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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Saw this recipe in my email and decided to try. thanks for the video.
i love easy and simple recipes.
Looks great!
I have pounded chicken before (for cutlets that were made into Parmesean).
Willing to give it a try…especially since ‘dry’ can easily be a complaint with boneless skinless chicken.
I’ve made this recipe so many times and it never disappoints! This chicken is definitely the most delicious and moist baked chicken ever. Not only that, I’ve also made the recipe with the substitution of pork chops and they were just as good!
Chicken looks so moist & flavorful. Have not tried the recipe yet but I plan on it. Thanks for sharing.
This looks absolutely delicious! I can’t wait to make it! A must make for sure! The brown sugar, chili powder and cumin will add a new taste sensation!
This looks amazing and you spice mix sounds perfect. I will be trying it this weekend.
This is the only way I make my chicken now. We have it once or twice a week. I use different seasoning and side dishes each time. Has never once come out bad. Thank you for this recipe and lots of your other ones too!!
I would love to try this. I’ve really enjoyed baking instead of frying. All the recipes I’ve made from your blog have been a hit!
This is delicious, thank you for sharing the tips and seasonings. Pounding to even thickness important and end result is perfection.
I have made a recipe very similar to this one. The chicken was very good.
I have never tried cooking chicken breasts this way but it sounds delicious and am anxious to try it.
Cooking for one is hard & sometimes don’t want to even start making a dish. This actually sounds very simple. I will definitely try making this chicken recipe.
This recipe is DELISH!!! I made this for company and it was a huge hit…..had to share it with my guests. It was just the easy and simple dish I was looking for so I could spend more time entertaining and out of the kitchen.
I’ve made this recipe and it was FANTASTIC!!! Juicy, tender and flavorful……you can’t go wrong with this recipe. Good enough to serve to company.
Sounds Deelish. I’m trying this!!!
I’ve made this recipe before but not with the brown sugar or chili powder. I can’t wait to make it this way! Thank you so much for the recipe!
I’ve not tried this method yet. It seems like a quick easy flavorful meal. I can’t wait to try it out!
Never made it but sounds good
Wow I never have tried that way, I definitely have to try, I do thou use almost all the spices that you do, I love the taste on the chicken and the smell coming from baking it, you really can’t go wrong
Adding this recipe to my faves! It looks delicious and easy to fix on a busy evening.
So excited to try this method I dont usually use the oven for chicken beast since yes they do dry out, but with this method I can not wait to try it! Also the spice rub sounds great and easy Thank you Shawn!!
I can’t wait to try this recipe, chicken is one of my favourite meats to cook. Thanks Shawn for a super simple way to cook a chicken breast!
Great spice rub recipe to use. Love your tips on prepping and cooking the chicken. Thanks for all the recipes you share
I need to try it this way, I don’t pound the chicken normally.
| don’t usually pound the chicken but I am definitely going to try this method this weekend when I make chicken again. Looks juicy and delicious!
Yummmy! Followed recipe exactly.
Looks really good and I do want to try this but I need a sugar subsitue or another spice that will have the same effect as the sugar. And I would like to enter the contest to try to win the gift card from amazon please.
Made this many times and it’s requested often! Comes together very quickly and is always flavorful and very tender. I wouldn’t have thought to use brown sugar but it’s perfectly complementary! Thanks for yet another fantastic recipe.
I have made this recipe many,many times, exactly as listed. It always turns out great and is very delicious.
I’ve never made it this way but looking forward to making it this Sunday with one of you sides! Will post a pic before we dive in!
This sounds delicious! I’m going to try it tomorrow night for dinner! Thanks for sharing
Going to make it over the weekend sounds easy and delicious love getting your recipes thanks
Thanks for sharing your seasoning for the chicken. I am looking forward to giving this recipe a try!
Looks delicious! I will try this soon.
This sounds easy and delicious!! Thanks for sharing!
I have to admit that I was skeptical about the brown sugar, but it worked to balance out all the seasonings used in the recipe. It’s so important to tent with foil and let it rest in order to retain the moisture in the chicken.
I have made your recipe in the past and love to use it for an easy family meal or meal prep. It’s easy and delicious! One of my go to’s!
I have used your method for baking chicken breasts in the oven – it’s my go to recipe! I like that you didn’t tell me to cut the chicken into two thin cutlets, that never goes well . . .
Thank you
I’ve not tried those method. Looking forward to trying this soon!!
I would love to try this but I don’t use any sugar because I am diabetic. But could I use something like stivia instead of brown sugar?
You could skip the brown sugar or use a brown sugar substitute. It adds a nice balance to the spices, but really, any spices you prefer and the cooking method in the recipe card will give you amazing results! Enjoy!
This looks very intriguing. I usually don’t use brown suger in a recipe like this but the other seasonings look as though they will compliment the sugar. Definately gonna get done soon!!!
Looks and sounds amazing, will be trying it this weekend.
I just discovered this recipe – sounds so easy and delicious. Thanks for posting it!
Looks delicious. Haven’t tried it yet, but I think I will tonight!!!
Love getting your recipes!!!
This recipe sounds really good. I ‘m going to try it next time I fix chicken. I don’t usually cook it that high but willing to give it a try.