Say goodbye to bland and boring chicken. These baked chicken breasts are juicy, tender, and perfectly seasoned – and they’re so easy to make!
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Recipe Highlights
I’ve made these baked chicken breasts more times than I can count. They’re great for dinner and perfect for meal prep. Change the seasonings to match your meal!
- Flavor: Perfectly seasoned and juicy, oven-baked chicken is an easy go-to anytime. This chicken pairs well with almost any side dish.
- Skill level: Season, bake, and serve with only one dish to wash.
- Prep note: Double the recipe and meal prep to use all week long.
- Recommended tools: An inexpensive meat thermometer is my number one kitchen recommendation for perfect proteins, especially chicken.
Ingredient Tips For Baked Chicken Breasts
- Chicken: Use boneless, skinless chicken breasts that are similar in size so they cook evenly. In this recipe, I use 5-7 oz breasts.
- Oil: Olive oil helps the seasonings stick and helps with browning. Any light tasting oil can be used.
- Seasonings: In the recipe below, I use a simple seasoning mixture; you can use your favorite purchased mixture or a blend from your spice cabinet.
Seasonings For Chicken Breasts
This chicken is versatile; you can use your favorite seasoning blends like Greek Seasoning, Cajun Seasoning, or a simple lemon pepper blend.
Make it a meal: Add whole mushrooms, thinly sliced onions, sliced zucchini, and strips of colorful bell peppers to the sheet pan and bake up an instant veggie side dish.
Tips for Juicy Chicken
- Cooking time: The most important thing is to make sure the chicken isn’t overcooked. Using a meat thermometer, cook to 165°F.
- Cooking temp: I cook at a high temperature to get nice browning on the outside while keeping the meat tender. Bake chicken breasts at 400°F for 21 to 26 minutes.
- Rest time: Let the meat rest after cooking to allow the juices to recirculate back into the meat, keeping it extra juicy.
Serving Suggestions
- Sides: This baked chicken breast recipe pairs with almost anything from Oven Roasted Potatoes to Seasoned Rice. I also love to serve it with roasted broccoli or asparagus.
- Salads: This chicken is great hot or cold in salads like cobb salad or Caesar salad—and any leftovers can be chopped up for a chicken salad sandwich.
- Pasta: Baked chicken is perfect for adding slices to pasta like alfredo or served alongside mac and cheese.
Storing Leftovers/Meal Prep
Store leftover baked chicken breasts in an airtight, covered container in the refrigerator for up to 4 days. Chicken can be sliced or chopped and frozen for meal prep.
More Chicken Breast Recipes
Did you make these Oven Baked Chicken Breasts? Leave us a rating and comment below!
Equipment
- 9 x 13-inch Baking Pan lightly greased
Ingredients
- 4 boneless skinless chicken breasts about 6 oz each
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon seasoned salt or table salt
- 1 teaspoon paprika
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Lightly grease a rimmed baking pan or line it with parchment paper.
- In a medium bowl, combine chicken breasts, olive oil, Italian seasoning, seasoned salt, paprika, and black pepper. Mix well to coat.
- Transfer the chicken to the prepared pan and bake uncovered for 21 to 26 minutes or until the chicken breasts reach an internal temperature of 165°F.
- Transfer to a plate or cutting board and rest for 5 minutes before slicing.
- Cut into slices and drizzle with the juices.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Thank you for the great ideals I can’t wait to try the. They look delicious.
You’re welcome Deborah! We hope you love it.
Chicken look good
So good Tony!
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 is
That sounds great Joanne! Your meal prep is fantastic!
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.
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?
Easy and Delicious!!!
Thanks Linda!
So easy especially when ur a mom of 3 and a working wife…
So happy to hear that Tiffany.
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.
Thank you Nat, you are welcome!!
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.
That is so awesome Lysa! Happy to hear you both enjoyed them.
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,
Steve
So glad to hear that you love the recipes Steve, thank you!
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.
I’m sorry to hear that you didn’t enjoy these chicken breasts. They’ve been a hit for us. Thank you for trying them! They’re definitely leaner than baked chicken thighs.
Juicy, indeed! Incredibly easy and surprisingly tasty chicken. Thanks for the recipe.
Yay! So happy you loved it Lesley!
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.
Sorry to hear that Angie, we have made this recipe many times with delicious results!
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!
So happy to hear that Kat!
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.
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.
All the recipes look great!:)
Thanks Lori!
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.
So glad you enjoyed the recipe Annie!
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!
John
Trying the Baked Chix Breasts for the first time tonight.
Enjoy Cynthia!
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 :)
So happy to hear that Sarah! Glad you enjoyed it.
So happy to hear that Sarah! Glad you enjoyed it.
Do I need to turn the meat from time to time?
You do not need to turn the meat. Enjoy!
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!!
So glad you enjoyed the recipe John!
DELICIOU
Thanks Ben!