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This baked chicken breast turns out tender and juicy using just olive oil and a few pantry seasonings. It’s ready in about 25 minutes, makes one perfectly portioned serving, and doubles easily if you’re cooking for two.
Featured Comment
“Turned out perfectly! I’m making this my easy go-to from now on!”
– Sharon
Quick Look
Quick Answer: How Long To Bake Chicken Breast
Bake one 5 to 6-ounce boneless, skinless chicken breast at 400°F for 20-25 minutes, until the thickest part reads 165°F on an instant-read thermometer. Rest for 5-10 minutes before slicing.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Total Time: 25-30 minutes
- Equipment: Rimmed baking sheet
- Cook Method: Oven baked
- Servings: 1
- Difficulty: Easy
- Flavor Profile: Savory and lightly smoky from the garlic powder and smoked paprika, with a juicy, tender bite.
- Best For: A quick dinner, meal prep, salads, wraps, rice bowls, or adding protein to a simple meal.
Why You’ll Love This Recipe
A baked chicken breast is one of the most useful things I make when I’m cooking for myself. One breast is exactly one serving, so I cook just what I’ll eat, and it comes together with olive oil and a few spices I keep on hand.
It bakes up juicy and tender, with a savory, lightly smoky flavor from garlic powder and smoked paprika. I kept the seasoning basic on purpose so the chicken works with whatever I’m serving it alongside, whether that’s a vegetable, a grain, or a salad.
Most chicken breast recipes are written for four or more, so I tested this one over several batches to get the timing right for a single breast baking on its own. One breast on a pan cooks differently than four crowded together, and I wanted the time dialed in for exactly this size, so it turns out juicy every time without any guesswork.
When it’s done, it slices cleanly and stays tender through the center. I’ll eat it as is with a quick side, or slice it over a salad or into a wrap the next day.
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.
Table of Contents
- Quick Look
- Why You’ll Love This Recipe
- Ingredient Notes
- How To Bake A Chicken Breast
- How Long To Bake A Chicken Breast
- How To Brine A Chicken Breast (Optional)
- Expert Tips
- Troubleshooting
- Recipe Variations
- What To Serve With Baked Chicken Breast
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- Baked Chicken Breast Recipe
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 one that’s fairly even in thickness so it cooks at the same rate from end to end. Fresh works best, though fully thawed frozen chicken is fine too. One thing to check before you brine: some store-bought chicken is pre-brined or injected with a sodium solution, so if the label says “enhanced” or “contains up to X% solution,” skip the optional brine.
Olive Oil: A light coating of olive oil does two things. It helps the seasonings stick to the surface, and it helps the chicken brown by spreading heat evenly across the meat.
Kosher Salt: Kosher salt has a coarser grain than table salt, so it’s easier to pinch and spread evenly by hand. If you only have table salt, use half as much, 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. A small pinch is all you need for one breast.
Garlic Powder: Garlic powder gives the chicken a savory depth that fresh garlic can’t in this recipe. Fresh minced garlic burns quickly at high oven heat, while garlic powder toasts into the surface and builds flavor without turning bitter.
Smoked Paprika: Smoked paprika adds a gentle warmth and gives the chicken color as it bakes. Regular paprika works if that’s what you have, though the smoky flavor is what sets this one 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.
How To Bake A Chicken Breast
Here’s how to bake a boneless, skinless chicken breast in the oven, step by step. It’s one of the easiest ways to put a single serving of chicken on the table.
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 is noticeably thicker, set the breast between two sheets of plastic wrap and lightly pound it with a meat mallet or rolling pin until it’s uniform. This helps it 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 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, depending on the size of the breast. It’s ready when a meat thermometer in the thickest part reads 160 to 162°F, which climbs to a safe 165°F as it rests.
- Rest before slicing. Take the chicken out and tent it loosely with foil for 5 to 10 minutes. Carryover heat finishes the cooking while the juices settle back into the meat. Slice against the grain for the most tender result.
How Long To Bake A Chicken Breast
A 5 to 6-ounce boneless, skinless chicken breast usually takes 20-25 minutes at 400°F. The exact time depends on the size and thickness of the chicken, so use an instant-read thermometer and remove it from the oven when the thickest part reaches 160-162°F. Let it rest for 5-10 minutes so carryover heat brings it to a safe 165°F.
Exact bake time depends mostly on the size of the breast, so use the times below as a guide for common weights.
Chicken Breast Bake Times by Size
| Chicken breast size | Bake time at 400°F |
|---|---|
| 4 to 5 ounces | 18 to 20 minutes |
| 5 to 6 ounces | 20 to 25 minutes |
| 7 to 8 ounces | 23 to 25 minutes |
Bake to an internal temperature of 165°F. For the juiciest result, pull the chicken at 160 to 162°F and let carryover heat finish it as it rests.
Chicken Breast Bake Times by Oven Temperature
This recipe bakes at 400°F. A 5 to 6-ounce breast also bakes well at 375°F or 425°F, so follow the times below for those settings.
| Oven temperature | Approximate bake time | Notes |
|---|---|---|
| 375°F | 25 to 30 minutes | Gentler bake, slightly longer cook time |
| 400°F | 20 to 25 minutes | Recommended for this recipe |
| 425°F | 18 to 22 minutes | Faster, but easier to overcook |
How To Brine A Chicken Breast (Optional)
Brining is optional. The chicken turns out juicy without it, but a short brine is an easy way to add even more moisture if you have an hour to spare.
To brine, 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 it, pat it dry with paper towels, then skip the salt in the seasoning mix and pick up with step 1. This is the same method we use in our air fryer chicken breast recipe.
If your chicken is already enhanced or pre-brined, skip the brine so it doesn’t turn out too salty.
Expert Tips
Use a meat thermometer. With a single breast, the window between juicy and overdone is narrow, and color or firmness alone can mislead you. A thermometer is the most reliable way to know it’s done without cutting into it to check.
Let the chicken rest before slicing. It’s a small step, but it changes the whole result. A short rest lets the juices settle back into the meat so they stay put when you slice.
Pat the chicken dry before seasoning. A quick pat with paper towels removes the surface moisture so the outside can brown. A dry surface also grips the oil and seasoning better and gives you more color.
Match your baking sheet to the portion. A single chicken breast on a large sheet pan leaves the drippings spread thin, where they can burn. A quarter sheet pan or small rimmed baking sheet is sized right for one serving.
Check your oven temperature. Home ovens can run 25°F or more off the dial. An inexpensive oven thermometer confirms that 400°F is really 400°F, which matters most with a short bake like this one.
Troubleshooting
If your chicken breast isn’t turning out quite right, here is how to fix common issues like dry or tough chicken, uneven cooking, or bland flavor.
Why is my baked chicken breast dry?
Dry chicken is overcooked chicken. Pull it at 160-162°F and let it rest to 165°F. If it keeps happening, your oven is probably running hot.
Why is my chicken breast cooked unevenly?
Uneven cooking comes from uneven thickness. Pound the thick end to match the thin end before baking. It takes about 30 seconds and makes the biggest difference.
Why does my chicken breast taste bland?
Bland chicken means the seasoning didn’t stick or there wasn’t enough of it. Rub olive oil on first so the spices grip, season both sides, and use enough salt to taste it.
Why is my chicken breast tough and chewy?
Tough, chewy chicken comes from slicing too soon or with the grain. Rest it a few minutes, then slice against the grain so the fibers stay short.
Recipe Variations
Change up the seasoning when baking your chicken breast to match whatever you’re serving, using the same method and bake time.
Lemon Herb: Keep the garlic powder and swap the smoked paprika for ¼ teaspoon dried thyme or rosemary, then squeeze fresh lemon juice over the chicken before baking. The lemon brightens the flavor and lightly tenderizes the surface.
Honey Mustard Glaze: Season and bake as usual, then brush the chicken with a mix of 1 teaspoon Dijon mustard and 1 teaspoon honey during the last 5 minutes. Adding the glaze at the end lets it caramelize without burning.
Brown Sugar Paprika: Use 1 teaspoon brown sugar mixed with ¼ teaspoon smoked paprika in place of the garlic powder and smoked paprika, keeping the salt and pepper as written. The sugar caramelizes into a golden, slightly sweet crust.
Italian Seasoning: Swap the garlic powder and smoked paprika for 1 teaspoon Italian seasoning and bake the same way. It’s good alongside buttered noodles or sliced over a Caesar salad.
Cajun or Creole: Use our homemade Creole seasoning in place of garlic powder and paprika for a bolder, spicier result. 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.
What To Serve With Baked Chicken Breast
This 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 uncovered for 20 to 25 minutes, depending on size. A 4 to 5 ounce breast will be done closer to 18 minutes; 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 (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. Bake it uncovered so the outside can brown. Rest it loosely covered with foil after baking.
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.
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.
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.
Yes. Double the ingredients and bake both chicken breasts on the same pan, leaving space between them. Cook time should be similar if the breasts are about the same size and thickness.
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
- 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.
the brine chicken before baking is a game changer!! easy quick yummy chicken that I’ll be making from now on
So glad the brining made such a difference for you. It’s a small step that really does change the whole thing.
NOT ONLY WAS THE RECIPE DELICIOUS THE TIP TO BRINE IT FIRST IS A REVELATION! THANK YOU.
Thank you so much! The brine makes such a difference. So glad you gave it a try.
Joanie, thank you for this wonderful recipe.
What I really needed were the Expert Tips, especially after baking to cover and let juices redistribute. Wow! It made such a difference rendering the chicken juicy!
So glad the tips made a difference! Letting the chicken rest is such a small step but it really transforms the result.
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!