Oven-Baked Tender Chicken Breast – Simple, Juicy, and Reliable
If you’ve ever baked chicken breasts and ended up with dry, bland results, this recipe will change that. It’s easy, fast, and delivers juicy chicken every time without fancy equipment. You’ll only need a handful of pantry spices, a hot oven, and a few smart steps.
The result is tender, flavorful chicken that works for lunch prep, salads, pastas, or a simple weeknight dinner. Once you learn the method, you’ll rely on it again and again.
Oven-Baked Tender Chicken Breast - Simple, Juicy, and Reliable
Ingredients
Method
- Preheat the oven to 425°F (220°C). A hot oven helps the chicken cook fast and stay juicy.Line a sheet pan with foil or parchment for easy cleanup, and set a small rack on top if you have one.
- Prepare the chicken. Pat the breasts dry with paper towels. If one end is much thicker, place the chicken between two sheets of plastic wrap and gently pound to an even 3/4-inch thickness. This prevents dry, overcooked edges.
- Season generously. In a small bowl, mix the salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning.Rub the chicken with olive oil, then coat evenly with the spice blend. If using brown sugar or honey, add it now for a hint of sweetness and color.
- Optional quick marinade (15–30 minutes). If time allows, let the seasoned chicken sit at room temperature for 15–30 minutes. This helps it cook more evenly and allows the flavors to penetrate.Keep it under 30 minutes for food safety.
- Arrange on the pan. Place the chicken breasts on the prepared pan or rack, leaving space between them. This promotes even heat circulation and better browning.
- Bake until just done. Cook for 16–20 minutes, depending on size and thickness. The thickest part should reach 165°F (74°C) on an instant-read thermometer.Start checking at 15 minutes to avoid overcooking.
- Rest before slicing. Transfer the chicken to a plate and tent loosely with foil. Rest for 5–10 minutes. This step keeps the juices in the meat instead of spilling onto the cutting board.
- Serve. Slice against the grain for extra tenderness.Finish with a squeeze of fresh lemon and a sprinkle of parsley. Serve with roasted veggies, rice, salad, or inside a wrap.
Why This Recipe Works
This method focuses on even thickness, a short marinade, and a hot bake to lock in moisture. Flattening the chicken helps it cook evenly, so the thin end doesn’t dry out while the thick end finishes.
A quick brine or marinade boosts flavor and keeps the meat juicy. Finally, baking at a higher temperature delivers a tender interior and light browning on the outside. A short rest lets the juices settle so every slice stays moist.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1.5 pounds total)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt (plus more if needed)
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (sweet or smoked)
- 1/2 teaspoon dried Italian seasoning (or a mix of dried oregano and thyme)
- Optional: 1 teaspoon brown sugar or honey for light caramelization
- Optional garnish: chopped fresh parsley or a squeeze of lemon
Step-by-Step Instructions
- Preheat the oven to 425°F (220°C). A hot oven helps the chicken cook fast and stay juicy.Line a sheet pan with foil or parchment for easy cleanup, and set a small rack on top if you have one.
- Prepare the chicken. Pat the breasts dry with paper towels. If one end is much thicker, place the chicken between two sheets of plastic wrap and gently pound to an even 3/4-inch thickness. This prevents dry, overcooked edges.
- Season generously. In a small bowl, mix the salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning.Rub the chicken with olive oil, then coat evenly with the spice blend. If using brown sugar or honey, add it now for a hint of sweetness and color.
- Optional quick marinade (15–30 minutes). If time allows, let the seasoned chicken sit at room temperature for 15–30 minutes. This helps it cook more evenly and allows the flavors to penetrate.Keep it under 30 minutes for food safety.
- Arrange on the pan. Place the chicken breasts on the prepared pan or rack, leaving space between them. This promotes even heat circulation and better browning.
- Bake until just done. Cook for 16–20 minutes, depending on size and thickness. The thickest part should reach 165°F (74°C) on an instant-read thermometer.Start checking at 15 minutes to avoid overcooking.
- Rest before slicing. Transfer the chicken to a plate and tent loosely with foil. Rest for 5–10 minutes. This step keeps the juices in the meat instead of spilling onto the cutting board.
- Serve. Slice against the grain for extra tenderness.Finish with a squeeze of fresh lemon and a sprinkle of parsley. Serve with roasted veggies, rice, salad, or inside a wrap.
How to Store
- Refrigerate: Store cooled chicken in an airtight container for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 3 months. Slice before freezing for easier portioning.
- Reheat: Warm gently in a 300°F (150°C) oven for 8–10 minutes or microwave in short bursts with a splash of broth.Avoid high heat so it stays tender.
Why This is Good for You
Chicken breast is a lean source of high-quality protein that supports muscle health and helps you feel full longer. Baking uses minimal oil, keeping calories in check without sacrificing flavor. The spices add bold taste without extra sugar or heavy sauces.
Pair with vegetables and whole grains for a balanced, satisfying meal.
Common Mistakes to Avoid
- Skipping the dry-and-pound step: Damp chicken won’t brown well, and uneven thickness leads to dry spots. A quick pat and a gentle pound make a big difference.
- Overcooking: It’s the fastest way to end up with stringy, dry meat. Use a thermometer and pull at 165°F.
- Low oven temperature: Baking too low can dry the meat before it finishes.A hot oven cooks quickly and keeps the juices inside.
- Not resting the chicken: Cutting too soon releases the juices onto the board. Rest for at least 5 minutes.
- Under-seasoning: Chicken breast is mild. Salt and a good spice blend are key to great flavor.
Recipe Variations
- Lemon-Herb: Add lemon zest to the spice mix and finish with a squeeze of lemon and fresh thyme.
- Smoky BBQ: Use smoked paprika, a pinch of chili powder, and brown sugar.Brush with your favorite BBQ sauce in the last 3 minutes.
- Garlic-Parmesan: Mix 2 tablespoons grated Parmesan with the spices and add 1/2 teaspoon Italian seasoning. Finish with a light drizzle of melted butter and parsley.
- Chili-Lime: Swap paprika for chili powder and cumin. Finish with lime juice and cilantro.
- Honey-Mustard: Whisk 1 tablespoon Dijon and 1 tablespoon honey with the olive oil and coat before seasoning.
- Yogurt-Marinated: Coat with 1/3 cup plain yogurt, garlic, lemon juice, and spices.Marinate 1–8 hours, shake off excess, and bake as directed.
FAQ
How do I know the chicken is done without a thermometer?
Look for clear juices and opaque meat, but this can be unreliable. For consistent results, a small instant-read thermometer is the best tool. It removes the guesswork and prevents overcooking.
Can I use bone-in chicken breasts?
Yes, but they take longer.
Bake at 425°F (220°C) for 30–40 minutes, depending on size, until the thickest part hits 165°F. Keep the seasoning the same and rest well before slicing.
What if my chicken breasts are very large?
Pound them to an even thickness or split them horizontally into cutlets. This shortens cook time and keeps the meat tender.
Start checking at 12–14 minutes for thinner cutlets.
Do I need to brine the chicken?
It’s optional. A quick dry brine—seasoning the chicken with salt 30–60 minutes ahead—boosts moisture and flavor. If you brine, reduce the added salt in the spice blend.
Can I meal prep this for the week?
Absolutely.
Bake a double batch, cool, slice, and store in airtight containers. It’s great for salads, grain bowls, wraps, and quick dinners.
Why is my chicken still dry?
Common reasons include overcooking, uneven thickness, and not resting the meat. Use a hot oven, pound to even thickness, pull at 165°F, and rest for 5–10 minutes.
Should I cover the chicken while baking?
No, leave it uncovered.
Covering traps steam and prevents light browning. The high heat will keep it juicy without the need for foil.
Can I add vegetables to the same pan?
Yes, but choose quick-cooking veggies like asparagus, zucchini, or thin carrot coins. Toss them with oil and salt and add them during the last 10–12 minutes so they don’t overcook.
Wrapping Up
This oven-baked tender chicken breast is simple, reliable, and full of flavor.
With a few smart steps—even thickness, bold seasoning, a hot oven, and a short rest—you’ll get juicy results every time. Keep the base recipe handy, then switch up the spices to match your mood. It’s an easy weeknight staple that fits into almost any meal plan.
