This Baked Chicken Breast Recipe yields the tastiest, juiciest chicken with just 10 minutes of prep! It’s a simple, wholesome, and versatile entree that everyone will love!
Easy Baked Boneless Skinless Chicken Breast Recipe
Chicken breast is a lean meat. Which means we need to be careful with how we cook it. One wrong step and you can end up with dry, rubbery meat.
This Baked Chicken Breast Recipe is one of the simplest, easiest ways to get perfectly-cooked, juicy, and flavorful meat with hardly any prep at all!
This chicken is quick to prep, seasoned with a flavorful but versatile blend of spices, and comes out perfect every time.
How to Make Oven-Baked Chicken Breast
This easy baked chicken breast really couldn’t be simpler. The juiciest chicken with just 10 minutes of prep!
See the recipe card below for the ingredient amounts and full instructions.
- Prep the chicken breasts by trimming off any excess fat and patting dry. Drizzle each breast with olive oil, then sprinkle with salt, garlic powder, paprika, onion powder, and pepper. Gently rub the seasonings around on both sides until evenly coated.
- Heat 1 tablespoon of olive oil in an oven-safe skillet, then add in the chicken and sear on each side for 3-4 minutes.
- Remove the pan from the heat, cover with an oven-safe lid or foil, then bake at 375ºF until the internal temperature reaches 165ºF. Remove the chicken from the oven, transfer to a plate, tent with foil, and rest for 10 minutes before serving.
Do You Have to Sear the Chicken First?
Technically, no. You can skip the searing step if you would like to. However, searing the chicken before baking it really does help lock in the moisture and prevents the chicken from drying out in the oven.
Don’t worry. It only takes a few extra minutes and you can do it in the same pan that you bake the chicken in so you don’t have to dirty more dishes!
Tips and Notes
- Pat the chicken dry. Removing excess moisture before cooking the chicken helps it get that delicious crisp on the outside.
- Season well. Make sure you season each chicken breast evenly, then use your hands to spread the seasonings around all over the outside of the meat. We want that delicious flavor in every single bite!
- Don’t over-bake. Over-baking chicken is the number one culprit for dry meat. Bake only until it reaches 165ºF and no longer.
- Let it rest. After baking, transfer the chicken to a plate, cover it with foil, and let it rest for at least 10 minutes. This gives the flavor and moisture time to redistribute back throughout the meat for the best taste and texture.
What to Serve with Baked Chicken Breast
This juicy baked chicken is so flavorful, but still incredibly versatile!
Enjoy it as an entree with a side of simple yellow rice, roasted potatoes and broccoli, parmesan risotto, or mashed potatoes OR shred or dice it up and use the chicken in chicken salad, quesadillas, chicken pot pie, chicken tater tot casserole, you name it.
Storage and Reheating
Refrigerator: Leftover baked chicken will last in an airtight container in the fridge for 3-4 days.
Freezer: To freeze leftover chicken, wrap it tightly, place it into a freezer bag, and store it for 2-3 months. When you’re ready to reheat it, let it thaw completely in the fridge.
Reheating: To reheat your chicken, place it back in the oven in a covered oven-safe baking dish and cook at 350ºF until heated through.
Is It Better to Bake Chicken at 350ºF or 400ºF?
I actually get the best results by baking right smack in the middle at 375ºF. It’s high enough to cook the chicken all the way through, but low enough that it doesn’t dry out.
How Long Does It Take to Bake Chicken Breast?
While that depends on the size of the chicken breast you’re cooking, I usually plan for 3-4 minutes of searing per side, then 20-25 minutes in the oven.
As always, the best way to tell that your chicken is done cooking is to use a meat thermometer. Simply insert it into the thickest part of the breast. It should be a minimum of 165ºF!
I recommend checking it early, then adding time as needed so as not to overcook.
- 2 ½ tablespoons olive oil
- 1 ½ pounds boneless skinless chicken breasts, about 3 to 4 breasts
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- Preheat the oven to 375°F, and prepare an oven-safe skillet dish with 1 tablespoon of olive oil. Set aside.
- Trim any excess fat off the chicken breasts and pat dry. Drizzle the chicken breasts with the remaining olive oil and sprinkle with salt, garlic powder, paprika, onion powder and pepper. Use your hands to gently rub the seasonings into the chicken on both sides.1 ½ pounds boneless skinless chicken breasts2 teaspoons salt1 teaspoon garlic powder1 teaspoon paprika½ teaspoon onion powder¼ teaspoon ground black pepper
- Heat the skillet over medium heat then add the chicken. Sear them on each side for 3 to 4 minutes then remove the pan from heat.
- Cover the pan with a lid or aluminum foil and bake for 20 to 25 minutes or until an instant read thermometer reads 165°F when inserted into the thickest part of the chicken.
- Remove the chicken breasts from the oven and transfer to a plate.Keep the chicken loosely covered with foil and let rest at least 10 minutes before serving.
- Scroll up and see the post for tips, storage information, and FAQs.