Oven Baked Chicken Breast

5 from 13 votes
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Follow 3 simple steps for the most tender, juicy, and flavorful oven baked chicken breast you’ll want to eat with every meal! It’s easy to customize with your favorite seasonings and marinades!

Oven baked chicken breasts topped with chopped parsley

I’ve already shared a recipe for whole roasted chicken with vegetables. Now it’s the turn of this super simple and versatile method for how to cook chicken breast in the oven. Luckily, learning the best way to cook chicken breast in the oven is super simple. However, while incredibly versatile, when cooked incorrectly, oven baked chicken breast can become rubbery, tough, dry, and frankly just tasteless and yucky (yes, that’s the professional term!).

Sliced oven baked chicken

The ingredients

You probably already have most (if not all) of these simple ingredients in your kitchen/pantry.

Ingredients for oven baked chicken
  • Chicken breasts: I use boneless, skinless chicken breasts. You can use skin-on chicken if preferred. If using frozen chicken, ensure they’re fully defrosted first and choose breasts similar in size to cook evenly.
  • Oil or butter: I like to use melter butter but olive oil would also work. This fat helps the seasonings to stick to the meat and locks in juices within the oven chicken breast.
  • Seasoning: garlic powder, smoked paprika, dried oregano (or Italian seasoning), salt (optional), and pepper. For spice, add chili powder/cayenne powder.
  • Brown sugar: To caramelize and make for a juicer chicken. Other types of sugar will work too.

How to bake chicken breast

Stary by preheating the oven to 425ºF/220ºC (or 400ºF/200ºC fan-assisted).

Pound the Chicken Breasts: Place the chicken in a large Ziplock bag. Using a meat mallet (or a potato masher or rolling pin), gently tenderize the chicken and even out the pieces of chicken, so they’re even in thickness (around 0.75 inches).

Using a mallet to tenderize chicken meat

Season Them: In a small bowl, combine all the spices, brown sugar, and melted butter or oil, and stir well. Then, either pour the marinade into the bag to cover the breasts or rub each piece liberally before transferring it to a baking dish.

Steps for marinating chicken with spices

Bake Chicken Breast: Bake the chicken for around 15-18 minutes at 425ºF/220ºC (or 400ºF/200ºC fan-assisted). Optionally, turn on the broiler for a few minutes at the end to brown the top more. The exact time will depend on your oven the the size of the chicken breasts – larger pieces (10oz+/285g+) will need to cook around 20-25 minutes. More tips here.

Check for doneness: To ensure the chicken is properly cooked, use a thermometer inserted into the thickest part of the chicken. The internal temperature must reach 165ºF/75ºC to be safe to eat. Alternatively, use a fork to pierce the chicken – any juices should run clear and the meat should be easy to separate/shred.

Before and after baking chicken in the oven

Finally, remove the chicken from the oven and let it rest for 5-8 minutes, loosely covered with foil. This will allow the juices to resettle for the juiciest oven-baked chicken.

How to store

  • In the fridge: Allow the chicken to cool. Then store it in an airtight container (or a plate wrapped with plastic wrap) for 3-4 days. Never leave the chicken out for longer than 2 hours at room temperature.
  • In the freezer: Spread the baked chicken breast across a tray, not touching, and freeze solid. Then transfer to a freezer-safe bag and freeze for up to 3 months. Allow it to thaw in the refrigerator overnight before enjoying cold or reheating it.
  • To reheat: Place it in a pot/skillet with a lid and simmer with a splash of water or broth until heated. The steam will keep it tender. Alternatively, do the same in the oven, adding enough liquid to barely cover the bottom of your roasting pan/ casserole dish, cover with foil, and bake the leftovers until warm (around 10-12 minutes at 350ºF/175ºC).
Baked chicken breast in an oven tray

What to serve with baked chicken

This oven baked chicken breast is the ultimate all-purpose protein to complete all kinds of meals, warm or chilled. Here are some suggestions for what to eat with chicken breast.

Sliced baked chicken

If you try this recipe for oven baked chicken breast, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Oven Baked Chicken Breast

5 from 13 votes
By: Samira
Follow 3 simple steps for the most tender, juicy, and flavorful oven baked chicken breast you'll want to eat with every meal! It's easy to customize with your favorite seasonings and marinades!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 4

Ingredients 
 

  • 1.5 lb chicken breasts 4 pieces

Seasoning

  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 Tbsp brown sugar helps for browning and moisture
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 2 Tbsp butter melted, or olive oil

Instructions 

  • Preheat the oven to 425ºF/220ºC (or 400ºF/200ºC fan-assisted).
  • Place the chicken in a large Ziplock bag and, using a meat mallet (or a potato masher or rolling pin), gently tenderize the chicken and even out the pieces of chicken, so they’re even in thickness (around 0.75 inches).
  • In a small bowl, combine all the spices, brown sugar, and melted butter or oil, and stir well. Then either pour the marinade into the bag to cover the breasts or rub each piece liberally before transferring it to a baking dish.
  • Bake the chicken for around 15-18 minutes at 425ºF/220ºC (or 400ºF/200ºC fan-assisted). Optionally, turn on the broiler for a few minutes at the end to brown the top more.
    The exact time will depend on your oven the the size of the chicken breasts – larger pieces (10oz+/285g+) will need to cook around 20-25 minutes.
  • Check for doneness using a thermometer inserted into the thickest part of the chicken. The internal temperature must reach 165ºF/75ºC to be safe to eat. Alternatively, use a fork to pierce the chicken – any juices should run clear and the meat should be easy to separate/shred.
  • Remove the chicken from the oven and let it rest for 5-8 minutes, loosely covered with foil. This will allow the juices to resettle.

Video

Notes

Store: Allow the chicken to cool and then store it in an airtight container (or a plate wrapped with plastic wrap) for 3-4 days. Never leave the chicken out for longer than 2 hours at room temperature.
Freeze? Spread the breasts across a tray, not touching, and freeze solid. Then transfer to a Ziplock bag and freeze for up to 3 months. Allow it to thaw in the refrigerator overnight before enjoying cold or reheating it.
Reheat: To reheat the roasted chicken breast without drying it out, place it in a pot/skillet with a lid and simmer with a splash of water or broth until heated. The steam will keep it tender. Alternatively, do the same in the oven, adding enough liquid to barely cover the bottom of your roasting pan/ casserole dish, cover with foil, and bake the leftovers until warm (around 10-12 minutes at 350ºF/175ºC).
Check the blog post for serving suggestions!
Course: Main
Cuisine: American, Global
Freezer friendly: 3 Months
Shelf life: 3-4 Days

Nutrition

Calories: 361kcal, Carbohydrates: 4g, Protein: 36g, Fat: 22g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 0.4g, Cholesterol: 124mg, Sodium: 450mg, Potassium: 410mg, Fiber: 1g, Sugar: 3g, Vitamin A: 578IU, Vitamin C: 0.03mg, Calcium: 34mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 13 votes (13 ratings without comment)

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