Oven baked chicken breast is simple, delicious, and easy to prepare!

These juicy baked chicken breasts are simply seasoned and baked until tender and juicy!

They’re perfect for dinner, perfect for meal prep, and easy to chop for chicken salad.

close up of Oven Baked Chicken Breasts

Ingredients for Baked Chicken Breast

This juicy oven baked chicken breast recipe is juicy and delicious – I make it on repeat. Baked chicken breast is great for meal prep and perfect for adding to casseroles or soups.

Chicken breast – This recipe uses boneless skinless chicken breasts, approximately 6 oz each. The chicken is drizzled with oil for better browning on the outside and to help the seasonings stick.

Ingredient Tip

Chicken breasts can vary in size from 5 oz to 10 oz, so the cooking time can vary. Use average-sized boneless breasts (about 6oz) or adjust the cooking time if needed.

Seasonings – Save the chicken marinade for the grill and use seasonings for baked chicken breasts. I use seasoned salt, Italian seasoning, paprika and black pepper.

Variations

  • Add onion powder, garlic powder, or other spices like chili powder.
  • Use your favorite chicken seasoning, or try cajun seasoning or taco seasoning.
  • You can replace chicken breasts with boneless chicken thighs. Bake them for about 20 – 22 minutes or until they reach 165°F.
Baked Chicken sliced diagonally for serving on a wood board

How to Make Baked Chicken Breast

Making perfect chicken breasts is very easy; the key is in the cooking time and temperature.

  1. Preheat the oven to 400°F.
  2. Mix chicken breasts with olive oil, herbs, & spices (recipe below).
  3. Place the chicken breasts on a greased baking pan for 22-26 minutes.

Holly’s Top Tip

Avoid Overcooking: My top tip for juicy chicken breast is to ensure you don’t overcook. A meat thermometer (which is inexpensive) is a must-have in my kitchen.

chicken breasts tossed with seasoning for baking

How Long To Bake Chicken Breast

Chicken breasts are naturally lean; overcooking will dry them out. The times below are for 6oz chicken breasts (thaw if fozen).

  • 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).

Tips for Juicy Chicken

The chicken breast should reach an internal temperature of 165°F.

  • Chicken breasts vary in thickness; for even cooking, use the flat side of a meat mallet (or even a rolling pin) to pound the thicker size to a more uniform thickness.
  • Remove chicken from the oven at 160-162°F. It’ll rise to 165°F as it rests on the pan.
  • Once cooked remove the chicken from the baking dish and transfer to a plate to rest.
Baked Chicken resting on a cutting board

More Chicken Breast Recipes

Did you make these Oven Baked Chicken Breasts? Leave us a rating and a comment below!

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4.97 from 453 votes↑ Click stars to rate now!
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Oven Baked Chicken Breast

Baked chicken breasts are a simple and delicous – they're perfect for dinner or meal prep!
Prep Time 5 minutes
Cook Time 22 minutes
Resting time 5 minutes
Total Time 32 minutes
Servings 6 servings
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Ingredients  

  • 4 to 5 boneless skinless chicken breasts about 6 oz each
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon seasoned salt or table salt
  • ¼ 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 22 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

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.
If the chicken breasts are very thick on one end, pound with a meat mallet to a more even thickness. 
Store chicken in an airtight container in the fridge for up to 4 days. Reheat in the oven, on the stovetop in a pan, or in the microwave. Or, chicken breast can be added to soups, salads, or casseroles! 
4.97 from 453 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 Chicken, Dinner, Entree, Main Course
Cuisine American

What to Serve with Baked Chicken

We love baked chicken with a simple side dish and a fresh vegetable. Here are some of our fave sides.

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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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Comments

  1. I adjusted to 425 for 30 min. Have larger chicken breasts and did not cook fully at original temp/time. Also tried out different seasonings (Mrs Dash or just plain black pepper). Great basic recipe!5 stars

  2. Thank you, really simple and delicious. Enjoyed every bite in a short time. The details were so helpful to a husband trying new things. Made me look like I knew my way around the kitchen, wifey loved the chicken breast very much. Recipe racked up hubby points, thanks.4 stars

  3. This is such a great recipe. I pound the chicken breasts so they are an all an even thickness. The only seasonings I use are salt and pepper so I can use it in a variety of recipes. I use it shredded for soups, enchiladas, sliced in fajitas, cubed in chicken salad and quesadillas to name a few. When cooked I vacuum seal them individually and freeze them so they are always ready for a quick meal. Thanks for sharing all your great recipes.5 stars

  4. I made this using a Ninja Foodi 6-in-1 8-qt. (7.6L) 2-Basket Air Fryer DualZone. I did baked potatoes on one side and the chicken on the other. I missed adding the garlic and S &P to the chicken. The outside of the chicken was a bit dry, but that could be due to the type of air fryer I have. Each one is different. I’m not sure if I had used the bake or roast function if the dryness could be avoided. I will have to experiment. The flavour was still good and loved the filling which I also added chopped up sun-dried tomatoes. Hubby said it was like something from a restaurant and gave his seal of approval.4 stars

  5. What a great recipe! So easy, moist and delicious! I used Italian seasoning as well as garlic powder, oregano and basil. Was very tasty. Made extra so I can add to a salad for a nutritious lunch in the week. Thanks so much for posting.5 stars

    1. Hi Karen, Your extra seasoning sounds good along with Holly’s could you share with me how much garlic powder, oregano and basil you used Thank you

  6. Easy and absolutely delicious! I poured the juices from the pan over the chicken breasts after baking which made them even more juicy and flavourful.5 stars

  7. I forgot to mention in my original review a few minutes ago that when I took the chicken breasts out of the oven, I did cover it with foil and let it cool down for approximately 15-20 minutes before slicing the chicken breasts. They were absolutely tender as could be! Thanks!5 stars

  8. I cut this recipe in half and made this it, then I sliced the chicken breasts in small strips and put them on top of a chef salad for my husband and myself. It was awesome! Thank you so much sweet Holly for sharing all of your wonderful delicious recipes with all of us.5 stars

  9. Thank you for this recipe Holly. Do you cover these chicken breasts? Convection bake or convection roast them or do you recommend to just regular bake them? Thank you!

    1. I use regular bake and bake them uncovered. If you use convection, you’ll want to check them early.

  10. What the mouthgasm just happened!?
    I didn’t have paprika (who didn’t have paprika:/) so I used curry powder, ohmygosh, though!! Incredibly easy and melts in the mouth flavoring!

    Just love it! Thank you for sharing :D5 stars

  11. These chicken breasts were so easy to make and came out moist and flavourful. I also made the seasoning salt and the Italian spice from the accompanying recipes and I must say, that is the best Italian spice I’ve ever tasted. Will make again many times over, the chicken and the spices. Thank you.5 stars

  12. my chicken seems to never turn out quite right, tried it this way and it was PERFECT!!! THANK YOU!!! Making it this way from now on!!! :)5 stars

  13. My boyfriend prefers chicken breasts, but I avoid making them due to how often I think they turn out dry. These wound up so juicy & perfect! I even managed to bake them in the toaster oven since it was a small quantity.5 stars