Recipe Overview
Why you’ll love it: This baked chicken breast recipe with boneless skinless chicken breasts will be your weeknight go-to! Juicy, flavorful, and foolproof, this dinnertime staple is made with just a few pantry spices and 20 minutes in the oven.
How long it takes: 30 minutes
Equipment you’ll need: baking sheet, instant-read thermometer
Servings: 4
No More Dry Chicken!
Boneless skinless chicken breasts have a reputation. Dry. Boring. Overcooked. (And it’s not all unwarranted!)
So I tested it. I wanted this to be a go-to, busy night method. So there’s not a marinating step, and you don’t need it. But if you want to add that step, I have a lot of chicken marinade recipes to choose from.
This chicken is juicy. It’s tender. It’s reliable. No guesswork. Just solid, dependable baked chicken that works for dinner tonight and lunches all week.
- Short list of ingredients. You only need olive oil and everyday spices (and, of course, the chicken!) to make this baked chicken breast recipe.
- Quick and easy. With just 5 minutes of prep and 20 minutes of baking, baked boneless skinless chicken breasts are a healthy, protein-packed main dish your whole family will love.
- Versatile and great for meal prep. This chicken is tasty hot or cold, so you can use it for salads, sandwiches, or casseroles throughout the week. And the seasoning is an all-purpose blend that works with a variety of sides and cuisines.
How to Make Baked Chicken Breast
Prepare. Preheat your oven to 425°F and line a baking sheet with parchment paper or coat it with a spritz of cooking spray or oil. It’s important to have the oven preheated before you put the chicken in so it cooks quickly and evenly.
Mix the seasonings. Combine the salt, pepper, garlic powder, paprika, and onion powder in a small bowl. (Keep reading for more seasoning ideas!)
Prep the chicken. Use paper towels to pat the chicken breasts dry; this helps the seasonings stick and the outside bake up golden brown. If the chicken breasts are thick or uneven in thickness, use a meat mallet, rolling pin, or the heel of your hand to pound them to a uniform 1-inch thick. (You can trim away any thinner edges, or fold them under on the pan, so they don’t end up tough.)
Season. Set the chicken breasts on the prepared baking sheet and rub them with the olive oil. Sprinkle with the seasonings on both sides.
Bake. Place the pan in the oven and bake for 18 to 22 minutes, or until the internal temperature reaches 165ºF. Let the chicken rest for 5 minutes before slicing and serving.
Don’t overbake the chicken!
This is the most common culprit when baked chicken turns out dry, tough, and rubbery. It’s especially important when you’re baking boneless skinless chicken. To keep this from happening, make sure the chicken breasts are a uniform 1-inch thick (if they’re thinner, check on them earlier) and use a thermometer to monitor the temperature, which is the most fool-proof way to get perfect juicy chicken every time.
Seasoning/Sauce Ideas
- Cajun: Cajun seasoning adds a little kick to this baked chicken recipe.
- Italian: Add homemade Italian seasoning if you’re pairing this chicken with Italian sides and flavors.
- Southwest style: My southwest spice blend is perfect if you’re planning on using the chicken to stuff tacos, enchiladas, and other Tex-Mex dishes.
- Teriyaki: Follow the cooking method described in the recipe card below. When the chicken is finished cooking, top it with the sauce in this recipe for grilled teriyaki chicken.
- Pesto/chimichurri: Once the chicken is cooked, smear a tablespoon of homemade basil pesto, cilantro pesto, or chimichurri on top. So good!
- Restaurant-style sauces: Try bang bang sauce, Chick-Fil-A sauce, or yum yum sauce.
Ways To Use Baked Chicken Breast
Pair with side dishes. Go with a classic like stovetop scalloped potatoes, try something new like balsamic roasted vegetables, or keep it simple with air fryer carrots.
Add to a meal bowl or salad: Pair this baked chicken breast with homemade tzatziki and roasted veggies over a base of yellow rice.
Salads: I love sliced baked chicken on a green salad with a drizzle of green goddess dressing or honey mustard vinaigrette. You can use the chicken to make cranberry chicken salad or curry chicken salad. Add it to tabbouleh salad or fattoush.
Sandwiches and wraps: Swap in baked chicken instead of grilled chicken in my grilled chicken sandwich, or tuck slices of chicken into a wrap with your favorite fillings.
Casseroles, pasta, and other recipes: Slice the chicken and arrange it on a bowl of pasta with cauliflower Alfredo sauce, use it to make a chicken enchilada skillet, add it to soup, or use it in any recipe that starts with cooked chicken!
Refrigerator: Store baked chicken in an airtight container for up to 4 days. Don’t let it cool before storing; refrigerate it while it’s still warm, in a single layer, so it cools quickly for food safety.
Freezer: Wrap tightly and freeze for up to 4 months. For best results, slice or dice before freezing so it thaws faster and stays tender when reheated.
To reheat: Warm gently in a skillet over medium-low heat, in a 350°F oven for 10 minutes, or in the microwave. Add a splash of broth or water before reheating to prevent the chicken from drying out.
More Chicken Recipes
Baked Chicken Breast
Ingredients
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- 2 boneless skinless chicken breasts (about 16 ounces total)
- 1 tablespoon olive oil
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
- In a small bowl, mix together the salt, pepper, garlic powder, paprika, and onion powder. Set aside.1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon onion powder
- Pat the chicken breasts dry with paper towels. If they are thick or uneven in size, pound them to an even thickness (about 1 inch) using a meat mallet, rolling pin, or the heel of your hand.2 boneless skinless chicken breasts
- Place the chicken on the prepared baking sheet. Coat the chicken breasts with olive oil, then sprinkle the seasoning evenly over both sides. I often tuck under any thin parts along the edges so they don't get overdone.1 tablespoon olive oil
- Bake for 18 to 22 minutes, or until the internal temperature reaches 165°F when measured with an instant read thermometer at the thickest part (see note 1).
- Remove from the oven and let the chicken rest for 5 minutes before slicing.
Notes
- Pro tip: Try not to overcook the chicken which can make it rather tough and dry. Keep in mind that if the chicken pieces are thinner than 1 inch, they will get done more quickly. The internal temperature will rise slightly while the chicken rests.
- Meal prep: You can easily double the recipe, if desired, or even triple it. The baked chicken is perfect for adding to salads, bowls, sandwiches, or recipes that call for cooked chicken.
- Storage: Baked chicken breast can be refrigerated in a covered container for up to 4 days. Refrigerate it promptly, and in a single layer, so it cools off quickly. Baked chicken breast can be frozen for up to 4 months, if wrapped securely. If you’re planning on using the cooked chicken in recipes, I advise chopping or slicing it before you freeze it because it will thaw more quickly.
- Variations: Feel free to change the seasoning as you like. This is a pretty basic seasoning that will go well with a variety of cuisines, but if you would like variety, try my southwest spice blend or cajun seasoning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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