This baked chicken breast recipe makes the best baked chicken! Simple 3-step method and 3 ingredients for the most juicy, tender, and delicious baked chicken breasts.
One of my family’s favorite dinner recipes is baked chicken breast. It is a weeknight go-to at my house. Served with a baked potato, vegetables, or with our house salad, it is a staple. I also love to meal prep by keeping a few pieces of baked chicken breast in the fridge throughout the week for a quick lunch or to use in my husband’s favorite chicken salad with grapes or our hot chicken salad.
The Best Baked Chicken Breast
As much as I love chicken, when it’s tough and dry, it’s not the most appetizing. I tested and tested to refine this recipe to make the juiciest, most flavorful and best chicken that the whole family will love!
Now, my baked chicken breast recipe is tender, juicy, and absolutely scrumptious! And from the many requests I get for recipes using chicken breasts, I knew you would enjoy it too.
It is a simple, classic chicken dinner recipe that makes the perfect healthy comfort food.
No brining needed!
Table of Contents
How to Make Juicy Baked Chicken Breast Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
To make the most delicious baked chicken, you’ll need 3 ingredients!
- Chicken – this recipe uses boneless, skinless chicken breasts. If your chicken is frozen, it is best to let it thaw in the refrigerator overnight until it is fully thawed.
- Olive oil– use your favorite olive oil to drizzle into the pan and drizzle on top of the chicken. If you do not have olive oil, you can also use an equal amount of butter.
- Seasonings – I prefer to use my homemade seasoning of Stone House Seasoning. It is simply a blend of kosher salt, black pepper, and granulated garlic. At the very basic, I recommend using salt and black pepper. Still, you can also season with Italian Seasoning, Ranch Seasoning, or even Taco Seasoning, depending on how you plan to use your oven-baked chicken breast in recipes. Some people also like to use paprika, onion powder, oregano, parmesan and parsley, and even brown sugar. Feel free to season your chicken to suit your personal tastes! We also love them brushed with a delicious bbq sauce!
Recipe Tip
Use a seasoning like Italian Seasoning, Ranch Seasoning, Taco Seasoning, or Blackened Seasoning to give your chicken incredible flavor!
Step-by-Step Instructions
Preheat. Preheat the oven to 450º F. Arrange the oven rack to the middle position.
Prep. While the oven is preheating, pat the chicken breast dry with a paper towel. I drizzle a little olive oil into my skillet (if I’m making a few), 9×13 baking dish (if I’m making a medium batch), or baking sheet (if I’m making a larger batch). Arrange the chicken in the pan, allowing it to touch but not overlap. Drizzle with a bit more olive oil, and then sprinkle liberally with your seasoning of choice (salt and pepper as a minimum). Then, place it in the oven.
Cook. Bake chicken breasts until the juices run clear when the thickest part of the chicken is pricked with a sharp knife, and the internal temperature registers 160º F with a meat thermometer or instant-read thermometer, about 20 minutes. The time will depend on the thickness of your chicken breasts.
Rest. Remove the skillet or casserole dish from the oven, tent it with foil, and let the chicken rest for another 5 minutes. This makes for a tender delicious chicken breast every single time!
How to Bake Bone-in Chicken Breast
To make this recipe with bone-in chicken, you’ll follow the same instructions as you would for boneless (with one special tip!). The cooking time will vary based on the thickness of your chicken.
Here’s the tip! As your chicken rests, flip it onto the breast side. When ready to serve, flip it back over onto the bone-in side. This will allow the juices to gather in the breast portion and give you the juiciest chicken!
Storage Tips
To make ahead. Allow to cool and then store in an airtight container in the refrigerator for up to 4 days.
To freeze. Allow it to cool completely and then place it into a freezer-safe airtight container for up to 3 months. To serve, thaw in the refrigerator overnight and then reheat and serve.
Meal Prep Tip!
Bake a large batch of chicken to use throughout the week in salads, sandwiches, and other meals. Freeze to use within 3 months.
Some Favorite Side Dishes to Serve with Chicken Breast
More Easy Chicken Recipes
Here’s the recipe for my easy Baked Chicken Breast recipe. I think you are going to love it as much as my family does!
Best Baked Chicken Breast Recipe
Ingredients
- olive oil, or butter
- 6 boneless skinless chicken breasts
- 1 teaspoon Stone House Seasoning, or your favorite seasoning
Instructions
- Preheat. Preheat the oven to 450º F. Arrange the oven rack to the middle position.
- Prep. Pat the chicken breast dry with a paper towel. Drizzle a little olive oil into my skillet (if I’m making a few), 9×13 baking dish (if I’m making a medium batch), or sheet pan (if I’m making a larger batch). Arrange the chicken in the pan, allowing it to touch but not overlap. Drizzle with a bit more olive oil and then sprinkle liberally with your seasoning of choice (salt and pepper as a minimum). Then, place into the oven.
- Cook. Bake chicken breasts until the juices run clear when the thickest part of the chicken is pricked with a sharp knife and the internal temperature registers 160º F with a meat thermometer or instant read thermometer, about 20 minutes. The time will depend on the thickness of your chicken breasts.
- Rest. Remove the skillet or casserole dish from the oven, tent it with foil and let the chicken rest for another 5 minutes. Serve.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
What is the average weight of your chicken breast?
They sound wonderful. Will make tomorrow
They vary in weight, Karol, so the best way I determine if they are done is to make sure juices run clear when pricked with a fork and the internal temperature is 160º F. Once that occurs, I then remove from the oven and tent with foil for about 5 minutes. Hope you enjoy.
WOW! This recipe looks simple.I would definitely give it a try. I was looking for a simple recipe and I’m delighted that I found this. Thankyou for sharing an appetizing recipe.
Hope you enjoy!
I have been cooking for many years. You have completely taken the guess work on cooking chicken breast. Came out perfect. Thank you so much.
Thank you, Connie. I’m so happy this helped.
Excellent flavor & texture. We’ve made it twice. Was wondering if you have something similar for turkey breast?
So glad you like the baked chicken breast recipe, Larry. You may want to try my Roasted Turkey Breast Recipe.
OMG….you’ve changed my baked chicken game forever with this recipe! I have never EVER made baked chicken that turned out moist, let alone this juicy! Mine all turned out mostly dry. This was incredible! The seasoning was simple but perfect but the cook method was spot on! I cooked 3 chicken breasts. Two were large and one was small. Despite the difference in sizes they still turned out perfect and juicy. I’ll never use another recipe for baked chicken again after this. Thank you!!!
Thanks, Susan. I’m so happy you loved this recipe. Don’t you love how easy this is to make, too!
I melted some butter in the baking dish, put in the chicken, drizzled with olive oil and seasoned with S&P, a little garlic powder and a little Montreal Steak Seasoning (I’ve never heard of Stone House – will have to look for it!). Turned to coat and baked as directed. This was delicious and juicy! The breasts were of varying thicknesses, and I had to leave one in a little bit longer than the other two. No biggie – I was making extra for tomorrow anyway. Chicken broccoli casserole, here we come! I love your website and this will be another fave – thanks!
Thanks, Carol. Stone House Seasoning is my recipe. I think you will love it. I hope you love the chicken broccoli casserole just as much! xo
what about bone in breast with skin removed?
You could follow the same instructions but it would just take longer to cook. Bake the chicken until the juices run clear when the chicken is pricked with a sharp knife and the internal temperature registers 160º F with a meat thermometer. The time will depend on the thickness of your chicken breasts.
Is vegetable oil okay? That’s what I have on hand right now.
You could use vegetable oil or butter, Marlene.
Finally made juicy chicken that isn’t dry-thanks to this recipe. Just used salt and Flavor God’s “Everything” seasoning and it was delicious!
Thanks, Charity. I’m glad your chicken was moist.
Would love to try this recipe but is there a substitute for the garlic (garlic allergy)?I often just use onion powder but I’m sure the garlic in this recipe is best. Thanks for your reply.
Catherine, you could just use salt and pepper but could add onion powder, too. I hope you enjoy!
Fantastic! I used my cast iron skillet and they came out perfectly. It is now my very favorite method because it’s just so simple and the chicken comes out great. Thank you! 🙂
I love to make this recipe in my cast iron skillet, too, Edra. So glad it works so well for you.