My fool-proof method for flavorful, juicy Baked Chicken Breasts turns out perfect every single time! With just 10 minutes of hands-on time before going in the oven, they are quick and easy, great for meal prep!
As a caterer and chef, chicken was always one of our most highly requested main dishes. Here’s my easy foundational recipe for Baked Chicken Breasts that turn out perfectly cooked and juicy every time. It’s also a great recipe for meal prep if you want to cook chicken in advance for the busy workweek, pulling it out as needed.
Whenever I go out of town and leave my husband to fend for himself in the kitchen, I always make a batch of these to help tide him over. They are seriously a godsend. He’ll turn them into a variety of things like tacos, quesadillas, or add to pasta or rice.
Baked Chicken Breast Video
Baked Chicken Breast Ingredients
- Chicken breasts – boneless and skinless. I prefer fresh, organic pasture-raised chicken breasts that are similar in size and smaller in size, 5-7 ounces.
- Extra Virgin olive oil – to keep chicken from drying out.
- Salt and Black Pepper – Use ¾ to 1 teaspoon of salt per pound of chicken.
- Optional Seasonings: see variations below, granulated garlic, dried herbs, lemon zest
How to Season Chicken Breast
- 1-2 tablespoons olive oil per pound of chicken
- ¾- 1 teaspoon salt per pound of chicken
- black pepper to taste
- 1-2 teaspoons of any other spices or herbs per pound of chicken
How to Bake Chicken Breasts
Step 1: Prep the Chicken. Pat the breasts dry. Cut to a similar size- cut very large breasts into smaller, similar-sized pieces, and pound to a similar thickness to ensure even cooking time. These breasts here are very large, so I cut them in half down into single 6-7 ounce portions.
Step 2: Marinate while the oven preheats. Coat breasts in an olive oil-based marinade- skinless chicken breasts will absolutely dry out in the oven unless coated in olive oil. Make a simple marinade with olive oil, salt, pepper, and your choice of seasonings. The chicken will be protected from drying out while soaking up all the flavor like a sponge. See more variations below. You can marinate for a few minutes or up to 48 hours in the fridge.
CHEF TIP: When baking chicken with the skin on, I prefer a dry rub. The skin is naturally oily and fatty will crisp up nicely without any additional oil.
CHEF TIP 2 : In addition to salt and pepper, this easy marinade includes lemon zest (not lemon juice), garlic, and dried herbs. I intentionally use simple flavors that can be used in a multitude of ways during the workweek, perfect for meal prep. Brush your flavorful marinade on all sides of the chicken, coating well while the oven heats up.
Step 3. Bake in a hot, 425°F oven. If you are cooking solely in the oven and not pan-searing the chicken breast first, a hot oven will seal all the juices in. ( See notes for pan-searing.)
Step 4. Rest the breasts. Cutting into the chicken before it has time to rest, will let all the flavorful juices and moisture run out. You want to lock in the juices so your chicken stays nice and plump and juicy. Tent with foil or another baking sheet and let them rest for 8-10 minutes. This is super important in preventing the chicken from drying out.
Chef’s Tips
What oven temperature to bake chicken?
Bake chicken breasts at 425°F. If you are cooking solely in the oven and not pan-searing the chicken breast first, a hot oven will seal all the juices in. ( See notes for pan-searing)
Cooking times for Chicken Breasts in 425 F oven
- Small 4-5 ounce breasts will take 15-18 minutes.
- Medium 6-8 ounce breasts will take 18 -25 minutes
- Large 8-16 ounce breasts will take 25-30 minutes.
If unsure, please use a cooking thermometer; it should read 165 F at the thickest part.
How to tell if a chicken breast is cooked without a thermometer?
- Juices run clear. When you cut into the breast, juices should run clear. Pink or red juices indicate the chicken is not done.
- The flesh should look opaque, matt, and whitish– it could also still have a slightly pale pinkish hue, just as long as it doesn’t look shiny, clear, jelly-like, jiggly or fleshy. Opaque is key!
- When properly cooked, the chicken will plump up tall, while slightly contracting in width and length. It will feel firm to the touch with a slight spring.
How to Cut Oven Baked Chicken Breast
Once the chicken has rested, slice the breasts into thin strips across the grain, or cut into cubes, or shred with two forks, or leave them whole.
If you begin shredding the chicken breast and notice the middles are not shredding quite as easily as the edges, this may be a sign that the chicken is not cooked all the way through. Just place it back in the oven and cook for a few more minutes until the chicken easily shreds.
Look how moist and juicy this shredded chicken breast is!
Chicken Breast Recipe Variations
Feel free to experiment with different flavor profiles. For example, if you have spice mixes at home, use them, making sure to add salt and olive oil to create a paste. So long as the salt and oil is the right proportion to the amount of chicken, it will taste amazing! I do not add acid to the marinade ( like lemon juice or vinegar), which can steam the chicken. Add after baking.
- Cajun spice - When mixed with olive oil and baked onto chicken breasts, Cajun seasoning adds bold, savory flavor and peppery heat, sealing in moisture.
- Berbere spice - Combined with salt and olive oil, berbere melts into the chicken as it bakes, creating deep, layered warmth with gentle heat and a rich, aromatic finish that intensifies in the oven.
- Ras el Hanout - This fragrant Moroccan spice blend, stirred into olive oil with salt. perfumes baked chicken breasts with subtle sweetness and floral spice, resulting in tender, richly aromatic meat without overpowering heat.
- Za'atar - When blended with olive oil and salt, za'atar spice gently infuses baked chicken with warm tangy brightness keeping the meat juicy while adding a fresh, vibrant finish.
- Garam masala - Mixed into olive oil and a little salt, garam masala lends warm, cozy Indian spice notes that deepen and mellow in the oven without becoming spicy.
- Taco seasoning - Combined with olive oil, taco seasoning bakes into the chicken, creating a savory, mildly smoky coating with cumin and chili that's bold, familiar, and versatile.
Ways to use baked chicken breast
Leftover chicken Breast can be repurposed into other meals! Use in sandwiches, salads or soups. Stuff in to wraps, add to bowls or make tacos or quesadillas.
How to Store Oven Baked Chicken Breasts
Make a big batch for the workweek and store it in the fridge (whole or cut up) for up to 4 days, or freeze it for 3 months. Freeze in smaller portions (chop, slice, cube or shred) – perfect for throwing into soups or stews.
More Favorite Chicken Breast Recipes
- Thai Baked Chicken and Rice
- Chicken Korma
- 40+ Healthy Delicious Chicken Breast Recipes
- Spinach Salad with Grilled Veggies & Herbed Chicken
- Gorgonzola Chicken with Mushrooms & Sage
- Simple Shredded Chicken (Three Ways!)
- Baked Chicken Wings
- Sticky Asian Chicken Wings
Baked Chicken Breast Recipe
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Chicken, chicken breast, chicken dinner, easy dinner idea, easy recipe, healthy chicken, low-carb, Main, meal prep
- Method: Baked
- Cuisine: American
Description
The secret to juicy, oven Baked Chicken Breasts- the formula for the easiest, juiciest, most flavorful chicken breast that turns out amazing, every single time! Healthy and easy, this takes just 10 minutes of hands-on time!
Ingredients
- 2 pounds boneless, skinless chicken breasts
Lemon Herb Marinade:
- 2 tablespoons olive oil ( 1 tablespoon per pound of chicken)
- 1 1/2 teaspoons kosher salt (3/4 teaspoon kosher salt per pound of chicken)
- 1/2 teaspoon cracked pepper
- 1 teaspoon dried herbs (thyme, or oregano, herbs de Provence, Italian seasoning, etc)
- 1 teaspoon granulated garlic (or use 2 fat garlic cloves, finely minced)
- zest of one small lemon (do not add the juice)
- Garnish with fresh Italian parsley
Instructions
- Preheat oven to 425F
- Prep the chicken. Pat chicken dry with paper towels. Cut to a similar size so they cook evenly.
- Marinate while the oven preheats. Mix marinade ingredients together in a small bowl to create a paste (see notes for variations). Place chicken on a parchment-lined sheet pan and brush all sides generously with the marinade, pouring any remaining marinade over the breasts. (You can also bake in a baking dish, only if there is ample room for heat to circulate. A rimmed sheet pan will speed up cooking and make it more even. ) Let the chicken rest on the counter and come to room temperature while the oven preheats. Make sure oven is hot.
- Bake. Bake on the middle rack for roughly 18- 20 minutes. Check smaller breasts at 16 minutes, medium breasts at 20-22 mins, and larger breasts may take up to 25-30 minutes. Check for doneness at the thickest part of the biggest breast, using a thermometer (165F).
- Let chicken rest for 8-10 minutes, tenting with foil if you like.
- To serve: whole breast, cut slices across the grain, cube or shred using two forks. If, while shredding, the middle of the breast seems difficult to shred, this is an indication that the chicken is not completely done. Just plop back into the oven for a few minutes.
- Storage: Store in an airtight container in the refrigerator for up to 4 days. Or freeze for 3 months.
Notes
Mexican-Inspired Marinade
- 3 tablespoons olive oil
- ¾ teaspoon kosher salt per pound of chicken
- ½ teaspoon cracked black pepper
- 1 teaspoon dried oregano
- 1 teaspoon each: cumin, coriander, chili powder
- 1 teaspoon granulated garlic (or use 2 fat garlic cloves, finely minced)
- Garnish with cilantro and lime
Smoky Spanish Style:
- 2 tablespoons olive oil
- 1 ½ teaspoons salt (¾ teaspoon kosher salt per pound of chicken)
- ½ teaspoon cracked pepper
- 1 teaspoon cumin
- ½-1 teaspoon smoked paprika
- 1 teaspoon granulated garlic (or use 2 fat garlic cloves, finely minced)
- Garnish with lemon and parsley
Middle Eastern Style:
- 2 tablespoons olive oil
- 1 ½ teaspoons salt (¾ teaspoon kosher salt per pound of chicken)
- ½ teaspoon cracked pepper
- 1 teaspoon of each: cumin, coriander, or optional sumac (or use 2-3 teaspoons zaatar!)
- 1 teaspoon granulated garlic (or use 2 fat garlic cloves, finely minced)
- Garnish with lemon slices and parsley
Boneless, skinless chicken thighs can be prepared the same way, but lower heat to 400F and cooking times will change slightly.
Skin on chicken; skip the oil. Use the formula of the dry ingredients in the marinade to make a rub. You will not need the oil. Coat all sides with the rub, bake until 165F and skin is crispy.
How to pan-sear chicken: Always use a dry rub or season well with salt and pepper. Pan sear in olive oil over medium heat, until each side is deeply golden. Finish in a 375 F oven, uncovered until cooked through (10-15 mins or 165F) . You could place your skillet right in the oven (if oven-proof).
Brining is also a great way to impart flavor into the chicken, but for the fastest prep I intentionally left out this step. If you would like to brine your chicken breasts, ¼ cup of salt per quart of water is a good ratio. Some people add an equal amount of sugar. Brine for 1-6 hours. Rinse, pat dry and continue with recipe, reducing salt in marinade by half.
Nutrition
- Serving Size: 5.5 ounce portion
- Calories: 226
- Sugar: 0.1 g
- Sodium: 554.4 mg
- Fat: 8.7 g
- Saturated Fat: 1.5 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 34.2 g
- Cholesterol: 110.3 mg
Silvia, will bone-in skinless chicken breasts require a different cooking time?
Hi Peggy, for bone-in breasts, I would lower the oven temp to 375F or 400F, bake a little longer, depending on their size. 30-ish minutes? Use your thermometer (165F).
This was so good! The timing for me was 16 minutes because the breasts were on the thinner side. I used minced garlic because that was what I had. I also had some left over bacon grease from earlier in the day that I subbed in for some of the olive oil. For the dried herbs I used 1/4 tsp each of thyme and oregano with 1/2 tsp herbs de Pike Place Market. My zest came from two mini meyer lemons because that is what I had. The chicken came out moist and very tasty. I will definitely be using this recipe regularly.
Nice to hear your process Lynn. Glad you enjoyed!
Thank you for this! This chicken is so flavorful and tastes so good as is or is perfectly seasoned for going into other dishes that call for diced or shredded chicken! And, so easy to make!! I appreciate all you do and my family does as well!! Have forwarded your recipes to many people! Thank you Feasting at Home!
Glad you are enjoying Prem!
My go to method for baking chicken
Glad it is working out for you Kristina!
Hi. I thought the smoke point for olive oil is 350 degrees, so I never use higher heat when using it?
Hi Suzanne- great question! According to the North American Olive Oil Association “Extra virgin olive oil has a smoke point between 350 and 410 degrees Fahrenheit. But if you do a lot of cooking on high heat, you may wonder, “Do I need to worry about the smoke point of olive oil while cooking?” The answer is no because smoke point is not a good indicator of a cooking oil’s safety when heated.” Hope this helps!
So Yummy!
Thanks so much, glad you enjoyed it!
Looking forward to trying this tonight. For the Middle Eastern version, would you use sumac with the coriander and cumin? Or in lieu of?
Hi Risa, sorry you may have already made this- sumac would be in addition to the coriander and cumin.
Made with the Smoky Spanish Style marinade, absolutely loved it. Thank you!
Sounds great, glad you enjoyed!
Your attention to detail and storytelling make this more than just a recipe—it’s an experience!
So yummy! So far, I have tried the original marinade and Mexican-Inspired Marinade. So tender and flavorful. Can’t wait to eat through the others!
Glad you are enjoying Megan!
Thank you so much for this method! I had basically given up on cooking chicken breasts because I could never get it right, but these were phenomenal. I bought good chicken breasts on the small side and they were perfectly cooked with great flavor.
Wonderful Julie, so glad you gave this a try!
I made this for my partner, since I’m trying to go vegetarian. But I had a sneaky taste of it, and ended up eating some because it was SO GOOD! I used an Italian seasoning mix and lots of lemon rind. So simple and flavorful. Thanks for another great recipe!
Great to hear Judy!
This was the simplest, best chicken recipe! I made a batch for the week (dinner for one night, shredded on a salad for lunch, tacos another night…). It was so juicy, flavorful, and versatile!
Perfect, great to hear!
This grilled chicken was easy, flavorful and fun to make. Thanks for the recipe!
Great to hear Trish!
Hi Sylvia,I am confused…. The Chicken breast” Formula” says 2 T.olive oil per pound of chicken, but in the lemon herb marinade it says 1T. olive oil per pound of chicken. The salt amount seems to be following the formula for 2 lbs. chicken. The other marinades seem to based on the “formula” as seen by the salt amounts, but not the oil amounts. Please help me understand. Thank you for all of your wonderful recipes; I tell everyone about your web site. Last night, I made your Laska paste, and then the Malaysian
Laska Curry Soup. I’ve made it 3 times now…it’s unreal. My husband and I are primarily plant based. I haven’t eaten chicken in 12 years, and my husband 5 years, but our kids and other family members are coming to visit, and I want to have a chicken option for them. I happened upon this chicken recipe when reading this weeks ,watercress salad. Thank you so much.
Hi Barbarba- basically if you add spices, you need more olive oil to create the moist “paste”. It’s not an exact formula. Just use enough to coat the chicken well. 🙂
Thank you Sylvia.
Really good! Thank you!
Awesome!