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.
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!
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!
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.
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.
rub with oil 
combine seasoning 
season chicken breasts
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!
top with butter 
bake 
serve!
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!
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:
- Chicken Taco Salad
- Chicken Quesadillas
- Chicken Enchiladas
- Chicken Pot Pie
- Chicken, Broccoli and Rice Casserole
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:
- Mashed potatoes
- Instant Pot Mushroom Risotto
- Bacon Pea Pasta
- Roasted Broccoli or Air Fryer Broccoli
- Roasted Asparagus or Air Fryer Asparagus
- Sautéed Zucchini
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.
Printable recipe
Oven Baked Chicken Breast
Recipe details
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
- ¼ teaspoon ground black pepper
- 1 tablespoon butter diced
Instructions
- Prep: Heat oven to 400°F. Lightly grease a 9×13 inch casserole dish.
- Flatten: Place chicken between two pieces of plastic wrap. Using a rolling pin or the flat side of a mallet, pound chicken to about 0.5 – 0.75 inch thickness. Rub olive oil all over flattened chicken breasts.
- Season: Combine all remaining ingredients EXCEPT for butter in a small bowl. Sprinkle all over chicken, then lightly rub it in.
- Bake: Place seasoned chicken in prepared casserole dish. Top each chicken breast with a slice of butter. Bake at 400°F until internal temperature reaches 165°F, about 18-20 minutes. Finish chicken under broiler for 1-3 minutes, until nicely browned. Serve immediately.
Notes
Ingredient notes
- Chicken: If you choose to use any other cut than specified, the baking time will be different from the recipe.
- Butter: Feel free to replace with olive oil or skip altogether at the expense of some juiciness and flavor.
- Brown sugar: Feel free to use regular sugar if you don’t have any brown sugar on hand. 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.
Recipe tips
- I highly recommend you don’t skip the flattening, it makes a big difference to the end result.
- 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.
Jeff says
This one is divorced dad approved!!! Very tasty way to liven up chicken breast.
Nora says
Glad to hear it, Jeff!
nancy says
Holy smokes, this was simple and delicious.
thank you!
Nora says
I’m so glad, Nancy!
Ciny says
Was very very good! We enjoyed and the rest I will put in my Alfredo sauce for another! This is a keeper!
Nora says
I’m so glad, Ciny! Great idea with using the leftovers for an Alfredo dish, yum!
Sue says
My husband decided he wants wraps to take to work for lunch instead of made ahead meals – cooked up a bunch of this amazing chicken to put in his wraps – he is in awe!!! Thank you! I add salad, avocado, pesto, provolone and sour cream – awesome!!!!
Nora says
That sounds so delicious, Sue! I’m glad my chicken recipe was of help for great work lunches 🙂
Kass says
Easy to make ahead and let precise seasonings work through the chicken for an evening super dinner for guests.
Nora says
I’m so glad, Kass!
N says
Recipe worked for me. Very juicy, had asparagus, rice, and spinach on the side.
Nora says
I’m so glad!
Hannah says
Absolutely love!!! Made it tonight for the first time and everyone agreed it needs to be a staple in our household. Thank you!
Nora says
I’m so glad, Hannah!
Maureen says
Seasoning didn’t work for us. Thank you though
Kevin Helton says
This was the best flavor bomb! We used the same seasoning for the Brussel sprouts and it was amazing! All the kids ate every bit of chicken there was none left!
Nora says
Sounds like such a great idea with the Brussels sprouts, Kevin! Glad everyone enjoyed it.
Loretta says
Wow!! This dish was absolutely as juicy as promised. (I followed the recipe to the letter.) So delicious and easy to prepare. Thank you!
Nora says
I’m so glad, Loretta!
Rachel says
AMAZING! Seasoning absolutely perfect and the thought to use brown sugar? Absolutely perfect! The smell of it first off was very mouth watering, but the taste? My god it’s like I just went to heaven ? my bf said it also smelled and tasted amazing! Definitely keeping this recipe on hand! Thank you Nora!!
Nora says
I’m so glad the recipe was such a hit, Rachel!
Copper penny says
Reduce the amount of thyme by half and add tsp soy sauce
Lora Phillips says
Fantastic recipe seasoned just perfect! My husband and I loved it.
Nora says
I’m so glad, Lora!
Ed says
Can you taste the suger . Does it make the chicken taste sweet . Thank You
Nora says
Ed, it mostly helps with browning and with adding depth of flavor. It doesn’t add a strong sweet flavor. But if a combination of sweet and savory food is something you are sensitive to and don’t particularly enjoy, you’re probably better off leaving it out. Hope this helps!
Vivian says
Thanks for recipe!
Nora says
Glad to be of service, Vivian!
Dilantha Punchihewa says
So delicious. Very easy and quick. My family loved it. Thank you very much for sharing.
Nora says
I’m so glad, Dilantha!
MotherSquid says
Made this tonight because I was in a hurry & had BSCB. Super easy to make, really fast & you likely have everything on hand. A GREAT BSCB recipe, would work w any cut of chicken. Just wish there wasn’t so much filler chat on these “QUICK” recipes!!
Nora says
I’m so glad you like it! As a side note, I like to believe I chat very little in recipes and instead put a lot of helpful info for kitchen newbies. You can always hit the “jump to recipe” button at the top and get only the concise recipe 🙂
Kyle Kesatie says
This chicken is delicious! Best baked chicken recipe I have ever found. It has the perfect amount of flavor and was nice and moist. Even my husband (who doesn’t usually like baked chicken) and my picky toddler (who turns her nose up at everything) said that they liked it a lot; any recipe that makes my toddler say that she likes it is a win in my book!
Nora says
I’m so glad, Kyle! And same over here, a picky 5 year old and a picky husband who both REALLY like this chicken ??
Eliza says
At first I thought that’s too much salt, but my hubby convinced me to follow the recipe.
And it was so awesome. Great flavor. SO juicy chicken breast and now it’s on our list for next week again. Thank you
Nora says
I’m so glad, Eliza!
MDargis says
this was really good! Instead of pounding the chicken, I cut the breasts into thirds, lengthwise. The seasonings are excellent and I think the brown sugar really sets this apart.
Nora says
That’s a great idea – and I’m glad you enjoyed the recipe!
Leslie says
Hi, Nora
Should i turn the chicken breast over during cooking or just leave it alone? Also, i dont have a meat thermometer. How could i test the chicken breast to know if its ready?
Thanks,
Leslie
Nora says
Leslie, there’s no need to turn the chicken over. You can just leave it alone 🙂 as far as doneness goes, it takes about 12-14 minutes to cook smaller breasts (around 6oz each). It takes 14-16 minutes for medium breasts (about 8oz each). And it takes about 16-20 minutes for large breasts (about 10oz each. If you gently push the chicken, it should feel like the thick part of the palm of your hand. To make totally sure, you’ll have to cut open the meat and check for doneness inside, the meat should be white and no longer pink. Juices should run clear. Hope this helps!
Sarah says
Perfect! Don’t have anything else to add, recipe is exactly right the way it’s written. Whole family loved. Served with roasted broccoli and brown rice. Made a great and healthy meal. Next time I’ll try your broccoli pasta to go with it, looks delish as well!
Nora says
I’m glad your family liked the chicken, Sarah! I hope you’ll enjoy the broccoli pasta, too 🙂
Jason says
Yep, new favorite found for my weekly meal prep, I doubled the recipe for my gf and me and added some cayenne pepper and chili flakes for heat. Kept sugar to 1tbsp despite doubling the recipe, and it worked out great while reducing sugar a bit. Thanks for sharing!
Nora says
I’m so glad, Jason! Thank you for sharing your tweaks to the recipe, sounds delicious!
Emmalyn says
Wow!! Tried this on a whim and so glad I did, came out so good. Chicken was not dry at all, very flavorful and VERY juicy.
Nora says
I’m glad to hear it, Emmalyn!
Carol says
Came out perfect, my new go to! Thx for sharing the recipe
Nora says
I’m so glad, Carol!