Baked Chicken Breasts

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My all-time favorite oven baked chicken breasts recipe!  It never fails me, thanks to this simple 5-step method that is easy to make and customize with your favorite seasonings.

Perfect Oven Baked Chicken Breast

A few weeks ago on Insta, I asked if you all might be interested in a back-to-basics series about the best ways to bake proteins (i.e. chicken, pork, steak, seafood, tofu, etc.) in the oven.  And your answer?  A resounding yes please.  Tons of you had requests and questions about methods for cooking various proteins, plus more than a few tales to tell about proteins gone not-so-right over the years.  And oh boy, I hear ya.  My little kitchen has seen more than its share of overcooked steaks, completely dried out pork chops, salmon skin glued to pans, and not-so-crispy tofu over the years too.  Which are never fun, especially since proteins can be pricey and intended for special occasions.  But hey, it’s all part of the adventure of learning how to cook.  And eventually, I’ve trial-and-errored my way to some basic methods for baking proteins that have become super-reliable, super-delicious staples in my kitchen.

So over the next two weeks, I thought we could work our way through each of them, beginning today with the #1 most requested protein here on Gimme Some Oven…


Specifically, boneless skinless chicken breasts.

Over the years, I’ve received countless requests for new chicken breast recipes, and many more for tips on how to bake chicken breasts in the oven.  Because anyone who worked with chicken breasts before know that they can be incredibly versatile, yet also incredibly finicky to work with, especially when baked in the oven.  Cook them the wrong way and you’ll end up with a dry, rubbery, tough, and flavorless disaster.  But cooked the right way?!  We’re talkin’ juicy, tender, flavorful, perfectly baked chicken breasts that you will love.

The good news is that they’re also totally easy to customize with your favorite seasonings or sauces.  And also, incredibly easy to make with my 5-step baked chicken breasts method.  Thousands of our readers have tried it over the years and reported back that this method was a game-changer with cooking chicken.  So if you have yet to give it a try, let’s bake some chicken together!

Baked Chicken Breasts Recipe | 1-Minute Video

Baked Chicken Breast Ingredients:

To make this baked chicken breasts recipe, you will need:

  • Boneless, skinless chicken breasts: You can either purchased fresh (my preference) or frozen (which you will need to completely thaw before using).  Some chicken also comes pre-brined nowadays, in which case you can skip step one below.
  • Butter or olive oil: Your pick!  I like the extra flavor of butter, but olive oil will also work well.
  • Kosher Salt: An essential ingredient in our brine, and also to season the chicken.
  • Seasonings: I included an all-purpose blend of smoked paprika, garlic powder, salt and black pepper in the recipe below, which is super-simple and goes with just about anything.  But feel free to sub in any dry seasoning blend that you prefer.

Also, if you make baked chicken (or any other kind of baked proteins) regularly in the oven, I one million percent recommend having a cooking thermometer on hand too.  It is quite simply the most foolproof way to ensure that your chicken is not over- or under-cooked, and works like a charm.  I recommend either this:

  • Instant-read cooking thermometer (pictured below): which I have owned and used for years when cooking chicken, which retails for about $9.99 on Amazon.
  • Dual-probe wireless meat thermometer: which I also own and love because it can be used inside of a hot oven (especially helpful for baking steak, salmon and pork), which retails for about $24.99 on Amazon.
Baked Chicken Breast Recipe

My original photo for this recipe (2015).

How To Bake Chicken Breasts:

Alright, so here’s the secret!  To make perfectly baked chicken bbrrreasts, you simply need to follow this 5-step acroymn: B.B.R.R.R.

  1. Brine
  2. Brush
  3. Rub
  4. Roast
  5. Rest

Step 1: Brine

I’m telling you — this step is an absolute must for anytime you want to bake chicken breasts in the oven.  Brining chicken is super-easy, it makes your chicken extra juicy, and best of all, it can be effectively done in just 15 minutes.  Plus, if you brine chicken in lukewarm water, it also helps bring the chicken to room temperature, which makes for more even cooking.  Win-win!

To brine chicken, simply fill a big bowl with lukewarm (not hot) water.  Stir in a handful of salt until it mostly dissolves.  Then add your chicken breasts and let them sit in the saltwater to brine for at least 15 minutes.  If you are doing this in advance, you can cover and refrigerate the bowl of chicken and saltwater for up to 6 hours.  But you don’t want to let the chicken brine for much longer than that.

When you’re ready to go, remove the chicken from the brine.  Give it a good rinse it with cold water to wash off the salt, and then pat it dry with some paper towels.  And voila — your chicken is officially brined.

Really, don’t skip over this step!  It makes a world of difference.

Note: That said, some store-bought chicken breasts are now sold pre-brined.  So double-check your packaging beforehand.  And if your chicken has already been pre-brined in a sodium solution, just move onto step two.  :)

Step 2: Brush

…your chicken breasts with melted butter.  Or at least, I highly recommend using butter.  It adds great flavor and helps give a nice golden crust on the outside.  But if you’d rather use olive oil (or another favorite cooking oil), feel free.

Brush the breasts liberally on both sides to prevent the chicken from sticking to the pan, and also to help the seasonings stick.  Then place the chicken breasts in a large baking dish or roasting pan.

Step 3: Rub

If you’re really wanting to keep things simple, you can simply sprinkle some salt and pepper onto the chicken breasts.  But again, chicken will pick up the flavor of whatever seasonings you add.  So even if you’re making a simple dish that calls for “plain” chicken breasts, I highly recommend the simple chicken seasoning recipe I have included below that includes salt, pepper, garlic powder and paprika.

Step 4: Roast

So this is the step that causes some squabbles amongst chicken lovers — how long to bake chicken breasts?  And what is the correct temperature to bake chicken?  Do you bake it low and slow (as in, 30 minutes at 350°F)?  Or do you roast chicken high and quick (as in, 15 minutes at 450)?  I have tested out both — and just about every interval in between — dozens upon dozens upon dozens of times.  And in the end, I fall firmly in the latter camp when it comes to baked chicken.

I like to roast my chicken breasts on high heat. 🔥

Depending on the thickness of your chicken breasts, roasting chicken at 450°F should require a cooking time of about 15-18 minutes (depending on the thickness/size of your chicken breasts).  It’s speedy and it’s easy.  But mostly I love it because cooking at high heat quickly develops a nice crispier “crust” on the outside of the breasts, which also helps to lock in those juices and keep the oven roasted chicken perfectly tender on the inside.  It’s the best of both worlds.

I highly recommend investing in a small cooking thermometer to measure the cooked chicken temp in order to tell if it is ready to go (the FDA says that the safe cooked chicken temp is 165°F), versus cutting into it with a fork, which lets those good juices seep out.  I use this instant-read thermometer (affiliate link) that I bought on Amazon for $10, and it will accurately measure your internal chicken temperature in seconds.

Step 5: Rest

This one is a non-negotiable.  You must, must let your beautifully baked chicken breasts rest before cutting into them — a tip which applies to cooking any meat, really.  If you cut in right away, you will lose all of the amazing juices and some of the tenderness that we’re going for.  But if you give your freshly baked chicken breasts a brief rest, it will finish cooking and lock in all of those delicious juices, resulting in the most tender and juicy and delicious baked chicken.

I recommend loosely tenting a sheet of aluminum foil over the pan to keep the heat in while the chicken rests.  And then after 5-10 minutes, you can finally serve and enjoy your perfectly-cooked chicken breasts.

And enjoy every last bite. 

How To Brine Chicken to make Baked Chicken Breasts

Baked Chicken Seasoning Recipe

Oven Baked Chicken Breast Recipe

How To Season Baked Chicken Breasts:

Again, I’m a big fan of the classic paprika-garlic-pepper mix in the recipe below.  But if you’d like to mix things up, feel free to sub in any of your favorite dry seasoning mixes, such as:

And of course, feel free to also toss the chicken breasts with your favorite sauces (once they have been baked).  Or try out any one of these 5 easy chicken marinades.  Chicken is an incredibly versatile protein flavor-wise, and can be seasoned just about however you please.

How To Make Baked Chicken Breasts Recipe

How To Use/Serve Baked Chicken Breasts:

The easiest way, of course, is just to serve these roasted chicken breasts fresh outta the oven.  But feel free to also slice, shred, or dice these oven baked chicken breasts for use in another recipe, such as these faves:

How To Store/Freeze Baked Chicken Breasts:

Once the chicken has been baked, it can be stored in a sealed container in the refrigerator for up to 3 days.  Or you can freeze it for up to 3 months.  (<– I recommend shredding, dicing or slicing the chicken before freezing for easier use.)

Perfectly Juicy Oven Baked Chicken Breast Recipe

Side Dish Recipe Ideas:

Looking for some side dishes to serve with this baked chicken recipe?  Here are a few of my faves:

Baked Chicken Breast with Roasted Asparagus

More Baked Protein Tutorials:

Be sure to also check out our tutorials for how to bake other meats, seafood and tofu here.  (More coming soon!)

Enjoy, everyone!

This post contains affiliate links.

Baked Chicken Breast Recipe

Baked Chicken Breasts

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


Learn how to make juicy, tender, delicious baked chicken breasts with this simple 5-step method.



Baked Chicken Breast Ingredients:

  • 4 boneless skinless chicken breasts, pounded to even thickness and brined in saltwater (*see easy instructions below)
  • 1 Tablespoon melted butter or olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly-cracked black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika (I prefer smoked paprika)


  1. Brine the chicken. To brine your chicken breasts, fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt.  Stir to combine until most of the salt is absorbed.  Add the chicken breasts and let them sit in the mixture to brine for 15 minutes.  Or you can also also cover the bowl and refrigerate for up to 6 hours.  Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.  (However, if the chicken breasts you purchased have already been pre-brined in a sodium solution, skip this step.)
  2. Heat the oven. Preheat oven to 450°F.
  3. Season the chicken. Place the chicken breasts in a single layer in a large baking dish*.  Brush on both sides (turning once) evenly with the melted butter or olive oil.  In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined.  Then sprinkle the mixture evenly over the chicken on both sides.
  4. Bake. Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink.  Cooking time will depend on the thickness of the chicken breasts, so I recommend using a cooking thermometer to know exactly when it is fully cooked.  The thickest part of the breast, it should be 165°F.  (Or, if you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes and broil the chicken until it is cooked through and golden on top.  Keep a close eye on the chicken so that it does not overcook and/or burn.)
  5. Rest the chicken. Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil.  Let the chicken rest for at least 5-10 minutes.
  6. Serve. Serve warm.  Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.


Baking Dish: Please note that I do not recommend using a glass baking dish for this recipe (such as Pyrex).  Instead, I recommend using a metal or ceramic (porcelain) heat-safe baking dish.  Or if you do not have a 9×13-inch dish, you can also use a rimmed metal baking sheet instead.

How To Bake Chicken Breasts

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2,504 comments on “Baked Chicken Breasts”

1 25 26 27 28 29 34
  1. 5 stars
    This is so easy and delicious. Follow the directions exactly! (Brine first/tent with foil after). It’s the only baked chicken breast recipe I use. Perfect for adding to spinach salad and buffalo chicken dip, for starters.

  2. 5 stars
    Seriously the best baked chicken I’ve ever had! Never knew how much of a difference the butter would make. Also added some Tony’s seasoning and it was perfect. Thank you!!!

  3. 5 stars
    This chicken was amazeballs! Thank you for all your hard work figuring that out and for sharing it with us. This will be my go to chicken recipe for the rest of my life.

  4. 5 stars
    Oh my goodness, thank you, thank you, thank you. I have tried every temperature, multiple methods and THIS made my chicken moist as can be. I was afraid of the 450 because at 400 I dried my previous batch out. I followed the recipe exactly and it worked, it really worked, lo, and QUICK!

  5. 5 stars
    This recipe is a GAME CHANGER! I have never been able to consistently cook a chicken breast that is juicy and tender. I followed these directions exactly, and 45 minutes later, I had the most flavorful and perfectly cooked chicken breast of my life — better than fine dining quality! I purposely used a type of organic frozen chicken that is ALWAYS tough and dry when I cook it. This recipe transformed it into something magical. THANK YOU!!!!

  6. Perfection!!!!

  7. Chicken needs to be brined for 8 – 12 hours to be effective.

  8. 5 stars
    My daughter (who can not cook) made this recipe and it was better than any baked chicken I’ve ever made. Making it myself tonight!

  9. 5 stars
    I have never left a remark for any recipe before . This has become my husband’s absolute favorite chicken dinner. I have made it several times, at least couple of times a month since April. Easiest and fastest Ever.
    I added chili powder and sometimes crushed red pepper. Thank you

  10. 5 stars
    Simple and tasty. Thanks for the tip about brining, and for explaining your decision to cook hot and fast.

  11. 5 stars
    First time I was able to make moist chicken breast. Thank you very much.

    I skipped the paprika and squeezed about half a lemon onto the chicken and placed 4 wedges of lemon in the pan. It was delicious!!

    Thank you so much.

  12. 5 stars
    So glad I found this great recipe-moist, easy and delicious!! I did add 1/2 t. curry to the dry rub mixture.

  13. 5 stars
    Thrilled to find a skinless chicken breast recipe that is so juicy and flavorful! I baked cubed butternut squash and served as a side dish. Tossed squash with olive oil, black pepper and salt before baking.

  14. 5 stars
    You’re absolutely right!!! I never make my chicken any other way!!! Always turns out juicy and delicious!!!!

  15. 5 stars
    My husband and children loved this recipe!! That was the most compliments I’ve ever received for a chicken dish and it was sooooo easy!! Thank you so much for the wonderful instructions. I am allergic to poultry so I am always flying blind, but bc of your details down to the reason why you do the higher temperature prompted me to ask my husband if he liked a crispy outside. I never would have even thought to ask. Great recipe!!!

  16. Amazing. Perfect recipe for baked chicken. Finally.

  17. 5 stars
    This is now my “go-to” recipe!!! Perfect every time although I do have to cook longer (my oven is probably not accurate). Thank you!

  18. 5 stars
    I made this for my husband last night and he loved it!!! He said it was the best roasted chicken he ever had!! I had bone in breasts so I had to cook them for a little longer but other than that I followed the directions. Super easy and I didn’t have to buy any exotic spices I may never use again!! Thanks for the great recipe!!

  19. I am truly a noob when it comes to cooking. I didnt see this mentioned. Probably for obvious reasons. Do you turn the chicken over halfway through? You can stop your chuckling knowing someone out there is completely kitchen challenged!!

  20. 5 stars
    Fabulous and so easy. The chicken is tender and delicious!

  21. 5 stars
    Really enjoyed this recipe. Did exactly as recipe said. Chicken Breast was very moist and very good flavor. I really like how quick and easy it was after working 8 hrs who wants to cook. Thanks!

  22. This recipe changes the way I look at chicken! I found the recipe on a Friday and used it twice over the weekend! I enjoy making chicken again and I’m SO GRATEFUL!!!!!

  23. 5 stars
    Absolutely amazing. I will never use another method for baking chicken breasts. I couldn’t believe how juicy they were. I added Cajun seasonings as well with some onion and garlic powder in the spice mix.

  24. Perfect every time!! Thank you for the great recipe!

  25. 5 stars
    I am a vegetarian an my boyfriend loved this but I struggled to get my chicken looking crispy like pictured. Anyone have any tips?

  26. 5 stars
    I just cooked my best chicken ever using this recipe! Really, really easy to make really, really good baked chicken! Really like magic

  27. I’ve made this several times, and I love this recipe. It always comes out delicious. I do pound the chicken breasts so that they are thinner, but otherwise I follow this recipe. I’ve added Italian seasoning or Herbes de Provence for variation, but my whole family loves each incarnation! Thank you for a wonderfully dependable recipe. My son in college (learning to cook) just made this and couldn’t believe how great it was. It truly is foolproof. Thank you!!

  28. 5 stars
    I’ve been cooking for many years. This is truly the best directions for tasty, juicy chicken breasts that turn out great every time!! Thank you!!

  29. 5 stars
    I never realized how easy it is to brine, & it really does make a big difference! Chicken turned out super moist & was so easy to make. Thanks for the recipe!

  30. 5 stars
    WHAT THE EFF?! I never comment on recipes but I HAD to this recipe is friggin amazing!!! I brined for 25 mins, I also only had 3 chicken breast. But I cooked for 450 at 16/17 mins and wowwwww. So juicy and moist.

  31. 5 stars
    Holy moly! This exceeded my expectations. I’ve made chicken stovetop for years but no more. This was exceptional… Restaurant-worthy! Thank you!!!

  32. 5 stars
    Awesome! Didn’t change anything 😀

  33. 5 stars
    I have been making this recipe for months now. My son and I just love how JUICY it is. I have experimented with the seasonings and we like it a little spicy with some cajun season, pepper and a salt free season mix (garlic). This has started me using the BRINE for all my meats and it is awesome:) thank you for sharing

  34. 5 stars
    Was tired of pan frying chicken breasts and having them sputter and splatter all over my stovetop. Followed this recipe, cooking for 18 minutes, pulling out the smaller breasts and then leaving the last two thicker breasts in for another 3 minutes. They came out amazing. Super juicy! This is my new go-to recipe. Thanks!!

  35. Best chicken breasts ever. Thank you!!

  36. 5 stars
    Oh my gosh you hit the nail on the head with the temperature , brine well shoot everything
    Thank you so much for sharing was delicious and moist

  37. 5 stars

  38. This is best baked chicken ever! For years I’ve struggled as, I’m more of a baker than a cook! This recipe is a keeper! Thank you! Moist flavorful chicken breast.!

  39. 5 stars
    This was spot on! Breasts were tender, I’m very impressed.

  40. 5 stars
    Stumbled across this recipe in my search for ways to add more lean protein to my diet and I’m hooked.

    This recipe turned out as advertised… the first time I’ve ever been able to make chicken that is as good cold in a salad as it is fresh out of the oven.

    Made the “plain” kind last week and have Italian, Mexican and more “plain” in the oven right now. (Chicken was on sale for $1.89/pound. I’ll freeze some to add to pasta and enchiladas later!)

  41. 2 stars
    15-18 minutes was not long enough! It needed a solid 45 minutes at 450′ to get up to 165′.

  42. 5 stars
    I will make this again and again! I just served this to my daughter and she commented on how moist the chicken is! The spice rub is amazing; a great blend of flavors with just enough bite. I like to have chicken on hand through out the week for salads so I think I’ll try the brining and rub but this time sautéing the chicken just to save time. Great recipe!

  43. 5 stars
    I eat a lot of boneless skinless chicken breasts, so I figured I’d try this recipe. I followed all the directions just as given, and took it out of the oven when the thermometer ready 165° then let it rest for about 5-10 minutes. What a treat! I had this with fresh picked corn on the cob, a fresh picked tomato, and mashed potatoes. I’ll be using this recipe a lot. I like cajun, so next time I’ll sprinkle some cajun seasoning on it. This was the tenderest, moistest chicken breast I’ve ever fixed! Thanks Ali!

  44. 5 stars
    Best chicken breast E.V.E.R!!!!!!!
    i rubbed it with salt pepper garlic and smoked paprika. Kids inhaled it.

  45. 5 stars
    OMG. I took it out of the oven and I thought it looked rubbery. Then I took a bite. Perfection. This will be my forever chicken recipe. I have waited years to learn the secret to not ruining a perfectly good boneless chicken breast. Thank you so much!

  46. 5 stars
    This was so delicious! I’ve used this recipe several times. Thanks for sharing!

  47. 5 stars
    Wow! This worked perfectly and I’ll definitely be doing it again. Delicious and moist. I actually did the slower cooked method and couldn’t fault it. Thank you!

  48. 5 stars
    So easy and delicious! I just made it and I am enjoying it right now. This will be my go to recipe for the future. Thank you.

  49. 5 stars
    Hello! I am not a cooker; I actually dislike cooking very much. Today I decided to try something new and I followed your steps and I am ecstatic! It tastes so good! I’ve never cooked something that didn’t come seasoned already and have it taste good. Thank you so much!

  50. 5 stars
    I can’t cool and this was delicious!!!