Baked Chicken Breasts couldn’t be more simple or delicious to make! Chicken breasts are tossed in a simple herb mixture then oven baked until they are tender and juicy!

This easy baked chicken recipe makes chicken breasts that are lightly seasoned and great in Chicken Salads, or to stir into chicken casseroles. While these are great to use in any recipe that requires cooked chicken breast, they’re so juicy and delicious, they’re perfect served on their own too.

Juicy oven baked chicken breasts stacked on a cutting board

Juicy Baked Chicken

This is one of those recipes that you’ll find yourself using again and again.  It produces an all-purpose chicken breast that can be added to recipes or made ahead for meal prep. Of course, we also love to serve it right of the pan as is with a side of  Baked Zucchini and a salad.

Baked chicken breasts are naturally lean, packed full of protein, and easy to make. They are as simple as adding some herbs and oil, and throwing them in the oven!

The secret to really juicy chicken is a high temperature to seal in the juices and of course making sure you don’t overcook it.

Baked Chicken sliced diagonally for serving on a wood board

How Long To Bake Chicken Breast

The key to a perfect baked chicken breast is temperature and timing. Chicken breasts are naturally lean, so if you overcook them, they will come out dry.

Cooking boneless skinless chicken breast at a higher temperature makes the best chicken as it seals the juices in while it cooks (I cook chicken at 400 degrees F). Make sure you use a quick read meat thermometer to get them perfectly cooked.

  • To Bake Chicken Breast at 400°F:  This will take between 22 and 26 minutes depending on the size of the chicken breasts.
  • You can cook chicken breasts at 350°F for closer to 25-30 minutes (although I prefer the higher heat above).

The chicken breast should reach an internal temperature of 165°F (I remove it around 160-162°F and let it climb to 165 while resting on the pan).  If the chicken breasts vary in thickness, using a meat tenderizer to pound them to an even thickness is a great way to ensure that they all cook evenly!

TIP: Make sure you rest your meat before cutting it to allows all of the juices to reabsorb into the chicken keeping your chicken breast extra moist!

Size Matters

Chicken breasts can vary in size from 5 oz to 10 oz meaning that the cook time can vary! In this recipe, I use average-sized boneless breasts (about 6oz or so).

The very best way to ensure success is to use a meat thermometer. They’re a very inexpensive way to ensure you get perfectly juicy chicken (you can get them as low as $10).

Baked Chicken resting on a cutting board

How to Season Chicken Breasts

Chicken breasts are mildly flavored so you’ll want to add seasonings and some salt. Most of the time I don’t brine or use a chicken marinade as I’m most often looking for a quick meal but of course, you can do either. If cooked and seasoned well, they’re tender and juicy on their own.

Really anything goes but here are some of my favorite seasonings for chicken breasts:

  • Italian seasoning, salt and paprika (per recipe below)
  • Cajun seasoning
  • Taco Seasoning
  • Salt, pepper, olive oil and fresh herbs with lemon zest
  • Store-bought chicken or steak seasonings or rubs

chicken breasts tossed with seasoning for baking

How To Bake Chicken Breast

Making baked boneless chicken breasts is very simple, the key is in the cooking time and temperature.

  1. Preheat the oven to 400 degrees.
  2. Toss the chicken breasts with olive oil, herbs, and spices (per recipe below).
  3. Lightly grease a baking dish or pan so the chicken breasts don’t stick.
  4. Bake chicken breasts for 22-26 minutes or until they reach 165°F.
  5. Rest them before you slice or pull them.

This easy baked chicken breast recipe has a simple mixture of Italian seasoning, paprika, seasoning salt and pepper, but you can change it up depending on the recipe you are using the chicken in and what you have on hand.

Rosemary, oregano, and even lemon juice all make great additions to this recipe. Homemade Cajun seasoning is also a great addition if you’re making something like cajun chicken pasta!

More Easy Ways to Prepare Chicken

Juicy oven baked chicken breasts stacked on a cutting board
4.95 from 293 votes↑ Click stars to rate now!
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Oven Baked Chicken Breasts

Baked chicken breasts are a simple and healthy dinner option that is packed full of protein! 
Prep Time 3 minutes
Cook Time 22 minutes
Resting time 5 minutes
Total Time 25 minutes
Servings 6 servings


  • 5-6 chicken breasts boneless skinless, about 6 oz each
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon seasoning salt
  • ¼ teaspoon paprika
  • ¼ teaspoon black pepper


  • Preheat oven to 400°F.
  • Toss chicken breasts with olive oil and seasonings. Mix well to coat.
  • Place on a lightly greased pan and bake 22-26 minutes or until temperature reaches 165°F.
  • Rest 5 minutes before slicing.



Smaller chicken breasts will take closer to 22 minutes, larger chicken breasts will take closer to 26 minutes. For best results, use an instant read thermometer.
Chicken breasts can vary in size from 5 oz to 10 oz. The cooking time listed is for average-sized boneless breasts, 5oz to 7oz each.
4.95 from 293 votes

Nutrition Information

Calories: 236 | Protein: 40g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 120mg | Sodium: 412mg | Potassium: 696mg | Vitamin A: 100IU | Vitamin C: 2.2mg | Calcium: 15mg | Iron: 0.8mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. These were wonderful.. My husband eats a chicken Breast for dinner every night he never complains whether it s. Dry as sand or really good. His mom always made dry chicken they are afraid of chicken und 185. UCk, I made these early this morning and. Had half one for breakfast yummy.

    My question is what do you think of cooling and freezing ? Currently that’s what we do make batches and freeze so dinner is on the table in ten minutes. As it’s vegetables and chicken during the week. I microwave the frozen breast for 2 minutes and serve. Just curious on your thoughts. I will try with this batch. Instant pot is not the answer hope this is5 stars

  2. Hi Holly,
    When I try to print this recipe and the one for the Italian seasosning mix it comes up in Chinese on the print page and not English. How funny.

    1. Would you kindly let me know what browser you are using Jane? We’ll try to see if we can figure it out! Have you tried the print button on the recipe card?

  3. I found your blog and want to thank you for your time to posted all of these delicious dishes! Just looking at the pictures, this make me want to cook.

  4. My husband is picky when it comes to chicken he would rather have a burger. I made this last night and he finished it rather quickly and asked if there was more. It was tender and juicy and had great flavor. Definitely keeping this recipe.5 stars

  5. Hi Holly,
    400 deg. , perfect . I’ve looked for ads and never have seen any. Just wanted to say thank you for sharing and all your hard work . The recipes that I have tried have all turned out well .
    Thank you,

  6. Dry & tasteless. Boneless skinless chicken thighs would be much tastier, especially with some more flavor, like adding in Thyme, Rosemary & Garlic. Even though I’m always up for a ‘healthy’ dish, I want my family (& myself) to at least enjoy what we’re eating. Even when a recipe calls for diced chicken breasts, I go out of my way to use chicken tenders, instead.

  7. This recipe focused on just the outside of the breast. Inside of the chicken breast wasn’t flavorful. I did everything the recipe called for and had all the ingredients called for.3 stars

  8. Quick, super easy and delicious!! Prepped before bed, refrigerated overnight, preheated oven at 6:15a. Baked 22 mins. Ready & perfect for daughter’s school lunch – out the door @ 7:30a!
    Boneless breasts are tricky – I usually grill, sauté and have baked at lower temp (350). The higher temp in your recipe makes all the difference – juicy chicken. My new go-to! Thanks!5 stars

  9. The seasonings are great! The chicken over doesn’t have much flavor to it. Aside of that, my biggest disappointment was that I decided to try the 400 degree cooking process. While the chicken was juicy and moist as the recipe stated the texture was still hard.2 stars

    1. Chicken cooked to 165°F should be juicy and tender. I can’t say for sure why your chicken was juicy and moist yet hard as I have never had that issue before.

  10. This is my new go-to chicken recipe! I made it tonight and followed it almost completely faithfully (I had to make my own seasoning salt since I didn’t have any on hand) and it came out perfect and delicious. Even though I am a good cook, boneless, skinless breasts are always hit or miss for me. However, I think this will always come out a hit.

    1. Hi I made the chicken but my chicken was semi thin slices and kind of got csispy I used two dishes one was aluminum and the other beep pan with Handel the aluminum pan was the pan I used to mix all the ingredients that seemed to have extra olive oil that created extra juices when I pulled the chicken out of oven so that one baked nicely the beep dish pan didn’t have as much oil so that chicken became semi crispy ☹️ But the flavor was great on the two dishes. Thanks for your preparation suggestions!


      1. This was so easy to follow! I’m always nervous making chicken since I’ve only tried a few times. The directions were easy to follow and the seasonings were delicious!

        Thank you :)5 stars

  11. I added 1/4 chopped fresh basil, fresh rosemary along with the ingredients. Cooked it as stated at 400. These chicken breast were medium size, so they cooked for 19 minutes…. HEAVEN! Fantastic recipe!!5 stars