Easy Baked Chicken Breast
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If you’ve ever wondered how to make perfect baked chicken breast in the oven without it turning out dry or bland, this method is about to become your new best friend. This Easy Baked Chicken Breast recipe uses a simple seasoning blend and a high oven temperature to give you juicy, flavorful chicken every single time.
It’s one of those “back pocket” recipes I keep on repeat in my kitchen because it’s incredibly versatile. Slice it up for salads, throw it into wraps or sandwiches, add it to pasta dishes, or keep it on hand for quick weeknight dinners and easy meal prep.
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One of the most useful things you can have in your fridge is a batch of baked chicken breast that actually tastes good. I seriously can’t even count the number of times I’ve made this recipe!
If you like having cooked chicken ready for meal prep, this oven version is a staple around here. I also make my Instant Pot Shredded Chicken Breast all the time when I want chicken that’s easy to toss into soups, tacos, or casseroles.
I’ve been working on the perfect easy baked chicken breast for years, testing different temperatures, seasoning blends, and techniques until I finally landed on a method that delivers tender chicken every single time. This chicken breast recipe is simple, reliable, and incredibly versatile. I feel like after perfecting this one, I’m pretty much a chicken connoisseur.
We use this chicken constantly around here. Slice it up for big salads, toss it into wraps and sandwiches, or chop it into recipes like my Chicken Pot Pie Soup, Southwest Chicken Salad, or Buffalo Chicken Pasta. It’s also perfect for meal prep because you can cook a batch at the beginning of the week and use it in all kinds of easy lunches and dinners.
If you need a chicken breast recipe you can count on again and again, this one is a keeper! Once you crack the code and know how to make juicy baked chicken breast in the oven, dinner (and life) gets a whole lot easier.
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“Make this chicken breast! You will not be sorry! It is literally delicious and so simple. Takes a tasteless and ordinary ingredient and turns it into something that you actually want to eat.”
– Dana
Why This Baked Chicken Breast Works
Cooking chicken breast in the oven doesn’t have to be complicated, but there are a few small things that make a huge difference in the final outcome.
Ingredients for easy baked chicken breast
You only need a few simple ingredients to make this easy baked chicken breast.
- boneless skinless chicken breasts
- avocado oil
- kosher salt
- black pepper
- garlic powder
- onion powder
- smoked paprika
- dried oregano
The seasoning blend is simple, but it still packs plenty of flavor. It’s balanced enough that the chicken can be used in all kinds of recipes throughout the week, but also delicious enough to serve on its own alongside your favorite sides.
Quick Brine for Extra Juicy Chicken
A quick brine simply means soaking the chicken in saltwater before cooking. The salt helps the meat hold onto moisture while it bakes, which results in chicken that’s more tender and flavorful.
Check Your Chicken First!
Some grocery store chicken breasts are already pre-brined or “enhanced” with a salt solution. If that’s the case, you can definitely skip this step. Brining again could result in super salty chicken.
Look at the package label for phrases like these. They just mean that the chicken has been lightly brined to enhance flavor:
- contains a solution of water and salt
- enhanced with broth or saline solution
- contains up to 15% solution
How to Brine Chicken Breast
- Place the chicken breasts in a bowl or container and cover with lukewarm water.
- Stir in ¼ cup kosher salt for about 2 pounds of chicken, adjusting slightly depending on how much chicken you’re using.
- Cover and refrigerate for 30 minutes to 6 hours. Even a short brine helps tenderize the chicken and season it throughout. Going longer than 6-ish hours may result in chicken that’s on the salty side.
- Remove the chicken from the brine and pat completely dry with paper towels before seasoning and baking.
Salt Tip
If you’re using table salt or fine sea salt instead of kosher salt, reduce the amount by about half. Fine salt is more concentrated and can make the chicken too salty if used in the same amount.
If you’re short on time, you can absolutely skip the brine. This recipe still makes delicious baked chicken breast. The brine is my most helpful trick when you want the most tender results.
How to Bake Chicken Breasts in the Oven
- Pat the chicken dry. Dry chicken helps the seasoning stick better and allows the outside of the chicken to develop better flavor as it bakes.
- Pound the chicken. Pound the chicken to even thickness. This helps the chicken cook evenly.
- Season the chicken. In a bowl, toss the chicken with the oil, salt, pepper, garlic powder, onion powder, smoked paprika, and oregano until evenly coated. I like to use my hands here to make sure the seasoning is really worked all over each piece.
- Arrange on a sheet pan. Place the seasoned chicken breasts on a lightly greased baking sheet. Try to space it out a bit if you can.
- Bake the chicken. Bake the chicken at 450°F until the internal temperature reaches 165°F. For extra color, broil for the last few minutes of total cook time.
- Let the chicken rest. For optimal results, let the chicken rest for at least 5 minutes so that the juices can redistribute and not run out when you cut them open (kinda a non-negotiable step).
Helpful Tips for the Perfect Baked Chicken Breast
Brine.
Brining your chicken for at least 30 minutes before baking is a foolproof method. Brining just means soaking the chicken in saltwater before cooking. The salt helps the chicken hold onto moisture while it bakes, which makes the meat more tender and juicy.
Pound to an even thickness.
Chicken breasts are usually thicker on one end. Gently pound them out to help
the chicken cook evenly so one side doesn’t dry out.
Pat the chicken dry.
Dry chicken helps the oil and seasoning stick better and allows the outside to develop
more flavor as it bakes.
Use a high oven temperature.
Baking at 450°F cooks the chicken quickly on the outside creating a seal while keeping the inside juicy.
Use a meat thermometer.
Chicken breast is perfectly cooked when the internal temperature reaches 165°F in the thickest part.
Let it rest before slicing.
Rest the chicken for about 5 minutes after baking so the juices redistribute and stay inside the meat.
Seasoning variations
I really love the simple all purpose seasoning blend in this recipe, but here are a few easy ways to switch it up if you want a different flavor vibe.
- Italian Style– Reduce the smoked paprika by 1/2 and add 2 tsp Italian seasoning.
- Lemon Pepper– Swap the smoked paprika for lemon pepper seasoning for a brighter, more citrusy flavor.
- Southwest Style– Add 1/2 tsp cumin and 1 tsp chili powder to the blend.
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Ways to Use Baked Chicken Breast
The options for oven baked chicken breast are kind of endless. This is such an easy, healthy, and budget friendly protein to add into so many different meals for easy lunches and dinners. Here are some ideas!
- Serve it as a main course with a veggie and carb, like my Air Fryer Sweet Potatoes Cubes, Air Fryer Frozen Broccoli, or Air Fryer Green Beans
- Slice it over salads
- Add it to wraps or sandwiches
- Toss it into pasta dishes for protein
- Use it in rice bowls
- Meal prep it for easy lunches
- Stuff it into loaded baked potatoes (one of my very favorites currently)
- Make cheesy chicken quesadillas
You can also use it in recipes like:
How to Store, Freeze, and Reheat Baked Chicken Breast
If you’re making baked chicken breast for meal prep, here’s how to store and reheat it so it stays juicy and flavorful. You can leave the chicken whole, sliced, or chopped depending on how you’re planning to use it.
- Store in the Refrigerator- Let the chicken cool completely, then store in an airtight container for up to 4 days.
- Freeze for Later– Let the chicken cool completely, then store in a freezer-safe container or bag for up to 3 months.
Reheat Without Drying It Out
To help keep baked chicken breast tender when reheating, add a splash of water or broth.
- Oven: Place chicken in a baking dish, add a splash of broth or water, cover with foil, and warm at 350°F until heated through.
- Air fryer: Reheat at 360°F for 4–6 minutes, depending on thickness.
- Microwave: Cover with a damp paper towel and heat in 30 second intervals until warmed through.
- Use in hot dishes: Add it straight into soups, casseroles, or pasta dishes, where it will warm through as the dish cooks.
Frequently Asked Questions
More High Protein Recipes You’ll Love
- Instant Pot Shredded Chicken Breast
- Grilled Chicken Margherita
- Street Corn Chicken Rice Bowls
- Greek Chicken Bowls
- Air Fryer Salmon Bites
- Air Fryer Chicken Tenderloins
This recipe was originally published in January 2019 and has been updated with new photos, clearer step by step instructions, and a more helpful layout.
Easy Baked Chicken Breast
Ingredients
Chicken Brine (optional, but recommended if chicken isn’t pre-brined):
- 2 lbs boneless skinless chicken breast, raw
- 5-6 cups lukewarm water (enough to cover the chicken)
- 1/4 cup kosher salt
For the Chicken:
- 2 lbs boneless skinless chicken breast, raw (use brined chicken if brining)
- 1 tbsp avocado oil (or other neutral high heat oil- make sure smoke point is 450 degrees or higher)
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1/2 tsp oregano
Instructions
Chicken Brine:
- If chicken is not pre-brined, cover with lukewarm water and stir in 1/4 cup kosher salt. Refrigerate for 20 minutes or up to 6 hours. Skip this step if chicken is pre-brined or enhanced. See blog post for tips on how to tell if your chicken is pre-brined.
Oven Baked Chicken Breast:
- Preheat oven to 450℉.
- Remove chicken breasts from package or brine and pat dry with a paper towel.
- Place in a large bowl, add oil and spices. Rub spices and oil into meat very well with hands. If using a spoon instead of hands, make sure it is distributed very well. Arrange on a baking sheet.
- Bake until the internal temperature reaches 165°F in the thickest part. small (4–6 oz): about 12–15 minutes, medium (6–8 oz): about 15–20 minutes large (8–10 oz): about 20–22 minutes
- For more browned chicken, broil for the last few minutes of cooking time.
- Remove chicken and let rest for at least 5 minutes before slicing into it.
Notes
Serving size is about 3/4 cup or 4.5 ounces cooked chicken WW Points: 0 per serving
(points calculated per ounce) Store in the refrigerator for up to 4 days or freeze for up to 3 months. Please note:
- If your chicken is pre-brined or enhanced, skip the brine or it may be too salty. Check the label for wording about a salt solution, broth, or added sodium.
- If using table salt or fine sea salt, use half as much as kosher salt in the brine.
This is the first time I’ve ever baked a delicious chicken breast! My family and I are very thankful for the recipie ;o)
So glad this recipe helped you out and that your family and you enjoyed it so much!
This was exactly what I was looking for. Appreciate it!
I hope you enjoy, Emma! let me know how it goes!
Awesome post! This really helped me solve my problem today.
Happy to help, David! Thank you!
Delish! I’ve never brined before and it’s a gamechanger!
Happy to hear you enjoyed!
Delicious! These are juicy and moist! Perfectly seasoned. Cooking these weekly.
Yay!! Glad to know you enjoyed!
I did something wrong because my chicken came out way too salty. I brined for the first time 4.68 pounds of chicken breasts (6 of them) in half a cup of kosher salt in my hugest pan. The water covered all of them by at least two inches. I brined them for about an hour and a half. When I got them ready for cooking and they were pounded a bit, they were so huge I quadrupled the seasoning. So in one of those two steps I screwed up! They still came out quite tasty and my boyfriend and I cleaned our plates. The rest I’ll put in a chicken salad for later in the week. I’ll definitely try the recipe again because they came out quite lovely, just too salty. The packaging didn’t say anything on it. It was a long day and I’m sure I miscalculated something. I love the seasoning. and the timing was spot on. Thank you for the great recipe!
Hi Aida! I’m so sorry that the recipe turned out a bit salty. I’m happy you all were able to enjoy it despite that though! Thanks for the comment, I hope the next time you make it it comes out perfect. I wanted to drop a note to possibly help. Next time, try to take a look at how many pounds the chicken is even if they are much thicker/larger pieces it can be the same amount as just a couple pounds so doubling the salt in the seasoning mixture can be super salty so maybe that’s where the mix up was. Anyhow, thank you again for the note, happy you loved it!