Oven Baked Chicken Breast
Updated Aug 16, 2026
Oven baked chicken breast that comes out juicy every time with simple spice rub. Bakes in about 15 mins at high heat, great for meal prep and easy dinners.
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Chicken breast gets a bad reputation for being dry and boring, and really, a lot of the time that reputation is earned. But I’ll defend it, because I think the problem is almost always how it’s cooked, not the chicken itself. This easy oven baked chicken breast is my proof, and the two things I care about most are pounding each breast even and not walking away and letting it overcook while it’s baking in the oven. Do those, and you get chicken that’s actually juicy, which is not a word most people associate with a oven baked chicken breast.
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Recipe Testing Notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this oven baked chicken breast recipe.
Pounding the chicken to an even thickness is the step I’d never skip, and it’s the one that fixes most people’s dry chicken problems. Chicken breasts are thick on one end and thin on the other, so left as is, the thin part dries out and turns stringy before the thick part is even cooked through. Pounding them to an even quarter inch or so means the whole thing cooks at the same rate and comes out juicy edge to edge.
The temperature and timing are the other things I’m firm on after baking chicken so many times. A hot oven at 425 cooks the chicken fast enough to keep it moist, whereas a lower, slower oven just dries it out. I pull it the moment it hits 165 in the center, since even a few extra minutes past that is the difference between juicy and chalky, so a thermometer really is worth using here rather than guessing.
Oven Baked Chicken Breast Ingredients
- Chicken breasts: I use boneless, skinless chicken breasts for this recipe. The most important thing is getting them to an even thickness before baking so the thinner ends don’t dry out while the thicker parts finish cooking. If the breasts are especially large, they may need a little more time in the oven.
- Seasonings: Paprika, garlic powder, dried oregano, onion powder, salt, and black pepper keep the seasoning simple enough that I can use the baked chicken breast in different meals throughout the week. Or, try BBQ seasoning or ranch seasoning for a more specific flavor!
- Olive oil: Mix the olive oil directly into the spices before coating the chicken. This makes it easier to get the seasoning evenly distributed over each breast. Avocado oil also works.
- For serving: I like to spoon the pan juices over the chicken and finish it with chopped fresh parsley. Cilantro, dill, or chives would also be good. The herbs are optional, but I would definitely keep the pan juices!
How to Make Oven Baked Chicken Breasts
These photos show exactly how I prep and season the chicken before it goes into the oven. The full ingredient amounts and instructions are in the recipe card below, or you can jump straight to the → Oven Baked Chicken Breast Recipe
1. Cover the chicken
Place each chicken breast inside a plastic bag or between two pieces of plastic wrap on a cutting board.
2. Pound to an even thickness
Use a meat mallet or rolling pin to flatten the thicker areas until each breast is about ¼-inch thick throughout.
3. Combine the seasonings
Add the paprika, garlic powder, oregano, onion powder, salt, and black pepper to a bowl large enough to hold all of the chicken.
4. Add the olive oil
Pour the olive oil over the spices and whisk until everything is evenly combined.
5. Add the chicken breasts
Transfer the chicken to the bowl with the seasoned oil.
6. Coat the chicken
Toss until the seasoning mixture covers the chicken evenly on both sides. I usually use my hands for this, but tongs work too.
7. Arrange on baking sheet
Place the seasoned chicken breasts on a parchment-lined baking sheet in a single layer with a little space between them.
8. Bake chicken breasts
Bake until the chicken is cooked through. I like to broil it briefly at the end for a little more browning, then let it rest before slicing and spoon the pan juices over the top.
Full Oven Baked Chicken Breast Recipe
Oven Baked Chicken Breast Recipe
Video
Ingredients
- 4 (6-ounce) boneless skinless chicken breast
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley chopped, for serving
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Pound chicken using a rolling pin or meat mallet so they have even thickness, about ¼-inch thick.
- Combine the paprika, garlic powder, oregano, onion powder, salt, pepper and olive oil in a large bowl. Place the chicken in the bowl and toss to combine so the chicken is evenly coated with the seasoning all around.
- Bake the chicken for 15–17 minutes, or until the internal temperature reaches 165°F.
- For more golden brown color, broil on high heat for 2 minutes. Allow chicken to rest on the baking sheet for 5 minutes before serving or cutting.
- To serve, drizzle the pan juices over the chicken and garnish with freshly chopped parsley.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Lemon garlic chicken: Add 1 tablespoon of fresh lemon juice, 1 teaspoon of lemon zest, and 2 minced garlic cloves to the olive oil and seasonings before coating the chicken.
- Italian chicken: Replace the oregano with 1 teaspoon Italian seasoning, then sprinkle ¼ cup shredded mozzarella over the chicken before broiling.
- Parmesan chicken: Mix ¼ cup finely grated Parmesan into the seasoning mixture. I’d reduce the salt slightly since the Parmesan adds some on its own.
Recipe Tips
- Bring your chicken to room temperature for 30 minutes before cooking. If the chicken is cold, it will take longer to bake, and the outside may overcook before the inside’s done.
- Space out your chicken breasts on the baking sheet. Arrange the chicken in a single layer without overlapping it so it roasts rather than steaming.
- Use an instant-read thermometer. I start checking the thickest part toward the end of the baking time. Chicken breast can go from juicy to dry pretty quickly, and a thermometer takes the guesswork out of it.
- Let your chicken rest for 10 minutes before slicing or serving. Cutting into it immediately lets more of those juices run out onto the board instead of staying in the chicken.
Serving Ideas
- Serve it with a sauce: Tzatziki sauce, cilantro yogurt sauce, or BBQ sauce would be delicious with this baked chicken breast.
- Add a carb: I love to serve this easy chicken with some seasoned cauliflower rice, Mediterranean potato salad, or even fresh pita.
- Make a veggie side: My favorite veggie sides with this baked chicken breast are grilled eggplant, fattoush salad, and roasted zucchini.
Troubleshooting
You probably cooked the chicken past 165ºF or didn’t pound the chicken into an even thickness. I pound mine before baking and start checking the internal temperature toward the end of the cooking time so I can pull them as soon as they’re done.
The chicken can be fully cooked without developing much color, especially since it cooks pretty quickly. I switch the oven to high broil briefly after it reaches 165°F to brown the surface without extending the baking time too much.
The chicken can release moisture as it cooks, but crowding the baking sheet can make it steam even more. I leave some space between each breast and use a large baking sheet. I don’t toss that liquid, though. I spoon the pan juices right back over the chicken when I serve it!
Comments
This has worked it’s way into our rotation with a twist. After a half hour brine (two cups water, two tablespoons salt, one tablespoon sugar for one breast), we then slice the breast into planks and toss. We use the full spice recipe because you now have more surface area to cover.
Bake at 350 for 20-25 minutes, turning once.
Sounds so good! So glad you’ve found your perfect prep method!
So easy to make! The chicken was tender and juicy. I served it over a bed of sticky rice with green beans.
Yum! So glad you liked it, Alicia!! Thanks!
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