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 283 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 283 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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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About the author

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. Easy, yummy and my hubs says it’s a keeper. Very moist when first eaten after resting. I only sliced the breasts we needed for tonight, and sadly forgot to move the other off the stove top so they are a little drier/overdone. They will still work when cut up for a casserole, I’m sure. Only change I made was using some salt and Monterey steak seasoning instead of seasoned salt because I was out – tasted great!
    This is my second review for you today (I made the pork butt earlier for tomorrow), and I haven’t been disappointed with anything I’ve tried from your site, so thank you!5 stars

      1. Hi Holly , your recipe looks great although I will only be using two breasts, should I still use the same amount of seasonings?

  2. Perfect! Juicy, tender, cooked just right. I prepped them with chopped herbs from my garden, olive oil, salt, pepper, and paprika. My chicken breasts were almost 16 ounces each, so they took a little longer to cook, and I basted them a couple of times with pan juices. So delicious! Thanks for the tips on high temperature roasting!5 stars

  3. Hi holly !
    I did mine with everything you told me to do last night for dinner for my mother my boyfriend and myself and it came out perfect. I have a lot leftover in my fridge I’m going to dice up today later on to put in my tossed salad for dinner tonight with my homemade honey Mustard dressing.

    1. Hi Ms. KrazyKatLady, may I have your Homemade honey Mustard dressing recipe, my husband loves that . Thanks Donna

  4. This oven baked chicken breast is my favourite chicken recipe. A quick and easy to make baked chicken recipe i have ever tried. 5 stars

  5. My daughter (picky eater) LOVED your recipe for chicken breasts!!! I use Italian seasoning before in my chicken recipes, but your combination was delish❤️! We both had seconds… Thank you! I can’t wait to tell my friends & family. I’m definitely recommending your recipes :-D
    Truely full,
    Kim W.5 stars

  6. PERFECT!! Juicy BEST CHICKEN BREAST IVE HAD , with no bone or skin. I was worried about the high temp, but I went for it and my son (33 yrs old) loved it as well!!! Good job !!!5 stars

  7. I tried it today and it was delicious. Only thing I did different was let it marinate in the fridge for a few answers. I definitely recommend!5 stars

  8. My baked chicken breast turned out very well; couldn’t have done it without you. Thanks! Donna5 stars

  9. The basics of time and olive oil get you into the ballpark. Using pork rinds instead of bread crumbs and the spices named above: Keto time. Super helpful recipe, thanks!5 stars

  10. I grabbed chicken tenderloins for the purpose of adding it to my fettucine. Do you think it would be safe to throw these smaller cuts of chicken in the oven like this? But just check at a shorter amount of time?

    1. That should work Tina! Just check to make sure they reach an internal temperature of 165°F to ensure they are fully cooked.

  11. I really like this Recipe, I have never cooked chicken before in my life. I followed Holly’s Recipe and the chicken turned out great. It was done in 26 minutes and it was not dry I substituted the spices with what i had. I used 2 table spoons of vegetable oil. I used Lemon and pepper seasoning, poultry seasoning, Onion Salt, table salt, Oregano leaves and Garlic powder. And I smeared butter on the pan to grease it. Thank you so much!!!

  12. I was pleased that chicken was done in 26 minutes! I did pound them to about same thickness before proceeding with recipe. VERY TENDER and tasty. Thank you for excellent recipe.
    Kathleen5 stars

    1. Hi Mary Ann, if baked until they reach 165°F internal temperature they shouldn’t be tough on the outside. But if you find the outside browning or cooking a bit too fast you can always try tenting the chicken breasts with foil.

  13. FINALLY!

    I’m an above decent cook, but EASY boneless, skinless chicken breasts have eluded me for years. I’ve brined, marinated, buttered, covered, you name it… (Granted, I did start using the flat side of the meat tenderizer to make them the same size a few years back and that was an immense help in even cooking). However, this is the first time I’ve found the perfect time/temperature ratio.

    I don’t worry about it anymore. Just place in a freezer bag, beat with a the tenderizer a bit, oil, season, pop in the oven.

    So easy, thank you!

  14. The oven baked chicken breast recipe was a success! Yay! I am afraid to bake chicken breast meat because I always over bake it and it is very dry. Well, I am very pleased to share with you the chicken came out perfect (very moist and very good flavor). I will certainly make this recipe on a regular basis.
    Thank you very much for the recipes, awesome pictures, and tips.5 stars