Oven-baked chicken breast comes out juicy on the inside and lightly seasoned on the outside with a golden color and clean, savory flavor. The texture is tender but firm, not dry, when you follow the simple timing and rest the meat. This recipe is easy and low-effort: a quick rub, pop into a baking dish, and bake—perfect for busy weeknights or meal prep. Try serving it sliced over a salad or family-style with roasted vegetables for a complete meal. For a richer twist, see my take on a similar dish like the garlic butter baked chicken breast for serving ideas and inspiration.
Why You’ll Love This Oven Baked Chicken Breast
- Hands-off cooking: mix, rub, bake—no flipping or babysitting required.
- Reliable timing: 20–25 minutes at 400°F gives a juicy center with a safe internal temp.
- Simple pantry seasoning: salt, pepper, garlic powder, onion powder, paprika—easy to keep on hand.
- Healthy and flexible: lean protein with olive oil for healthy fats.
- Versatile for meals: slices work for salads, sandwiches, bowls, or main plates.
- Weeknight friendly: quick prep and quick cleanup in one baking dish.
- Meal prep ready: bakes in one go and stores well for several days.
- Mild base flavor: a perfect canvas for sauces, herbs, or a spicy finish (optional).
What Is Oven Baked Chicken Breast?
Oven baked chicken breast is boneless, skinless chicken breast seasoned and cooked in the oven until it reaches a safe internal temperature. The taste is straightforward and savory—salt and pepper for balance, garlic and onion powder for depth, and paprika for color and a touch of warmth. The texture should be moist and tender if you follow the timing and let it rest after baking. This method feels like classic comfort food and suits weeknight dinners, meal prep, light lunches, and simple family meals. The cooking method is dry heat baking at a moderately high temperature, which seals juices quickly and produces a clean, easy finish.
Ingredients for Oven Baked Chicken Breast
Main Ingredients
- 4 chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried herbs (optional)
Ingredient Notes (Substitutions, Healthy Swaps)
- Chicken breasts: Use similar weight boneless, skinless breasts. If pieces are very thick, consider butterflying or pounding to even thickness for even cooking.
- Olive oil: Substitute with avocado oil or a neutral oil if preferred; for a lower-fat option, lightly mist the breasts with cooking spray (note texture will change slightly).
- Salt: Reduce to 1/2 teaspoon for lower sodium diets, or use a salt substitute if recommended by your doctor.
- Pepper: Black pepper is standard; white pepper adds milder heat and a cleaner look.
- Garlic powder & onion powder: Fresh minced garlic or grated onion can be used (use about 1 clove garlic or 1 tablespoon fresh onion per breast) but watch for extra moisture on the chicken.
- Paprika: Smoked paprika adds a smoky layer; sweet paprika keeps it mild.
- Dried herbs (optional): Use Italian seasoning, dried thyme, oregano, or rosemary if you like an herb forward taste. Fresh herbs can be added after cooking for bright flavor.
Step-by-Step Instructions
Step 1 – Preheat and prep
Preheat the oven to 400°F (200°C). Pat the chicken breasts dry with paper towels so the seasoning sticks and the surface roasts nicely.
Visual cue: The breasts should look dry to the touch, not damp.
Step 2 – Make the seasoning
In a bowl, mix 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1 teaspoon dried herbs (optional). Stir until well combined.
Step 3 – Rub the chicken
Rub the seasoning mixture evenly over all sides of the 4 chicken breasts. Make sure each breast is coated so the flavors are balanced.
Step 4 – Arrange in a baking dish
Place the seasoned chicken breasts in a single layer in a baking dish. Leave a little space between pieces for even heat circulation.
Step 5 – Bake
Bake for 20–25 minutes or until the chicken reaches an internal temperature of 165°F (75°C). Start checking at 20 minutes if your breasts are on the smaller side.
Pro cue: Use an instant-read thermometer in the thickest part of the breast for accurate doneness—stop cooking at 165°F for safe, juicy meat.
Step 6 – Rest and serve
Let the chicken rest for 5 minutes before slicing and serving. This lets juices redistribute and keeps slices moist.
Pro Tips for Success
- Even thickness: Pound thick ends to match thin ones so all pieces cook evenly.
- Thermometer is key: An instant-read thermometer beats time alone for perfect doneness.
- Don’t overbake: Remove at 165°F then let carryover heat finish the job. Overbaking dries the meat.
- Room temp first: Let refrigerated chicken sit 10–15 minutes before baking to reduce cold spots and shorten cooking time slightly.
- Dry the surface: Patting dry helps the oil and seasoning adhere and improves browning.
- Season generously: One teaspoon salt for four breasts is balanced; increase slightly if you prefer saltier profiles.
- Rest before slicing: Always rest at least 5 minutes to keep juices locked in.
- Use foil for easy clean-up: Lining the baking dish with foil or parchment cuts scrub time.
Flavor Variations
All variations are optional and keep the base cook method the same.
- Lemon-herb: Add 1 teaspoon lemon zest to the seasoning and finish with fresh lemon slices after baking.
- Spicy paprika: Swap regular paprika for 1 teaspoon smoked paprika plus 1/2 teaspoon cayenne for heat.
- Mediterranean: Add 1/2 teaspoon dried oregano and 1/2 teaspoon dried thyme, finish with chopped fresh parsley.
- Honey-mustard glaze (optional): Brush 1 tablespoon honey mixed with 1 tablespoon Dijon mustard on the breasts in the last 3–4 minutes of baking.
- Garlic-forward (optional): Mix 1/2 teaspoon extra garlic powder or 1 minced garlic clove into the oil mix for stronger garlic taste.
- Herby crust (optional): Top with a light sprinkle of panko mixed with dried herbs and a drop of oil, broil 1-2 minutes for a crisp top.
Serving Suggestions
- Slice and serve over mixed greens with a simple vinaigrette for a quick salad.
- Place sliced chicken on steamed rice or quinoa with roasted vegetables for a balanced bowl.
- Make sandwiches: slice thin, add to a roll with lettuce and mayo or mustard.
- Serve family-style with mashed potatoes and green beans for a comforting dinner.
- Use slices as protein for wraps with hummus and fresh veggies.
- Add to pasta tossed with olive oil, garlic, and cherry tomatoes for a light pasta dish.
- Great for meal prep lunches—slice and portion into containers with sides.
Make-Ahead, Storage & Reheating
- Make-ahead: Season and oil the chicken up to 24 hours before baking, covered in the fridge. Bake the day you serve for best texture. You can also fully bake and cool before storing.
- Refrigeration: Store cooked chicken in an airtight container for up to 3–4 days. Label with date.
- Reheating: Reheat gently in a low oven at 300°F (150°C) for 10–15 minutes, or microwave on medium power in 30-second bursts until warm. Add a splash of water or broth under the chicken when reheating to prevent drying.
- Texture note: Reheated chicken will be slightly less juicy than freshly baked—slice thin against the grain to make it feel tender.
Storage and Freezing Instructions
- Freeze cooked: Cool completely, wrap tightly in foil or place in freezer-safe bags, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Freeze raw: You can freeze seasoned raw chicken in a sealed bag for up to 3 months; thaw in the fridge before baking and add a few minutes to bake time if still cold.
- Not recommended to freeze if you used fresh herb toppings or a honey glaze—those can change texture on thaw. If in doubt, freeze plain baked chicken and add sauces fresh after reheating.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
280 | 38g | 1g | 12g | 0g | 600mg
Estimates vary by brands and portions.
FAQ About Oven Baked Chicken Breast
Q: My chicken is dry. What went wrong?
A: Most likely overcooked. Use an instant-read thermometer and remove at 165°F. Also rest for 5 minutes to retain juices.
Q: Can I bake breasts straight from the fridge?
A: Yes, but they may need a few extra minutes. Let them sit 10–15 minutes at room temp if possible for more even cooking.
Q: How do I know when they’re done without a thermometer?
A: Carefully slice the thickest part; juices should run clear and the meat should be opaque with no pink. A thermometer is more reliable.
Q: Can I use bone-in or skin-on breasts?
A: You can, but adjust the bake time—bone-in and skin-on take longer and may need 30–40 minutes depending on size.
Q: Can I double the recipe in one dish?
A: Yes, but use a larger baking dish and avoid crowding. Cook time may need slight adjustment; check the internal temp.
Q: What if my seasoning seems bland?
A: Add a finishing pinch of salt or a squeeze of lemon after baking. Fresh herbs or a drizzle of olive oil brighten the flavor.
TastyInspo Notes
- Finish with a squeeze of lemon or a few fresh herb leaves for brightness and color.
- Slice against the grain for the best bite and a more tender feel.
- If serving cold in salads, chill fully before slicing to keep slices neat.
- For plating, fan slices over a bed of greens or grains to make the dish look composed.
- A light sprinkle of flaky sea salt just before serving adds a nice crunch and flavor pop.
- Use a meat thermometer with a fold-away probe for easy storage and precise reading.
Troubleshooting
Issue: Chicken is undercooked in the center.
Fix: Return to oven and cook at 400°F, checking every 3–4 minutes until 165°F. Use thermometer to avoid overcooking.
Issue: The outside burns before the center cooks.
Fix: Lower oven rack one level and bake for the remaining time; cover loosely with foil to prevent further browning.
Issue: Chicken tastes flat.
Fix: Increase salt slightly, add fresh lemon juice or herbs after cooking to lift flavors.
Issue: Chicken is rubbery or chewy.
Fix: Likely overcooked or cooked at too high a temperature for too long—use thermometer and stick to 20–25 minutes. Slice thinly and serve with sauce to improve mouthfeel.
Issue: Moisture collects in the dish and prevents browning.
Fix: Pat breasts dry before seasoning and avoid overcrowding the dish; allow space for hot air to circulate.
Final Thoughts
This simple oven baked chicken breast recipe is reliable, quick, and a great base for many meals. With basic pantry spices and a few easy steps you get a juicy, mild-flavored protein that fits weeknights, meal prep, and simple dinners.
Conclusion
For an alternate take or more tips on oven-baked chicken techniques, check the helpful guide at Oven Baked Chicken Breast – RecipeTin Eats.
Oven Baked Chicken Breast
Ingredients
Main Ingredients
- 4 pieces chicken breasts Boneless, skinless
- 2 tablespoons olive oil Can substitute avocado oil or cooking spray
- 1 teaspoon salt Reduce to 1/2 teaspoon for lower sodium diets
- 1 teaspoon pepper Black pepper standard, white for milder heat
- 1 teaspoon garlic powder Fresh garlic can be used (about 1 clove per breast)
- 1 teaspoon onion powder Fresh onion can be used (about 1 tablespoon per breast)
- 1 teaspoon paprika Smoked or sweet paprika options available
- 1 teaspoon dried herbs Optional—Italian seasoning, thyme, or rosemary can be used
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Pat the chicken breasts dry with paper towels.
- In a bowl, mix olive oil, salt, pepper, garlic powder, onion powder, paprika, and dried herbs until well combined.
- Rub the seasoning mixture evenly over all sides of the chicken breasts.
- Place the seasoned chicken breasts in a single layer in a baking dish.
Cooking
- Bake for 20–25 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- Let the chicken rest for 5 minutes before slicing and serving.
