This Baked Chicken Breast recipe is juicy, tender and ready with 5 minutes of prep. Simple seasoning blend transforms chicken breasts into juicy, flavorful and simply the best baked chicken recipe.

Our other go-to chicken breast recipes are baked honey garlic chicken breast and baked barbeque chicken breast.

Three sliced baked chicken breasts in a baking dish.

Why You’ll Love This Recipe

  • Moist: Juicy, tender and flavorful baked chicken breast recipe thanks to our tried and tested cooking method.
  • Quick and easy: No brining or marinating required. One of the easiest chicken breast recipes on iFoodReal!
  • Versatile recipe: Perfect for meal prep and easy healthy dinners.
  • Healthy: High in protein and low in fat.

Ingredients for Baked Chicken Breast

You need only 7 simple ingredients to make this baked chicken breast!

Avocado oil, chicken breasts, smoked paprika, garlic powder, oregano, salt, pepper.
  • Chicken: This recipe calls for 2 pounds of boneless skinless chicken breasts. I used 3 large chicken breasts.
  • Smoked paprika: It is my favorite to use in this recipe. You can use regular paprika but I highly recommend to buy smoked paprika.
  • Dried oregano, basil, rosemary or Italian seasoning: You can use any of these herbs in any proportion. Or just use your favorite seasonings. See suggestions below.
  • Garlic powder, salt and pepper: True pantry staples anyone always has on hand.
  • Olive oil or avocado oil: It helps to lock in juices inside the baked chicken breast and seasonings to stick. You can skip this ingredient if you really want to avoid any fat. I will say that chicken comes out less juicy and seasoning isn’t quite the same.

How to Season Chicken Breasts

The seasoning mix of smoked paprika, dried oregano, garlic powder, salt and pepper is so good, you don’t even need to use a chicken marinade. It’s versatile and you can add other things to it or change some things up.

  • Onion powder in addition, all purpose seasoning, Italian seasoning mix or even taco seasoning could be substituted.
  • You can use grated clove of fresh garlic instead of garlic powder, if you love garlic like me and have time.
  • Instead of smoked paprika, you can try a combination of 1 tablespoon brown sugar and 1 teaspoon chili powder. Sweet with heat flavor!
  • Any oil works, it will not only help chicken not stick to the pan, but ensures every bit of your juicy baked chicken is flavorful! Try sesame oil for an Asian flair, chili olive oil or any infused oil to really ramp the flavor profile.

How to Make Baked Chicken Breast

Here is how to bake chicken breast in 4 simple steps:

Step by step process how to bake chicken breast in the oven.
  1. Add seasonings: In a medium baking dish, place chicken, drizzle with oil and sprinkle with smoked paprika, garlic powder, oregano, salt and pepper. There is no need for making the mixture in a separate small bowl.
  2. Rub: Using tongs or hands, toss chicken breast around right in the baking dish. Then arrange in a single layer.
  3. Bake: Bake chicken breasts in the oven at 450 degrees F for 25 minutes (under 2 inch thickness) to 35 minutes (2 inches and over thick), or until instant read thermometer inserted in the thickest part reads 150 degrees F.
  4. Rest: Remove baked chicken breast from the oven, cover with aluminum foil or silicone lid, and let chicken rest for 10 minutes for the juices to settle. After, slice against the grain.

How Long to Bake Chicken Breast?

You may be wondering “how long should I bake chicken breast?” and it’s a valid question. Cooking time depends on 2 things:

  1. Thickness of the chicken breast and
  2. Oven temperature.

For the best juicy baked chicken recipe, I prefer to cook it at 450 F. But you can also use lower oven temperature. Here is a quick time chart for your reference.

Oven TemperatureCooking Time – under 2″ thickCooking Time – over 2″ thick
400 F29 minutes34-39 minutes
425 F27 minutes32-37 minutes
450 F25 minutes30-35 minutes

Recipe Tip

If you choose to use bone-in chicken breast, baking time will be different, around 30-35 minutes.

Tips for Best Results

  • Choose similar size breasts: Baking smaller chicken breasts (5 ounces) at same time as medium-sized breasts (8-9 ounces), will result in rubbery and dry smaller breasts by the time larger ones are ready. You can use different size chicken breasts when you choose to pan fry chicken.
  • Pat dry: To make olive oil and spices stick better to the meat, pat dry chicken breasts with paper towels before applying dry rub.
  • Season well: Make sure to spend time rubbing the seasonings all over the chicken evenly. Makes a difference!
  • Baking pan: You can use ceramic baking dish or metal baking sheet.
  • Adjust cook time: Ovens do really vary based on age, manufacturer and type. If one time your baked chicken breast comes out dry, cook for less time next time. Also convection oven method will cook chicken about 3-5 minutes faster, so adjust time accordingly.
  • Let it rest: Once an instant read thermometer inserted into the thickest part of the meat reads 150 degrees F, your chicken breast is ready. Make sure to let it rest covered for 10 minutes to let meat become juicy and finish cooking with residual heat.

How to Store and Reheat

Store: Refrigerate leftover chicken for up to 5 days in an airtight container. To keep chicken moist, slice right before serving.

Freeze: Freeze cooked chicken in an airtight container for up to 3 months. I think it is best to cut, slice or shred your chicken before freezing it. It will thaw faster in the fridge and you can add it to your meal right away.

If you opt to freeze chicken breasts whole, lay them flat. This makes for easier thawing as they will not be in one big “blob”.

Reheat: To avoid dry chicken, do not reheat breasts in the oven. Instead place them in a small pot or skillet that has tight fitting lid and simmer covered on low with a splash of water or chicken broth, until heated through. Basically, steam it.

Or here is a quick tutorial how to reheat chicken breast in air fryer.

What to Serve Baked Chicken Breast with?

This baked chicken breast recipe is extremely versatile. You can serve it as a main dish with any cooked grains and a vegetable side dish or salad! Here are a few ideas:

FAQs

How do I bake chicken breasts without drying out?

Baking chicken at high temperature is the best way to prevent chicken breasts from drying out. Be sure not to overbake them and remove from the oven when internal temperature registers 150 F and not 165F. By then your chicken breast will be dry.

Do you have to flip chicken breast when baking?

No. You don’t have to flip chicken breasts when baking in the oven.

Do you cook chicken breast covered or uncovered?

Do not cover when baking chicken breast in the oven. Covering it will result in steamed chicken rather than roasted chicken breast.

How do I know my chicken breast is done?

The US Government food safety recommends to cook any poultry until its internal temperature reaches 165 degrees F (74 C). Please note, this recipe tells you to bake until 150 degrees F. Chicken keeps cooking with residual heat while resting under aluminum foil and will reach 165 degrees F.

I suggest to invest into a quality meat thermometer. It will come in handy when you cook any kind of meat.

Can I make it ahead of time?

Yes, you can season chicken breasts, cover and refrigerate for up to 2 days. When ready to bake, let sit at room temperature for 15 minutes and then bake as per recipe.

More Chicken Breast Recipes to Try

Here are a few more chicken recipes we love and want you to try:

Sliced baked chicken breast on cutting board showing texture.
baked chicken breast

Baked Chicken Breast

This Baked Chicken Breast recipe is juicy, tender and ready with 5 minutes of prep. Perfect for meal prep or quick and easy dinner!
4.99 from 358 votes
Servings 8 servings
Calories 147
Diet Low Fat
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients  

Instructions 

  • Preheat oven to 450 degrees F. In a medium baking dish, place chicken breasts, drizzle with oil and sprinkle with smoked paprika, garlic powder, oregano, salt and pepper.
  • Using tongs or hands, move chicken around to coat on all sides evenly (I place bottom of breast on top of seasoned one and then swoosh around).
  • Bake for 25 minutes (under 2") to 35 minutes (2"+) or until instant read thermometer inserted in the thickest part reads 150 degrees F.
  • Remove chicken breasts from the oven, cover with foil or lid, and let rest for 10 minutes for the juices to settle. Don't skip.
  • Slice against the grain and serve along any side with a salad. Meal prep for the week, use in salads and casseroles.

Video

Notes

  • Store: Refrigerate in an airtight container for up to 1 week.
  • Freeze: Freeze in an airtight container for up to 3 months.
  • Choose similar size chicken breasts: I used 3 huge organic breasts that were the same in size. If you bake 5 oz chicken breast at same time as 9 oz chicken breast, I can guarantee you the smaller piece will come out rubbery and dry by the time larger one is ready.
  • Seasonings: You can use regular paprika, however the best chicken is with smoked one.
 

Nutrition

Serving: 0.5cup | Calories: 147kcal | Carbohydrates: 1g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 277mg | Fiber: 1g | Sugar: 1g
Course: Dinner
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 5 stars
    I made baked chicken breasts just as you wrote. I made more than I needed so that I could use the rest another night. First dinner was chopped chicken in salad. Tonight I will reheat the remainder to pair with either quinoa or rice and steamed broccoli. I’ve used this recipe before. Always great results! Thank you, Olena!!

    1. Baked chicken breast is so versatile! I meal prep a bunch often! So glad you love this recipe, Joyce.

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