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This baked chicken breast recipe is made simple with pantry staples. With the tips and tricks provided, you’ll never worry about dry chicken again. I pound mine evenly, season every inch, and add butter before baking it hot and fast. The result is juicy, flavorful chicken that can handle whatever sides you have waiting.
Although chicken thighs are my favorite cut of chicken, I buy chicken breast often. I love to have baked chicken breast on hand to toss into a salad or soup. When buying chicken breast, I always opt for boneless and without the rib meat. This ensures a nice even texture, less fatty pieces and no extra trimming.
Ingredient Breakdown
- Boneless, Skinless Chicken Breasts – Pounding the chicken evenly helps the thick and thin ends cook at the same rate.
- Olive Oil – Helps the seasoning stick to the chicken and coat the surface evenly. The olive oil adds a bit of moisture to not dry out the chicken.
- Kosher Salt – Seasons the chicken and keeps every bite from tasting flat.
- Garlic Powder – Creates a savory garlic flavor throughout the seasoning blend. I like using garlic powder as opposed to fresh garlic to prevent burning.
- Onion Powder – Adds another layer of savory flavor to the chicken.
- Smoked Paprika – For color, warmth, and a subtle smoky flavor.
- Italian Seasoning – I like to use this blend of herbs so several separate seasonings aren’t needed.
- Black Pepper – Adds a little bite and balances the other seasonings.
- Butter – Melts over the chicken while it bakes and adds richness to the surface.
How long to bake chicken breast
My top tip for baking juicy chicken breast is using high heat and a fast cook time. The thickness of the chicken breast is very important in how fast it will cook. Therefore, I like to pound the chicken breast to be 3/4 inches thick.
For 6 to 8 ounce chicken breasts pounded to about ¾ inch thick, start checking them after 16 minutes. Continue baking until the thickest part reaches 165°F. If the chicken breast is 160°F when you check, it’s ok to not put it back into the oven. While resting the chickens temperature will rise. So keep the thermometer in and it should climb to 165, if it doesn’t, that’s when you should put it back in.
Storage & Reheating
Store the cooked chicken breast in an airtight container in the fridge. It will last up to three days. I like to shred or dice up any leftovers typically and add a sauce to it like Cilantro Lime Sauce.
To reheat the chicken breast wrap it in foil with a splash of chicken broth or water. This will create steam while reheating and keep the chicken extra juicy. Heat it in an air fryer at 400°F for 8 minutes until warmed through. Alternatively you can bake it for 10 minutes at 400°F. Chicken breast can also be eaten cold which is great for chicken salad.
Sides to serve with baked chicken breast
Please remember to leave a review if you make this recipe. The feedback helps me to become a better cook and develop amazing recipes for you.
Baked Chicken Breast
Ingredients
- 3 boneless, skinless chicken breasts, approximately 6 to 8 ounces each
- 1 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1 tbsp butter
Instructions
- Preheat the oven to 425°F. The oven should be fully preheated before the chicken goes in.
- Pat the chicken dry with paper towels. Place each breast between sheets of parchment or plastic wrap and gently pound the thickest portion until the breast is about 3/4 inch thick throughout. Use a meat mallet or a rolling pin to pound the meat. If a breast is very large or thicker than about 1 ¼ inches, slice it horizontally into two thinner pieces instead of crushing it flat. The thick and thin ends should look much closer in height after pounding.
- Mix the kosher salt, garlic powder, onion powder, smoked paprika, Italian seasoning, and black pepper in a small bowl or ramekin. Rub the olive oil over both sides of the chicken. Sprinkle the seasoning evenly over both sides and press it onto the surface. There should be seasoning covering every inch of the chicken, feel free to add a little more if needed.
- Add the chicken breast in one layer in a baking dish or on a baking sheet. Slice the butter into 3 slices and place on top the center of each chicken breast. Bake for about 16 minutes, then check the thickest breast with an instant-read thermometer.
- The internal temperature should be 165°F. If it’s at 160, I still take it out because the temperature will rise while it’s resting. So keep the thermometer in and it should climb to 165, if it doesn't, that's when you should put it back in the oven. You shouldn’t have to exceed 20 minutes of cooking time. The surface should look lightly browned, the edges should be opaque, and clear juices may collect on the pan.
- Place the chicken on a cutting board and let rest for five minutes before slicing. Serve with your sides of choice and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to make baked chicken breast
Preheat the oven: Preheat your oven to 425°F. Let it fully preheat before adding the chicken.
Dry the chicken: Pat the chicken breasts dry with paper towels.
Even out the thickness: Place each breast between parchment paper or plastic wrap. Gently pound the thickest portion to about ¾ inch thick.
Mix the seasonings: Combine kosher salt, garlic powder, onion powder, smoked paprika, Italian seasoning, and black pepper in a small bowl.
Season the chicken: Rub olive oil over both sides of each chicken breast. Sprinkle the seasoning evenly over both sides.
Coat the surface: Press the seasoning onto the chicken so the surface is evenly covered. Add a little more seasoning if needed.
Prepare for baking: Arrange the chicken in one layer in a baking dish or on a baking sheet.
Add the butter: Divide the butter into three pieces. Place one piece in the center of each chicken breast.
Bake the chicken: Bake for about 16 minutes, then check the thickest breast with an instant-read thermometer.
Check for doneness: Continue baking as needed until the thickest part of each chicken breast reaches 165°F.
Rest the chicken: Transfer the chicken to a cutting board. Let it rest for five minutes before slicing.
This baked chicken recipe is so juicy and went well with my mashed potatoes!
Yes! I love how juicy this recipe is. Mashed potatoes taste so good with it!
My family loves this! So easy to make!!!
Wow thank you! I’m so glad your family enjoyed this baked chicken breast recipe.
So good! The chicken came out juicy, flavorful, and perfectly seasoned. Super easy to make and definitely a recipe I’ll use again for soups, salads or as a main dish 😋
Yes! I love the versatility this recipe has.
Finally! A great easily digestible baked chicken breast recipe I can follow & not mess up! The tip about fast and high heat is all I needed to see!
Thank you for your review!
Wow – this is such an amazing recipe – the chicken was cooked perfectly and turned out super juicy!! 10/10
Yummyyyyy
So juicy!!!