Name: Oven Baked Chicken Breast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 pounds chicken breast (boneless and skinless); 1 tablespoon olive oil; 1 tablespoon light brown sugar; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 teaspoon ground paprika; 1 teaspoon Italian seasoning; 1 teaspoon salt; 1/4 teaspoon ground black pepper; 1 tablespoon butter (diced)

This is the best way to make oven baked chicken breast: The chicken is generously seasoned, then bakes to juicy perfection! Perfect for meal prep or to whip up an easy and healthy entrée without a lot of work.

overhead view of three oven baked chicken breasts in white casserole dish

Ever since I shared my Oven Baked Chicken Thighs, they’ve been a favorite here on the blog. Same with my Air Fryer Chicken Breast recipe… So I figured it was about time to share an easy and tasty recipe for baked chicken breast.

I know chicken can be really bland a boring, but not if you make it like this! It turns out juicy and flavorful, and it can really stand as an entrée all by itself.

There’s also a delicious pan sauce that forms while the chicken bakes, and it tastes great tossed with rice, pasta or over mashed potatoes. A real weeknight dinner winner!

slice of baked chicken breast speared on fork

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for baked chicken breast with text labels — Ingredients for Oven Baked Chicken Breast: Chicken breast, olive oil, butter, brow sugar, onion powder, garlic powder, ground paprika, Italian seasoning, salt and pepper.

Ingredient notes

Chicken: I used boneless, skinless chicken breast. If you choose to use any other cut, the baking time will be different from the recipe.
Butter: You can skip this ingredient if you really want to avoid butter. Either replace it with olive oil or skip it altogether. I will say that the chicken is a little less juicy and the seasoning isn’t quite the same without it. But it does still comes out well.
Brown sugar: Feel free to use regular sugar if you don’t have any brown sugar on hand. I prefer light brown over dark brown here. You can skip it if you absolutely want to, but it does really make quite a difference to the taste of the chicken.
Seasonings: The seasoning is my favorite the way I wrote it down in the recipe. But you’re absolutely free to skip anything you don’t like, or experiment with your own ideas.

How to bake chicken breast in the oven

1. Place the chicken breasts between two pieces of plastic wrap. Using a rolling pin or the flat side of a mallet, gently pound them to even thickness, about 0.5 – 0.75 inches.

female hand using rolling pin to pound chicken breasts between plastic wrap — pound chicken to even thickness

2. Rub the chicken breasts all over with olive oil. Combine all of the seasoning and the brown sugar in a small bowl and sprinkle on both sides of the chicken.

seasoning mix in white bowl with fork — rub with oil

3. Place the chicken in a 9×13 inch casserole dish (we’re waiting for a kitchen remodel and my 9×13 inch dishes were all packed up when I took these photos… so I divided my chicken between two 7×11 inch dishes and it worked just fine).

Top each chicken breast with a dab of butter, then bake for 18-20 minutes, until the internal temperature reads 165°F. I like to turn on the broiler for the last 2-3 minutes to add some nice browning, just watch closely so it doesn’t burn!

three seasoned, unbaked chicken breasts topped with butter slices in white casserole dish — top with butter

three seasoned, baked chicken breasts in white casserole dish — top with butter

If you’re not making the chicken ahead to store for later, I highly recommend serving it immediately. That’s when it’s the absolute juiciest and tastiest!

frontal view of baked chicken breast in white casserole dish

Recipe tips

I know the flattening/pouding seems like an unnecessary extra step, but I promise it DOES make a difference, so I highly recommend you stick to it.
Make sure to season the chicken all over, front and back. That’s how you get the most flavor into every bite.
Do not overbake the chicken. I highly recommend a meat thermometer to check for an internal temperature of 165°F, it’s the most accurate way to cook any kind of meat.

Recommended internal temperature for chicken

Wondering when your chicken is done and safe to be eaten? I highly recommend investing in (the following is an affiliate link an I earn a commission for purchases made through it) a meat thermometer. I check pretty much everything I cook and bake with mine to make sure I’m at the accurate temperature.

The US government’s food safety website recommends cooking all poultry to an internal temperature of at least 165°F (74°C) for safe consumption.

Make ahead/leftover tips

This recipe is ideal for meal prep, you can store the baked chicken in the fridge for up to 3 days in an airtight container. The same goes for leftovers.

To use, either dice them up or shred to use in a casserole, in any dish that calls for leftover chicken/turkey/rotisserie chicken or in a soup; or slice them to serve over a salad. Here are some great ideas to use up leftover chicken:

Serving ideas

The beauty of this recipe is how versatile it is! You can serve it with many different starch and vegetable combinations. Here are some of our favorites:

overhead view of sliced baked chicken breast and broccoli pasta on white plate

More easy chicken recipes

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Jo says

Jan 17, 2026

Fast and easy!! But really good! Kids loved it.

Oven Baked Chicken Breast