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

More chicken recipes

If you’ve tried this healthy-ish feel good Oven Baked Chicken Breast recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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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!

  10. SJ says:

    Are you using Chick filet or with bones?

    1. Yumna Jawad says:

      I used chicken breasts, so there are no bones in it.

  11. Lizzy says:

    My family love this recipe…it is super easy and delicious!

    1. Yumna Jawad says:

      That makes me so happy to hear! Yay!!

  12. Christa says:

    I made it exactly as instructed except I didn’t broil it after baking it. Only needed to bake for 14 mins. It turned out perfectly. It was so delicious. The chicken was tender and juicy

    1. Yumna Jawad says:

      That’s amazing! Glad you enjoyed the recipe.

  13. Beck and Bulow says:

    This was exactly what I had been craving for a couple of weeks – or maybe my entire life. I added parmesan, garlic, and oregano to the flour, and didn’t use black pepper (my mother can’t have it and I got used to cooking with white pepper if any), but otherwise followed the recipe.

    1. Yumna Jawad says:

      So glad it hit the spot and that you enjoyed!

    2. Valerie Powell says:


  14. Leaf says:

    Hey came out great wonderful!! Easy too! Wondering can you sub anything for the oil to cut calories?

    1. Yumna Jawad says:

      Yay! You could try reducing the amount of oil you use.

  15. Seth Kazarian says:

    Turned out so fire 🔥🔥🔥

    1. Yumna Jawad says:

      I love that! Yay!!

  16. Teresa says:

    Very tasty. My first attempt came out a little dry. Perhaps because I did not tenderize the chicken as was suggested in the recipe. Will definitely try again.
    I tried to add a photo but was unable to do so.

    1. Yumna Jawad says:

      Thank you so much! Let me know how it goes next time with the chicken. You can join my Facebook group (Feel Good Foodies: A Community!) and share the photos on that page, and I will be able to see it there!

  17. Grace says:

    This chicken was fantastic! Baked chicken breast was something I had not yet mastered, and thanks to this recipe it will become a regular part of my repertoire. This was flavorful, tender, and juicy. No more fussing with cooking chicken on the stovetop! This was so much easier and more satisfying than that.

    1. Yumna Jawad says:

      Yay! That’s great to hear!!

      1. Earlie Gillespie says:

        What spices did you use on the chicken?

        1. Yumna Jawad says:

          Paprika, oregano, garlic powder, onion powder, salt, and pepper! All of the spices are listed in the recipe card.

  18. Janice says:

    Couldn’t find the cooking temperature in the recipe? I’m doing it at 350 and then passing to the broiler. Crossing my fingers! I must be blind!

    1. Yumna Jawad says:

      Bake chicken in preheated oven (425°F) for 16-18 minutes, or until internal temperature is 165°F.

  19. Arema says:

    Tasty, tender, and juicy!! Plus quick prep and fast bake. I love the flavor, plus my very picky 9 yo son gave it a thumbs up on first bite. Saving this recipe and definitely making it again.

    1. Yumna J. says:

      That’s amazing! I’m glad you all enjoyed it!

  20. Sharon D Summersett says:

    Love it that’s the baked chicken 🐓 I will be making. Great taste.

    1. Yumna J. says:

      Such a great way to enjoy chicken! Thank you!!

  21. Johnna says:

    Honestly, just the perfect way to bake chicken. So easy and perfectly juicy and tender. I think this recipe and bake times will be my basis for experimenting with different flavors.

    1. Yumna J. says:

      Thank you so much! I love that!!

  22. Ar says:

    Another awesome and easy recipe from Ms. Yumna! The spices were spot on, also added a teaspoon of red pepper flakes since the kids love 🌶! Using parchment paper was a good trick I’ll remember for making the chicken crispy in the oven and also for an easy cleanup! Thanks again for sharing!

  23. Jessica Sroka says:

    this was soooooooo amazing and easy!! honestly I’m making chicken like this every time! The ONLY thing is I didn’t have enough… i had to use two batches, but it was amazing just the same. Never thought of pounding the chicken, but it helped!!! thanks!!!

    1. Yumna J. says:

      I love that! Thank you so much!

  24. Monika Wendehorst says:

    I made that chicken recipe two days ago and didn’t realize is was yours as well. It was awesome and I had all the spices for the dish. So tasty.

    1. Yumna J. says:

      Thank you so much!

  25. Mary Smith says:

    LOVE THIS RECIPE!! Tasty and moist chicken- even reheated 2 days later. Thanks!

    1. Yumna J. says:

      That’s great! Thank you so much!

  26. Erica says:

    So incredibly delicious!!!

    1. Yumna Jawad says:

      So glad to hear it!!

  27. Gabriela says:

    This is “simple” deliciousness! I had all the spices on hand except paprika, so I used a bit of chipotle chili pepper and turmeric (mostly for color) and it turned out great! My family loved it. I made a salad and voila, we had a healthy and delicious dinner. I appreciate healthy and simple dinners when I come home from work too tired to cook much. I’ll make this recipe over and over again.

    1. Yumna Jawad says:

      So glad to hear that! Thanks so much for sharing!!

  28. Gaby says:

    Super easy and delicious flavor!

    1. Yumna Jawad says:

      So glad to hear it! Thank you 🙂

  29. Felicia Harvey says:

    easy,amazing & so juicy!!

    1. Yumna Jawad says:

      Yay, so glad to hear it! Thanks for leaving feedback 🙂