Take chicken from bland to grand with this easy baked chicken breast recipe! You’ll get perfectly seasoned, juicy, and tender chicken every time with just minutes of prep.
Why you’ll love it
This oven-baked chicken breast is perfect for weeknight dinners, meal prep, or topping a salad. It’s simple, affordable, and uses everyday pantry spices to deliver a savory, flavorful, and herbaceous result. No brining or special equipment required.
Use this reliable method and a homemade seasoning rub to avoid dry chicken and make the most of your ingredients.
What you’ll need
- Chicken – four boneless, skinless chicken breasts
- Olive oil – to coat the breasts and lock in moisture
- Spice rub – smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, salt, and pepper. These are widely available in any grocery store.
Pro tips
- Chicken breasts vary in size, so an instant-read thermometer is the most reliable way to avoid overcooking. Aim for an internal temperature of 160°F in the oven, then rest to reach 165°F.
- We tested different temperatures and find 450°F works well, with an average bake time of about 18–20 minutes for medium-sized breasts.
- Rest the chicken for about 5 minutes after baking. Resting finishes cooking to a safe temperature and helps the juices redistribute for tender slices.
How to bake chicken breasts
This is an overview with step-by-step photos. Full ingredients and instructions are below in the recipe card.
Remove the chicken from the fridge to let it come slightly toward room temperature. Preheat the oven to 450°F. In a small bowl, mix the spice rub. Place the breasts in a baking dish or on a foil-lined sheet and coat evenly with olive oil.
Rub the seasoning over the chicken, then bake uncovered until an instant-read thermometer reads 160°F. Remove from the oven and allow the chicken to rest about 5 minutes so the final internal temperature reaches 165°F and the juices redistribute. Slice or serve whole and spoon any pan juices over the top.
Substitutions and variations
- Add 1–2 tablespoons brown sugar to the rub for a touch of sweetness, or swap in a blackened seasoning if you prefer a smoky, spicy profile.
- You can use bone-in or boneless chicken thighs — cook thighs until they reach about 175°F for tender results.
- For another method, try baking or air-frying chicken breasts using an air fryer recipe tailored to that appliance.
What to serve with baked chicken breasts
- This chicken pairs well with mashed potatoes, cheesy scalloped potatoes, sautéed mushrooms, risotto, or your favorite vegetables.
- Top salads with sliced chicken and a simple homemade dressing like Caesar or a tangy vinaigrette.
- Garnish with fresh parsley for color, or finish with a compound butter, gremolata, or chimichurri for extra flavor.
Leftovers and storage
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Freeze cooked portions for up to 3 months; store in individual containers for convenience.
- Reheat gently in a 350°F oven until warmed through. Adding a splash of chicken broth and covering with foil helps restore moisture.
More easy chicken recipes
- Sheet Pan Baked Chicken and Potatoes
- One Pot Chicken and Noodles
- Easy Chicken Patties
- Parmesan Crusted Chicken
- Garlic Butter Chicken Bites
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Easy Baked Chicken Breast
Equipment
- Instant-read meat thermometer
Ingredients
- 4 chicken breasts, boneless skinless
- 2 tablespoons olive oil (or as needed)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper, or to taste
Instructions
- Remove the chicken from the fridge and let it sit briefly while you preheat the oven to 450°F. Move the rack to the top third of the oven.
- Whisk the spice rub ingredients together in a small bowl.
- Place the chicken in a baking dish or on a foil-lined baking sheet. Coat each breast with olive oil, then rub the seasoning all over using your hands.
- Bake uncovered for 18–20 minutes for medium breasts (shorter for small breasts, longer for large) or until an instant-read thermometer shows 160°F. Remove from the oven and rest for 5 minutes until the internal temperature reaches 165°F. Slice and serve, spooning pan juices over the chicken if desired.
Notes
- An instant-read thermometer is highly recommended to prevent overcooking. Chicken breasts can go from perfectly cooked to dry quickly.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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