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Forget dry chicken with this Juicy Oven Baked Chicken Breast Recipe! I season the meat generously before cooking chicken breast in the oven until the edges crisp up.
Tender and full-flavored, a simple and easy baked chicken breast recipe uses boneless, skinless cuts. You get baked chicken breasts in oven that turn out caramelized every time.
For extra flavor, garlic butter mixes with the pan juices so you can serve your chicken drizzled in the best sauce!
The Juiciest Oven Baked Chicken Breast Right Here!
For years, I tried so many recipes and techniques for a juicy baked chicken breast. I ended up disappointed every single time, chewing through mouthfuls of dry meat and dipping each forkful in mayonnaise just to get through it. If you love food as much as I do, that is a heartbreaking experience.
Enter my recipe for chicken breast in the oven: EASY, FAST, and SIMPLE. No weird steps, no wrapping, tenting, brining, or marinating needed. Just rub a good, flavorful seasoning all over the meat and let your oven do the work.
This is how I make baked chicken breasts that retain all of their natural juices!
It has become my FAVORITE method on nights I don’t feel like standing over a chicken in a garlic sauce.
The best part about this recipe are the pan juices that mix through the seasoning to give you a little something extra to drizzle them with when serving. However if that’s not enough and you are like me and love easy creamy delicious chicken recipes just follow the link and my top fan favorites are all listed there.
Ingredients
- Brown Sugar: The sugar is what caramelizes the crust while cooking chicken breast in the oven, and it won’t make the meat taste sweet. I tried white sugar once, and it just burned without giving that molasses flavor. You could use honey instead, though I don’t recommend it because liquid sweeteners slide right off into the pan and scorch.
- Paprika: Regular paprika gives the rub its red color and mild pepper flavor without the heat of cayenne. You can swap sweet paprika for smoked paprika, and I recommend it if you want a smokier crust.
- Olive Oil: The oil helps the dry spices stick to the meat and stops them from burning at high heat. Avocado oil or melted butter work well as replacements, though I don’t recommend cooking spray since the rub turns dry and chalky.
- Chicken Breast: Fresh, boneless, skinless cuts of even thickness work best, just like the ones I use when baking chicken in honey mustard sauce. Pound the thick side flat so it cooks evenly. Boneless thighs are a good substitute that I recommend if you prefer dark meat; just add 5 minutes to the bake time.
Note: Please see the recipe card for a full list of ingredients and measurements.
Additions And Substitutions
- Spices and Herbs: Add a pinch of smoked paprika for a smokier crust, or swap the dried oregano for Italian seasoning, just like I do when baking chicken with melted mozzarella.
- Proteins: If you are out of boneless breasts or want a break from your usual chicken breast recipes, this dry rub works just as well on turkey cutlets, pork chops, or thick cod fillets. Just adjust the oven time down so it doesn’t dry out.
- Seasoning Boost: For extra punch, mix a quarter teaspoon of onion powder or ground cumin into the rub. Cumin brings out the warmth in the paprika and brown sugar without taking over the dish.
- Dipping Sauce: If my family wants something to dip their slices into, I whip up the honey-mustard dip I make for homemade chicken nuggets. It takes only 2 minutes and brings so much flavor.
How To Cook Chicken Breast
You only need a handful of seasoning ingredients for this one: paprika (mild, sweet, or smoky), brown sugar (or a brown sugar substitute if you are watching your carbohydrates), oregano (or thyme), onion powder, garlic powder, kosher salt (or table salt), and black pepper.
I adapted this rub from the spice blend I use when I cook chicken in cajun butter, just without the heat! Of course, you can add a tsp of cayenne if you want the heat!
All of these ingredients, smothered all over skinless chicken breasts, make magic in a hot oven. The secret is the brown sugar, which lets the meat sweat and lock in moisture while baking, making my baked chicken breast even juicier!
It gives you that same flavorful chicken I get when grilling chili-lime chicken for salads.
How Long to Cook Chicken Breasts
Large baked chicken breasts (7 oz or 200 g) take about 20-22 minutes to cook.
A medium chicken breast (5-6 oz or 150-180 g) takes about 18-20 minutes. If you are baking a 1.5 lbs pack, you can pound the chicken at the thickest part with a meat mallet or rolling pin so every piece finishes at the same time.
You also have the option of throwing it on your broiler in the last 2 minutes to get crispier edges!
Cooking them at a high temperature gives you caramelized edges while keeping the chicken super juicy on the inside. That higher temperature is the real trick to getting juicy chicken without drying out the middle.
Once the top is browned and caramelized, it’s cooked! Let it sit for 5-10 minutes before you slice into it. While the chicken rests, all of those natural juices recirculate through the meat.
Cooked Chicken Temperature
If you are unsure whether your chicken is cooked through, use an instant-read meat thermometer. It should read 165°F (74°C) when inserted into the thickest part of the meat.
Because the internal temperature keeps rising by about 5 degrees after you take the pan out of the oven, I actually pull mine out at 160°F (71°C).
By the time it finishes sitting on the counter, it hits 165°F (75°C) without overcooking. Since oven temperatures can vary and dark meat or bone-in cuts need higher heat to get tender, here is my temperature guide:
| Chicken Cut | Pull Temp (Out of Oven) | Final Safe Temp (After Resting) |
| Boneless, Skinless Breast | 160°F (71°C) | 165°F (75°C) |
| Chicken Tenderloins | 160°F (71°C) | 165°F (75°C) |
| Bone-In Chicken Breast | 162°F (72°C) | 165°F (75°C) |
| Boneless Thighs or Drumsticks | 170°F (77°C) | 175°F (80°C) |
Optional 15-Minute Chicken Brine (For Extra Moisture)
My recipe doesn’t require brining, which is why I love it. Still, if you have an extra 15 minutes or you are cooking a big batch for the week, a quick brine is a great extra step that helps lean white meat hold onto its juices even after reheating.
- Mix the Water: Fill a large bowl with 1 quart of lukewarm water (it dissolves the salt faster than cold water) and stir in 1/4 cup of salt until it dissolves.
- Soak the Meat: Submerge 1.5 to 2 lbs of boneless fillets into the chicken brine and let them sit on the counter for 15 minutes. Don’t leave them in longer than 30 minutes, or the meat will absorb too much sodium and turn overly salty.
- Rinse and Pat Dry: Rinse the fillets under cool tap water, then pat every piece completely dry with paper towels before rubbing on the oil and spices. Surface water creates steam in the oven, so drying the meat with paper towels is the real trick to getting the brown sugar and spices to stick and caramelize.
What to Serve with Baked Chicken
So many options go with this recipe! Whenever I do my weekly meal prep, I like to use baked chicken breasts with different sides or chop up the leftovers for quick lunches:
- Potatoes or Low-Carb Mash: Serve the meat over a big scoop of homemade mashed potatoes, mashed cauliflower with butter for a low-carb option, or roasted smashed potatoes.
- Pan Juices: Never throw out the juices left in the pan after baking chicken breast in the oven heat. Spoon them straight over the sliced meat and potatoes, or whisk a splash of heavy cream into the hot pan for a quick gravy.
- Salads and Wraps: Pair it with a fresh tomato and herb salad, or chop the leftovers to toss into green salads and roll up in tortilla wraps.
- Rice, Tacos, and Sandwiches: Serve it alongside black beans and rice, or shred the meat to stuff into warm tacos and toasted sandwiches.
- Soups: Stir diced leftovers into a pot of warm broth with vegetables and noodles to make quick homemade soups.
More Chicken Breast Recipes You Will Love
- If you love melted cheese and balsamic glaze, my oven-baked balsamic chicken with mozzarella is a must-try.
- For a dinner that looks impressive with minimal effort, I love stuffing chicken breasts with fresh mozzarella and tomatoes before drizzling them with balsamic glaze.
- When my family craves Italian food, nothing beats breaded chicken parmesan with marinara and melted cheese.
- For a quick dinner, pan-searing fillets for my skillet chicken in a garlic parmesan cream sauce always hits the spot.
Browse through all of my easy dinner ideas using chicken for more inspiration!
Recipe FAQ’s
Yes, but you’ll need to adjust the cooking time. Bone-in chicken breasts take longer to cook, so be sure to check the internal temperature to ensure they reach 165°F (75°C).
The key is not overcooking. Use a meat thermometer to pull the chicken out of the oven as soon as it hits 165°F (75°C) for perfectly juicy results.
Absolutely! All the ingredients are naturally gluten-free. Just double-check any seasoning blends you use to ensure they don’t contain hidden gluten.
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Juicy Oven Baked Chicken Breast
Ingredients
- 3 teaspoons brown sugar (for keto – use a brown sugar substitute)
- 1 ½ teaspoons paprika smoked or sweet
- 1 teaspoon chili powder or 1/2 teaspoon cayenne pepper, optional
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoons salt for extra flavor use seasoned salt, Adobo, or chicken salt (if using add additional ½ teaspoon)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cracked black pepper, to taste
- 4 large chicken breasts
- 1 tablespoon olive oil
OPTIONAL:
- 3 tablespoons butter
- 2 cloves garlic minced or finely chopped
- 2 teaspoons parsley fresh, chopped
- ½ teaspoon dried parsley
Instructions
- Pound each chicken breast to 0.8-inch | 2cm at the thickest part. Make sure your fillets are all the same thickness to ensure even cooking.
- Combine sugar, paprika, chili, herbs, salt, powders and pepper. Set aside.
- Line a baking pan with aluminum foil. Transfer chicken to the pan, drizzle with the oil, and rub seasoning into the chicken to evenly coat.
- Bake chicken in preheated oven for 16 minutes. Broil (grill) on high heat during the last 2 minutes until internal temperature is 165°F (75°C) using a meat thermometer. It should be golden with crisp edges.
- Remove pan from oven, transfer chicken to serving plates, and let rest for 5 minutes before serving.
- To serve, drizzle pan juices over the chicken and garnish with freshly chopped parsley.
Video
Notes
Storage, Freezing, and Reheating
Leftover chicken breast oven dinners keep well if you seal in the pan juices before putting them away. Always let the chicken cool down for about 20 minutes after baking, then transfer the pieces and any leftover pan juices straight into an airtight container.- In the Fridge: Store the sealed container in the fridge for up to 4 days. Spoon the pan juices over the meat before closing the lid so the slices stay moist in the refrigerator.
- In the Freezer: Wrap individual cooked fillets tightly in freezer wrap or place them in a heavy-duty freezer bag and freeze for up to 3 months. Thaw them overnight in the refrigerator before warming them up.
- How to Reheat Without Drying It Out: To warm it up in the microwave, place the slices on a plate with a splash of water or pan juices, cover them with a damp paper towel, and heat in 30-second bursts just until warm. You can also warm whole fillets in a 350°F (175°C) oven for 8 to 10 minutes covered in foil with a spoonful of water.
- Make Ahead: You can rub the fillets with the olive oil and spice blend up to 24 hours ahead of time. Keep them covered on a plate in the fridge, then let them sit on the counter for 15 minutes to take the chill off before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have cooked this recipe for my family two times now. My son and husband are obsessed with it!! They now say.. “Cook that one chicken” lol it’s amazing! Thank you!!
As a Michelin Starred chef, I always try different recipes just for the heck of it. Reminds me of a dish I prepared as an apprentice at the Old Commodore Hotel in NYC !!! Very good!!!!
Absolutely fabulous! I’m going to use the recipe on pork chops tonight. Thank you so much
I just found this recipe today, and tried it. I was very pleasantly surprised at just how delicious this was, and as stated, so tender and juicy! Very easy to make–I will be using this recipe many times in the future, and I certainly will be recommending this to my friends! Thank you so much!
Outstanding!
My family loved this recipe!!!! For young kiddos, we used a small amount of seasoning which was perfect for them and left more for the adults.
Stunning, I loved it and will defiantly make again many times I’m sure. Thank you!
Hi, your recipe says “broil (grill)” as the last stage. But these aren’t the same thing. Are you saying to put the chicken under your oven’s broiler OR put on a bbq grill for the final cook?
Hi Joanne, grill to Australians is the same oven setting/function as broil is in America. Since my readers are from both countries I need to provide for both readers. I apologise for the confusion.
I just made this recipe for the 2nd time using a pre-made seasoning blend, but same technique and I am literally walking around the kitchen feeling like the queen of the world because its SO tender and juicy. This is the best chicken I’ve ever made. THANK YOU.
I don’t think I changed a single thing about this recipe (besides halving it for two people), and it was absolutely delicious! So *literally* juicy! Thank you for the recipe!