Easy Oven Baked Chicken Breast Recipe

This oven baked chicken breast is juicy, flavorful, and so easy to make. Forget boring, dry chicken breasts, this is the recipe you’ve been looking for!

The Secret to the Best Juicy Baked Chicken Breast

This baked chicken breast recipe has saved me on so many busy weeknights! I can have this easy chicken recipe on my table in less than 30 minutes, with just 10 minutes of prep. Served with roasted veggies and sliced bread on the side, it’s a staple in our dinner rotation that’s also great for meal prep!

I season these chicken breasts with a simple spice rub, drizzle them with olive oil for extra flavor and moisture, then bake them in a hot oven until they’re juicy and tender. The secret to the best baked chicken breasts is to not overcook them, since that can dry them out and make them tough. Now let’s bake some chicken!

How to Bake Chicken Breast in the Oven

Mix together the seasonings in a small bowl: paprika, dried oregano, garlic powder, salt and pepper.

Pound the chicken. Place chicken breasts in a zip-top bag or between two sheets of parchment paper and pound them to an even thickness using a meat mallet or rolling pin.

Season chicken. Place the chicken breasts in a baking dish and pat dry with paper towels. Drizzle them with olive oil and rub the oil over all sides of the chicken. Then rub the seasoning mixture over both sides of the chicken.

Bake at 425° F, until the chicken is cooked through. The cook time will depend on the size and thickness of your chicken breasts. Find specific cook times below.

Let the chicken rest for 5 minutes before slicing or serving.

Tips for the Best Juicy Baked Chicken Breast

• Pound chicken breasts to an even thickness. This makes the meat extra tender and helps it to cook through faster and more evenly.
• Bake at 425° F. I’ve found this to be the best temperature for baking chicken breasts because the high heat cooks the chicken quickly and seals in the juices.
• Don’t overcook it. Overcooking is one of the most common reasons why chicken turns out dry or tough. Use a meat thermometer to test when the chicken reaches 165° F (the USDA recommended safe temperature for chicken) and take it out of the oven as soon as it is done.
• Let it rest for 5 minutes after cooking, before slicing or serving. This allows the juices to redistribute throughout the meat, rather than running out onto your plate or cutting board.
• For the most tender chicken, always slice it against the grain.
• Switch up the seasonings to your tastes: Try my Chicken Seasoning or Cajun Seasoning for a delicious spicy kick. If you prefer a marinade you’ll love my Chicken Marinade!

Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛

Easy Baked Chicken Breast

This oven baked chicken breast is juicy, flavorful and so easy to make with just a few simple ingredients. Serve it with roasted potatoes and vegetables, or slice it up and add to salads, sandwiches or wraps. Great for meal prep!

Cook ModePrevent your screen from going dark

• Preheat oven to 425° F.

• Combine the seasoning ingredients in a small bowl: paprika, dried oregano, garlic powder, salt and pepper. Stir or whisk to mix. Set aside.

  2 teaspoons paprika, 1 teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon pepper

• Place the chicken breasts in a large zip-top bag or between two sheets of parchment paper or plastic wrap and pound them to an even thickness using a meat mallet or rolling pin.

  4 boneless, skinless chicken breasts

• Place chicken breasts in a baking dish. Pat chicken dry with paper towels. Drizzle with the olive oil and rub over both sides of chicken.

  1 tablespoon olive oil

• Rub the seasoning rub over both sides of the chicken.

• Bake chicken breasts according to their size: bake 5-6 ounce breasts for 13-16 minutes, bake 8 ounce breasts for 16-19 minutes, bake 11-12 ounce breasts for 22-26 minutes. Check that chicken has reached an internal temperature of 165° F by inserting an instant read thermometer into the thickest part of the meat.

• Remove the pan from the oven and let the chicken rest for 5 minutes before slicing and serving. When slicing chicken, slice it against the grain for the most tender result.

• To Store: Store baked chicken in an airtight container in the refrigerator for up to 3-4 days.
• To Freeze: Store baked chicken in an airtight container in the freezer for up to 2 months. Wrap the chicken well to minimize its exposure to air in the freezer. It is best to cut, slice or shred your chicken before freezing it. This way, you can thaw it and add it directly to your recipe. I recommend using frozen chicken in recipes such as casseroles, rather than eating it on its own.

Calories: 165kcal, Carbohydrates: 1g, Protein: 24g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 72mg, Sodium: 423mg, Potassium: 453mg, Fiber: 1g, Sugar: 1g, Vitamin A: 536IU, Vitamin C: 1mg, Calcium: 17mg, Iron: 1mg

Nutrition information is an estimate.

I originally shared this recipe in March 2019. Last updated January 2026.

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