This Oven Baked Chicken Breast Recipe uses very simple techniques to create ultra juicy chicken breasts with an incredible spice rub.
I love to pair this easy baked chicken breast with my Parmesan Roasted Broccoli and Baked Potatoes for a complete meal.
This recipe is my tried and true method for cooking the BEST chicken breasts in the oven every time. You’re going to fall in love with this easy technique.
Juicy Oven Baked Chicken Breast Recipe
Yes, it’s true, you CAN have tender and juicy white meat chicken that’s BAKED in the oven!
Ingredients Needed For Baked Chicken Breast
Chicken breast consists of all white meat, which is very lean and, if not cooked properly, can become tough and dry. Here’s what you’ll need in order to whip up some juicy chicken breasts in the oven. You can find the full list of ingredients located in the recipe card below.
- Boneless Skinless Chicken Breasts – check out my baked chicken thighs here!
- Olive oil
- Seasonings – I’m sharing my favorite chicken rub in the recipe, but you can ultimately season with whatever you like.
How To Bake Chicken Breasts
The trick to mastering ultra tender chicken (whether baked, grilled or cooked on the stove top) is all thanks to these 3 easy steps…
- Even Thickness
- High Heat
- Resting
By following these simple steps you’ll be enjoying juicy baked chicken breasts right out of your oven every time.
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 chicken breast for just 20 minutes at 425 degrees F, then let rest for 5 minutes under foil before slicing.
Do I Need To Pound Chicken?
Is it necessary to pound the chicken breasts to an even thickness before baking?
Yes!
It is absolutely necessary if you want juicy oven baked 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.
The BEST Chicken Seasoning
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.
Chicken Seasoning Ingredients
Here’s what you’ll need to make your baked chicken taste like a million bucks!
- 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 or spice jar for the next time I’m baking chicken.
How Long To Bake Chicken Breasts 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.
Cooking Size Chart
- 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 an instant read meat thermometer to check for an internal temperature of 165 degrees F.
How Long To “Rest” Chicken Breast
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.
Let chicken breasts rest for 5 minutes under a loose sheet of foil before slicing.
Easy Side Dishes To Serve With Oven Baked Chicken
Chicken is one of the most versatile proteins. It pairs perfectly with just about any side dish. 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 for baked chicken…
- Parmesan Roasted Green Beans
- Baked Potatoes (oven) or (instant pot)
- Cucumber Tomato Salad – perfect for a light dinner on a warm day
- Creamy Corn Salad
- Vegetable Rice Pilaf
- Caesar Pasta Salad
Easy Oven Baked Chicken Breast Recipes:
I have so many delicious baked chicken recipes that I’m sure you’ll find one you really enjoy!
- Broccoli Cheese Stuffed Chicken Breasts
- Salsa Chicken and Rice
- Chicken Caprese Skillet
- Spinach and Herb Baked Chicken Breast
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.
Juicy 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
Tres Leches Cake Recipe
Marina LB
Amazing! Have been making on repeat for several weeks now!
Jessica
Absolutely delicious, didn’t change a thing and it was utter perfection
Neleigh
Made this recipe last week with chicken breast tenders to keep the meat portions to a minimum and they were amazing. Only modification was leaving out the brown sugar, still the juiciest ever! Making again tonight. Thank you!
Catalina Fuller
Juiciest chicken breast ever. It was delicious. Love recipes that use brown sugar. Added a little tobacco and red pepper flakes to spice it up a bit. Hubby and puppy approved as well. Thanks for sharing….
Shawn
I’m so glad you enjoyed the recipe!
peggy
could you grill these chicken breasts?
Deborah A Rouse
I’ve made this twice now and it’s a perfect, scrumptious, chicken breast recipe. I use the whole chicken breast without pounding it into a thinner cut. Even the thicker end of the breast cooks well without the thinner part losing moisture. To ensure it’s done, I test the thickest part with a meat thermometer at the end of the cooking time. If I don’t get it out of the oven at precisely the ending time, the meat is still tender and juicy! My husband likes the chicken breast, his favorite part, prepared this way very much.
Thank you for this wonderful recipe.
J WALSH
Made this last night and it was a great success. Loved the spices!
Wendy
Made this last night and it was awesome!
Michele King
I cooked my chicken breasts like this last night and they were really juicy as promised. And it is so nice to have the meat out of the way cooking in the oven so you can be free to do the sides without attending the meat.
I over cooked them slightly which I think may have happened while they were sitting under foil. I should have removed them from the oven just a bit earlier. But they were totally still tender and juicy.
Vickie C Felts
I have made chicken breast this way several times. It always turns out well. I love all of your recipes!
Use lots of them.
Laura
I’ve never tried this recipe but will try it soon. Sounds delicious!
Shelby
Could this recipe be made in the insta pot? Thank you
Deb
Sounds great. I will try it soon!
Gloria Bolton
Never tried it but need to , can I use Ms. Dash instead of salt & pepper will that make a difference, also can it be air fried. . I already have thin cut breast . This is going to be Sunday dinners.
Vickye
I have not used this rub or pounded the chicken first. I probably have cooked too long also. These are great tips and the side dishes sound delicious as well! Trying!!
Alex Finnie
We have this recipe on “repeat”! My kids even bought me your book because I’m always saying “it’s an I Wash You Dry recipe!”
Sheila
Your recipe sounds delicious and I will definitely be planning to try it soon! The spice blend is what inspires me.
Karen
Finally, a chicken breast recipe that isn’t dry!
Kristi R Anderson
I am excited to try this!!! Kristi A.
Suzanne Lebel
I love the combination of spices in your rub. I saved it to try. Thanks
Lori Green
I have made this several times now and it turns out perfectly.
Cheryl Barr
This recipe looks like a winner! I definitely plan to try it.
Janice DeMarco
The juiciest, moistest, most delicious chicken recipe EVER!
Cynthia Jolly
OMG Shawn! I use your recipe all the time! It is exactly like you say, juicy, tender and flavorful EVERYTIME! Your blog and recipes brighten my day! I still think you are a genius! OH! I have your cookbook! It is of amazing quality and it has an honored position in my kitchen!
Tedra Kennemur-Harrell
I have not made this recipe, but I just printed out the recipe and I am going to attempt to make it this weekend along with the sides you said you pair it with!
Stephanie Schiltz
I’m have oven baked chicken breasts many times however never with the same seasonings but similar, and always use olive oil. Will be trying these tomorrows. Daughter is visiting and it sounds like a fast easy recipe. A nice salad and some asparagus or green beens sound good. Ty.
Larry
I’m always looking for a way to make chicken breasts that aren’t dry. This sounds like a good plan. I like the spice blend. Can’t wait to try
Corinna Evrard
I have made chicken breasts and thighs using this method, and I’m glad that the author of the recipe is not afraid of spices! I love to make spicy oven baked chicken,fish, and pork and keep a lot of loose thyme and rosemary around along with olive oil and brown sugar or maple syrup. As shortcut on busy days I may brush with Sweet Baby Ray’s BBQ sauce & sprinkle with spices including hot pepper flakes.
This is the only way to get oven baked chicken to be spicy, seared, and juicy at the same time.