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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.
Why You’ll Love This Recipe
- Quick and Easy: Just season the chicken, bake it, and you’re done. No special tools or complicated steps.
- Juicy and Tender: This method keeps the chicken moist, not dry or rubbery.
- Versatile: Use your favorite spices or seasoning blends to make it your own.
- Always Reliable: I’ve made this recipe countless times, and it’s never let me down.
This is my favorite baked chicken breast recipe. It’s simple, dependable, and made with just a few pantry staples. The chicken comes out tender, juicy, and full of flavor every time. Chicken breasts can be tricky, but this method works. It’s the back-to-basics recipe I always recommend when someone asks how to make a good baked chicken breast.
Looking for more single serving chicken breast recipes? Try our Chicken Parmesan, Chicken Cordon Bleu, Chicken Caprese, or 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.
- Kosher Salt and Black Pepper: These simple seasonings add basic flavor to the chicken.
- 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 Creole seasoning, lemon pepper, taco seasoning, or Italian seasoning—whatever you enjoy most.
How To Bake A Chicken Breast
See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper or foil for easy cleanup.
- Mix the seasonings together in a small bowl—salt, pepper, garlic powder, and smoked paprika.
- Place the chicken breast on the baking sheet and drizzle it with olive oil. Use your fingers to rub the oil all over the chicken.
- Sprinkle half of the seasoning over the top of the chicken.
- Flip the chicken over and sprinkle the rest of the seasoning on the other side.
- Bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (75°C) when checked with a meat thermometer.
- Remove the chicken from the oven and cover it loosely with foil. Let it rest for 5 to 10 minutes before slicing.
Pro Tip: Don’t skip this step. Covering and resting the chicken helps keep it juicy. If you cut into it too soon, the juices will run out and the chicken can end up dry. Letting it rest allows the juices to settle, so the chicken stays tender and moist.
Expert Tips
- 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.
Serving Suggestions
This baked chicken breast goes with just about anything. Here are a few ideas:
- Spinach Orzo Salad: A fresh, vibrant side that’s light and flavorful.
- Sautéed Green Beans: Simple and quick, with great color and crunch.
- Buttered Noodles: An easy side that lets the chicken shine.
- Garlic Mashed Potatoes: Creamy and rich, great with the chicken’s juices.
- Caesar Salad: Crisp and tangy, always a good pairing with baked chicken.
Frequently Asked Questions
Let the chicken cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
Yes, once cooled, wrap the chicken tightly in plastic wrap or foil, then place in a freezer-safe bag or container. Freeze for up to 2 months.
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!
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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 baking sheet with parchment paper or foil for easy cleanup.
- Place the chicken breast on the baking sheet and drizzle it with olive oil. Use your fingers to rub the oil all over the chicken.
- Mix the seasonings together in a small bowl—salt, pepper, garlic powder, and smoked paprika.
- Sprinkle half of the seasoning over the top of the chicken.
- Flip the chicken over and sprinkle the rest of the seasoning on the other side.
- Bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (75°C) when checked with a meat thermometer.
- Remove the chicken from the oven and cover it loosely with foil. Let it rest for 5 to 10 minutes before slicing.Pro Tip: Don’t skip this step. Covering and resting the chicken helps keep it juicy. If you cut into it too soon, the juices will run out and the chicken can end up dry. Letting it rest allows the juices to settle, so the chicken stays tender and moist.
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.
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!