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These Juicy Baked Chicken Breasts are simple, reliable and never dry. A quick rub of oil and pantry seasonings and about 20 minutes in a hot oven give you tender chicken you can slice for dinner or save for the week ahead.
Chicken is one of the bigger items on the grocery bill, and with prices as high as they are, overcooking it feels like throwing money away. This method takes out the guesswork so every piece is worth what you paid for it.
Two things make the difference. First, even out the thickness so the thin end doesn’t dry out before the thick end is done. Second, use an instant-read thermometer and take the chicken out at 165°F.
Bake it on a rimmed sheet pan or in a baking dish, and slide a tray of roasted vegetables into the oven at the same time if you like.
Ingredients and Swaps
- Chicken breasts: Boneless, skinless, 6–8 ounces each. Very large breasts can be sliced in half horizontally into two thinner cutlets.
- Olive oil: Helps the seasoning stick and keeps the outside from drying out.
- Seasoning blend: Salt, paprika, garlic powder, onion powder and pepper. Swap in Italian seasoning, taco seasoning or lemon pepper to match the meal.
Tips for Chicken That Isn’t Dry
- Even out the thickness. Pounding the thick end to ¾ inch is the most important step. It lets the whole breast finish cooking at the same time.
- Use a hot oven. 425°F cooks the chicken quickly, before it has time to dry out.
- Go by temperature. An instant-read thermometer takes out the guessing. Pull the chicken at 165°F.
- Rest for 5 minutes. Slicing right away lets the juices run out onto the cutting board.
Juicy Baked Chicken Breasts
Ingredients
Method
- Preheat the oven to 425°F. Line a rimmed sheet pan with foil or parchment, or lightly grease a baking dish.
- If the chicken breasts are much thicker at one end, place them between two sheets of plastic wrap and pound the thick end with a rolling pin or heavy pan until they’re an even ¾ inch thick.
- Pat the chicken dry with paper towels and rub it all over with the olive oil.
- Mix the salt, paprika, garlic powder, onion powder and pepper in a small bowl. Sprinkle over both sides of the chicken.
- Arrange on the pan with space between the pieces. Bake for 18–22 minutes, until the thickest part reaches 165°F.
- Rest for 5 minutes before slicing so the juices stay in the meat.
Notes
- Cooking time depends on thickness. Start checking small breasts at 16 minutes. Very large ones can take up to 25 minutes.
- No thermometer? Cut into the thickest part. The meat should be white all the way through and the juices should run clear.
- Change the seasoning to suit the meal. Italian seasoning, taco seasoning and lemon pepper all work.
- Wash your hands, cutting board and anything else that touched raw chicken with hot, soapy water.
What to Serve with Baked Chicken
Easy Roasted Vegetables, Creamy Mashed Potatoes, Tomato and Butter Rice or a Classic Caesar Salad. Spoon Creamy Garlic Parmesan Sauce or Simple Chimichurri over the top for a change.
Storage and Meal Prep
- Refrigerate cooked chicken for up to 4 days.
- Slice or cube it for salads, wraps, pasta and rice bowls through the week.
- Freeze cooked chicken breasts for up to 3 months. Thaw overnight in the fridge.
- Reheat gently with a splash of broth so it stays moist.
- For more methods, see How to Cook Chicken Perfectly.
Baked Chicken Questions
How long do chicken breasts take at 425°F?
About 18–22 minutes for breasts pounded to ¾ inch. Thicker breasts can take up to 25 minutes.
Should I cover the chicken with foil?
No. Baking uncovered lets the outside brown lightly. Covering it steams the chicken.
Can I bake chicken from frozen?
It’s possible but not ideal. It takes about 50 percent longer and cooks unevenly. Thawing overnight in the fridge gives a much better result.
