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
PIN THIS IMAGE TO SAVE THE RECIPE
Best Baked Chicken Breast Ever!!
I don’t normally comment on blog recipes but we really needed a good one for Thanksgiving and this knocked it out of the park. The smell of the seasoning mix was very spicy and cumin-heavy but we tasted it and it was very good. Took a chance and put it on two 9×13 pans of chicken breasts for Thanksgiving and it was extremely good!
That’s so great to hear. I really appreciate you taking the time to comment. It means the world to me!
I tried this recipe and then I had to invite my friends over just so they could try the best baked chicken ever!! Thanks so much for sharing!!
Can you do it with bine in chicken too.
I wouldn’t do this recipe with bone-in chicken breasts or thighs because it requires pounding the chicken and you can’t do that with bones in it. That being said – you can try this recipe for baked chicken thighs instead.
Wonderful five star recipe
Absolutely the best chicken recipe I have tried, juicy, great favor, a big hit with my wife! Thank you
Absolutely the best chicken recipe I have tried, thank you!
Such simple recipe but the chicken comes out juicy and delicious every time!
I didn’t know I liked baked chicken breasts until I started making them this way. I vary the spices, but follow the simple instructions and always end up with a juicy, tender chicken breast.
I didn’t knw I liked baked chicken breasts until I started making them this way. I vary the spices, but follow the simple instructions and always end up with a juicy, tender chicken breast.
Simply the best recipe. I love it !
I love your happy, straight forward demonstration style! I will be making this with your Creamy Brussel Sprouts recipe for my family this week.
Delicious , quick and seasoned to perfection . Thanks for sharing this wonderful recipe !!!
Amazing! Have been making on repeat for several weeks now!
Absolutely delicious, didn’t change a thing and it was utter perfection
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!
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….
I’m so glad you enjoyed the recipe!
could you grill these chicken breasts?
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.
Made this last night and it was a great success. Loved the spices!
Made this last night and it was awesome!
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.
I have made chicken breast this way several times. It always turns out well. I love all of your recipes!
Use lots of them.
I’ve never tried this recipe but will try it soon. Sounds delicious!
Could this recipe be made in the insta pot? Thank you
Sounds great. I will try it soon!
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.
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!!
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!”
Your recipe sounds delicious and I will definitely be planning to try it soon! The spice blend is what inspires me.
Finally, a chicken breast recipe that isn’t dry!
I am excited to try this!!! Kristi A.
I love the combination of spices in your rub. I saved it to try. Thanks
I have made this several times now and it turns out perfectly.
This recipe looks like a winner! I definitely plan to try it.
The juiciest, moistest, most delicious chicken recipe EVER!
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!
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!
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.
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
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.