Baked Chicken Breast Recipe

Chicken breast is one of the most popular and widely consumed sources of lean protein around the world. It’s affordable, versatile, nutritious, and, when cooked correctly, incredibly satisfying. Yet, for all its simplicity, baking chicken breast can be deceptively challenging. Far too often, home cooks end up with dry, bland, or rubbery results. The truth is, mastering the art of perfectly baked chicken breast is as much about technique and preparation as it is about seasoning and timing.

In this comprehensive guide, we’re diving deep into everything you need to know to achieve juicy, flavorful, and consistently perfect baked chicken breasts. Whether you’re a beginner just learning your way around the kitchen or a seasoned cook looking to fine-tune your method, this recipe—and the principles behind it—will elevate your culinary skills and your weekly meal prep.

The humble chicken breast is often overshadowed by its flashier counterparts—crispy thighs, rich wings, or whole roasted birds—but it holds an irreplaceable place in countless kitchens. It’s a blank canvas that can take on a wide range of flavors, from herbs and spices to marinades, glazes, and sauces. When baked properly, it becomes tender and succulent, with a lightly golden exterior and a moist, tender center that makes it suitable for salads, sandwiches, pastas, or as a standalone protein alongside grains and vegetables.

But let’s be honest—most people have had at least one disappointing experience with baked chicken breast. Maybe it was overcooked and dry, or under-seasoned and bland. Maybe it was rubbery, tough, or just plain forgettable. These results are not the fault of the ingredient itself, but rather a sign of rushed preparation, misunderstood cooking times, or lack of attention to moisture retention.

This recipe is designed to correct all of that. It focuses on a few core principles: seasoning the chicken generously, using proper baking techniques to preserve moisture, and resting the meat before slicing to ensure juiciness in every bite. We’ll also discuss options for brining, how to properly pound or butterfly your chicken for even cooking, and which tools can help you get the best results every time.

Beyond the basic recipe, this guide will include:

• A breakdown of different seasoning blends and marinades

• How to pair baked chicken breast with sides, sauces, or incorporate it into other dishes

• Tips for meal prepping and storing leftovers

• Nutritional information and portion control advice

• Common mistakes to avoid, and how to fix them

• Suggested variations for different flavor profiles (Italian, BBQ, Mediterranean, etc.)

By the end of this guide, you won’t just know how to make baked chicken breast—you’ll understand why certain methods work better than others, and how to adapt this versatile protein to your own preferences and lifestyle.

Baked chicken breast doesn’t have to be boring. When done right, it’s flavorful, juicy, and endlessly adaptable. Whether you’re preparing a week’s worth of healthy meals, looking for a dependable protein to anchor your dinner plate, or simply want a reliable recipe that delivers every time, this is the only baked chicken breast guide you’ll ever need.

Let’s begin with the foundation: selecting and preparing the perfect chicken breast.

Step-by-Step Instructions for Perfect Baked Chicken Breast

Phase 1: Choosing and Preparing the Chicken

Before you even turn on your oven, success starts with choosing the right piece of chicken and preparing it properly. Here’s what you need to do.

Step 1: Select High-Quality Chicken Breasts

Look for the following when shopping:

• Boneless, skinless chicken breasts: Ideal for quick, even cooking.

• Fresh or thawed: If using frozen, thaw fully in the refrigerator overnight to ensure even baking.

• Even thickness: If the chicken breasts are very large or uneven in shape (thicker in the middle, thinner on the edges), they will cook unevenly.

Pro Tip: Organic or air-chilled chicken often has better flavor and texture. Avoid overly pumped or water-injected chicken if possible—it can result in soggy or bland meat.

Step 2: Pound the Chicken for Even Thickness

Place the chicken breast between two sheets of plastic wrap or inside a large resealable bag. Use a meat mallet or rolling pin to gently pound it to an even thickness—about ½ to ¾ inch.

Why this matters:

• Even thickness means even cooking.

• It prevents the thinner parts from drying out while the thicker parts are still undercooked.

Step 3: Optional – Brine the Chicken

Dry brine method (recommended):

• Pat the chicken dry and sprinkle both sides with salt (about ½ tsp per breast).

• Place the chicken on a plate or rack and refrigerate uncovered for 30 minutes to 2 hours.

Wet brine method (alternative):

• Soak chicken in a mixture of salt and water (¼ cup kosher salt to 4 cups water) for 30 minutes to 1 hour.

• Rinse and pat dry afterward.

Why brine?

• Brining improves flavor and moisture retention.

• It helps break down muscle proteins slightly, resulting in juicier texture.

Step 4: Preheat Your Oven

• Preheat your oven to 425°F (218°C).

Why this temperature?

• A higher temperature allows the chicken to cook through quickly while developing a nice golden exterior without drying out.

Tip: If using a convection oven, reduce the temperature by 25°F (about 400°F / 204°C).

Step 5: Prepare the Seasoning

Here’s a classic all-purpose seasoning mix:

Basic Seasoning Blend:

• 1½ tsp kosher salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• 1–2 tbsp olive oil (to coat the chicken)

Optional additions:

• Dried herbs (thyme, oregano, rosemary)

• Cayenne pepper (for heat)

• Lemon zest or chili flakes

How to apply:

1. Place chicken breasts on a lined baking sheet or in a baking dish.

2. Rub each breast with olive oil to help the seasoning stick and promote browning.

3. Sprinkle seasoning mix evenly on both sides and gently press it in.

Step 6: Bake the Chicken

1. Place the baking dish or sheet in the preheated oven (425°F).

2. Bake uncovered for 16–22 minutes, depending on the thickness of the breasts.

   • Thin (½ inch): 15–17 minutes

   • Medium (¾ inch): 18–20 minutes

   • Thick (1 inch+): 20–22 minutes

3. Use a meat thermometer to check for doneness.

   • Internal temperature should reach 165°F (74°C) at the thickest part.

Avoid cutting into the chicken to check doneness—this releases juices. Use a thermometer instead.

Step 7: Let the Chicken Rest

After baking, remove the chicken from the oven and cover loosely with foil. Let it rest for 5–10 minutes before slicing.

Why rest?

• During cooking, juices are pushed toward the surface. Resting allows them to redistribute throughout the meat.

• This results in a more tender and juicy final product.

Step 8: Slice and Serve

• Slice the chicken breasts against the grain for the most tender bite.

• Serve whole or sliced, depending on your intended use.

Serving ideas:

• With roasted vegetables and mashed potatoes

• Over rice, quinoa, or couscous

• Sliced over salad or inside wraps and sandwiches

• Chopped into pasta or grain bowls

Optional Step: Add a Finishing Sauce or Glaze

While this baked chicken breast is flavorful on its own, you can elevate it further with a quick finishing touch.

Examples:

• Garlic herb butter sauce

• Lemon-honey glaze

• Creamy Dijon sauce

• Balsamic reduction

• BBQ sauce

Brush or drizzle over the chicken after slicing, or serve on the side.