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
Can I use tenderloins instead of chicken breasts for this recipe?
Yes, that should work! You’ll just need to adjust cook time as they’ll cook faster than chicken breasts.
My husband and I eat a lot of chicken breasts for dinner, I usually try to season them with a different flavor profile each time so we are not bored with the same flavors. I also have mainly two cooking methods to make sure they are juicy; 1) pan fry/steam, 2) bake in parchment paper packet. I wanted to try something different and came across this recipe and decided to try it. It was a huge success! It has a BBQ flavor, almost like my favorite BBQ chips. My husband loved it so much, he requested I print the recipe to keep on hand. He was still commenting how good it was a few hours after dinner (eating food is his favorite…lol). My husband also was thinking how great this will be on salad and in his chicken wraps he likes to have for lunch occasionally. In other words, I will be making this again, and I recommend this to anyone who wants a tasty and juicy chicken breast
That’s so great to hear Adriana! I’m glad you found the recipe and are enjoying it!
Good recipe, interesting flavor. Can you brine the chicken prior to cooking and if you can, do you brine before or after the pounding/thinning part? I find brined chicken grills the best and I plan to grill this once weather cooperates here in midwest. Thank you.
If you want to brine the chicken, pound it thin first and then brine! Should be great!
This has become my standard baked chicken breast recipe! Sometimes I leave out the cumin since my kids don’t like it, but I love that the chicken can be sliced and used in salads, pasta, tacos., rice dishes….you name it! Thanks so much!
I’m so glad you are enjoying the recipe Deanna!
This might be a silly question, but the nutritional facts are per 1 chicken breast correct ?
Not a silly question at all! I’ve found that 4 chicken breast (large ones) are plenty to serve my family of 6. So the nutrition facts are actually for about 2/3 of a chicken breast. Hope that makes sense!
I am planning on making this recipe for dinner tonight. Sounds delicious, but wondering if I should turn down the oven to 350 degrees when I put the chicken in the oven to bake?
Nope, cook at 425 degrees F.
So sorry my last comment was done using voice text and it didn’t work so well. My question should have said I currently do not have any dried parsley, what could I use as a substitute?
You can leave out the parsley.
I hate dry chicken. So I was ready to test this recipe. I can say it is true to it name! This chicken was a hit in my house full of picky eaters.
Fantastic! So glad you guys all enjoyed the chicken Jennifer!
This is by far the easiest and juiciest chicken breast I have ever had!
So glad you enjoyed it Randy!
Thanks Shawn! You so cute.
Taste like taco seasoning on chicken
I think you’re tasting the cumin! 🙂
This looks amazing. I have everything except cumin and we’re on lockdown so I can’t run to the store. Any suggestions? I was thinking I would add an extra 1/2 tsp of the chili powder. Thanks!
Hey Renira, you can either leave the cumin out, or if you’d like add in that extra chili powder! 🙂
So juicy and good. I used a spice mix I got in New Orleans instead of chili & onion powder and did not use the cumin because I did not have these on hand. Husband raved over it so it will be a regular for us. Aloha
So glad you enjoyed it Becky!
This was so tender and juicy, my husband raved over it! Thank you we will be having this again. My husband wants to use the rub on baby back ribs, I think they would be great!
Yes! This rub is actually a modified version of my rib rub, so he’s right on track! Check it out here: Instant Pot Baby Back Pork Ribs
Today is my wife’s birthday and I used your recipe for family dinner. It was amazing! wife and son both loved it.
Thanks Shawn very much!
Happy birthday to your wife! So glad you all enjoyed the chicken!
Very easy and tasty. I made these because I already had everything in my pantry. Doubled the rub recipe as suggested by other reviewers. Be sure to pour the juices/sauce from the pan over the chicken before serving. It takes it to another level.
So glad you enjoyed it Cindy!
I made this tonight exactly as the recipe called for. I used 3 large chicken breasts. It was amazing! There was just enough sweet to spice ratio. My husband and daughter both loved it too. We paid it with a cheese rice and green beans. Absolutely delicious dinner.
Sounds like an amazing dinner! So glad you all enjoyed it!
I just made the best juicy chicken breast in my life!!! And Im 55. YUM
Standing ovation over here!! Way to go Susan! I’m so glad you enjoyed the recipe!!
Shawn, Great Recipe! Quick question…What is the 2 tsp of Olive Oil for? I dont see an application for it in the recipe. Thanks.
Olive oil is used to coat chicken before seasoning.
I am forever on a quest for chicken breasts that dont end up dry and my family will actually eat. These were perfect! My kids gave me permission to “make this chicken again” – ha!
That’s great to hear Sara! So glad you all enjoyed it!
Drizzle over the chicken before seasoning! Enjoy!
Hi Shawn. Thank you for this really delicious recipe. I made it a few times already & used it in different dishes. Once mixed in salad with a lemon dressing for a light dinner for 4 & once as a main dish with vegis & pasta on the side. My children & husband really liked it. I will try with peppers in fajitas next time.
I love that! So glad you’re enjoying it Mary Ann!
I dont have any olive oil at the moment and I’m on lockdown what else could I use in place of it
You can use vegetable oil, canola oil or avocado oil too!
This is an amazing chicken recipe. We’ve made it just as it and also used it for chicken tacos. It was absolutely yummy with homemade mashed potatoes and also with air-fried brussel sprouts with bacon. Thank you so much! We have this at least once a week! Curious, what’s your favorite side dish with this?
So glad you’re enjoying it Kellie! My favorite side dish with this chicken is a freshly steamed veggie and my fluffy mashed potatoes. But it really goes so well with just about anything!
I don’t have chilli powder. Can I use paprika?
I don’t think you’ll enjoy the flavor of it using paprika, but you could give it a try? Maybe a smoked paprika would be better?
Do i bake this uncovered? Or covered?
Bake uncovered. You’ll cover loosely with foil after they’ve baked.
Hi Shawn!
Im a University Student and my apartment doesn’t have an oven.
Can I cook (fry) the Chicken Breasts in a pan on the stove instead ?
Hi Maheen! You can definitely cook the chicken on the stove top. Just make sure you still pound the chicken to an even thickness first. I would coat the pan with a little oil over medium heat and cook for 3 to 5 minutes per side. Remove from heat and cover loosely with foil for a few minutes before slicing!
Thank you so much Shawn! Just tried the recipe out exactly how you said ‘coat the pan with a little oil over medium heat and cook for 3 to 5 minutes per side. Remove from heat and cover loosely with foil for a few minutes before slicing’.
And it turned out AMAZING!
My housemates LOVED it.
Cant wait to try more of your recipes!
That’s great to hear Maheen!
Delicious!
This is an outstanding chicken recipe! I’ve been looking for some chicken help and this is just what I was hoping to find. Thanks for sharing!
Forgot the stars!
Definitely Five!
Amazing and quick! Thank you so much, Shawn.
We’re on lockdown like a lot of folks.
I was looking for recipes for chicken breasts that required ingredients I had in the house. My new “go to” for chicken!
I’ll be looking here for more recipes for sure.
Stay well, everyone!
So great to hear Steve! I’m glad you found this recipe and hope you enjoy many more!
I loved loved loved this recipe !! I love to cook and I am always being told to do it professionally. So I am quite the entrepreneur when it comes to cooking ,and this chicken breast recipe is by far one of the best out there. Great flavor and was tender and juicy. Served ours over a bed of 4 cheese pasta and a veggie medley of cauliflower, carrots, and broccoli on the side.
So glad you enjoyed the recipe Beth! 🙂
This recipe was a hit with the whole family, which is rare. lol
I was wondering if you thought this would work as a chicken and rice type meal? Do you think I would have to make extra coating? Could you use the drippings over rice? Sorry, I’m trying to be creative while we’re all staying in. Thank you for all the great recipes!!
Hey Robin, if you’re looking for some chicken recipes that have sauce and go well over rice, give these a try!
Honey Sesame Chicken Stir Fry
Easy Teriyaki Chicken Recipe
Salsa Chicken Rice Skillet
Instant Pot Orange Chicken and Rice
Chicken breasts are usually super dry, but these are so juicy! Love the recipe, the seasoning blend is perfect.
So glad you enjoyed the chicken Cassie!
Question – With the chili powder and cumin, is this a spicy dish? I’m excited to make this but my eaters are primarily older(65+) and I worry about the spice factor?
Cumin is not spicy, and really I don’t think chili powder is either… but I might be more immune to it? Make sure you’re using Chili powder and not Chipotle Chili Powder. If you are still concerned, you can reduce or omit the chili powder.
Love this chicken… made it keto friendly by using monk fruit sweetener . Wife loved it also. Thanks for the recipe.
Great idea! Thanks for the tip Paul!
This is a Winner! Juicy, tasty, flavorful. Family of 4, all asked me to make this again soon! Very easy for a delicious dish, the sides that can go with this are endless.
Awesome! So glad you enjoyed the chicken Danica!
Great recipe! Chicken is tender and juicy. Thank you!!!
So glad you enjoyed the chicken Elena!
I simply loved this recipe, thanks for bringing it to us in so detail.
Regards.
That’s great to hear Patrick! Thanks for your comment!
Recipe is great but without portions on the spice mix it is a guessing game. First time making this and it was super spicy, because I used too much chili. I would sincerely appreciate the spice mix ratio!
Hi James! The measurements are listed in the recipe card above the comments section.
This is absolutely my new go-to chicken breast recipe. YUM! I took out about 3 minutes early and let breathe. Perfect!
Right on! So glad you enjoyed it Dee!
As of tonight, this is my new favorite chicken recipe. I love chicken, but baked chicken breasts are dry more often than not. I had tenderloins and so I skipped the flattening. They turned out perfectly, juicy and tasty. I love the seasonings, too, especially the cumin and chili powder. Thank you so much!
That’s great to hear! Thanks Leslie!
Hello I only have chicken tenderloins in hand. It comes in a package usually of 5 pieces. Can I still use those ?
Just make sure you still pound them to an even thickness. Also, they will cook faster, so check on them sooner.
This was the best chicken I have ever made! It was rich in flavor and very juicy. My picky 9 year old loved it and my husband and daughter, who usually drowns things in barbecue sauce, said it didn’t need anything else. I will definitely make this again!
My husband and I both loved this recipe! It was so juicey and flavorful. We enjoyed it with avocado and lettuce on a mini chabatta roll. Thanks so much. Always looking for tastey ,fast recipes.
*****
Sounds fantastic! Thanks for the comment Anna!
Great recipe. The chicken was very juicy. My hubby and I will be using this recipe for our diet!
Great recipe! My wife and kids loved it.. will be trying more of your recipes soon
Fantastic! So glad you enjoyed it Willie!
It was really good. I googled best chicken breast recipe and this came up and looked good. I had everything on hand except cumin so I used paprika ♀️
I doubled the seasonings for 1.5lbs of chicken due to the suggestion in a comment bc I wanted to make sure it wasn’t bland and it was perfect! So delicious.