Oven Baked Chicken Breast – perfectly juicy and beautifully browned baked chicken breast with minimal prep work using just a handful of ingredients. You’ll going to make this again and again!

No matter how I try to diversify my recipes here on the blog, it’ll always come down to probably the most popular meat – CHICKEN!

First of all, let’s all agree how chicken meat can be so versatile – you can let it taste anything you like. Moreover, it is way healthier when we talk about the white meat’s leanest part- chicken breast. 

How long to bake chicken breast?

Depending on the weight and thickness, four halves boneless skinless chicken breast or  1 – 1/2 pound ( 453 grams) just like the one I got for this recipe, will take 16-18 minutes all in all to bake in the oven.

This allows the dry rub to caramelize without compromising the juiciness inside of the chicken breast. Be sure though to pound them with a meat mallet to ensure uniform thickness and even cooking.

What temperature to bake chicken?

I’ve tried baking chicken breasts slow and low and high and quick, but I guess I fall into the high and quick category. Roasting my chicken at around 425- 450 F in 15- 18 minutes gets me the result that I wanted- juicy and tender on the inside and caramelized outer layer. Look how appetizing those chicken are!!

Healthy Chicken Breast Recipes

This oven baked chicken breast recipe maybe  way too easy to prep, but oh boy, you won’t hardly even guess it judging how flavorful the meat it is. Smokey, savory, aromatic with a hint of spiciness – all in just 25 minutes of prep work from start to finish.

But of course, I won’t leave you with only this.

Starting off with this easy, cheesy Stuffed Chicken Breast with red bell peppers, fresh baby spinach and cheese.

Or if you happen to love some lemony pop on your chicken, you can definitely add this easy, spicy Creamy Lemon Garlic Boneless Chicken Breast that only takes 30 minutes to make.

Grilling the chicken breast works great, too, especially when you use this Marinated Grilled Chicken Breast recipe. A perfect dish for today’s Labor Day and to wrap up summer season.

Whichever you choose, you and your family would likely agree that chicken breast recipes are a keeper. They’re easy to prepare like not lifting a single finger at all! And who doesn’t need one especially on busy weeknights?

Finally, serve this oven baked chicken breast with one of my special rice recipes –Arroz con Gandules aka rice and pigeon peas. Or you could try all of those components in this one-pan meal Jollof Rice and Chicken. 

Happy U.S. Labor Day!

Tips and Notes:

1. Chicken breasts cook easily. Be careful not to overcook them.
2. To best test for doneness of the meat, insert an instant read meat thermometer. Insert the thermometer into the thickest part of the chicken breast and it should read at 160- 170 F (71 C -77 c). If you don’t have one, just pierce the chicken with a knife and if the juices run clear, that’d mean it’s done.
3. Most importantly, cover the chicken before you beat it up to avoid contamination with the kitchen surface.
4. Don’t forget to pound them with a meat mallet or rolling pin to ensure uniform thickness and even cooking
5. Let it rest 5-10 minutes before slicing.

5 from 1 vote

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Oven Baked Chicken Breast

Prep Time

10 mins

Cook Time

18 mins

Total Time

28 mins

 

Oven Baked Chicken Breast - perfectly juicy and beautifully caramelized baked chicken breast with minimal prep work using just a handful of ingredients. You'll going to make this again and again!

Course: Main

Cuisine: American

Servings: 4

Calories: 284 kcal

Author: Immaculate Bites

Ingredients

• 4 chicken breast , skinless and boneless
• salt to taste (I used 1 ¼ teaspoon salt)
• 1 tablespoon dried Italian herbs
• 1 ½ tablespoon onion powder
• 1 ½ tablespoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon white pepper
• ½ teaspoon cayenne pepper
• 1 teaspoon bouillon powder (you may replace with salt)

US Customary - Metric

Instructions

1. Preheat oven to 425 degrees F
   

2. Wash chicken breast, then pound to an even thickness before cooking.
   

3. Place the chicken on a chopping board, then cover in a plastic wrap. Using a mallet, pound until all the pieces are of an even thickness as possible. Between a quarter and half inch is best, but the essential thing is making sure the width is as uniform as possible.
   

4. You need to cover the meat before you beat it to keep the bodily fluids from flying around the room.
   

5. Salt chicken, then combine spices (herbs, onion and garlic powder, paprika, white and cayenne pepper. Mix well.
   

6. Sprinkle both sides with generous amount of the spice blend, place them on a lined cookie sheet in a single layer.
   

7. Bake in a preheated oven for about 16- 18 minutes, and juices are clear or a meat thermometer inserted into the thickest part of the breast reads 160-170 degrees. This all depends on the thickness of your chicken. For accurate results, it is best to use thermometer.
   

8. Let it rest for 5-10 minutes before slicing to prevent excess juice from running out. Remove and serve with veggies and/or rice.
   

How to Bake Chicken Breast 

Preheat oven to 425 degrees F. Wash chicken breast, then pound to an even thickness before cooking.

Place the chicken on a chopping board, then cover in a plastic wrap. Using a mallet, pound until all the pieces are of an even thickness as possible. Between a quarter and half inch is best, but the essential thing is making sure the width is as uniform as possible. You need to cover the meat before you beat it to keep the bodily fluids from flying around the room.

Salt chicken, then combine spices (herbs, onion and garlic powder, paprika, white and cayenne pepper). Mix well.

Sprinkle both sides with generous amount of the spice blend. 

Place them on a lined cookie sheet in a single layer. Bake in a preheated oven for about 16- 18 minutes, and juices are clear or a meat thermometer inserted into the thickest part of the breast reads 160-170 degrees. This all depends on the thickness of your chicken. For accurate results, it is best to use thermometer. Let it rest for 5-10 minutes before slicing to prevent excess juice from running out. Remove and serve with veggies and/or rice.