and rub generously with the seasoning blend.
- Bake at 425°F. Bake on a lined sheet pan for about 20 minutes, until the internal temperature reaches 165°F.
- Rest before slicing. Tent loosely with foil for 5 minutes so the juices redistribute.
How Long To Bake Chicken Breast
Bake time depends on the size of your chicken breasts. At 425°F, use these times as a guide and always confirm the internal temperature reaches 165°F with a meat thermometer:
| Chicken Breast Size | Bake Time at 425°F |
|---|---|
| 4 to 6 oz | 18 minutes |
| 7 to 8 oz | 20 minutes |
| 9 oz and larger | 22 minutes |
Thinner or pounded breasts cook faster, so start checking a couple of minutes early.
Best Temperature For Baked Chicken Breast
425°F is the sweet spot for baked chicken breast. Because we’re not searing the chicken in a skillet first, a hot oven does the work: it cooks the chicken quickly and helps lock in the juices instead of slowly drying the meat out. Baking low and slow (say, 350°F) gives the surface more time to dehydrate before the center is done. At 425°F the chicken reaches a safe 165°F fast, so it stays tender and juicy. Just make sure your oven is fully preheated before the chicken goes in.
Tips For The Juiciest Baked Chicken Breast
Pound to an even thickness. A raw chicken breast is naturally teardrop-shaped — thick on one end, thin on the other. Pound it to an even thickness so the whole breast reaches 165°F at the same time, instead of overcooking the thin end while you wait on the thick one. This is the single biggest trick for juicy chicken, and it works for grilled and stovetop chicken too.
Rest before slicing. When the chicken comes out of the oven, tent it loosely with foil and let it rest 5 minutes. This lets the juices redistribute through the meat so they stay in the chicken instead of running out onto the cutting board.
Simple Chicken Seasoning Blend
I spent many, many years working on perfecting my go-to chicken seasoning. It’s both sweet and smoky, while not being too overpowering. The simple, yet complex flavors blend perfectly together and are great served alongside any side dish you’re serving with your baked chicken.
- Brown Sugar – the sugar helps to tenderize the chicken, trust me, it’s a good idea.
- Chili Powder – adds a delicious smoky flavor, plus gives great coloring to chicken
- Parsley – great for adding a balanced herb flavor
- Salt – the seasoning of life
- Pepper – because it goes with salt
- Garlic Powder – adds delicious flavor
- Onion Powder – compliments the garlic powder
- Cumin – this really gives the chicken something special
Combine the spices together and rub generously into the chicken breast before baking.
PRO TIP: I will usually double or triple the seasoning blend and store any extra in a zip close bag for the next time I’m baking chicken.
Easy Side Dishes To Serve With Oven Baked Chicken
Chicken pairs perfectly with just about anything. Serve it sliced up, shredded, or whole for a pretty presentation. We usually slice all the chicken up before serving so it’s easy for my kids to eat.
Here are my go-to sides when baking chicken for dinner:
- Parmesan Roasted Green Beans – deliciously tender with a crust of parmesan on the outside
- Baked Potatoes (oven) or (instant pot) – with your favorite toppings of course!
- Cucumber Tomato Salad – perfect for a light dinner on a warm day
- Creamy Corn Salad
- Vegetable Rice Pilaf
- Garden Salad with Ranch Dressing
More Easy Baked Chicken Breast Recipes:
- Broccoli Cheese Stuffed Chicken Breasts
- Salsa Chicken and Rice
- Chicken Caprese Skillet
- Spinach and Herb Baked Chicken Breast
Baked Chicken Breast FAQs
Three things: pound the breasts to an even thickness so they cook evenly, bake at a high 425°F to lock in moisture, and let the chicken rest 5 minutes under foil before slicing. Most importantly, don’t overcook it — pull it as soon as it hits 165°F.
Bake it uncovered. Leaving it uncovered at 425°F lets the surface cook and lightly caramelize the seasoning. Save the foil for after baking, when you tent the chicken loosely to rest.
165°F. Check the thickest part with a meat thermometer. The temperature will climb a degree or two while it rests, so you can pull it right at 165°F.
No. Brining isn’t necessary with this method. Pounding to an even thickness, high heat, and a short rest do the work of keeping the chicken juicy — no extra prep or wait time required.
About 18 to 22 minutes, depending on size: 18 minutes for 4–6 oz breasts, 20 minutes for 7–8 oz, and 22 minutes for 9 oz and larger. Always confirm 165°F internal.
Yes. Thin-sliced or cutlet-style breasts work great and cook faster — start checking around 12–15 minutes so they don’t dry out. If you’re using regular breasts, pounding them thinner is encouraged.
I’m confident that you’ll get fantastic results with this recipe as long as you follow the tips and method I’ve shared here.
Oven Baked Chicken Breast Recipe
Ingredients
- 4 (7 to 8oz) boneless, skinless chicken breasts
- 2 tsp olive oil
- 3 tbsp brown sugar, light
- 1 tbsp chili powder
- 1 tsp parsley flakes
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
Instructions
- Pre heat oven to 425 degrees F. Line a baking sheet with foil and spray with non stick spray.
- Place the chicken breasts between two sheets of parchment paper and pound to an even thickness. Drizzle both sides of chicken with olive oil.
- Combine seasonings and sprinkle generously over both sides of the chicken breasts. Bake for 20 minutes. Remove from oven and cover loosely with foil for 5 minutes before slicing. Enjoy!
Video
Notes
Nutrition
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This might be my new quick and easy signature dish! Can you please recommend a side to make with this for a romantic birthday dinner for my guy?
Need a veggie to pair this with White Rice!
Ohhh, so many options! My personal favorite would be this Parmesan Roasted Brussels Sprouts or Broccoli!
I would try these Bacon Wrapped Asparagus and my Classic Mashed Potatoes or Garlic Parmesan Rice! YUM!
This was so so good, even though I used white sugar. Called two neighbors for brown sugar and both were not home. I can’t wait to use brown sugar. Thank you, I will make this again and again. Bravo.
Good to know it was still enjoyable with white sugar! Hope you enjoy it with the brown sugar too!
5 stars!! Juicy, easy to make. I’ll make this again.
Woohoo! So glad you enjoyed it Shirley!
If you’re ever out of brown sugar you can add a tad molasses in addition to your white sugar to make brown sugar! That is, if you have molasses on hand 🙂
Great tip Erin! Thanks!
We tried this recipe tonight. It was very juicy, but my family didn’t like the blend of spices 🙁 I plan on tinkering with the spices and trying it again.
Feel free to tweak the spices as you like, but keep the cooking method the same and you should still have a great piece of chicken!
Really enjoyed this chicken. I was very surprised by how juicy and tender it was! This will be going into my weekly rotation. Paired nicely with arugula and balsamic vinaigrette for a healthy dinner.
Woot woot! So glad you enjoyed it Jade!
So delicious. The cumin is the kicker that makes the chicken something special! Thank you. Will be a repeat for my family.
Yessss! I love adding that cumin in there. It totally takes it to the next level. 😉
Holy cow this was delicious!! Thank you so much!!
You’re welcome! Glad you enjoyed it!
I’m going to try this recipe today but can I skip the brown sugar
You can skip the brown sugar, but it really does bring a nice balance to the chicken.
I’ve got the chicken in the oven!! Do I need to flip the breasts over?
Sorry I didn’t get to this sooner, but no, you do not need to flip the chicken! Hope you enjoyed it!
Hello, can I marinade this the night before? Going on a trip and want to prep at home before.
Making this now and it smells amazing. Used cilantro instead of parsley.
Nice! Thanks for sharing!
You can definitely season them the night before! Enjoy!
This was off the hook! I’m not big on chicken, but it was on sale. And yes, its usually very dry. But this, not only moist but the flavor just exploded! This old, divorced man usually just goes for the same, simple stand-bys, but I just produced a masterpiece! Thank you so much for a recipe I can brag about!
Haha! That’s awesome Chuck! I’m so glad you enjoyed it… keep cooking! 🙂
The juiciest chicken breast I have ever made. Thank you so much for the perfect recipe.
You’re very welcome LaReina! So glad you enjoyed it!
I made this last night because I was looking for a fast, easy chicken recipe that was different from the things I usually make. The seasonings in this recipe work together really well and my family all liked the sweet/savory thing going on! I had to sub basil for the parsley because I didn’t have any. I will definitely make this again but make more because there were no leftovers for my lunch:(!!
Sweet! I love using the leftovers for topping salads and throwing into quesadillas! So glad you enjoyed it Beth!
Hi… I’m going to try this recipe tonight for dinner. I’m soooooooo excited!
Hope you enjoy it Marisa!
Hi, Do I have to use parchment paper and can I use regular sugar instead of brown sugar? Trying to see if I can make this without having to go to the grocery.
I would not use regular sugar in place of the brown sugar. But you can definitely use something other than parchment paper to pound the chicken. Plastic wrap would work too.
I just made this following the recipe exactly. It was very easy to put it all together. The chicken was very juicy and tender. The seasoning was a combination of sweet and savory with a little spiciness from the chilli powder.
Very delicious. My entire family loved it. I’m sure I’ll be making this a lot in the future.
Thanks for a great recipe.
KC
Fort Worth TX
Awesome! I’m so glad it worked out for you! 🙂
This was the best chick I’ve made! Especially without any onions and peppers! My husband ate quite a bit and gave compliment after compliment! He loved that this was different and flavoring was over the top! I truly look forward to making this again!!!Thank you for the recipe!!!!!!!
Fantastic! What a great compliment. Thank you!
This was absolutely divine. Oh the flavor! WOWZA. I served it with Green beans and Mac n Cheese. Perfect blend of flavors. This one keeps a front page in my collection. The only one stamped with E for EXCELLENT.
Woohoo! So glad you enjoyed it!
This was delicious! Had to make a couple of changes for lack of ingredients, Italian seasoning in place of parsley flakes, no brown sugar… WHAT?! Seriously, an ingredient I usually have an abundance of… I used coconut palm sugar instead.
Absolutely loved this chicken! Thank you for sharing
Awesome! I’m so glad you were able to make it work with what you had on hand!
I think I might have missed the ratio of each of the spices?
Specified in the ingredients list.
Wow wow wow! This was absolutely amazing! My pickiest eater ate his dinner within 5 minutes! The flavor is unbelievable. Thank you!
Nice! That’s definitely a mom win! So glad you guys enjoyed it!
Does the chicken get placed placed on the foil and paper?
You’ll loosely cover the chicken with foil AFTER it’s been baked. Enjoy!
Hello I just did this, but my chicken didn’t end up with that pretty roasted color like yours is was, could you tell me what I did wrong
Hi Valerie, the color comes from the chili powder. If you didn’t use as much chili powder that could be why it isn’t as dark?
Tasty, savory, good, well-seasoned, succulent, exquisite, mouth-watering, awesome, luscious, flavorful, palatable, easy to prepare, moist, aromatic and delicious! PERIOD!! Mic drop!!
Ha! Love it!! So glad you enjoyed the chicken!!
Did 4 beasts. Pounded, then Jaccarded and marinated for 2 hrs in salt and brown sugar solution, rinsed and dried. Based on other comments, cut the Chili Powder and Cumin in half. Added a half tsp. McCormick “Chicken:” to the spice mix.. Roasted for 20 min to 170 degrees F. Absolutely fantastic outcome.. I would normally Sous Vide chicken breasts to keep them moist but this recipe has that beat by a mile.
So glad you enjoyed the recipe Bob!
I tried this last week, and I’m making it again tonight. My husband visibly dreads when I say we are having baked chicken, but he loved this. It was so simple, but super tasty, thank you.
I was thinking of making the rub in a large batch and keeping it in a jar so my husband can use it in a pinch, but I’m a little wary given the brown sugar. Has anyone made a large batch to store?
You can definitely make a larger batch of spice rub and store it. Just keep it in an air tight container and you should be good!
Hi
Planning to try this recipe today just one question? Do you cook the chicken with it covered with the foil or just left open?
Thanks so much
You’ll bake them uncovered and then cover lightly after being baked.
Hands down the most moist chicken I’ve EVER made. And so many possibilities with the rub. We loved it!! Leftovers are going into fajitas!
Nice!! So glad you enjoyed the chicken Stacy!
How do you suggest the baking time if I have thin sliced chicken breasts!?
Hey Jordan, If they are thinly sliced chicken breast, you’ll still want to first make sure they’re even thickness. Then I would decrease the cook time to around 15 minutes, check the internal temperature and continue cooking if needed.
Did you use light brown sugar or dark brown sugar? Would it matter?
I used light brown sugar for this.
If it’s chicken I love it.
Hope you enjoy it Ruth!
You’re awesome SHAWN!
Thank you for sharing this recipe! I’ve made this twice in two weeks and use the leftovers for lunches and quick dinners the rest of the week. It’s fantastic cold and totally adaptable for things like quick quesadillas, salads or…anything. Really happy to add this to my rotation of favorite, easy recipes.
Can you substitute coconut sugar for brown sugar?
Hi Christine, I haven’t tried this recipe using coconut sugar so I can’t tell you how that would work. If you give it a try, let us know!
It was a hit I was skeptical because of the sugar .. I used all the seasonings and added sum ..but glad I tried it the chicken was tender and juicy and even my pickiest eater enjoyed it
Does it matter if it’s extra virgin olive oil or regular olive oil?
Nope, you can use either extra or regular.
This was delicious and a keeper for my family. It looks just like the pic, blackens beautifully and taste great.
I’m so happy you enjoyed the recipe Robin!
I tried this with chicken breast and it was delicious! Is it okay to switch it to drum sticks?
You can definitely cook drumsticks using this recipe. Just make sure the chicken reaches 165 degrees F.
I made this for dinner tonight. IT WAS EASY AND DELICIOUS!!
My husband said “this tastes like something you get in a restaurant”
Great recipe!!
That’s awesome!! So glad you all enjoyed the chicken! 🙂
Tried this tonight. Was great! Have a picky eater and she loved it.
So glad your picky eater enjoyed it too! That’s definitely a weeknight win! 🙂
Your recipe says to sear the chicken is the part where tinfoil is loosely fit for 5 minutes the searing part?
I am about to make this delicious looking chicken breast. I just had one question before I began.. when I put the chicken breast in the oven.. am I covering it with foil or just after it’s done?
Sorry if I’m too late in responding, but you’ll only need to cover with foil after it’s baked.
We made this for supper last night and girl let me tell you! It’s DELICIOUS. Your baked chicken now has a place in our dinner rotation. The whole family was pleased. Thanks for sharing!
Woohoo! So glad you enjoyed the chicken. I’m happy to be a part of your dinner rotation! 😉
Tried this tonight and it was delicious. Family loved it.
Fantastic! So glad you enjoyed it Dale! 🙂