Chicken breast is one of the easiest proteins to cook, but it can also dry out quickly in the oven. This recipe keeps boneless skinless chicken breasts juicy with a simple, reliable method: pound the chicken to an even thickness, season it well, and bake it in a hot oven just until it reaches the right internal temperature. If you’ve ever struggled with dry chicken breast, this method fixes that.
The result is tender, flavorful baked chicken breast that’s easy enough for weeknights and useful all week long for salads, sandwiches, wraps, or dinner with your favorite sides. For a faster small-batch option, see my Air Fryer Chicken Breast recipe.
The One Thing That Makes Baked Chicken Breast Better
The biggest problem with baked chicken breast isn’t seasoning or oven temperature. It’s uneven thickness.
Most chicken breasts are thick on one side and thin on the other. If they go straight into the oven like that, the thinner end finishes cooking long before the thicker center. By the time the middle is done, the edges are often dry.
That’s why the first step in this recipe is pounding the chicken breasts until they’re roughly the same thickness. Once the chicken is even, it cooks evenly, which makes a big difference in how juicy the chicken stays.
If the breasts are especially large, slicing them in half horizontally before pounding also helps them cook more evenly and a little faster.
How I Season Baked Chicken Breast
Complete list of ingredients and amounts can be found in the recipe card below.
The seasoning is simple on purpose. Italian seasoning, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper give the chicken plenty of flavor without making it too specific, so it works in salads and sandwiches just as easily as it does for dinner.
A little olive oil or melted butter helps the seasoning coat the chicken evenly and helps the outside brown more evenly.
What Size Chicken Breasts Work Best
Chicken breasts vary a lot in size. Medium breasts that are about 6–8 ounces each cook the most evenly. If your chicken breasts are very large (10 ounces or larger) or thick, it helps to slice them in half horizontally before pounding. This gives you thinner pieces that cook more evenly and finish faster in the oven.
Bake at 425°F (220°C)
For this recipe, 425°F (220°C) works well because it cooks the chicken breasts quickly while keeping them tender. Chicken breast is very lean, so a hotter oven helps it cook through without overcooking.
A hotter oven also helps the outside develop light browning while the inside stays juicy. Let the chicken rest for 5 minutes before slicing so the juices stay in the meat.
How Long to Bake Chicken Breast at 425°F
Boneless, skinless chicken breasts usually take 18 to 22 minutes at 425°F (220°C) depending on their size and thickness.
Smaller breasts may be done closer to 18 minutes, while larger ones can take a little longer.
The most reliable way to know when the chicken is ready is to check the thickest part with an instant-read thermometer. The chicken is done when it reaches 165°F (74°C).
Tip!
Chicken breast can be fully cooked before it looks deeply golden, especially when it’s baked in a dish instead of on a sheet pan.
Instead of relying on color, start checking the temperature around the 18-minute mark. Pull the chicken as soon as the thickest part reaches 165°F (74°C).
How I Store and Reheat Baked Chicken Breast
Store the chicken in an airtight container in the fridge for up to 4 days. I like to keep it whole if I know I’ll be reheating it later, since sliced chicken dries out faster.
To reheat, use the microwave at a lower power if you can, or heat it in short bursts just until warmed through. Overheating is what dries it out. If needed, add a small splash of water or broth before reheating.
How I Use Baked Chicken Breast
I usually make this chicken with leftovers in mind. It’s easy to slice and add to a Cobb Salad or Chicken Caesar Salad, and it’s just as useful tucked into a Chicken Caesar Wrap for an easy lunch.
When I want something more filling, I use it in Creamy Chicken Pesto Pasta or turn it into a casserole like King Ranch Chicken Casserole or Chicken Noodle Casserole.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Juicy Oven Baked Chicken Breasts
Equipment
- 9×13 inch baking dish 22 x 33 cm
- cutting board
- Plastic wrap
- Meat mallet or meat pounder
- Instant-read thermometer
Ingredients
- 2 pounds (900 g) boneless skinless chicken breasts about 4 medium
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Pat the chicken breasts dry with paper towels. Place them on a cutting board, cover with plastic wrap, and pound them until they are roughly the same thickness.
- Transfer the chicken to a 9 x 13 inch baking dish. Add the olive oil, Italian seasoning, smoked paprika, garlic powder, onion powder, kosher salt, and ground black pepper.
- Rub the seasoning mixture all over the chicken so it is evenly coated. Arrange the chicken in a single layer.
- Bake for 18 to 22 minutes, or until the thickest part reaches 165°F (74°C) on an instant read thermometer.
- Let the chicken rest for 5 minutes. Slice and serve.
Notes:
- Start checking early so they do not overcook, especially if the chicken breasts are smaller.
- The chicken will continue to cook slightly as it rests, so it’s fine to pull it from the oven just before it reaches 165°F (74°C).
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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