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!
Delicious and so easy!
Thank you, Clara!!
Delicious. Made it with parsley potatoes and green beans. Great!!!
Yum! Sounds like a great dinner!
Easy to make and turn out amazing!
Got two meals — dinner & leftovers for lunch the next day. 🙂
Yay! So glad you liked the chicken breast, Patti!
What temperature should you bake the chicken . Also what temp for broiling.
Hi Jean, you can find the temperature and full instructions in the recipe card, right above the comment section. I hope you enjoy!
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!
You’re so welcome, Colin! Cooking really isn’t too difficult and soon enough you’ll be impressing the family with a beef wellington!
Very tasty & easy to make! This is going in our weekly rotation! Thanks for sharing!
You’re so welcome! Flattered to have made it onto your weekly rotation!!
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!
Thanks so much, Jenn! Glad you like it!
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!
Yum! The red potato side dish sounds amazing with this chicken. I am glad you liked the addition of the oregano!
Seriously so easy, and somehow, the best chicken I’ve ever baked.
My husband devoured it.
Wow, thank you so much! I’m so, so happy to hear that!
Where in there world Is the oven temp. I have looked everywhere
425°F. The full recipe is at the bottom of the page in the recipe card.
Disappointed. Too salty, too spicy (paprika?), too much oregano.
Followed directions exactly.
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!
Are you using Chick filet or with bones?
I used chicken breasts, so there are no bones in it.
My family love this recipe…it is super easy and delicious!
That makes me so happy to hear! Yay!!
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
That’s amazing! Glad you enjoyed the recipe.
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.
So glad it hit the spot and that you enjoyed!
Flour????
Hey came out great wonderful!! Easy too! Wondering can you sub anything for the oil to cut calories?
Yay! You could try reducing the amount of oil you use.
Turned out so fire 🔥🔥🔥
I love that! Yay!!
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.
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!
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.
Yay! That’s great to hear!!
What spices did you use on the chicken?
Paprika, oregano, garlic powder, onion powder, salt, and pepper! All of the spices are listed in the recipe card.
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!
Bake chicken in preheated oven (425°F) for 16-18 minutes, or until internal temperature is 165°F.
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.
That’s amazing! I’m glad you all enjoyed it!
Love it that’s the baked chicken 🐓 I will be making. Great taste.
Such a great way to enjoy chicken! Thank you!!
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.
Thank you so much! I love that!!
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!
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!!!
I love that! Thank you so much!
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.
Thank you so much!
LOVE THIS RECIPE!! Tasty and moist chicken- even reheated 2 days later. Thanks!
That’s great! Thank you so much!
So incredibly delicious!!!
So glad to hear it!!
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.
So glad to hear that! Thanks so much for sharing!!
Super easy and delicious flavor!
So glad to hear it! Thank you 🙂
easy,amazing & so juicy!!
Yay, so glad to hear it! Thanks for leaving feedback 🙂