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
PIN THIS IMAGE TO SAVE THE RECIPE
I loved all the ingredients except chili powder. I think it is way better without it. With it, it tastes like there’s something else missing I order to compliment the flavor in the seasoning mix.
Everyone has their own taste preferences, so I’m glad you found yours! It’s awesome that you can make this recipe your own and still have beautiful juicy chicken!
So happy to find a baked chicken recipe… hate the grease mess on stove top. Was good, but with the chili powder & cumin, it was Mexican flavored chicken…. which my family liked better than I. Realize I can mix the spice blend up, which I plan on experimenting with.
I love this!
It was so easy I (an amateur that just started learning to cook a couple of months ago) was able to make this and it tastes great.
So good I bookmarked the site. 🙂
So good to hear! Thanks for your comment!
Husband hated my dry chicken breasts. Googled and found your recipe last night and YAY! Chicken is again allowed for dinner. Thanks for the winner!
So glad you enjoyed it!!
Absolutely yummy! Husband not a big chicken fan so am always looking for something different. He loved it. Chicken was so moist. Thank you!
So glad you enjoyed it Sharon! Thanks for your comment!
Pinned!
Hope you enjoy it!
I cooked this many, MANY times! Thanks to these tips & tricks, it turns out Perfect every time!! THANK YOU!!
1 question: I saw a few comments about doing this w/Pork Chops. How long would Pork Chops need to cook, if done the same??
Seeing that since finding this, I’ve been OBESSED (my Son says )w/cooking chicken this way!! I really want to give it a try w/Pork!!
I’m so glad you have enjoyed the chicken Cindy! I have a fantastic Pork Chop recipe that I think you would like. Here is the link: https://iwashyoudry.com/garlic-parmesan-pork-chop-recipe/
Hello and thank you for this recipe.
I will be making this tonight.
One question, can I butterfly the chix breast instead of pounding them?
Recipe looks delicious
You could butterfly the chicken, but just make sure the chicken is as even in size as possibly. It wouldn’t hurt to pound the butterflied chicken a little too. 😉
This was Fantastic! I will be making this on a regular basis!
Thank you so much!
Yay! So glad you enjoyed it Deb!
I am making this tonight. Our kids are coming over and I wanted to make something different for a change. I an so happy I found your recipe. I will let you know after we eat how the kids and my two year old grandson liked it. Can’t wait.
I sure hope you enjoy it Gina!
I also will be making this tonight..for the first time…I’m always looking to make new recipes with chicken, pork and beef.
Turned out so delicious and only took the 20 minutes to bake and 5 min to set – very practical for us with two young kids!
That’s great to hear Cindy! I’m so glad you enjoyed it!
Horrible. The amount of spices needed for the recipe didn’t match what was actually needed. Tip: double the amount of spices needed for the same amount of chicken to actually get a good turn out.
You were a little rude. I think its nice she post recipes. I think I will stick with what she said on the spices. But have a blessed day.
I agree with you…I’m doubling up on the spices so I can be sure every inch is covered lol
I’m sorry you found the amount of spice lacking. Feel free to increase based on your personal preference.
Chiemeka, okay boomer. You don’t have to throw the whole review away and say “horrible.” Some recipes have to be adjusted and it doesn’t take a rocket scientist to understand that you may have to add more seasonings to cover the chicken. Lol
Love this recipe! My question is the the pan tends to smoke a lot!- like the seasonings burn on the tray. How can I avoid smoking out my kitchen?
Spray your baking sheet with non-stick spray before adding the chicken breasts. This should prevent any excess spices from burning.
Excellent recipe; I followed it exactly as written. I had always been told that in order to have juicy chicken you had to leave the skin on when cooking, and then discard it. This recipe proved that you can have wonderful, juicy chicken without using the skin. Delicious!
So glad you enjoyed it Cathy! It’s definitely a game changer!
Like the recipe! Will make it again! Do you have something similar for boneless, skinless, thin pork chops?
So glad you enjoyed it Sherry! I do have a Parmesan Pork Chop recipe that is a great, quick meal!
I have never replied to anything online in my life but this was so awesome and so easy I just have to say thanks! It just hit the table and both kids want to know when I’m making it again.
What a compliment! That’s awesome Kirsten!
This turned out great! Usually my chicken breast turns out dry but not this time. It was juicy and full of flavor. My question is do you think I can change up the spices & seasonings? Or is it the brown sugar that makes it so moist? I’m hoping it’s just the baking technique as well as pounding it thin. Wanted to bake this again & try new flavors!
Wow! Delicious! Easy rub! Mallet the chicken awesome tip! 20 minutes later a very tasty dinner. Loved how the chili seasoning rose to the occasion with the brown sugar right behind!
So glad you enjoyed the chicken Julie! 🙂
You can definitely switch up the seasonings. The brown sugar does help to tenderize it a little, but without it is still delicious and juicy. The main thing is the technique, just like you mentioned. 🙂
Love this recipe. I’ve made it several times now. And it comes out great every time. My wife will take this dish over any other chicken dish. So thank you do much for this recipe…
So glad you enjoyed it!
Just had mine for dinner.
Loved it
Thank you so much for the recipe!
Awesome! Great to hear Arely!
This was found last minute and what a find – very delicious and easy-peasy I have placed this in my go-to recipe file! I think next time I’d use a bit more spices as once the breasts were pounded down they of course expanded and, as such, I think it could’ve used more spice. You are right the brown sugar does make it! Thanks for the recipe! I’m coming back to you for more:)! Best, Debbie
I’m thrilled that you enjoyed the recipe Debbie!
The recipe says “start” chicken at a high temp of 425… do you then turn it down for remainder of cook time? Like you would a roast?
No, you’ll continue cooking it at the 425 degrees.
I made this recipe last night. I wasn’t expect much from it but it was amazing. I followed the directions as is and also covered it with aluminum foil for after baking. I only made enough for me and my wife wanted some. I am making it again tonight.
Was pretty good. I may have put to much seasoning on my chicken. Would cook again and use for a salad topping as well. Thank you
I’m glad you enjoyed it Christy!
Woohoo! Sounds like a win in my book!
Love Live Live this Recipe! Easy & delicious!
Thanks for sharing : )
I meant to LOVE LOVE LOVE THIS RECIPE!
I’m so happy you are enjoying it Syra!
Loved this recipe. So easy and delicious. Mine was a bit dry, my own fault for not covering after baking. Will make again. Thank you!
Make sure you’re not overcooking too! So glad you enjoyed it!
I have a husband who has been eating the Keto way for almost a year. Dinner time after working 10 hours, searching for something he can eat (that we all will enjoy) is a tiring tiring task. First of all, this tastes amazing and was quick and easy. So thank you. My husband, Sean, really liked it and so did my two teenagers! Its a little on the high side for carbs and I cut the brown sugar down a bit but it passed his approval. Thank you for providing me with a recipe I can add into our rotation.
That’s fantastic Celeste! I’m so glad he was able to enjoy it on his diet! Thanks for your comment!
I didn’t have regular brown sugar, used Splenda brown sugar and it turned out delish! Thanks!
Great to hear! Thanks for the comment!
I made this last night, wow…so tasty and very easy.
Thanks Ronda! I’m wondering what would have made it get the 4 stars instead of 5? I’m glad you enjoyed the recipe at least. 🙂
Thank you Shawn this baked chicken recipe was delicious and moist =)
I added it to my salad the other day and it was perfect and healthy.
Yay! That’s awesome!
This chicken is fantastic! My husband even liked it, which means a lot. He’s very picky and normally doesn’t like brown sugar on meat. He didn’t even notice… until I mentioned the recipe. Thank you for sharing!
Haha! So glad you were able to find something he enjoys!
Delicious! I substituted garam masala for cumin. Soooo good! But I was wondering if I could add veggies to the baking sheet?
You can add veggies to the pan, just make sure they’re cut on the smaller side since the chicken doesn’t take too long to bake.
It came out amazing I did add ginger to mine. I only added 1/2tsp. I love the taste and I was looking for something different for my husband and I to try. I am glad I came across your recipe.
So glad you enjoyed it April! The ginger sounds like a great touch!
I am going to be making this for my parents, grandparents and two siblings but I wanted to ask if this chicken is butterflied or not, it looks it in the first picture, if not would it be the same cooking time if I was to butterfly the chicken?
No butterflying chicken is necessary. Just pound the chicken to an even thickness.
Made this last night because I wanted something different for go to baked chicken recipes. So I went and googled baked chicken recipes and found this amazing recipe. My hubby and I absolutely loved it. It is now in my box of favorites. Thanks for sharing!
That’s awesome! I’m so glad you enjoyed it Laura!
This was SO delicious! The only issue I had was the cooking time. I had to cook it a little longer than suggested.
I’m so glad you enjoyed it Jessica!
I am not a cook by any means but lately I’ve been trying various recipes..this one I’ve tried twice so far and my kids absolutely love it!…they even said it’s better than Mom’s chicken…a hit for sure!
I used chives instead of the parsley
That’s so awesome! I’m glad you and your kids LOVE it! 🙂
Can I season it in the morning and put it in the fridge to bake at dinner time? Or will the seasonings get too liquified?
You should be fine to season ahead of time. Enjoy!
What do you like to serve along side of this?
I like to serve it with some Roasted Brussels Sprouts or Broccoli and either Baked Potatoes or Garlic Parmesan Rice! Enjoy!
What can I used instead of Cumin?
You can leave it out if you don’t have it or don’t like it.
Omg….family loved this one….recipe is now in my notes to keep making…such a big hit, thank you for shareing
Omg….family loved this one….recipe is now in my notes to keep making…such a big hit, thank you for shareing
Woohoo! So glad you liked it!
I tried this tonight and it was delicious! Big hit, my family loved it too. Thank you for sharing
So glad you enjoyed it Michele!
Thanks for this recipe. The spice blend (to my surprise) worked very well. We did not have chili powder but it turned out great. Very juicy and tender. About the best chicken breast I have ever made.
So glad you enjoyed it Francis!
This was amazing! My only substitution was herbs de province oil instead of olive oil. Super easy and perfect dinner. I’m saving this one on my phone for sure!
Thanks for the comment Stephie! Glad you enjoyed it!
Any subs for cumin?
You can leave it out if you don’t like it or don’t have it.
WoW – could not believe how delicious, fast and simple. I will make this often! My super picky family was amazed how great the spice blend worked to make the chicken special – Thanks!
Woohoo! So glad your family enjoyed it Liza!
I really liked this A LOT!! For just cooking chicken in the oven with seasoning, this is really great. I actually tripled the seasoning because I had 5 organic very large chicken breast and I didn’t want to be short. I used organic coconut sugar because it’s better for you and it’s similar to brown sugar. I added in some Italian seasoning too. I cooked them on a cookie sheet because that was the only pan that would fit all of it. Next time I will cook it for 15 minutes. I think 20 min was a tad too long. I do see the adjustments for for amount you are cooking. Maybe it was because I used a cookie sheet. I also liked that there was a lot of juice. My teenagers alway want a “sauce”. One of them did put on BBQ sauce. UGG. No need for that. Hubby loved it and took it to work today for lunch. Thank you!
Nice! I’m so glad your family enjoyed the chicken Susie!
My husband loved this one! For me, it was delicious and super easy. A keeper! Thank you!
Hooray! So glad you enjoyed it!
Sold!!!! I’m trying this tonight!!! Fingers crossed they like it. I’m going to make mashed potatoes and maybe broccoli as my sides.
Sounds like a great dinner! Hope you enjoyed it!
I’m 53 yrs old, been cooking since I was 8 and I must say, this recipe is the BEST OF THE BEST!! I found it a few months ago, used it dozens of times now! So much so, I actually mixed up all the spices w/brown sugar in a canning jars, ready in my cabinet!! Ready to go I do add more spice but that’s just a personal preference! It’s always perfect, never dry!! Thank you for sharing!!
That means so much to me Cindy! I’m so glad you’re enjoying the recipe and that you’ve been able to make extra seasoning for when you need it! I do that too!
My moms new favorite!!! I’ve been looking for something different and this is amazing!!
Fantastic! So glad you enjoyed it!