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This easy baked chicken breast recipe is my go-to when I want tender, juicy chicken with minimal effort. It’s quick, simple, and made with just a handful of pantry staples.
Featured Comment
“Turned out perfectly! I’m making this my easy go-to from now on!”
– Sharon
Why You’ll Love This Recipe
- Quick and Easy: Ready in about 25 minutes with simple, step-by-step instructions.
- Juicy and Tender: Baking at a high temperature helps seal in moisture for perfectly cooked chicken.
- Versatile: Use your favorite seasonings or spice blends to match any meal.
- Always Reliable: This recipe consistently produces juicy, flavorful results.
What I love most about this baked chicken breast recipe is how consistent it is. Chicken breasts can easily turn out dry, but this simple method gives you moist, flavorful chicken every time. I make it often for lunch or dinner and change up the seasonings depending on what I’m serving it with. It’s quick, easy, and one of those dependable recipes that I always recommend when someone asks how to make a good baked chicken breast
Looking for more chicken breast recipes? Try our single serving Chicken Parmesan, single serving Chicken Cordon Bleu, single serving Chicken Caprese, or single serving Jerk Chicken.
Ingredients
If you have any ingredients leftover from this easy oven baked chicken breast recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken Breast: Use one boneless, skinless chicken breast (about 5 to 6 ounces). I recommend using fresh chicken, but you can use frozen as long as it’s fully thawed.
- Olive Oil: Helps keep the chicken moist and helps the seasonings stick to the surface.
- Seasonings: Garlic powder and smoked paprika give the chicken more flavor and a little color. You can also use a seasoning blend you already have, like homemade Creole seasoning, lemon pepper, homemade taco seasoning, or Italian seasoning, whatever you enjoy most.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Easily customize your baked chicken breast with different flavors:
- Lemon Herb: Add a squeeze of fresh lemon juice and sprinkle with thyme or rosemary.
- Garlic Butter: Melt butter with minced garlic and brush over the chicken after baking.
- Honey Mustard: Mix Dijon mustard and honey for a sweet, tangy glaze.
How To Bake A Chicken Breast
See the recipe card below for ingredient amounts and complete instructions.
- Preheat the Oven: Heat to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Prepare the Seasoning: In a small bowl, combine salt, pepper, garlic powder, and smoked paprika.
- Season the Chicken: Place the chicken on the prepared baking sheet. Drizzle with olive oil and rub it evenly over both sides. Sprinkle the seasoning mixture over the chicken, coating both sides.
- Bake: Bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Rest: Remove from the oven and cover loosely with foil. Let the chicken rest for 5–10 minutes before slicing.
Why this Works:
- Baking at 400°F helps the outside cook quickly and keeps the inside juicy.
- Rubbing olive oil over the chicken helps it brown evenly and keeps the surface from drying out during baking
- Resting after baking allows the juices to redistribute, keeping the chicken tender.
Want to cook a chicken breast in an air fryer?
Try our tender and juicy Air Fryer Chicken Breast recipe!
Expert Tips
- Pound the Chicken Evenly: If one end is thicker, lightly pound it so the chicken cooks evenly.
- Use a Thermometer: The best way to avoid dry chicken is to check that it reaches exactly 165°F (74°C).
- Let It Rest: Resting for 5–10 minutes before slicing keeps the juices inside the chicken.
- Double the Recipe: Want to bake 2 chicken breasts? Just double everything.
Serving Suggestions
This baked chicken breast goes with just about anything. Here are a few ideas:
Frequently Asked Questions
Bake at 400°F (200°C) for 20–25 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).
No, bake uncovered for light browning. Covering traps steam and prevents crisp edges.
Let the chicken cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
Absolutely. For step-by-step instructions, see our Baked Boneless Skinless Chicken Thighs Recipe.
You can, but the cook time will be longer. Be sure to use a thermometer to check for doneness.
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!
If you snap a photo, tag us on Instagram (@onedishkitchen) we’d love to see it!
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
- Heat to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- In a small bowl, combine salt, pepper, garlic powder, and smoked paprika.
- Place the chicken on the prepared baking sheet. Drizzle with olive oil and rub it evenly over both sides. Sprinkle the seasoning mixture over the chicken, coating both sides.
- Bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Remove from the oven and cover loosely with foil. Let the chicken rest for 5–10 minutes before slicing.
Notes
- Even Thickness: If one end of the chicken is thicker, pound it slightly so it cooks evenly.
- Check Early: Start checking for doneness at 20 minutes to avoid overcooking.
- Let It Rest: Rest the chicken for 5 to 10 minutes after baking to keep it juicy.
- Double the Recipe: Want to bake 2 chicken breasts? Just double everything.
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.
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!
Turned out perfectly! I’m making this my easy go-to from now on!
Great recipe.
Thank you!