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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2,561 comments on “Baked Chicken Breasts”

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  1. tried this with the smoked paprika seasoning. i didn’t want to buy garlic powder so substituted it by using instead 1 tsp of garlic salt. tasted good anyhow! i also doubled the amount of the rub because my chicken breasts were big. i tried cooking at 350F for 30 minutes and it turned out good too, just didn’t have the crusty texture. over all, this was a really easy to follow, simple recipe :) i’ve been trying to look for healthier, yet still flavorful, and easy to make recipes so this one will be a new staple of mine. especially love how you included other rubs so we can explore changing it up. thank you!

  2. Great recipe…will definitely make again and again.

  3. Absolutely DELICIOUS!! I lift weights, so I eat a TON of grilled chicken and spinach. Like, a lot. I’ve gone through several grilled chicken recipes as I get tired of the flavor and like to try new seasonings. This is by far the best, picture perfect and sooo juicy!! Thank you!!

  4. Hi. Just wondering: should I set my toaster oven to bake or roast. You use the two terms interchangeably.

    Thank you🌈

    • I found this on understanding how to bake and roast.
      Roasting requires a higher temperature (400°F and above) to create a browned, flavorful “crust” on the outside of the food being cooked, while baking occurs at lower oven temperatures (up to 375°F). … Covered pan: Roasting is typically done in an open, uncovered pan, while items that are baked may be covered.
      Another article also

  5. I hate chicken breast. I also never leave reviews. But I had to. This was OUTSTANDING! Cant wait to try with other seasonings. Thank you.

  6. My apologies in advance should this be a duplicate question. I have 5 people in my family and was wondering if I doubled the recipe would I need to increase baking time, would it matter they were touching each other and does it matter where in the oven…which rack would be best. Some say the rack placement makes a difference I’m not so sure. I greatly appreciate your time and the sharing of your recipes.

  7. Tried this last night, the best baked chicken ever! So tender and juicy. My husband was impressed! Thank you 😊

  8. This is my new go-to chicken recipe. I LOVE it. I never would have thought you could cook anything at this high temperature without it being incinerated, but it works perfectly every time. I have a sneaky admission though – I leave out the brining part – and it still works.

  9. I made this tonight and it was delicious. The chicken was quite salty though, so next time I’ll reduce the salt in the seasoning. I brined and rinsed as per the recipe. Definitely will make this again. Yum!

  10. I should add that for season ing I use hickory smoked salt, pepper, and Slap Yo Mama seasoning. Mmmmmm!

  11. Love love this chicken recipe! What an easy way to do multiple chicken breast for your week of meals on keto! Thank you!

  12. Turned out great. My husband was impressed I normally always over cook chicken but not this time!

  13. This is some tasty chicken. I wanted to make some chicken for lunch salads so I cut some thick chicken breast in half, and even pounded them a bit more. I was a little skeptical of this recipe because the ingredient list looked so sparse. This is a magical mix and it works. Good stuff.

  14. There’s a reason this recipe has such good reviews! It’s so easy and they were far and away the best baked chicken I’ve ever made. Delicious and perfect! My husband said they seemed “professional!” To me it was like the chicken you would get at a super fancy wedding! Ha! Wonderful! I did mashed potatoes as a side and it was enjoyable!!

  15. I have seriously made this recipe twice in the last 3 days! My family LOVES it and I am SO happy I found it!

  16. Instructions are not accurate, I followed to the T, and it’s still pink after 25 minutes.

  17. It was amazing! I’ve been trying different ways to do chicken in the oven since I live in a snowy state and grilling isn’t easy in the winter! This is the best baked chicken because it gets crisp on top… almost like a pan seared texture without the pain and mess of splattering butter On the stovetop. I used a meat thermometer and set my temp to 165… when the thermometer beaped i took the chicken out to rest and finished up my risotto… best chicken I’ve served in a long time! I googled oven baked chicken breasts and this was the first link that popped up, I’m so glad it did, I’ve already shared the link with several of my baked chicken loving family!

  18. Finally, some chicken that isn’t too dry! Thank you!

  19. I absolutely LOVE this recipe! Tonight it was the main dish, and it was a total winner. It’s a keeper!

  20. Great recipe! So easy. I made it tonight and it was the first time in my life my baked chicken has come out juicy and yum. Definitely making chicken this way from now on. Thank you so much for sharing this.

  21. I’ve baked chicken breasts for years but was looking for something different. I followed each step and OMG! The best baked chicken ever! So moist and tender. I will always do these five steps in the future when baking chicken. Thanks so much!

  22. Have you tried recipe in a convection oven?

  23. Just made this and I have to say, it turned out just beautifully. It. Is. FANTASTIC!! I only made a couple of changes with seasonings but other than that, pretty much followed this to the letter. So moist, well seasoned and browned on the outside. I am very impressed with this recipe, thank you for sharing!

  24. I just baked the chicken breast following the recipe step by step. The chicken is juicy and tasty.

  25. Made this and brined for about 3 hours, it was soooo salty!, by the time you brine it , than add the other salty seasoning it was almost inedible. I had to rinse it all off

    Really disappointed..

    • Oh no, I’m sorry to hear that. Was your chicken by chance pre-brined? That has happened with a few of our readers, as many stores are now selling pre-brined chicken breasts.

  26. No mention of covering with foil while baking. Just confirming- toast uncovered?

  27. Just loved the chicken breasts with Italian seasoning!!! Marked in my bucket list of favourite dishes – -)

  28. My fiance LOVES our chicken this way! He requests it at least once a week. Simple and quick. I pair it with salads, rice, pasta, whatever…

  29. I’ve used this recipe countless times – it’s so great! Thanks!

  30. Fantastic! Perfectly cooked; still moist! Mine didn’t brown but that’s what I wanted. Used plenty of melted butter and a few spices.

  31. What is a perfect side with this chicken?

  32. I cook my chicken breasts on 400… Olive oil and seasoning on both sides… No need to flip it took me about two times to realize that 29 minutes is the perfect Time in my oven. Even if one is a little thicker, I still cut into it to see if it’s pink and I throw it in for another five they come out juicy and perfect and the more extra virgin olive oil the better. I don’t know if I’m drowning in it! But they come out nice and moist and perfect for a chicken salad, chicken on a salad, chicken and rice, chicken sandwich you name it.

  33. I’m going to try this recipe, one question would you pound the breasts before baking to even out the thickness?

  34. The best chicken breast I’ve ever made . This will be my go to chicken recipe

  35. Hi Ali,
    I found your recipe thru an internet search and I followed your directions to a T, and this was by far the best chicken I have ever had. Whenever I have cooked boneless skinless breasts in the past they always ended up dry. I just happened to have smoked paprika in my spice cupboard so I have everything I needed. Am now signed up as a subscriber and look forward trying some of your recipes!
    Lynn in WI

  36. Outstanding. I have used the recipe 3 times in 2 weeks and I’m alway skeptical about the high heat but hasn’t let me down yet. Juicy tender meat. I cook 3 large breast cut into 6 pieces for the week’s lunches. So very easy and so darn good. Thank you for this recipe. It’s Lunch changing.

  37. Cooked moist and tender. The brine is the secret. Excellent recipe. Thank you!

  38. This recipe is good except for all the salt. If I make it again I will cut out the salt completely, and it will still taste good. The chicken was tasty and nice and tender.

  39. Made this last night , followed every step , the Wife loved it .

  40. Pure PERFECTION. Thank you, thank you, thank you for sharing.

  41. I made this recipe last night and it came out amazing! I added bread crumbs to it tho🤤😋

  42. I can’t believe how good the chicken. It was such an easy recipe too.

  43. I just made this and it turned out perfect!! I will never cook chicken another way. Turned out so juicy and perfectly cooked. I cooked the chicken for 20 mins on the middle rack and used seasoning salt, garlic powder, Cajun, thyme, and fine herbs to season. It wasn’t crispy on this outside, which is what I prefer. Thank you so much for the wonderful recipe!

  44. The flavor was amazing (I seasoned with garlic powder, smoked paprika, and some Penzey’s Bavarian seasoning), but they didn’t brown at all. That was disappointing. My family gobbled them up nonetheless!

  45. Literally just finished chewing the last bite of this chicken and OH MY GOODNESS it’s the most delicious chicken I have EVER MADE! My boyfriend was hesitant to say how good it was (for fear of saying every other chicken I have cooked was junk…which it was!) but this really was so so delicious. Juicy, tender, yummy! Thank you!

  46. I just made this recipe and it is out of this world.
    Brining makes the breast so moist and tender; cooking at 450° is the way to go (I need a better thermometer). I cooked for 15 minutes then finished with 3 minutes of broiling.
    Easy peasy. Family and company will love it.

  47. 10/10 recommend!!!!! Very juicy and full of flavor. I did add a bit of brown sugar and barbecue sauce on top just to ad a tad bit more flavor! I loved it and it was the best chicken I’ve had

  48. Brined for 20 minutes – used Italian seasoning to go with rest of meal- so looking forward to this meal BUT was so salty I could have gagged. Big disappointment – best thing about the meal was the broccoli and the wine.

  49. Excellent method. Thank you.

  50. Hoped it would be better the second day – it’s not!