Oven Baked Chicken Breast

4.99 from 352 votes

Oven Baked Chicken Breast is a wonderful and easy addition to any weeknight dinner or weekly meal prepping. Perfectly seasoned, juicy and crisp every time!

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Learn how to make the most perfect oven baked chicken breast every single time with this easy and simple recipe. Perfectly seasoned, the chicken comes out wonderfully juicy and crisp and loaded with flavor.

Metal spatula under chicken breast to serve it after cooking in the oven
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How to bake chicken breast in oven

Pound the chicken so that they are even in thickness. You can do this in a plastic bag or just place the chicken on a cutting board with plastic wrap over the chicken.

Chicken on red cutting board covered in plastic wrap before pounding
  • Place the seasoning in a medium sized bowl that will be large enough to fit the chicken breast.
  • Add the olive oil and whisk to combine and the spices are evenly distributed.
  • Add the chicken breasts.
  • Toss to coat the chicken in the spices. It may be easiest to use your hands to toss them evenly or small tongs.
Process shots to show how to marinate the chicken

Bake chicken in preheated oven until cooked through. Then, place under the broiler for a couple minutes until golden brown. The broiler step really makes a difference but you have to watch it super closely so don’t go far!

Marinated chicken on baking sheet lined with parchment paper

Tips for baking chicken breast

  1. Pound the chicken before coating it in the spices. Flattening the breasts help them to cook evenly so they all finish cooking at the same time. But it also helps to tenderize the meat.
  2. Space out the chicken breast on the pan. Make sure to use a pan wide enough to fit the chicken breasts. Otherwise the chicken will steam in its own juices rather than sear and brown.
  3. Bring the chicken to room temperature before cooking it. Bring the chicken out of the fridge 30 minutes before you want to cook it. If the chicken is cold, it will take longer to cook all the way through and the outside can overcook. It will also seize up when in the oven which can make it dry and tough.
  4. Let the chicken rest for 10 minutes before slicing or serving. This allows the juices to redistribute and you won’t have dry chicken.

What do you serve with oven baked chicken

This is such a great way to cook chicken and versatile enough to add to roasted veggies, potatoes, rice or quinoa or even a large salad. I love to serve this baked chicken with a fresh salad when I’m looking for something light and fresh. Try it with:

Chicken breast on plate cut up with salad

Frequently asked questions

How long does baked chicken keep?

If you don’t plan on eating the chicken straight away, or you have leftovers, it will keep in an airtight container in the fridge for up to 3 days. I love to add the leftovers to a fresh green salad for an easy lunch.

Can you reheat cooked chicken breast?

Yes you can, but you need to do it at a low temperature so that it doesn’t dry out. Cook it in a preheated oven at 220°F for about 20 minutes until warmed through. But, be sure to only reheat the chicken once.

How do you know when the chicken is cooked?

The easiest way to tell when your chicken breast is cooked through is to use an instant read thermometer, it should register at 165°F.

Oven baked chicken after cooking

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Oven Baked Chicken Breast

Oven Baked Chicken Breast is a wonderful and easy addition to any weeknight dinner or weekly meal prepping. Perfectly seasoned, juicy and crisp every time!
5 from 352 votes
Servings 4 servings
Calories 147
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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  • Preheat oven to 425°F and line a baking sheet with parchment paper.
  • Pound chicken using a rolling pin or meat mallet so they have even thickness.
  • Combine the paprika, oregano, garlic powder, onion powder, salt and 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 chicken in preheated oven for 16-18 minutes, or until internal temperature is 165°F.
  • For more golden brown color, broil on high heat for 2 minutes. Allow chicken to rest on baking sheet for 5 minutes before serving or cutting.
  • To serve, drizzle pan juices over the chicken and garnish with freshly chopped parsley.


Storage: Store any leftovers in an airtight container. They will last up to 3 days.


Calories: 147kcal, Carbohydrates: 1g, Protein: 15g, Fat: 9g, Saturated Fat: 1g, Cholesterol: 45mg, Sodium: 374mg, Potassium: 274mg, Fiber: 1g, Sugar: 1g, Vitamin A: 268IU, Vitamin C: 1mg, Calcium: 8mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Main Course

Rate and comment

Recipe Rating


  1. Dennis says:

    Delicious. Made it with parsley potatoes and green beans. Great!!!

    1. Yumna J. says:

      Yum! Sounds like a great dinner!

  2. Patti says:

    Easy to make and turn out amazing!
    Got two meals — dinner & leftovers for lunch the next day. 🙂

    1. Yumna J. says:

      Yay! So glad you liked the chicken breast, Patti!

      1. Jean says:

        What temperature should you bake the chicken . Also what temp for broiling.

        1. Yumna J. says:

          Hi Jean, you can find the temperature and full instructions in the recipe card, right above the comment section. I hope you enjoy!

  3. Colin C. says:

    Wow great & so easy I could do it(challenged at cooking husband). Wife was impressed!

    I messed up only once by adding 1/2 teaspoon of Italian seasoning instead of oregano(same looking bottle so got confused). I then used 2X portion of chicken & added all the listed ingredients and marinated for like 8 hours. Still came out great despite the error in adding Italian seasoning. Will do it again in future w/o Italian seasoning & I know it will be even better! TY for the win tonight with the kids & especially the wife! Was a great evening!

    1. Yumna J. says:

      You’re so welcome, Colin! Cooking really isn’t too difficult and soon enough you’ll be impressing the family with a beef wellington!

  4. T Smith says:

    Very tasty & easy to make! This is going in our weekly rotation! Thanks for sharing!

    1. Yumna J. says:

      You’re so welcome! Flattered to have made it onto your weekly rotation!!

  5. Jenn says:

    This chicken is absolutely amazing! This is my third time making it and it is foolproof. The only changes I make is I reduce the black pepper to less than half the amount- the full amount is too spicy for me. I also don’t broil it at the end because my chicken became a little over cooked the first time when I did that. This is a keeper!

    1. Yumna J. says:

      Thanks so much, Jenn! Glad you like it!

  6. Dolores says:

    This is how I was planning on baking my chicken (how I normally do it) but didn’t add the oregano. Tried it this time and it’s good. I roasted some red potatoes and another pan with cabbage, carrots and grape tomatoes. So good!

    1. Yumna J. says:

      Yum! The red potato side dish sounds amazing with this chicken. I am glad you liked the addition of the oregano!

  7. Winter says:

    Seriously so easy, and somehow, the best chicken I’ve ever baked.
    My husband devoured it.

    1. Yumna Jawad says:

      Wow, thank you so much! I’m so, so happy to hear that!

  8. Dana says:

    Where in there world Is the oven temp. I have looked everywhere

    1. Yumna Jawad says:

      425°F. The full recipe is at the bottom of the page in the recipe card.

  9. Steve says:

    Disappointed. Too salty, too spicy (paprika?), too much oregano.
    Followed directions exactly.

    1. Yumna Jawad says:

      Thank you for your feedback! I’ve received many comments saying this is a super flavorful chicken recipe, so feel free to adjust the quantities of seasonings to your liking!

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