This easy method for juicy Baked Chicken Breast is a recipe everyone needs! With a few simple steps, you can make chicken breast in the oven that’s moist and flavorful every time.
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Keeping chicken breast moist during baking comes down to three simple tips.
Brining, pounding, and using a meat thermometer will take your boneless, skinless chicken breasts from dry and bland to tender and mouthwatering. In fact, this method works so well, even my husband who usually prefers Baked Chicken Thighs enjoys it. Season your chicken using one of the suggestions below, then enjoy it for a fast, healthy dinner tonight, or dice it up and save it for meal prep during the week.
Prefer your chicken breasts with the bone-in and skin-on? Check out my Baked Bone In Chicken Breast recipe.
5 Star Review
“Totally changed my chicken game! I can’t thank you enough. I had no idea that brining would make all the difference, as well as pounding. I use the wet brine for about two hours and invested in a digital read thermometer. Perfect every time!”
— Amy —
Key Ingredients
You’ll find the full list of ingredients in the blog post below, but here are some notes to keep in mind.
Boneless, Skinless Chicken Breast. Look for ones that are similar in size so they bake in the same amount of time.
Brine. Not just for Thanksgiving Turkey! All you need is kosher salt (for a dry brine), plus water (for a wet brine). Or use a Chicken Marinade (just like you would for Grilled Chicken Breast).
Seasonings. Chicken breast is as mild and versatile as proteins come. Keep it simple with salt and pepper, or try one of the variations below.
How to Bake Chicken Breasts
Pound the Chicken. An even thickness prevents dry, rubbery ends and ensures each breast cooks evenly. (As a bonus, pounding can help make the meat more tender.)
Brine the Chicken. For a dry brine (photo 2), salt the chicken and refrigerate it for 30 minutes or up to 1 day. For a wet brine (photo 3), submerge the chicken breast in a saltwater solution for 15 minutes or up to 4 hours.
Season. Toss the chicken with oil and spices, then lay it in a casserole dish.
Bake Chicken Breast at 425°F. An instant read thermometer inserted into the thickest part of the chicken is the absolute best way to know when your chicken breast is done. Per the FDA, chicken breast is considered safe to eat at 165°F. Since the chicken’s temperature will rise as it rests, I remove mine between 155°F and 160°F.
Rest. Let the chicken rest for 5-10 minutes to allow the juices to reincorporate back into the meat. If you cut too soon, your chicken breast will be dry.
Ways to Season Baked Chicken Breast
Once your chicken is brined, you can bake it right away, or add any seasonings you like.
If you’re using a blend of seasonings, stir them together in a small bowl, then scatter them over the chicken. Here are a few ideas to get you started.
Spices. Paprika (or smoked paprika!), garlic powder, onion powder, red pepper flakes, or curry powder.
Sweet and Spicy. Combine brown sugar with spicier ingredients like chili powder, cumin, and cayenne pepper.
Seasoning Blends. Lemon pepper, everything bagel seasoning, Cajun seasoning, taco seasoning, or Italian seasoning.
Herbs. Oregano, thyme, and rosemary all work well with chicken. For an easy blend, use Italian seasoning or herbs de Provence.
Ways to Use Baked Chicken Breast
With Green Vegetables. We especially love ours with Roasted Broccoli, Roasted Zucchini, and Roasted Brussels Sprouts with Garlic.
With Potatoes. You can’t beat chicken and potatoes! Try Garlic Mashed Potatoes, Oven Roasted Potatoes, and Homemade Fries.
With Pastaor Rice. Serve your chicken with any of your favorite pasta or rice dishes (Mediterranean Pasta and Lemon Rice are two great options).
On a Green Salad. Pump up the protein of your favorite salad (like this Spinach Strawberry Salad) by adding some chicken.
For Chicken Salad. To use leftover oven baked chicken breasts in a cold chicken salad, let the chicken come to room temperature, then refrigerate it until it is chilled down. Dice it, then add it to your favorite chicken salad recipe, such as this Greek Yogurt Chicken Salad or this Curry Chicken Salad.
For a Casserole. This Cheesy Chicken and Rice Casserole is a family favorite. But don’t forget reader-favorite Baked Chicken and Rice.
In a Pot Pie. This is the best-ever Chicken Pot Pie and perfect for your baked chicken.
In Any Recipe! Use this chicken in a recipe that calls for cooked chicken. See our full list of healthy chicken recipes for ideas.
More Favorite Chicken Breast Recipes
Stuffed Chicken Breast
Bacon Wrapped Chicken Breast
Lemon Butter Chicken
Baked BBQ Chicken
Shedded Chicken Breast: How to Cook Shredded Chicken; Crockpot Shredded Chicken; Instant Pot Shredded Chicken.
For easy use, you can also dice or shred this baked chicken breast. (I suggest using a hand mixer to make shredding extra quick and simple.)
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Baked Chicken Breast
Baked chicken breast shouldn't be dry or boring! Follow this recipe and make tender, juicy, flavorful chicken breasts in your oven.
Course Dinner
Cuisine American
Prep Time 10 minutesminutes
Cook Time 16 minutesminutes
Total Time 26 minutesminutes
Servings 4servings
Calories 216kcal
Author Erin Clarke / Well Plated
Ingredients
3 to 4boneless, skinless chicken breasts (about 1 ½ pounds)
Wet or dry brinesee below
2 to 4teaspoonsextra virgin olive oil1 teaspoon per breast
1teaspoonpaprika*
1teaspoongarlic powder*
½teaspoonkosher saltadd ONLY if rinsing the chicken, plus additional to taste
¼teaspoonground black pepper*
Additional seasonings of choicesee blog post above for suggestions
FOR A DRY BRINE:
1 to 2teaspoonskosher salt
FOR A WET BRINE:
4cupswarm water
¼cupkosher salt
Instructions
Place chicken breasts on a cutting board and lay a large piece of plastic wrap over the top to guard against splatters. With a meat mallet or rolling pin, pound the breasts into an even thickness.
Pat the chicken breasts dry on both sides.
TO DRY BRINE: Sprinkle the breasts generously on both sides with salt. Place in the refrigerator uncovered for 30 minutes or up to 1 day.
TO WET BRINE: In a large bowl, stir together the warm water and salt. Place the chicken breasts in the water and let sit at room temperature for 15 minutes, or cover and refrigerate for up to 4 hours.
TO COOK: Preheat the oven to 425°F. If the chicken is in the refrigerator, remove it. If dry brining, with a paper towel, wipe off the salt well from both sides (I do not rinse my dry brine). If wet brining, remove the chicken from the wet brine and rinse it off (to skip the rinse, omit any remaining salt from the recipe; your chicken will be salty but by no means inedible).
Pat the chicken very dry on both sides, wiping away any clearly visible salt. If the chicken has been in the refrigerator, let it sit at room temperature for 10 minutes.
Coat a ceramic or metal baking dish large enough to hold the chicken in a single layer (such as a 9×13-inch baking dish) with nonstick spray. (I do not recommend using glass/Pyrex, as the way it conducts heat will not cook the chicken as evenly. If needed, you can bake the chicken on a metal baking sheet.)
Place the chicken in a large bowl (if wet brining, rinse out, dry, and reuse the same bowl if you like). Add the olive oil, paprika, garlic powder, salt (only add the salt if you rinsed your chicken), and pepper. Toss to coat the chicken evenly, then arrange it in the baking dish.
Bake the chicken for 14 to 16 minutes (for small/medium breasts that are about 6 to 7 ounces), 16 to 20 minutes (for medium/large breasts that are 8 to 10 ounces), or 20 to 25 minutes (for larger breasts). For absolute best results, use an instant read thermometer. When the breasts reach 165°F, they are done.
REST: Transfer the chicken to a plate or cutting board. Cover and let rest for a minimum of 5 minutes. Slice, dice, or shred as desired. Enjoy!
Video
Notes
*Feel free to swap out these seasonings for the suggestions in the blog post above.
If your chicken breast comes pre-brined (sometimes it is sold this way) skip the brining step.
No time to brine? I suggest Pan Fried Chicken Breast, which doesn’t need it to turn out juicy.
You must thaw chicken breast before cooking! If it’s still frozen, make Air Fryer Chicken Breast instead.
TO STORE: Refrigerate chicken breast in an airtight storage container for up to 3 days.
TO REHEAT: Gently rewarm chicken in a baking dish in the oven at 350°F.
TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
