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This oven baked chicken breast comes out tender and juicy every time with just a few pantry seasonings and about 25 minutes in the oven. Made for one, but simple to double.
Featured Comment
“Turned out perfectly! I’m making this my easy go-to from now on!”
– Sharon
Quick Look
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Total Time: 25-30 minutes
- Equipment: Rimmed baking sheet
- Cook Method: Oven baked at 400°F (200°C)
- Servings: 1
- Difficulty: Easy
- Flavor Profile: Savory and lightly smoky from garlic powder and smoked paprika, with a golden exterior and tender, juicy center.
A boneless, skinless chicken breast baked at high heat until golden and juicy, ready in about 25 minutes with just a few pantry spices. Sized for one and easy to double on the same baking sheet.
Why You’ll Love This Baked Chicken Breast Recipe
I make this baked chicken breast at least once a week. Sometimes it’s the main course with garlic mashed potatoes or sautéed green beans, and other times I slice it up for salads or wraps the next day. It’s a good option for meal prep too, since baked chicken keeps well in the refrigerator for up to 3 days.
Baking at 400°F for a shorter time is what keeps the chicken from drying out. Pull it from the oven a few degrees before it hits 165°F and let it rest under foil. Carryover heat finishes the cooking while the juices settle back into the meat. You end up with chicken that’s golden on the outside with a warm, juicy center that slices cleanly.
I kept the seasoning basic on purpose. Garlic powder and smoked paprika give the chicken good color and flavor without competing with whatever you’re serving alongside it. Brining isn’t required for this recipe, but if you want even juicier results, I’ve included an optional brine method in the post below.
This recipe is sized for one chicken breast, but you can double it on the same baking sheet with no change in cook time. I tested the timing over several batches to make sure a single breast bakes evenly on its own, since most recipes are written for four or more.
Looking for more chicken recipes for one? Try our single serving Chicken Parmesan, single serving Chicken Cordon Bleu, small King Ranch Chicken Casserole, single serving Chicken Caprese, or single serving Jerk Chicken.
Ingredient Notes
If you have any ingredients leftover from this easy oven baked chicken breast recipe, check out our Leftover Ingredients Recipe Finder.
Chicken Breast: One boneless, skinless chicken breast, about 5 to 6 ounces. Look for a breast that’s relatively even in thickness so it cooks consistently. Fresh chicken works best, but fully thawed frozen chicken breast will work too. Check the label before brining. Some store-bought chicken is pre-brined or injected with a sodium solution. If yours says “enhanced” or “contains up to X% solution,” skip the optional brine.
Olive Oil: A light coating of olive oil serves two purposes. It helps the seasonings adhere to the surface, and it promotes browning by conducting heat more evenly across the surface of the meat.
Kosher Salt: Kosher salt has a coarser grain than table salt, which makes it easier to distribute evenly by hand. If you’re using table salt instead, cut the amount in half since the finer grains pack more tightly into a measuring spoon.
Black Pepper: Freshly ground black pepper has more flavor than pre-ground, but either works here. A small pinch is all you need for one chicken breast.
Garlic Powder: Garlic powder gives the chicken a savory depth that fresh garlic can’t in this application. Fresh minced garlic burns quickly at 400°F, but garlic powder toasts into the surface and builds flavor without the risk of bitterness.
Smoked Paprika: Smoked paprika adds a subtle warmth and gives the chicken a golden color as it bakes. Regular paprika will work if that’s what you have, but the smoky flavor is what sets this recipe apart.
Seasoning Swaps: You can swap the garlic powder and paprika for a blend you already have on hand, like homemade Creole seasoning, lemon pepper, homemade taco seasoning, or Italian seasoning.
Recipe Variations
Customize your baked boneless chicken breast with different seasonings to match any meal.
Lemon Herb: Keep the garlic powder and swap the smoked paprika for ¼ teaspoon dried thyme or rosemary. Squeeze fresh lemon juice over the chicken before baking. The acidity brightens the flavor and helps tenderize the surface of the meat.
Honey Mustard Glaze: Season the chicken with garlic powder and smoked paprika as usual, then bake. During the last 5 minutes, brush with a mix of 1 teaspoon Dijon mustard and 1 teaspoon honey. Adding the glaze at the end lets it caramelize without burning at 400°F.
Brown Sugar Paprika: Mix 1 teaspoon brown sugar with ¼ teaspoon smoked paprika and use it in place of the garlic powder and smoked paprika. Keep the salt and pepper as written. The sugar caramelizes in the oven and creates a golden, slightly sweet exterior.
Italian Seasoning: Swap the garlic powder and smoked paprika for 1 teaspoon of Italian seasoning. Brush with olive oil as usual and bake the same way. Good alongside pasta or on top of a Caesar salad.
Cajun or Creole: Use our homemade Creole seasoning in place of the garlic powder and paprika for a bolder, spicier chicken breast. Reduce or skip the added salt since most Creole blends already contain it.
Looking for more easy dinner ideas for one? Start here with our 35 favorite single serving dinners.
How To Bake A Chicken Breast
This simple method for baking a chicken breast in the oven takes about 25 minutes at 400°F. Here’s how to do it step by step.
See the recipe card below for ingredient amounts and complete instructions.
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil.
- Pound the chicken to an even thickness. If one end of the breast is noticeably thicker, place the chicken between two sheets of plastic wrap and lightly pound with a meat mallet or rolling pin until uniform. This helps the chicken cook at the same rate from edge to edge.
- Mix the seasonings. In a small bowl, combine the salt, pepper, garlic powder, and smoked paprika.
- Season the chicken. Place the chicken breast on the prepared baking sheet. Drizzle with olive oil and rub it over both sides. Sprinkle the seasoning mixture evenly over the top and bottom of the breast.
- Bake for 20 to 25 minutes. Cook times vary by size: smaller breasts (4 to 5 ounces) may be done closer to 18 minutes, while larger breasts (7 to 8 ounces) can take up to 25. The chicken is ready when a meat thermometer inserted into the thickest part reads 160 to 162°F. It will rise to 165°F as it rests.
- Rest before slicing. Remove the chicken from the oven and tent loosely with foil. Let it rest for 5 to 10 minutes. This allows carryover cooking to bring the temperature to a safe 165°F while the juices redistribute back into the meat. Cut against the grain for the most tender result.
Optional: Quick Brine for Extra Juicy Chicken
For even juicier results, brine the chicken before seasoning. Dissolve 1½ tablespoons kosher salt and ½ tablespoon garlic powder in 2 cups of cold water. Submerge the chicken breast, cover, and refrigerate for 1 hour. Remove, pat dry with paper towels, then skip the salt in the seasoning mix and continue with step 1. This is the same method we use in our air fryer chicken breast recipe.
Expert Tips
Use a meat thermometer. This is the single most reliable way to avoid dry chicken. Visual cues like color or firmness can be misleading, especially with a single chicken breast where the margin between done and overdone is narrow.
Don’t skip the rest. It’s tempting to slice right away, but cutting into chicken straight from the oven pushes the juices out onto the cutting board instead of keeping them in the meat. Five minutes under loose foil makes a real difference.
Pat the chicken dry before seasoning. Moisture on the surface of the chicken prevents browning. A quick pat with paper towels helps the olive oil and seasonings adhere and gives you better color in the oven.
Match your baking sheet to the portion. One chicken breast on an oversized sheet pan can cause the drippings to spread thin and burn. A quarter sheet pan or small rimmed baking sheet is the right size for a single serving.
Check your oven temperature. Home ovens can run 25°F or more off from the set temperature. An inexpensive oven thermometer helps you confirm that 400°F is actually 400°F, which matters when the cook time is this short.
Troubleshooting
If your baked chicken breast isn’t turning out quite right, here is how to fix common issues like dry chicken, uneven cooking, or bland flavor.
Why is my baked chicken breast dry?
The chicken was overcooked. Chicken breast dries out fast once it passes 165°F internally. Pull it from the oven when a meat thermometer reads 160 to 162°F and let carryover heat bring it to 165°F during the rest. Also check that your oven temperature is accurate, since an oven running hot will overcook the chicken before the timer goes off.
Why is my chicken breast cooked unevenly?
The breast wasn’t a uniform thickness. The thin end cooks faster than the thick end, so by the time the center is done, the edges are already dry. Pound the thick end to match the thin end before seasoning. This takes about 30 seconds and makes the biggest difference in even cooking.
Why does my chicken breast taste bland?
The seasoning didn’t stick or wasn’t enough. Olive oil is the key here. It acts as the glue between the spices and the chicken. Rub the oil over both sides first, then apply the seasonings. Also make sure you’re seasoning both sides of the breast, not just the top.
Why is my chicken breast tough and chewy?
It wasn’t rested after baking. Slicing into chicken immediately after it comes out of the oven causes the juices to run out, leaving the meat tough and dry. Rest the chicken under loose foil for 5 to 10 minutes before cutting. Slicing against the grain also helps, since cutting with the grain leaves long muscle fibers intact that are harder to chew.
What To Serve With Baked Chicken Breast
This baked chicken breast pairs well with just about anything. Here are a few of my favorite sides:
Frequently Asked Questions
Bake a boneless, skinless chicken breast at 400°F for 20 to 25 minutes, depending on size. A 4 to 5 ounce breast will be done closer to 18 minutes, while a 7 to 8 ounce breast may take the full 25.
The chicken is done when a meat thermometer inserted into the thickest part reads 165°F.0°C) for 20–25 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).
400°F is the best temperature for baking chicken breast. High heat cooks the outside quickly while keeping the inside moist. Lower temperatures like 350°F take longer and give the moisture more time to evaporate, which often leads to dry chicken.
Use a meat thermometer. Insert it into the thickest part of the breast. The chicken is safe to eat at 165°F. For the juiciest results, pull the chicken from the oven at 160 to 162°F and let it rest for 5 to 10 minutes. Carryover heat will bring it to 165°F during the rest.
No. Baking uncovered at 400°F allows the surface to brown and develop flavor. Covering the chicken with foil traps steam, which prevents browning and can make the texture softer rather than golden.
Pound the breast to an even thickness so it cooks uniformly, use a meat thermometer so you don’t overbake, and let the chicken rest for 5 to 10 minutes before slicing. An optional saltwater brine before baking also helps the meat hold on to moisture.
Yes. Boneless, skinless chicken thighs bake well at 400°F but may take a few minutes longer. For step-by-step instructions, see our Baked Boneless Skinless Chicken Thighs recipe.
No. Frozen chicken breast should be fully thawed before baking. A frozen breast will cook unevenly, with the outside overdone before the center reaches a safe temperature. Thaw in the refrigerator overnight or use the defrost setting on your microwave.
Let the chicken cool completely, then store in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish, add a splash of water or broth, cover tightly with foil, and warm at 300°F until heated through. The added liquid and foil create steam that keeps the chicken from drying out.
Yes, as long as the chicken fits comfortably on the pan. Use the same temperature and timing, and check that the internal temperature reaches 165°F.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
Tried this single serving baked chicken breast recipe or another from One Dish Kitchen? Rate it and share your thoughts in the comments!
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Baked Chicken Breast
Equipment
Ingredients
- 1 (5 to 6-ounce) boneless, skinless chicken breast
- 1 teaspoon olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon smoked paprika
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil.
- If one end of the chicken breast is noticeably thicker, pound it to an even thickness with a meat mallet or rolling pin.
- In a small bowl, combine the salt, pepper, garlic powder, and smoked paprika.
- Place the chicken breast on the prepared baking sheet. Drizzle with olive oil and rub it over both sides. Sprinkle the seasoning mixture evenly over the top and bottom.
- Bake for 20 to 25 minutes, or until a meat thermometer inserted into the thickest part reads 165°F (74°C). For juicier results, pull at 160°F and let carryover heat bring it to 165°F during the rest.
- Remove from the oven and cover loosely with foil. Let the chicken rest for 5 to 10 minutes before slicing.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
My oven is on the fritz. Can I bake this chicken breast in my toaster oven?
Yes, you can bake it in a toaster oven as long as the chicken breast fits comfortably in the pan. Use the same temperature and check that the internal temperature reaches 165°F.
How do you reheat chicken if you make extra without it drying out
Adding a splash of water or broth to the bottom of a baking dish and covering it tightly with foil works well. The steam helps warm the chicken gently so it stays moist. Reheat it in a 300°F oven until it’s heated through.
Do I double the time if I cook more than one breast
No, keep the cooking time the same. Check for doneness
No, you don’t need to double the cooking time. Multiple chicken breasts can cook at the same time, just make sure they’re in a single layer so they bake evenly. The best way to check for doneness is to use a meat thermometer — the internal temperature should reach 165°F.
Can I cook it in air fryer? It’s too hot to turn the whole oven on just for me.
Yes, you can! I actually included a link in the post to my Air Fryer Chicken Breast recipe. Here it is: https://onedishkitchen.com/air-fryer-chicken-breast/
Can chicken thighs be used instead of breasts? If so, do I need to alter the cooking time?
Yes, you can absolutely use chicken thighs instead of breasts. They cook in a very similar way, but for best results you might like to check out our baked chicken thighs recipe where I share the exact times and temperatures:- https://onedishkitchen.com/baked-boneless-skinless-chicken-thighs/
Fast, easy, juicy and delicious! No fuss and into the oven so quickly! A delight when you’re tired after a long day.
and because I accidently got carried away with the Smoked Paprika, the fact that I also made your Béchamel Sauce (small batch) for some vegies, worked out positively perfect!
Matter of fact, there was about 3 spoonful’s of that beautiful sauce leftover and I just scooped it up and finished the pan. Yum!
So quick, easy and delicious! With my countertop oven and my little quarter sheet pans, this came together so quickly. Don’t skip the resting period!! And thanks Joanie!
I’m so happy you enjoyed it!
Can I add how much I’ve come to rely on my Dot thermometer from Thermoworks? Cook times can vary so much and this takes all the guess work out. I would link to it but I suspect that may not be allowed. (I did look for posting guidelines)
Turned out perfectly! I’m making this my easy go-to from now on!
Great recipe.
Thank you!