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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I have never cooked chicken like this recipe, but will be trying on the next batch of chicken breasts that I make.
THANKS
I’ve never cooked chicken with this recipe, but it sounds delicious. Gonna have to try it 🙂
I have tried baking chicken in the oven before and the chicken came out dry. But I’d be willing to try it again with this recipe. Sounds delicious.
This is a great recipe! It makes the chicken so juicy and the seasoning is wonderful!
I be made this chicken several times ! I love the spice mixture and how juicy the chicken is ! Great meal serve with asparagus and Mac cheese , other green beans baked potato . Love it
I am so looking forward to trying this recipe. Thank you so much for the tips. I always have dried out chicken. I have never really thought about evening out the thickness of my chicken breast before. I will also be trying to let my chicken rest. I knew you should do that for beef, but did not know it about chicken as well. Thank you.
I haven’t tried this recipe …. Yet, will definitely be getting ingredients and giving it a try next pay day, looks so good.
I have not tried this but am going to tonight!
This is a great recipe, I found it over a year ago. This is my go to chicken recipe. We love the spice rub and it comes out moist and juicy. I had a friend over last year and cooked this chicken to put on a salad. She wanted the recipe and shared the wed site with her. She goes to your website now also. Great recipe thanks for Sharing!!! jmd
I haven’t used this method before but plan on trying very soon. We haven’t eaten breasts in quite some time because of the dryness. I’m anxious to give it another shot.
I tried this the first time I saw your post and, you are right. It is absolutely delicious and very moist and made with all ingredients I have. Yum.
This is my go-to recipe for a healthier way to cook chicken! I think it’s the chili pepper and cumin that gives it a unique flavor and ZING. My family LOVES it!
This recipe is great – I have used it before and the chicken was tender and juicy!!
I have never cooked chciken this way but it look delicious and going to give it a try! I enjoy all the recipes you post.
I have often struggled with baked chicken but this recipe looks delicious. Going to definitely try it this week. The rub looks good to keep on hand too for future use.
I haven’t tried cooking chicken this way but it look delicious and I’m going to try it for sure.
I always do chicken breasts this way. Your spice blend sounds great. Thanks.
This recipe sounds delicious, will be trying it this weekend! I’m sure it will be a hit!
I have baked chicken breasts but I have not used your method to ensure even thickness. Will be trying that and your spice blend sounds delicious.
I’ve never made chicken in the oven, on a baking sheet before. This recipe sounds delicious!
I have not tried this recipe yet, but it looks wonderful.
I found this recipe when my daughter-in-law needed to cut most carbs out of her diet due to a medical issue. I made it thinking it would replace my breaded chicken recipe that I usually made. It was a hit! The whole family LOVED it and at the end of the night, I was printing off recipes for my other grown children.
I’m making this weekend. I know it will be great with the spice mixture.
This recipe looks really yummy. Hopefully I can try it soon.
This recipe sounds tasty but I would use vegetarian style chicken breasts as I’m a pescatarian & haven’t eaten meat in over thirty-five years. I have substituted & slightly altered prep before and am sure this will turn out tasting awesome & very flavorful.
I have not tried a recipe like this before. However, When a recipe requires pounding a chicken breast, I ask the person at the meat counter to put the breasts through the tenderizer. He does it for no charge. It always comes out well.
I have not tried that recipe before but it definitely looks good and worth trying!
Hopefully soon! Thanks.
I’ve avoided using chicken breasts recently due to them being dry when cooked, but I’m definitely going to try this recipe! Thanks!
All your recipes are so tasty. Didn’t disappoint with this delicious oven baked chicken. Won’t make any other way. The best!!
Your oven baked chicken recipe looks like a winner!!!! Planning to use your recipe the next time I have chicken. Looks so juicy and moist, and delicious looking too!
I will definitely try your method and seasoning next time I decide to serve Chicken Breast! It sounds fantastic and so easy!
Thank you for this baked chicken recipe! I stopped making chicken because I fried it like my mom did. I will try this recipe and if my husband likes it it will be a keeper!
I am going to try this recipe and no I have never pounded chicken before.I baked it. And I am interested in using your seasoning.
This method is foolproof!! I had no trouble following your directions. The chicken was delicious!
This recipe looks amazing can’t wait to try
This recipe sounds delicious! Definitely going to try this soon!
Decided to try this tonight. Everyone loved it! This is by far my favorite chicken recipe! End result is a juicy piece of chicken that the entire family devoured. I will definitely be saving this to my list of quick and easy recipes.
We made this and love it! Even my picky eater thought it was really good! We have made it more than once
This sounds delicious! Thanks for the rub recipe, I can’t wait to try it.
I always bake chicken as I don’t like fried foods. I also don’t like cumin and I cannot eat chili powdered food (ulcers) BUT I am using this recipe because I learned something new about the how and why chicken must rest. I will use this recipe but without the chili powder and cumin. I read that I can replace cumin with parsley>
I absolutely this recipe!! In fact even when I change up the spices I still follow the rest of the instructions because they’re fail proof.
I have used this method before and it works like a charm. But i have never used brown sugar with my seasoning. I will definitely try that soon.
I can’t wait to try this recipe! see some new tips that I didn’t know like the even thicknesses and the seasoning sounds delightful. Your recipes never fail me, keep em coming!
Chicken recipe sounds delicious. And easy which I need as I await back surgery. Will try it with my next pkg of chicken for sure!