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.
So easy to make and soooo delicious!!
I’m so happy you enjoyed this one, Rosetta!! Thanks for letting me know =)
I tried this today so I could use the chicken in your Southwest Chicken Salad. The seasonings make this chicken so good I kept popping pieces in my mouth as I was chopping it up. I will definitely make it again!
Excellent recipe! Will become a go to for sure! Thank you!
Thank you Colleen! So happy you enjoyed this easy chicken recipe!
Made this last week and it’s delicious. Hubby really enjoyed. Thanks
The chicken comes out perfect every single time! Moist, flavorful, tender! I make it every week as meal prep and use it a variety of ways.
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.
I wish I could post a picture. My chicken turned out to look just like the picture. 30 years of making chicken and my husband says it was so good. I think I will use less salt next time. I’m sensitive to salt but everyone else loved it. YUM!!
Can this be done on the stove instead of in the oven?
I made this chicken tonight for dinner and it was fantastic! I brined my chicken for the first time, 4 cups water, 2 tablespoons of kosher salt, 1/2 tablespoon of garlic powder in the brine with my 4 chicken breasts. I brined them for 1 hour. I cooked mine at 400 for 23 mins as 450 for 22-25 minutes is way too high. I let them rest for 10 minutes and my boyfriend said that it really hit the spot and it was very good! Our 2 daughters loved it very much as well, this is going on the rotation! Thank you so much for the recipe! 10/10!! Will definitely recommend.
Can we use this recipe for skin/bone in chicken thighs?
Star, we all love this chicken! My husband said “it’s the best chicken I ever had”. I made the recipe exactly as written. I have a question have you made it in the air fryer? If so is the temp and timing different? Thank you Katie
Followed the recipe and they came out amazingly! I wanted to have chicken to add to salads for my lunch this week, the worst part was cutting this up and not eating it all right away! So juicy and flavorful.
This chicken was great! I made it exactly as written and we loved it. We had this just with asparagus and rice but the flavors of the spices are so versatile to add to so many other things throughout the week.
Thank you Star for making me feel like I can cook! I used whatever seasonings I had on hand for this one but the method for baking the chicken is perfect. It came out soo good and it’s so tender and juicy. I have chicken to add to different meals for the week.
Star- I love this recipe! I make it so often that I don’t measure the spices. Today, I thought I would add in some cayenne for a little kick- well I got a little heavy handed and it was so spicy but we loved it! On top of some Alfredo pasta with mixed veggies , it was the perfect weeknight dinner! I think my husband will be requesting it that way from now on. Thanks for your great recipes!
I made this for dinner and it was delicious. I cut up some for a salad and it was also delicious. It is a really easy to do. It wasn’t dry at all. Will be making this a lot.
I will make this next week. I hate dried chicken breast.
Easy and so flavorful! Great for adding to salad for a quick dinner
Can you do this with bone in chicken breast?
I stumbled upon this recipe online. I decided to try it out and I was not the least but disappointed. I decided to use Barilla Protein+ Farfalle—bowties. I used yellow squash, zucchini, red onion, broccoli, rainbow carrots, baby bella mushrooms (I love mushrooms!) and halved cherry tomatoes. I had some leftover green beans from the night before and I threw them into the mix as well. Nothing more delicious than seasoned oven roasted, caramelized veggies! Do not let the vegetables BURN! That’s a deal breaker! I’m a newcomer to almond milk. Don’t forget to shake well before using. I also added a little more garlic than called for. When sauteing garlic in the pan be very careful not to burn it. If it’s burnt get rid of it because it will be bitter and there is no cure for that! I also got out my grill pan. I used our veggie seasoning mix on boneless, skinless and sometimes flavorless chicken breasts. They got nice grill marks on them. I let the cooked breasts sit for a few minutes so that the juices redistribute evenly. Then I sliced them and put them in with the pasta, veggies and sauce. (Those breasts were juicy and flavorful! Next time I will try brining them) I gave it a little toss so that the sauce lightly coated everything. This was a real winner in my family and I’ll be making it again soon! The sauce is pleasant but not overpowering. It develops a nice mouth feel because the pasta is cooked directly in the sauce and that bit if starch gives it a pleasant mouth feel. Make this recipe. It’s really good! I would have posted a photo if I was able to do it.
Made this for dinner (sliced on top of salad with some light vinaigrette dressing), and my often picky husband said it was delicious! I brined the chicken for about 3 hours. The breasts were on the larger side, so they needed about 5 more minutes in the oven to reach 165 degrees. Then they sat for about ten minutes before slicing. We have leftovers for lunch today! YUM. This recipe is a keeper, for sure. I will likely switch up the seasonings depending on mood/weather/etc. Excellent!