Baked Chicken Breast
This simple baked chicken breast is juicy, well seasoned, and easy to use in dinners all week. A hot oven, even thickness, and a short rest are the keys.
- Total time
- 32 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 10mCook 22mAmericanMain Course
Baked chicken breast is one of those basic recipes that makes the rest of dinner easier. Serve it with rice and vegetables, slice it for salads, or tuck it into sandwiches and wraps.
The main trick is not a fancy marinade. It is even thickness. Lightly pounding the chicken helps it cook at the same speed from edge to center, so the thin end does not dry out before the thick end is done.
This version uses olive oil, garlic powder, paprika, oregano, salt, and pepper. It is simple enough for weeknights and flexible enough to change with whatever sides you are making.
01What you'll need
Ingredients
8 items · 4 servings
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1 tablespoon olive oil
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice, optional, for serving
02How to make it
Step-by-step
1. Heat the oven
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or lightly oil a baking dish. A rimmed pan catches juices and keeps the chicken from sliding.
2. Dry the chicken
Pat the chicken breasts dry with paper towels. Dry chicken browns a little better and helps the seasoning stick.
3. Pound to even thickness
Place the chicken between two pieces of parchment paper or plastic wrap. Use the flat side of a meat mallet, a rolling pin, or a small heavy skillet to gently pound the thickest parts until each breast is about 3/4 inch thick. Try not to tear the meat.
4. Season the chicken
Put the chicken on the prepared pan. Rub both sides with the olive oil. In a small bowl, mix the salt, garlic powder, paprika, oregano, and black pepper, then sprinkle the mixture evenly over both sides.
5. Bake until just done
Bake for 18 to 24 minutes, depending on thickness. Start checking at 18 minutes. The chicken is done when the thickest part reaches 165°F on an instant-read thermometer.
6. Rest before slicing
Transfer the chicken to a cutting board and let it rest for 5 minutes. Resting means leaving the meat alone after cooking so the juices settle back into the chicken instead of running out when you cut it.
7. Slice and serve
Slice across the grain, which means cutting across the visible muscle lines. Add a squeeze of lemon juice if you like, and serve warm.
03From our kitchen
Cook's tips
- Make-ahead: Season the chicken up to 24 hours ahead, cover, and refrigerate. Let it sit at room temperature for about 15 minutes while the oven heats so it cooks more evenly.
- Storage: Refrigerate cooked chicken in an airtight container for up to 4 days. For longer storage, freeze it for up to 3 months. Slice before freezing if you plan to use it for salads, bowls, or sandwiches.
- Reheating: Warm gently in a covered skillet with a splash of water or broth, or microwave at 50% power. High heat can make lean chicken breast tough.
- Swaps: Use smoked paprika instead of sweet paprika for a deeper flavor. Italian seasoning can replace the oregano. For a spicier version, add 1/4 teaspoon cayenne or chili powder.
- If your chicken breasts are very large, cut them in half horizontally into thinner cutlets before seasoning. They will cook faster, so check the temperature early.
- Do not rely only on color to judge doneness. Chicken can look white before it is safely cooked, and it can stay slightly pink near the bone or connective tissue even when it reaches 165°F.
Cook's note
An instant-read thermometer is the most useful tool for this recipe. Pull the chicken from the oven as soon as it reaches 165°F in the thickest part; a few extra minutes can dry out boneless, skinless breast meat.
04Frequently asked
Questions & answers
How long do you bake chicken breast at 425°F?
Most boneless, skinless chicken breasts that have been pounded to about 3/4 inch thick take 18 to 24 minutes. The exact time depends on size and thickness, so use an instant-read thermometer and look for 165°F in the thickest part.
Can I bake chicken breast at 400°F instead?
Yes. Bake at 400°F for about 22 to 28 minutes, depending on thickness. The chicken may brown a little less, but it will still cook well if you pull it from the oven at 165°F.
Why is my baked chicken breast dry?
The most common reasons are uneven thickness and overcooking. Pound the chicken so it is evenly thick, check the temperature early, and let it rest for 5 minutes before slicing.
Can I use frozen chicken breast?
For the best texture, thaw it first in the refrigerator. Baking from frozen takes longer and can cook unevenly, with dry edges and an undercooked center.
Can I use this recipe for meal prep?
Yes. Bake the chicken, cool it, and refrigerate it whole or sliced for up to 4 days. It works well in grain bowls, salads, pasta, wraps, and quick dinners.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat8 g
- 10%
- Saturated Fat1.7 g
- 9%
- Cholesterol124 mg
- 41%
- Sodium665 mg
- 29%
- Total Carbohydrate1 g
- 0%
- Dietary Fiber0.4 g
- 1%
- Total Sugars0 g
- Protein38 g
- 76%
- Vitamin D0.2 mcg
- 1%
- Calcium18 mg
- 1%
- Iron0.9 mg
- 5%
- Potassium664 mg
- 14%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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