Juicy Oven Baked Chicken Breast Recipe

This Juicy Oven Baked Chicken Breast Recipe is ultra tender chicken every time thanks to these quick tips and tricks I’m sharing with you!

Slice of juicy chicken breast on a forkpinterestSay goodbye to boring, bland and dried out baked chicken breasts.

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?!

The trick to making ultra tender chicken (whether baked, grilled or cooked on the stove top) is all thanks to these 3 main factors…

  1. Even Thickness
  2. High Heat
  3. Resting

How To Get Perfect Results Every Time

Let’s get right to it, shall we?

Follow these steps and you’ll be majorly impressed with how your baked chicken turns out. It really is this simple.

  • Pound Chicken   –   Start by using a heavy rolling pin or meat mallet to pound your chicken breast to an even thickness.
  • Season    –   Season liberally with my special seasoning blend (in the recipe card below).
  • Bake   –    Bake for just 20 minutes at 425 degrees F, then let rest for 5 minutes under foil before slicing.

Chicken Breast on cutting board that have been pounded to an even thickness.

Pound Chicken To an Even Thickness

Is it really necessary to pound the chicken breasts to an even thickness before baking?

Yes!

It is absolutely necessary if you want juicy chicken. Here’s why…

The natural shape of a chicken breast is teardrop, with a thicker, meatier portion at the bottom of the teardrop. Chicken must be cooked to 165 degrees F before safely consuming. If you do not pound the chicken down, the thicker portion will take longer to cook to the safe temperature, while the thinner section of chicken breast will get overcooked and result in a dried out, choke-it-down chicken breast.

This method also applies to chicken that is to be grilled, and even chicken that you’re going to cook on the stove top.

Do yourself a favor and pound the chicken.

Season chicken breast with a simple blend of spices before baking.

The Perfect 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.

You could season your chicken breasts with just salt and pepper and they would still come out fine, but this blend of spices will take your baked chicken to the next level.

  • 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. 

White plate with baked chicken and juices

How Long To Bake in Oven?

Since we’re not going to sear chicken in a skillet before finishing of in the oven, you’ll want to start your chicken at a high temperature in the oven.

Make sure your oven is preheated to 425 degrees F before baking. Cooking at a high temperature will help to lock in those juices, resulting in tender, juicy chicken every time.

  • 4 to 6 ounce chicken breasts – 18 minutes
  • 7 to 8 ounce chicken breasts – 20 minutes
  • 9 ounce and above – 22 minutes

Remember to use a meat thermometer to check for an internal temperature of 165 degrees F.

Resting The Chicken

One of the biggest rookie mistakes when baking chicken is to immediately slice right into it after it’s done cooking. Chicken breast is a muscle and what happens to a muscle when it gets cooked? It tightens up! If you cut into the chicken right away it will be tough and chewy, and all the juices that you worked so hard for will immediately run out… resulting in dry, tough chicken. Sad.

Let chicken breasts rest for 5 minutes under a loose sheet of foil before slicing.

When the chicken comes out of the oven (or even off the grill or skillet), let it rest under a loose sheet of foil for about 5 minutes. This will allow that muscle to relax, giving the juices inside the chicken a chance to redistribute throughout, and you’ll be left with the most glorious, juicy chicken you’ve ever had.

Sliced chicken breast in a rimmed dish.

Easy Side Dishes To Serve With

There really is no wrong answer here, chicken is one of the most versatile proteins in my opinion. It 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:

More Easy Recipes To Try:

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.

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Slice of juicy chicken breast on a fork
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4.95 from 205 votes

Juicy Oven Baked Chicken Breast Recipe

This ultra juicy Oven Baked Chicken Breast Recipe only takes a few minutes of prep, resulting in tender, juicy chicken breast every time!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner
Cuisine: American
Servings: 6
Calories: 214 kcal
Author: Shawn

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
If your chicken breasts are smaller in size, reduce the cook time to 18 minutes. If the chicken breasts are larger, increase cook time to 22 minutes.
Be sure to check that internal temperature reaches 165 degrees.

Nutrition

Calories: 214kcal | Carbohydrates: 7g | Protein: 32g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 393mg | Potassium: 591mg | Fiber: 1g | Sugar: 6g | Vitamin A: 441IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg
Keywords: Baked Chicken Breast, Juicy, Oven, Tender
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

 

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pinterest image of juicy baked chicken on plate.

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
455 Responses
  1. Adriana

    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

  2. David Mehaffey

    5 stars
    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.

  3. Deanna

    5 stars
    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!

        1. 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!

  4. Ann

    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?

  5. Ashley Ramirez

    4 stars
    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?

  6. Jennifer Warren

    5 stars
    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.

  7. Renira

    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!

  8. Becky

    5 stars
    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

  9. Babs

    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!

  10. Cindy

    5 stars
    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.

  11. Angie

    5 stars
    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.

  12. Nick L

    5 stars
    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.

      1. Sara

        5 stars
        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!

  13. 5 stars
    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.

  14. KELLIE AUCOIN

    5 stars
    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?

  15. Maheen

    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 ?

    1. 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!

      1. Maheen

        5 stars
        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!

  16. SMP

    5 stars
    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!

  17. Steve

    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!

  18. Beth

    5 stars
    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.

      1. Robin

        5 stars
        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!!

  19. Megan

    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?

    1. 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.

    1. Danica

      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.

  20. James

    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!

  21. Leslie

    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!

  22. 5 stars
    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!

    1. Anna

      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.
      *****

  23. Liz

    5 stars
    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.

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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