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My favorite oven baked chicken breasts recipe! It never fails, thanks to this simple 5-step method that is easy to make and customize with your favorite seasonings.
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. Your answer? A resounding yes, please. Many 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…
…chicken.
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 purchase fresh chicken breasts (my preference) or frozen chicken breasts (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 that butter adds, but olive oil will also work well.
Kosher Salt: An essential ingredient in our brine, and we will also use salt to season the chicken before baking.
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 bake chicken (or any other kind of baked proteins) regularly in the oven, I strongly having a cooking thermometer on hand too. It is 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: which I have owned and used for years when cooking chicken, which currently retails for about $14 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) plus it can either beep or send an alert to your cell phone, and currently retails for about $33 on Amazon.
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 acronym: B.B.R.R.R.
Brine
Brush
Rub
Roast
Rest
Brine (Step 1): 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.
To brine chicken, simply fill a big bowl half full with lukewarm water. Stir in a handful of salt until it mostly dissolves. Add ice cubes or cold water to lower the temperature of the water so that it is cool to the touch. 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. :)
Brush (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.
Rub (Step 3): 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.
Roast (Step 4): 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 and it will accurately measure your internal chicken temperature in seconds.
Rest (Step 5): 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 thenafter 5-10 minutes, you can finally serve and enjoy your perfectly-cooked chicken breasts.
And enjoy every last bite. ♡
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:
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:
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.)
Side Dish Recipe Ideas
Looking for some side dishes to serve with this baked chicken recipe? Here are a few of my faves:
Learn how to make juicy, tender, delicious baked chicken breasts with this simple 5-step method.
Ingredients
Scale
4 boneless skinless chicken breasts, pounded to even thickness
1 tablespoon melted butter or olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Instructions
Brine the chicken. (Check the label of your chicken breasts. If they have already been pre-brined in a sodium solution, please skip this step.) Fill a large mixing bowl with 2 cups of lukewarm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add 2 cups of cold water (or a few ice cubes) to lower the temperature of the water so that it is cool to the touch. 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 paper towels.
Heat the oven. Preheat oven to 450°F.
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. Sprinkle the seasoning mixture evenly over the chicken on both sides.
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 the chicken is fully cooked. The thickest part of the breast should measure 165°F. (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 of the cooking time and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken, however, so that it does not overcook and/or burn.)
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.
Baking Dish: Please double-check the maximum temperature of your baking dish for this recipe. Glass dishes (such as Pyrex) usually have a maximum recommended temperature of 425°F, so we do not recommend using a glass dish for this recipe. You can also cook this recipe on a thick metal baking sheet.
Storage instructions: Cooked chicken can be stored in a sealed container and refrigerated for up to 3 days or frozen for up to 3 months.
My favorite oven-baked chicken breasts recipe never fails me! It’s all thanks to this straightforward 5-step method that’s not only easy to follow but also perfect for customizing with your favorite seasonings. Whether I’m in the mood for something spicy or more on the savory side, this recipe always hits the mark.
When I read this recipe I was worried it would be too salty. Based on all the good reviewers who said they followed it exactly, I tried doing the same. My organic, free range, expensive chicken breasts were not pre-brined but turned out way too salty.
This came out well for me. Still juicy. Very easy recipe. I had thin skinless chicken breasts and did 450 degrees. I’m not big on tons of seasoning/spices, so this light treatment worked for me. Leftovers will be good on bread or in my fingers. I don’t need fancy.
This chicken was even juicier than promised. In addition to the brining I think tenting with aluminum foil was the key. Delicious. I’ve been cooking for fifty years and this was the best tasting and the easiest recipe ever.
Wow! Made this for dinner and it was outstanding. Did the brine. Did the high heat cook. Used the spice recipe. Only thing different was a drizzle of Frank’s Red Hot over the top for some added heat. Worked like a charm – yummy!
Absolutely worth the time and effort! It gets asked for by kids and husband alike, with variations of “the really good chicken with the red seasoning.” <3
This is the perfect chicken recipe. Follow the recipe to a T and you will be amazed. No more dry chicken, just perfectly seasoned, juicy and delicious. I tended to dry out my chicken breasts before this recipe. Basically make sure the chicken is on thinner side, if it’s thick slice it. Definitely brine and bring to room temp and use the spice profile. I cooked mine 18 mins and it comes out 167.
I’m a newbie. Is it covered in the oven or no aluminum foil or lid at all in oven?
Thank you for the help.
– never cooked before
Linda W —
HI Newbie, I’m new too and am actually brining the chicken as we speak. I’m believeing that you don’t cover it in the oven so that will allow it to get crusty on top. Also in the video she doesn’t put it into the oven covered. This is how I’m making my decision but if anyone is online and feels like jumping in with the answer, please….that’d be awesome. lol Thank you for the recipe it sounds great!
I’m assuming from the pictures that this is for 4 chicken breast halves. Around how many ounces should they each be? Just so I can make sure I use the right amount of seasonings on them! I made this last night and the flavor was very strong.
This baked chicken breast recipe is fantastic! The chicken turned out perfectly tender and juicy, and the seasoning was just right. I appreciate how straightforward the instructions were—definitely a keeper for weeknight dinners!
[If you read about red meat, please visit our website too. https://frozenmeatsolutions.com/]
I had 4 chicken breasts, started to skip the brining because I was starving but I’m glad I didn’t. My chicken came out so good and moist! Cooked for about 19 min. in 450 degree oven. When it was done I cut into one because I couldn’t wait for the 15 min. rest and the juice squirted everywhere and so I let the others rest. Thx. for this recipe.
The first time I made the chicken breast they were perfect! The last two times I clearly left them in the brine too long because it completely changed the texture. It was gross. I’ll stick to 15 minutes bright time next time.
Hi, Ali – I don’t even rate the title of “amateur chef” I simply enjoy occasionally working in the kitchen – perhaps there’s some related connection with my (much) earlier early working-life as an analytical chemist. I have made quite a good post-roast on occasion and also its middle-east cousin “Dafina” . About a year ago I tried your chicken-breast recipe using the Za’atar herb recipe. On both occasions I found the chicken perfectly cooked and flavoursome but rather dry and lacking in the juiciness that you emphasize so much. I’m wondering if perhaps I’m over-cooking it by 5 or 10 minutes. In any case I’m asking if, perhaps, you can suggest making some kind of gravy or sauce and re-cook the breasts gently in order to correct the conspicuous dryness?
I have used this recipe numerous times and have never been disappointed. This time I heated my outdoor grill to 450f and put the breasts on the raised back part of the grill for 6 or 7 minutes , turned them once for another 7 minutes. Finally I put them directly on the lower actual grill for 1 or 2 minutes on each side. They were perfectly cooked and had that smokey grill flavor I love!
I don’t know how long this recipe has been around but I think I’ve been following the brine and cooking temp instructions for a few years. My absolute go-to recipe for chicken breasts.
Can you- or someone- tell I adapt it for an air fryer? I finally bought one
Brined chicken last night and want to tret it out this morning. If I don’t see a response soon, I guess I’ll just wing it but would love some suggestions first!
My favorite oven-baked chicken breasts recipe never fails me! It’s all thanks to this straightforward 5-step method that’s not only easy to follow but also perfect for customizing with your favorite seasonings. Whether I’m in the mood for something spicy or more on the savory side, this recipe always hits the mark.
Love, Love, LOVE this recipe! Great
It is perfect. Turns out great every single time. I don’t make chicken breasts any other way since coming across your recipe. Great work!
Just made this today. They came out perfect! Very tasty and juicy!
When I read this recipe I was worried it would be too salty. Based on all the good reviewers who said they followed it exactly, I tried doing the same. My organic, free range, expensive chicken breasts were not pre-brined but turned out way too salty.
i’ve been making this exact recipe for over five years, no joke. thanks so much for consistent chicken!
This came out well for me. Still juicy. Very easy recipe. I had thin skinless chicken breasts and did 450 degrees. I’m not big on tons of seasoning/spices, so this light treatment worked for me. Leftovers will be good on bread or in my fingers. I don’t need fancy.
Very flavorful, super tender, delicious- just a bit too salty. Will make again, just with less salt.
Thank you, this is delicious!
Can I use the same recipe for barbecuing chicken breast
instead of baking it?
This chicken was even juicier than promised. In addition to the brining I think tenting with aluminum foil was the key. Delicious. I’ve been cooking for fifty years and this was the best tasting and the easiest recipe ever.
Wow! Made this for dinner and it was outstanding. Did the brine. Did the high heat cook. Used the spice recipe. Only thing different was a drizzle of Frank’s Red Hot over the top for some added heat. Worked like a charm – yummy!
Recipe was simple, quick and whipping it up was such a delight after cutting into the chicken it was JUICY 😭😋😋
Absolutely worth the time and effort! It gets asked for by kids and husband alike, with variations of “the really good chicken with the red seasoning.” <3
I’m not that great of a cook but this came out amazing! Thanks so much for this easy recipe :)
This is the perfect chicken recipe. Follow the recipe to a T and you will be amazed. No more dry chicken, just perfectly seasoned, juicy and delicious. I tended to dry out my chicken breasts before this recipe. Basically make sure the chicken is on thinner side, if it’s thick slice it. Definitely brine and bring to room temp and use the spice profile. I cooked mine 18 mins and it comes out 167.
Juicy, tender, flavorful. Absolutely making it this way again.
I’m a newbie. Is it covered in the oven or no aluminum foil or lid at all in oven?
Thank you for the help.
– never cooked before
HI Newbie, I’m new too and am actually brining the chicken as we speak. I’m believeing that you don’t cover it in the oven so that will allow it to get crusty on top. Also in the video she doesn’t put it into the oven covered. This is how I’m making my decision but if anyone is online and feels like jumping in with the answer, please….that’d be awesome. lol Thank you for the recipe it sounds great!
I’m assuming from the pictures that this is for 4 chicken breast halves. Around how many ounces should they each be? Just so I can make sure I use the right amount of seasonings on them! I made this last night and the flavor was very strong.
This baked chicken breast recipe is fantastic! The chicken turned out perfectly tender and juicy, and the seasoning was just right. I appreciate how straightforward the instructions were—definitely a keeper for weeknight dinners!
[If you read about red meat, please visit our website too. https://frozenmeatsolutions.com/]
Best chicken I ever made. So juicy!
Love this recipe
I had 4 chicken breasts, started to skip the brining because I was starving but I’m glad I didn’t. My chicken came out so good and moist! Cooked for about 19 min. in 450 degree oven. When it was done I cut into one because I couldn’t wait for the 15 min. rest and the juice squirted everywhere and so I let the others rest. Thx. for this recipe.
This was delicious. I was nervous baking boneless chicken breasts but these turned out moist and flavorful!
The first time I made the chicken breast they were perfect! The last two times I clearly left them in the brine too long because it completely changed the texture. It was gross. I’ll stick to 15 minutes bright time next time.
Hi, Ali – I don’t even rate the title of “amateur chef” I simply enjoy occasionally working in the kitchen – perhaps there’s some related connection with my (much) earlier early working-life as an analytical chemist. I have made quite a good post-roast on occasion and also its middle-east cousin “Dafina” . About a year ago I tried your chicken-breast recipe using the Za’atar herb recipe. On both occasions I found the chicken perfectly cooked and flavoursome but rather dry and lacking in the juiciness that you emphasize so much. I’m wondering if perhaps I’m over-cooking it by 5 or 10 minutes. In any case I’m asking if, perhaps, you can suggest making some kind of gravy or sauce and re-cook the breasts gently in order to correct the conspicuous dryness?
Read the recipe. It says to add cold water or ice cubes to the warm water to lower the temperature. So you are not brining in warm water.
I have used this recipe numerous times and have never been disappointed. This time I heated my outdoor grill to 450f and put the breasts on the raised back part of the grill for 6 or 7 minutes , turned them once for another 7 minutes. Finally I put them directly on the lower actual grill for 1 or 2 minutes on each side. They were perfectly cooked and had that smokey grill flavor I love!
I don’t know how long this recipe has been around but I think I’ve been following the brine and cooking temp instructions for a few years. My absolute go-to recipe for chicken breasts.
Can you- or someone- tell I adapt it for an air fryer? I finally bought one
Brined chicken last night and want to tret it out this morning. If I don’t see a response soon, I guess I’ll just wing it but would love some suggestions first!
Thanks!
This was so easy and delicious! Huge hit in my family. Thank you!!
A question: The whole chicken breasts from the meat counter tend to be very thick. Should I filet them for this recipe?
Do I need to pound the chicken so that it cooks evenly?