These easy baked chicken breasts are perfectly seasoned, tender, juicy, and full of flavor! They’re super fast, too, which makes them a weeknight staple in my home!
Let’s get back to basics! There are some back pocket recipes that I always keep at the ready whenever I need a quick, easy dinner idea and oven baked chicken breasts is one of them. Everyone in my family loves them, they take minutes to make, and they work with just about any side dish you can imagine! Basically, you can never go wrong with this oven-baked chicken breast recipe, which is why I make it again and again.
Simple Baked Chicken Breasts Recipe
Now, you’d think that chicken breasts in the oven would be a breeze, but if you’ve ever made them and had them turn out tough, dry, bland, or rubbery, you know that it’s not always that straightforward. With chicken breasts, it’s all about technique.
Bake your chicken breasts at 425ºF for a short amount of time and they’ll have that perfectly browned exterior and juicy interior. This works better than cooking at a lower temperature for a longer time, which runs the risk of making your chicken dry and tough. My other recommendation is to use a meat thermometer so you can pull your chicken out of the oven when it hits 165ºF and avoid over-cooking it.
- Chicken breasts
- Olive oil – You can use melted butter as an alternative. The oil or butter keeps the chicken from sticking and gives it a nice, lightly browned exterior.
- Garlic powder
- Salt and pepper
The paprika/garlic powder combo is my go-to for oven-baked chicken breasts, but you can switch things up with other herbs and spices. Try homemade taco seasoning, Italian seasoning, lemon pepper seasoning, chili powder, or seasoning salt.
How to Make Baked Chicken Breasts in the Oven
Preheat your oven to 425°F and line a pan or baking dish with foil and parchment paper.
2. Pound the Chicken
Use a rolling pin or meat mallet to pound the chicken to 1/2-inch thick at the thickest part.
3. Make the Seasoning
Combine the paprika, garlic powder, salt, and pepper in a small bowl.
4. Season the Chicken
Place the chicken upside down on the prepared pan. Drizzle it with half the olive oil and rub it in with your fingers, then sprinkle half the seasoning on top. Flip the chicken over and repeat with the other side, using the rest of the oil and seasoning blend.
Bake the chicken for about 18 minutes, or until the outside is lightly browned and the internal temperature reaches 165°F.
Remove the pan from the oven and transfer the chicken breasts to serving plates.
Hint: Let the chicken rest for 5 minutes or so before cutting into it. Just like a Thanksgiving turkey, letting the chicken rest a bit helps keep all the juices in!
Here are some of my favorite sides for serving with baked chicken breasts:
- Broccoli Casserole
- Easy Cheesy Potatoes
- Squash Casserole
- Corn, Avocado & Cilantro Salad
- Air Fryer Brussels Sprouts
How to Store and Reheat Leftover Baked Chicken Breasts
Refrigerate leftover baked chicken breasts for up to 3 days. Reheat it in a 400ºF oven for about 15 minutes, or until it’s warmed through.
Is it better to bake chicken at 350º or 400ºF?
Neither! I think it’s best to bake chicken at 425ºF. A higher temperature for a shorter amount of time means chicken that’s juicier and nicely browned on the outside.
Should you bake chicken covered or uncovered?
If you want that beautiful browned outside, you should bake your chicken uncovered.
How do you keep chicken breast from drying out?
Bake chicken breast at a higher temperature for a shorter amount of time, and then let it rest a bit before cutting into it. This will help keep your chicken breast from drying out.
More Easy Chicken Dinners
- The Easiest Baked Cheesy Chicken with Mushrooms
- Crock Pot Chicken and Noodles
- Creamy Lemon Garlic Pasta with Chicken
- Baked Lemon Chicken Thighs & Potatoes
- Chicken and Rice Casserole
- Air Fryer Chicken Breasts
Easy Baked Chicken Breasts
- 4 chicken breasts
- 1 tbsp olive oil
- 1 tsp paprika
- 1/4 tsp garlic powder
- 1/2 tsp each salt and pepper
- Preheat oven to 425°F
- Pound chicken to ½ inch at the thickest part – using a rolling pin or meat mallet
- Mix Seasoning together in a small bowl.
- Line a tray with foil and baking / parchment paper. Place chicken upside down on tray. Drizzle chicken with about ½ olive oil. Rub over with fingers.
- Sprinkle with half the seasoning.
- Flip chicken. Drizzle with remaining oil, rub with fingers, sprinkle with seasoning
- Bake 18 minutes, or until surface is lightly brown or internal temperature is 165°F using a meat thermometer.
- Remove from oven and immediately transfer chicken to serving plates.