This Healthy Baked Chicken Breast Recipe is juicy, tender and ready with 5 minutes of prep. Simple seasonings transforms plain chicken breasts into flavorful and juicy baked chicken.
Our other go-to chicken breast recipes are Instant Pot chicken breast, grilled chicken breast and air fryer chicken breast.
This healthy baked chicken breast comes out juicy, tender and flavorful thanks to our optimal tried and tested oven temperature and cooking method.
Chicken can be dry but be sure there is a way to cook it properly. Just like there is a secret to juicy chicken breast in slow cooker and Instant Pot frozen chicken breasts, there are few tricks for their oven version too.
Why You’ll Love This Recipe
- Simple spices you have on hand right now
- No pounding and no brining
- Juicy, tender and flavorful results
- Ready in 30 minutes
- Perfect for meal prep or weeknight dinner
Reader’s Review
So easy and comes out perfectly juicy and flavorful every time. I love that there’s no need to marinate, so I can be very last minute when this is on the dinner menu. I make this chicken weekly. Love it!!
Kelly
Ingredients for Baked Chicken Breast
- Chicken: This recipe calls for 2 pounds of boneless skinless chicken breasts. I used three large chicken breasts. If you choose to use bone-in chicken breast, baking time will be different, around 30-35 minutes.
- Smoked paprika: It is my favorite to use in this recipe. You can use regular paprika but I highly recommend to find smoked paprika in a supermarket near you and stock up.
- Dried herbs: Dried oregano, basil, rosemary or Italian seasoning. You can use any of these herbs in any proportion.
- 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.
Paprika Tip
Instead of smoked paprika, you can try a combination of 1 tablespoon brown sugar and 1 teaspoon chili powder. Sweet with heat flavor!
How to Bake Chicken Breast in the Oven
Preheat oven to 450 degrees F and grab a large baking dish.
- Add seasonings: In a 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.
- Rub: Using tongs or hands, toss chicken around right in the baking dish. Then arrange in a single layer.
- 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 meat thermometer inserted in the thickest part reads 150 degrees F.
- Rest: Remove 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.
When It’s Ready
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.
How Long to Bake Chicken Breast?
Cooking time depends on thickness of the chicken breast and oven temperature.
For the best juicy roasted chicken breast, 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.
- 400 degrees F: Under 2″ thick – 29 minutes, over 2″ – 34-39 minutes.
- 425 degrees F: Under 2″ thick – 27 minutes, over 2″ – 32-37 minutes.
- 450 degrees F: Under 2″ thick – 25 minutes, over 2″ – 30-35 minutes.
Tips for Best Results
- Choose similar size breasts: Baking small chicken breasts at same time as medium or large chicken breasts, will result in rubbery and dry smaller breasts by the time larger ones are ready.
- Season well: Make sure to spend time rubbing the seasonings all over the chicken evenly.
- Do not cover: Covering chicken breasts during baking will result in steamed chicken and not roasted.
- Adjust cook time: Ovens vary based on age, manufacturer and type. If one time your chicken comes out dry, cook for less time next time. Also convection oven method will cook chicken about 3-5 minutes faster.
- Do not overbake: I suggest to invest into an instant read thermometer and remove chicken from the oven when it reads 150 degrees F.
- Let it rest: Make sure to cover the meat and let it sit for 10 minutes for juices to settle 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 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 it in a small pot or skillet that has tight fitting lid and simmer covered on low with a splash of water or broth, until heated through. Basically, steam it.
Or here is a quick tutorial how to reheat chicken breast in air fryer.
Serving Ideas
This healthy 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 to use them:
- With whole grains: For a good serving of fiber, pair chicken with cooked quinoa, brown rice or your favorite grains.
- With salads: Choose one of these salad recipes. We often make cucumber and tomato salad to go along with it.
- With potatoes: Pair juicy chicken breast with mashed potatoes or Instant Pot baked potatoes.
- Low carb: If you are watching carbs, I recommend to try my cauliflower mashed potatoes that taste so real. Or use your air fryer for air fryer cauliflower or air fryer broccoli.
- Thawed baked chicken breast is great to make chicken salad or use as a topping on cauliflower pizza crust with sliced red onions and a drizzle of BBQ sauce.
FAQs
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.
No. You don’t have to flip chicken breasts when baking in the oven.
More Healthy Chicken Breast Recipes
- Baked honey garlic chicken breast
- Cajun chicken
- Baked barbeque chicken breast
- Garlic butter chicken breast
- Pan fried chicken breast
Healthy Baked Chicken Breast
Equipment
Video
Ingredients
- 2 pounds boneless & skinless chicken breasts
- 1 tablespoon avocado or olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon salt
- Ground black pepper, to taste
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).
- 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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow. This was so delicious, simple, easy and healthy!
I added Italian seasoning and extra salt and bam. Perfection.
I added this to my recipe book!
So happy to hear of the dinner success!
This chicken was outstanding! It is so flavorful and tender.
So glad you loved it!
So easy and so amazing!! I will definitely make this chicken again!!
So happy to hear you loved this easy chicken breast recipe so much, Lisa!
DELICIOUS EVEN WITHOUT SALT:
Thank you, Olena, for this perfect recipe! In 2017, I found this recipe and I’ve made it regularly ever since. It’s always delicious, always juicy, and always looks as tasty as Olena’s pictures. I have kidney disease, so I made it salt-free. I’ve served it to others, and they’ve never noticed the lack of salt. I love Mexican food, but I can’t have red meat, so I enjoy chicken tacos all the time, as well as the occasional chicken pizza. The recipe is perfect, and the chicken can be used in many ways.
So glad you have enjoyed the recipe so much!
Thank you for this recipe Olena! It is absolutely delicious! You are not kidding when you say the chicken is moist and juicy without covering the casserole dish in the oven. It is incredibly easy to make too and not much to clean up afterward. A winner for sure! I have made this several times and it is always spot on. Thanks again!
Thanks Kelly! So glad you are enjoying it!
I found this recipe some time ago, and it has been a regular dish on my weekly menu ever since! Super simple, yet incredibly tasty. Whoever tries it loves it and cannot believe how easy it is to make such great chicken with a good recipe 🙂
It goes super well with rice/quinoa, and any veggies, and is a great addition to salads. Great for meal prepping too, but I prefer it fresh.
So glad you are enjoying it and it has become part of your regular rotation!
Real simple but flexible! And a ton of details that can be transfered to adjust other chicken recipes (like bake time and temp, most say to cook lower and slower and the result is not as good.)
For a little spice in your life add some red pepper flake and or cajun/Creole seasoning.
I put a small bit of chicken stock in the pan (just enough to cover the bottom, dont boil your chicken) and a clove or 2 of garlic. It gives an excellent dressing to spoon over the chicken before serving for the perfect extra flavor pop.
Definitely give it a try. Goes well with some garlic onion sautéed veggies. Or any type of veggies really.
Great suggestions, Greg. Thank you for sharing!
This is my go to recipe for chicken breast! We love it!
So glad you enjoy it!
OMG!!! Just made this and took the first bite and had to come here and rate this recipe. Amazing flavor. I overcooked the chicken breast but that was my fault. The flavors came out amazing and I can’t wait to make this again. Maybe with legs/thighs. Such simple herbs/spices that are easily found at any store. I’m thinking, for those that want fried chicken, you could add these spices to APF and they would come out amazing as well. Thank you for this.
So glad you enjoyed it! And for a slightly crispy version check out the air fryer chicken breast, you will love it!
I would love this but no one in my household will eat garlic, my other half wretches at the slightest whiff of it. I’m stuck making the same old things as.all recipes seem to have garlic in them.
You can omit the garlic powder, there will be a change in taste, but this recipe is completely customizable.
I misread your instructions and set my temp at 350. Cooked 30 minutes and tented it right away. Checked temp after 5 minutes under foil…was the best baked chicken ever.
So glad it turned out so well!