Oven Baked Chicken Breast

Oven Baked Chicken Breast is perfectly juicy, flavorful, and beautifully browned with minimal prep work and just a handful of ingredients. It’s super easy and stress-free, ideal for your weekly rotation!

No matter how I try to diversify my recipe on this blog, it always seems to come down to what’s probably the most popular meat – CHICKEN! First, chicken is incredibly versatile for stews, appetizers, the main course, you name it. Moreover, nutritionists say that the breast is the healthier and leanest part.

And we can agree that baking chicken breast is much better for you than frying it. It also makes less of a mess in the kitchen. 😉 So this amazing oven-baked chicken breast recipe is a win-win! 😉

The Secret to Juicy Oven-Baked Chicken Breast

I’ve baked chicken breast low and slow and high and fast, but I guess I fall into the high and fast category. Roasting my chicken at around 425-450℉/220-232℃ in 15-18 minutes gets me the result I want—juicy and tender on the inside with a caramelized outer layer. See how tasty these babies look!!! 😍

Recipe Ingredients

1. Chicken Breast – The boneless, skinless breast provides the lowest fat content for a deliciously healthy main dish. Having the bones and skin out of the way also make it easier to tenderize.
2. Seasonings – Onion powder, garlic powder, smoked paprika, white pepper, cayenne pepper, and Italian herbs kick this deliciousness up the flavor chart to absolutely divine.

How To Make Oven-Baked Chicken Breast

Prep the Chicken

• Wash the chicken breasts, then pound them to an even thickness before cooking.
• Pound – Place the chicken on a chopping board, then cover it in plastic wrap (you don’t want to spatter raw chicken in your kitchen). Use a mallet to pound the pieces until they are as even thickness as possible. While thickness between a ¼ and ½ inch is best, making it as uniform as possible will ensure even cooking. (Photos 1-3)
• Combine – Salt chicken. Then combine the seasonings (Italian herbs, onion and garlic powder, paprika, white pepper, and cayenne pepper). Mix well. (Photos 4-5)
• Season– Sprinkle both sides of the breasts with a generous amount of spices, and place them on a parchment-paper-lined cookie sheet in a single layer. (Photos 6-7)

Bake the Chicken Breast

• Bake in a preheated oven for 16-18 minutes or until the juices run clear. An instant-read thermometer stuck in the thickest part of the breast will read 165-170℉/74-77℃. How long it takes depends on the thickness of your chicken. For safety, it’s best to use a thermometer. (Photo 8)
• Serve – Let it rest for 5-10 minutes before slicing so the juice can reabsorb into the meat. Remove and serve with rice or potatoes and veggies.

Recipe Variations

1. Marinade – In addition to the herbs and spices, you can marinate your chicken in buttermilk or jerk marinade for juicier results.
2. Seasoning Swap – Creole, taco, and jerk seasonings and peri peri sauce will give you a flavor twist that will provide you with a new recipe every time you try it.

Tips and Tricks

1. Pounding the chicken breasts makes them cook faster and absorb the seasonings better.
2. Covering the meat before pounding makes for easier cleanup.
3. Chicken needs to cook thoroughly, but you don’t want it to dry out. An instant-read thermometer read 165-170℉/74-77℃.
4. Let chicken breasts rest for about 10 minutes after coming out of the oven so the juice reabsorbs into the meat.

Make-Ahead Instructions

You can prep and season your chicken the day before. Thirty minutes before you bake it, take it out of the fridge so it can come to room temperature. And then bake as the recipe directs.

You can also freeze it for two months in a freezer-safe resealable bag. Thaw your seasoned chicken overnight in the fridge, and bake it the next day.

Serving and Storage Instructions

This recipe is best 10 minutes after it comes out of the oven. But it’s also good at room temperature in a chicken Caesar salad.

Keep the baked chicken fresh for four days in the fridge by placing it in a clean and dry airtight container. Or extend its shelf life to four months by freezing it.

To reheat, let the chicken come to room temperature for about 30 minutes, and then put it in a baking dish. Cover with aluminum foil and bake in a preheated 350℉/177℃ oven for about 15 minutes or until the thermometer reads 165-170℉/74-77℃.

FAQs

What to Serve With Oven-Baked Chicken Breast

• Creamy Brussel Sprouts
• Green Beans and Bacon
• Pull-Apart Garlic Bread Rolls
• Fondant Potatoes

More Deliciously Baked Chicken Recipes to Try

• Baked Chicken Leg Quarters
• Chicken and Rice Casserole
• Baked Chicken Spaghetti
• Chicken Pasta Bake
• Crispy Baked Chicken Wings

Conclusion

Juicy oven-baked breast chicken is for all ages and occasions. What’s your favorite seasoning mix to spice up chicken? Comment below! ❤️

Watch How to Make It

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This blog post was originally published in September 2018 and has been updated with additional tips, new photos, and a video.