Baked chicken breast is one of those simple meals that can easily turn dry or bland if not done right. This version helps you get a juicy, tasty dinner with minimal fuss and ingredients you probably already have on hand.
This recipe solves dry, unevenly cooked chicken breasts by detailing moisture retention, even thickness, quick brining, high-temperature baking, and resting for juiciness and tenderness.
I used to struggle with chicken turning tough or unevenly cooked, especially on busy weeknights when I’m rushing to get food on the table. This easy baked chicken recipe avoids those issues by addressing moisture loss and uneven cooking, so you can feel confident it won’t dry out.
What works here is a straightforward approach that keeps things simple: a quick soak, even thickness, and baking at a higher temp to get a nice golden outside while keeping the inside tender. You also don’t need to watch it the whole time—about 15 to 18 minutes in a hot oven and then a short rest makes all the difference in locking juices in.
If you want a gluten-free side to round out your meal, you might enjoy my Broccolini Frittata recipe to go with this.
Table of contents
Dietary Considerations
- This recipe is gluten-free as it contains no wheat, barley, rye, or gluten-containing ingredients in the baked chicken breast.
- The recipe contains unsalted butter, so it is unsuitable for dairy-free diets without substitution of olive oil only.
- This recipe is not vegan or vegetarian due to the use of chicken breasts as the primary protein source.
- This recipe is compatible with low-carb and keto diets since chicken breast and spices contribute minimal carbohydrates overall.
- The baked chicken recipe is nut-free as none of the ingredients include tree nuts or peanuts in the seasoning or preparation.
Why You Will Love This Recipe
- Consistently juicy texture
A quick 15-minute brine locks in moisture, so the chicken stays tender even after baking at high heat. The resting step also helps keep juices from escaping. - Layered, fresh flavors
The brown sugar rub caramelizes for a light crust, while lemon zest cuts some of the sweetness, giving each bite a fresh, balanced taste without being too heavy. - Even cooking every time
Pounding the chicken to uniform thickness helps it cook through without drying out thinner edges or leaving thick spots underdone, which can happen with uneven breasts. - Simple and adaptable seasoning
A mix of paprika, garlic, and oregano with butter and olive oil adds enough flavor without overwhelming, plus optional herbs during baking add a subtle scent that brightens the dish.
How To Make Oven Baked Chicken Breast
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 servings 1x
- Category: main course
- Method: baking
- Cuisine: American
- Diet: gluten-free
Description
A straightforward approach to making juicy, flavorful oven-baked chicken breasts without fuss.
Ingredients
- 4 boneless, skinless chicken breasts (5 to 6 ounces each)
- 1 tablespoon kosher salt (for brine)
- 4 cups lukewarm water (for brine)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter, melted
- 1 ½ tablespoons light brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- Zest of 1 lemon (yellow part only)
- 3 to 4 fresh thyme or rosemary sprigs (for baking)
Instructions
- In a large bowl, dissolve 1 tablespoon kosher salt in 4 cups of lukewarm water. Fully submerge the chicken breasts in the brine and let them soak for 15 minutes. This short soak helps the chicken retain moisture, so it stays juicy after baking. After 15 minutes, remove the chicken, rinse lightly under cold water, and pat dry thoroughly with paper towels. Moisture on the surface will prevent the seasoning from sticking properly.
- Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken until it reaches an even thickness of about ½ inch. This helps the chicken bake evenly, avoiding overcooked edges or undercooked centers.
- Heat your oven to 450°F. Use a metal rimmed baking sheet or roasting pan—avoid glass dishes since glass can crack at this temperature and metal conducts heat better for even cooking. Line the pan lightly with parchment if preferred for easier cleanup.
- In a small bowl, combine the brown sugar, smoked paprika, sweet paprika, dried oregano, garlic powder, onion powder, black pepper, and lemon zest. Stir well to break up any clumps and ensure even flavor distribution.
- Mix the melted butter with olive oil in a small bowl. Using a pastry brush, coat both sides of each chicken breast with the butter and oil mixture. This enriches flavor and helps the seasoning stick without burning at high heat. Sprinkle the seasoning mixture evenly over both sides, rubbing gently to cover the entire surface.
- Place the fresh thyme or rosemary sprigs on the prepared baking pan, spacing them out. Lay the seasoned chicken breasts directly on top of the herbs. This will infuse a mild herbal aroma as the chicken bakes without overpowering the overall flavor.
- Bake uncovered in the preheated oven for 15 to 18 minutes, depending on thickness. Starting to check at 15 minutes, use an instant-read thermometer inserted into the thickest part of the chicken; the chicken is done once it reaches 165°F. Look for a lightly caramelized golden crust, which signals proper browning.
- If you prefer a crisper crust, switch the oven to broil on high for 2 to 3 minutes after baking. Keep a close eye on the chicken during broiling, as it can burn quickly. Remove as soon as the surface turns golden and bubbly.
- Take the chicken off the oven and transfer it to a clean plate. Loosely tent it with aluminum foil and let it rest for about 7 minutes. This resting period allows juices to redistribute within the meat, resulting in chicken that stays juicy and tender when sliced.
Notes
- The 15-minute brine is key to preventing dryness. Even this short soak helps salt penetrate the chicken, improving moisture retention and texture. Use coarse kosher salt, as fine iodized table salt will result in overly salty chicken.
- Ensuring the chicken has a uniform thickness stops it from cooking unevenly. This step prevents dry edges and raw centers. If you don’t have a meat mallet, a heavy rolling pin or bottom of a saucepan can work.
- Butter adds richness and flavor but has a lower smoke point than oil. Mixing butter with olive oil balances flavor with better heat tolerance to avoid burned seasoning.
- Light brown sugar helps form a gentle caramelized crust and retains moisture in the meat without making it sweet. Lemon zest offsets this sweetness with a bright, citrus note without adding liquid that would soften the crust.
- Placing thyme or rosemary sprigs on the baking pan beneath the chicken gives a subtle herbal scent during roasting. Avoid placing the herbs directly on the chicken to prevent bitterness or overpowering flavor.
- Use a metal pan to ensure even heat at 450°F; glass pans risk cracking and uneven cooking above 425°F. Avoid glass to protect your cookware and cooking outcome.
- An instant-read thermometer is invaluable for checking doneness. Chicken safely cooks at 165°F internal temperature. Avoid relying on time alone since thickness and oven differences vary.
- Don’t skip the resting step. Resting under foil for 7 minutes allows juices to settle, keeping the chicken moist and tender when sliced.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze cooked chicken breasts for up to 3 months, preferably sliced or shredded first to make thawing easier.
- If preferred, you may swap dried oregano with thyme or rosemary in the seasoning. For a different citrus profile, orange zest can replace lemon zest. Smoked paprika adds a subtle smokiness, but can be omitted for milder flavor, using sweet paprika only.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 90mg
Ingredient Notes
- Chicken breasts: Choose boneless, skinless breasts about 5-6 ounces each with a smooth, pale pink surface and no gray spots. Pounding to an even thickness helps them cook evenly without drying out.
- Kosher salt: Use for a quick 15-minute brine to lock in moisture. Pick coarse, clean kosher salt—avoid iodized table salt since it’s too fine and salty. This step helps keep the chicken juicy after baking.
- Water (lukewarm): Needed for the brine. Use clean, lukewarm water so salt dissolves easily and the chicken can soak evenly without starting to cook or toughen.
- Olive oil: Choose a good quality, mild-flavored extra virgin olive oil for brushing. It raises the smoke point and helps the seasoning stick without burning at high oven temperatures.
- Unsalted butter: Melted and mixed with olive oil, it adds richness and flavor without risking salt imbalance. Look for fresh, pale yellow butter without off odors.
- Brown sugar: Use light brown sugar for the seasoning mix to help create a lightly caramelized crust. It adds slight sweetness and moisture retention, which keeps baked chicken breast tender.
- Smoked paprika: Adds a subtle smoky note without overpowering. Pick a good quality paprikas that aren’t bitter or dusty. Skip if you prefer a milder profile, using only sweet paprika instead.
- Sweet paprika: Brings mild peppery flavor and color to the crust. It’s gentle on the nose and layers well with smoked paprika for depth without extra heat.
- Dried oregano: Choose fragrant oregano with intact leaves and bright green color. This adds earthy herbal notes that blend well with the other spices without fading during baking.
- Garlic powder: Use fine-textured powder for even seasoning. It provides background savoriness without the moisture risk of fresh garlic, which can cause uneven browning.
- Onion powder: Adds mild sweetness and savory depth. Look for a fresh, light-colored powder that’s not clumpy to ensure consistent flavor distribution in the rub.
- Freshly ground black pepper: Use fresh black pepper for a little heat and earthiness. Grinding just before use helps preserve oils and flavor. Avoid pre-ground for bland or stale taste.
- Lemon zest: Use only the yellow outer skin of a lemon, grated finely. It adds a bright, fresh note that cuts through the brown sugar’s sweetness without adding liquid that could soften the crust.
- Fresh thyme or rosemary sprigs (optional): Add a few sprigs on the baking sheet for subtle herbal aroma. Choose fresh, vibrant green sprigs without browning or wilting to avoid bitter tastes.
Recipe Baking Tips
- If chicken breasts vary in thickness, pound them to about ½ inch before baking to help them cook evenly and avoid dryness or undercooked spots.
- If chicken feels dry after baking, try a 15-minute brine with 1 tablespoon kosher salt dissolved in 4 cups lukewarm water to lock in moisture.
- If the crust isn’t caramelizing by 15 minutes, brush the chicken with 1 tablespoon butter mixed with 1 tablespoon olive oil before seasoning to help browning.
- If you want to check doneness without cutting, use an instant-read thermometer and remove chicken once internal temperature reaches 165°F (74°C).
- If the chicken loses juices after baking, rest it tented under foil for 7 minutes to allow the juices to redistribute throughout the meat.
Serving Suggestions
Serve baked chicken breast with roasted Brussels sprouts or steamed green beans. Pair it with quinoa salad or cauliflower rice for maintaining gluten-free and low-carb balance.
Include sautéed mushrooms or mashed butternut squash alongside baked chicken recipe to add simple vegetable variety without gluten.
Use baked chicken breast slices to prepare lettuce wraps or chicken fajita bowls. Add to fresh spinach or kale salad with lemon vinaigrette for lighter meals.
Combine shredded baked chicken breast with gluten-free pasta or brown rice in stir-fries or casseroles to extend leftovers without added gluten.
Top baked chicken breast with tomato salsa or a spoon of avocado crema to introduce acidity and smooth texture. Drizzle a herb vinaigrette or garlic yogurt sauce over the chicken for added moisture and flavor.
Add lemon wedges for squeezing at the table to brighten the baked chicken breast and support the natural spice blend in the chicken breast recipe.
Recipe variations
- You can use boneless skinless chicken thighs instead of breasts when baking, adjusting cooking time to 20-25 minutes for tender, juicy results using the same seasoning approach.
- Add 1 ½ tablespoons brown sugar, 1 teaspoon paprika, ½ teaspoon garlic powder, 1 teaspoon dried oregano, ½ teaspoon salt, and ½ teaspoon pepper as a rub to boost caramelization and flavor.
- Either melted butter or olive oil can be brushed on chicken breasts before seasoning to help the spice mix stick and improve browning during oven baked chicken cooking.
- If using four chicken breasts, bake at 450°F for 15-18 minutes; scale seasoning for larger batches by 1 ½ tablespoons brown sugar per 4 breasts to maintain flavor balance.
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How to Store?
To keep your baked chicken breast fresh and delicious, follow these storage tips:
Room Temperature: Store baked chicken breast in an airtight container at room temperature up to 2 days. Keep away from direct heat or sunlight.
Refrigeration: Place baked chicken breast in an airtight container inside the refrigerator up to 3 days. Chill promptly after cooling to maintain juiciness.
Freezing: Wrap baked chicken breast tightly in plastic wrap or aluminum foil, then store in a freezer bag up to 3 months. Thaw in refrigerator before reheating.
400°F is better for baking chicken because it cooks faster, keeping the meat juicier inside.
Cook large boneless, skinless chicken breasts for 20–30 minutes at 375°F; bone-in, skin-on breasts take 35–40 minutes.
Cover chicken with parchment paper to baste it in its juices, combining roasting and braising to prevent dryness.
Cook chicken breast for 25–30 minutes at 180°C (350°F), adjusting time by thickness for best results.
Bake chicken uncovered at 400°F for 25–30 minutes until fully cooked and no longer pink inside.
Use 350°F (180°C) for baking and slower cooking; 400°F (200°C) suits roasting chicken or vegetables needing higher heat.
Raw skinless chicken breasts need about 16–22 minutes, depending on weight and thickness, at a moderate oven temperature.
Cook chicken breasts for about 15 minutes at 200°C (400°F), adjusting time based on cut and size.
Cover larger cuts like whole chicken for even cooking; smaller pieces like breasts can bake uncovered for faster results.
Chicken dries because muscle fibers contract with heat, squeezing out juices; overcooking worsens moisture loss.
Marinate chicken for at least 2–3 hours or overnight to add moisture and flavor, keeping it juicy when cooked.
Yes. Bake chicken about 10 minutes, flip, then bake 15 minutes more until juices run clear.
Yes. 180°C (350°F) cooks chicken thoroughly, though cooking time varies by thickness and cut.
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