Juicy Oven Baked Chicken Breast Recipe

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

This Juicy Oven Baked Chicken Breast Recipe is quick and easy, perfect for a busy weeknight dinner!pinterestSay 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!

Oven Baked Chicken Breast Recipe

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

Here is how to get ultra juicy chicken breast that's been BAKED in the oven!

How To Get Juicy Baked Chicken

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.

Do yourself a favor and pound the chicken.

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

The Perfect Chicken Seasoning Blend

I’m sure 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.

Let your chicken breast rest for at least 5 minutes under foil before slicing.

How Long To Bake Chicken Breast?

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

Ultra tender and juicy Baked Chicken Breast is an easy weeknight dinner!

More Baked Chicken Breast Recipes

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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Juicy Oven Baked Chicken Breast Recipe

Let your chicken breast rest for at least 5 minutes under foil before slicing.

This ultra juicy Oven Baked Chicken Breast Recipe only takes a few minutes of prep, resulting in tender, juicy chicken breast every time!

  • Author: Shawn
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 4 to 6 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: American


  • 4 (7 to 8 oz) boneless, skinless chicken breasts
  • 2 tsp olive oil
  • 3 tbsp brown sugar
  • 1 tbsp chili powder
  • 1 tsp parsley flakes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin


  1. Pre heat oven to 425 degrees F. Line a baking sheet with foil and spray with non stick spray.

  2. Place the chicken breasts between two sheets of parchment paper and pound to an even thickness. Drizzle both sides of chicken with olive oil.

  3. 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!


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. Check that internal temperature reaches 165 degrees.

Keywords: Baked Chicken Breast, Juicy, Tender, Oven


This Juicy Oven Baked Chicken Breast Recipe is quick and easy, perfect for a busy weeknight dinner!

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.
331 Responses
  1. 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!

  2. Liz

    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.

  3. Bridgette Etuk

    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.

    1. 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!

    2. Deb

      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.

  4. Gould Mears

    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. 🙂

  5. Carl Pike

    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!

  6. Cindy A Rose

    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!!

    1. Liz

      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

      1. 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. 😉

  7. Gina Davis

    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.

      1. Cindy

        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!

  8. Chiemeka

    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.

    1. Gina Davis

      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.

    2. Brandi

      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

  9. Jenny

    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?

  10. Cathy Weiss

    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!

  11. Kirsten Klueber

    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.

  12. Anni

    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!

    1. Julie Phillips

      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!

    2. 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. 🙂

    3. Reginald Taylor

      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…

  13. Debbie Lee

    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

  14. S

    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?

  15. Daniel

    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.

    1. Christy

      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

  16. Cheryl Gilmore

    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!

  17. Celeste

    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.

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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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