This baked chicken breast recipe is an absolute staple for meal prep! Not only are they super easy to make, but the chicken breasts come out perfect every time – juicy, moist, and incredibly flavorful. Say goodbye to dry, bland chicken for good! Ready in less than 30 minutes and gluten free, dairy free, paleo, Whole30, and keto friendly.
The best baked chicken breast
Boneless skinless chicken breasts are a staple in so many home kitchens!
They are well loved because they’re versatile and cook relatively quickly, but if they end up overcooked or under seasoned they lose a lot of their appeal.
But this recipe is here to prove that it’s possible to make moist and juicy oven baked chicken breasts that come out perfect every time!
A real must try if you’ve ever struggled to cook crave worthy chicken breasts at home.
They’re perfect for dinner served with some of your favorite side dishes, with pasta, over salad, in sandwiches, or shredded for tacos or soup!
Would be perfect served over this Hearty Kale Caesar salad, shredded into this Dairy Free Chicken Pot Pie Soup, or drizzled with some Tahini Dressing and served alongside Roasted Sweet Potatoes!
Why you’ll love these baked chicken breast
They are:
- Moist and juicy
- Perfectly seasoned
- Fast, easy, and simple to make
- Versatile
- Gluten free, dairy free, Whole30 compatible, paleo, and keto friendly
- Good for meal prep
- Ready in less than 30 minutes
- Absolutely delicious!
Ingredients and substitutions
These oven baked chicken breasts are made with just a few simple, pantry friendly ingredients. There are a few substitutions you can make that I’ll share below.
Here’s what you need
- Boneless skinless chicken breasts – Make sure you look for chicken breasts that are each about the same size so they bake evenly.
- Olive oil or avocado oil – Both olive oil and avocado oil work for this recipe. You’ll use it to coat the chicken breasts with the spices.
- Simple seasoning blend – My favorite spice blend for baked chicken breasts is salt and pepper, garlic powder, onion powder, paprika, chili powder, dried mustard, and dried parsley. But the seasoning blend is where you can make this recipe your own! Feel free to leave out any of the spices listed in the recipe or swap them for your favorites. It’s equally delicious without paprika and chili powder for a more “basic” (versatile) flavor profile.
Can you make this baked chicken recipe with boneless chicken thighs?
This recipe could totally be made with boneless skinless chicken thighs if that’s more your style. You will want to reduce the cook time slightly since boneless chicken thighs cook faster than chicken breasts.
What are some other seasoning options?
If you want to try a different spin on the seasonings feel free to experiment! Salt and pepper are generally the only non-negotiables that I always include, but the amounts for those can be adjusted to your taste.
Here’s some ideas to get you started
- Basic seasoning – Salt, pepper, and a little garlic powder and/or onion powder
- Greek – A simple combo of oregano, garlic powder, onion powder, basil, and dill, makes a delicious greek themed spice blend.
- Italian – Any combination of oregano, rosemary, thyme, basil, marjoram, and sage.
- Blackened – A store bought cajun seasoning would be delicious, or a homemade blend of paprika, cayenne, onion powder, garlic, powder, basil, oregano, and thyme.
- Curry spice – Any store bought curry powder would make a vibrant, tasty seasoning.
- Southwest – Your favorite taco seasoning or a blend of chili powder, cumin, paprika, onion powder, garlic powder, and oregano.
How to make
Making juicy, moist, and super flavorful baked chicken breasts has never been easier. No crazy steps or gadgets required: all you need is a few basic kitchen tools and a hot oven!
Here’s the step-by-step
- Preheat oven to 425 degrees Fahrenheit and lightly grease a large baking dish or rimmed baking sheet.
- Pound chicken to even thickness. Using a meat pounder or a rolling pin pound the thickest part of each chicken breast until they are roughly the same thickness throughout. This helps the chicken cook evenly and prevents it from drying out.
- Season chicken and bake. Add chicken breasts to a bowl and toss with all the spices and olive oil or avocado oil. Place in the baking dish, evenly spaced apart. Transfer to the oven and bake for 18-20 minutes, until cooked through and internal temperature reads 165 degrees Fahrenheit.
- Rest and serve. Allow chicken breasts to rest for a few minutes before slicing. Brush with pan juices, slice, serve and enjoy!
Do you have to pound your chicken breasts thin?
Short answer: no, you don’t have to pound them to equal thickness, but I definitely recommend it.
It really only takes a minute or so, and will help ensure your chicken cooks evenly, and that the edges don’t dry out before the center is cooked through.
If you don’t have a meat pounder / meat mallet, a rolling pin or even the long side of a can of beans works just as well.
For less mess you can place the chicken breasts in between parchment paper or plastic wrap before you begin, but that’s not necessary.
Another good option is to cut your chicken breasts in half to make 2 thinner pieces per 1 chicken breast.
How long to cook chicken breasts
The exact amount of time it takes for your chicken breasts to cook will depend on their size and temperature of the oven.
At 425 degrees Fahrenheit…
Medium sized chicken breasts (about 7-8 ounces each) will take approximately 18-20 minutes to cook.
Smaller chicken breasts (5-6 ounces each) will cook in about 17-19 minutes.
And larger chicken breasts (above 8 ounces) will take anywhere from 20-24 minutes.
The best way to tell when they are done is to check the internal temperature with a meat thermometer.
What is the right internal temperature for chicken?
A safe internal temperature for chicken is 165 degrees Fahrenheit.
The best way to check the internal temp is with a meat thermometer. Always check the temperature in the thickest part of the meat for the most accurate reading.
Tips for for the juiciest chicken breasts
- Use equal sized chicken breasts. Using chicken breasts that are approximately the same size will help ensure that they cook within the same time frame. This will prevent some from drying out while the others still cook.
- Pound to even thickness. Pounding out the thickest part of each breast until it’s roughly the same thickness throughout helps make sure each breast stays moist and juicy. This also shortens the cooking time, and is especially helpful if some of your chicken breasts are thicker than others.
- Use a meat thermometer. Using a meat thermometer to check the internal temperature is the best way to make sure the chicken doesn’t get dry and overcooked.
- Allow chicken to rest before cutting and serving. Letting the chicken rest for several minutes before cutting and serving allows the natural juices to redistribute throughout the meat, for the juiciest possible meat!
Serving suggestions
This chicken is absolutely delicious on it’s own with your family’s favorite side dishes, but can also be used in a ton of ways for meal prep!
Here’s some ideas:
- With rice and garlic asparagus
- Over mashed potatoes and sautéed spinach
- Chopped up and added to your favorite green salad
- With a kale caesar salad
- In a casserole
- For tacos
- With a yummy pasta
- Shredded for soup, grain bowls, or other meal prep dinners
- Thinly sliced for sandwiches
- In stuffed peppers
Storage and reheating
Storing: Once cooked and cooled, baked chicken breasts will keep in a sealed container in the refrigerator for up to 4 days.
Reheating: You could reheat these chicken breasts several ways. In the microwave, gently in a skillet on the stove top – flipping halfway through, or in the oven or a toaster oven at 300 degrees for 10 or so minutes. To keep them moist you may want to add a tiny bit of water (1-2 teaspoons) to the plate / skillet / baking dish.
Freezing: Chicken breasts freeze well! I recommend slicing, dicing, or shredding before freezing so that it thaws faster, and is easier to use when you’re ready to add it to a meal. Thaw overnight in the refrigerator before using, or throw frozen shredded chicken directly into a soup or casserole!
Did you love this recipe? Try these other easy chicken recipes!
- Bacon Wrapped Chicken
- Sheet Pan Shredded Chicken Tacos
- Gluten Free Cashew Chicken Stir Fry
- Nourishing Chicken and Cauliflower Rice Soup
- Buffalo Chicken Stuffed Peppers
- Gluten Free Chicken Patties
If you enjoyed this recipe, we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe.
Thank you for sharing your kitchen with NK. We’re so grateful you’re here!
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Juicy 30-Minute Baked Chicken Breast
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This baked chicken breast recipe is an absolute staple for meal prep! Not only are they super easy to make, but the chicken breasts come out perfect every time – juicy, moist, and incredibly flavorful. Say goodbye to dry, bland chicken for good! Ready in less than 30 minutes and gluten free, dairy free, paleo, Whole30, and keto friendly.
Ingredients
- 4 medium sized chicken breasts – about 2 pounds, or 7-8 ounces each (or two large chicken breasts, cut in half horizontally so you have 4 thin pieces)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1/2 teaspoon dried mustard
- 1/2 teaspoon chili powder (optional)
- 1 1/2 teaspoons kosher salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or avocado oil
Instructions
- Preheat oven to 425 degrees Fahrenheit and lightly grease a large baking dish or rimmed baking sheet.
- Pound chicken to even thickness. Using a meat pounder or a rolling pin pound the thickest part of each chicken breast until they are roughly the same thickness throughout. This helps the chicken cook evenly and prevents it from drying out. Another good option is to cut your chicken breasts in half to make 2 thinner pieces per 1 chicken breast.
- Season chicken and bake. Add chicken breasts to a bowl and toss with all the spices and olive oil or avocado oil until evenly coated. Place in the baking dish, evenly spaced apart. Transfer to the oven and bake for 18-20 minutes, until cooked through and internal temperature reads 165 degrees Fahrenheit.
- Rest and serve. Allow chicken breasts to rest for several minutes before slicing. Brush with pan juices, slice, serve, and enjoy!
Notes
Storing: Once cooked and cooled, baked chicken breasts will keep in a sealed container in the refrigerator for up to 4 days.
Reheating: You could reheat these chicken breasts several ways. In the microwave, gently in a skillet on the stove top – flipping halfway through, or in the oven or a toaster oven at 300 degrees for 10 or so minutes. To keep them moist you may want to add a tiny bit of water (1-2 teaspoons) to the plate / skillet / baking dish.
Freezing: Chicken breasts freeze well! I recommend slicing, dicing, or shredding before freezing so that it thaws faster, and is easier to use when you’re ready to add it to a meal. Thaw overnight in the refrigerator or throw frozen shredded or diced chicken directly into a soup or casserole.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner
- Method: oven
- Cuisine: american
Dara says
FANTASTIC Chicken! I only cook once per year when my husband is not in town and I have run out of leftovers. I found your recipe and knew that with only a few ingredients and minimal steps, I could be successful at cooking this. I LOVE the flavors and juiciness of this chicken and will make it from now on. You have given me the confidence to try more of your recipes.
Nyssa Tanner says
Hi Dara! Oh yay! This comment warms my heart 🙂 I love hearing that you found this recipe to be accessible and delicious! I hope you find some other yummy things to make on NK. Thank you for your very sweet comment and happy cooking! – Nyssa
Hillary says
Do you have to cover them when baking?
Nyssa Tanner says
Nope, no need to cover them while they bake 🙂 I hope you enjoy!
Susan Hughes says
Have been searching for a baked chicken recipe to use for salads, wraps, or over rice. Something tasty but also easy. Just pulled these out of the oven and smell so good!! Followed recipe to a T including giving a good pounding with my meat tenderizer. The package of breasts I had was a value pack so I only used 3. Baked for 20 minutes, checked temp and let rest about 5 minutes. My picky 25yo grabbed a small slice and said he could eat the entire dish of chicken. That’s a good sign
Using these with fajitas later for dinner and what’s left over will go on rice for the picky one or in a salad for hubby lunch. Thanks so much. Definitely sharing this recipe!
Nyssa Tanner says
I am so happy to hear that this chicken was such a hit with your family and that you’ll be able to use the leftovers for a little bit of everything! Thank you so much for your thoughtful comment and happy cooking 🙂 – Nyssa
Lisa Grimes says
So good! I made this for my dairy free kids. It was a huge hit. So juicy and flavorful.
Nyssa Tanner says
I’m so happy to hear that you and your family enjoyed this recipe! Thanks for posting your thoughtful review, and happy cooking! – Nyssa
syllablecounter says
I love this recipe! It’s so easy and the chicken is so juicy and delicious.
Nyssa Tanner says
Aw I love to hear that! Fall back chicken breast recipes like this will forever have a spot in our meal plan 🙂 Thank you for your comment, and happy cooking! – Nyssa
MARIANNE says
Just wondering if I could substitute nutritional yeast for salt?
Nyssa Tanner says
Hi Marianne! You can easily adjust or omit the amount of salt used in the recipe to your preference! And some nutritional yeast would likely add a little tasty boost of flavor 🙂 Hope that helps, I’d love to hear back on how it turns out for you if you give it a try! Happy cooking! – Nyssa
Mary says
THANKS. This turned out perfectly. After years as a vegetarian I wanted to try adding some sort of meat to my diet. This chicken recipe was better than I’d hoped for. Appreciate your recipe!
Nyssa Tanner says
Aw yes! So glad you enjoyed this and that it helped you successfully venture into new territory in the kitchen. Thanks for your thoughtful comment, and happy cooking! xo, Nyssa
Joey says
This chicken breast recipe is not only super simple, it’s also absolutely delicious! The seasonings create a rich, slightly smokey flavor that compliment the chicken breast perfectly! The chicken itself is so juicy and tender.. my go to chicken breast recipe that is perfect on nearly all types of cuisine.
Nyssa Tanner says
Yes! Yay! I’m so happy that you love this recipe – versatility and making sure it came out perfect every time were at the top of my list when I was developing this recipe. Thank you so much for the feedback! Happy cooking 🙂