Oven Baked Chicken Breasts

Baked Chicken Breasts are deliciously seasoned and perfectly juicy and tender. This homemade recipe is super easy to follow and requires simply a mixture of herbs, olive oil or butter, and chicken breasts. It yields the most tender and flavorful meat that can go on salads, sandwiches, or even casseroles. It doesn’t get much better than this!

Some people struggle cooking chicken breast, ending up with dry and chewy meat every time. But with my recipe, there is no need to worry. It is hard to mess this one up, I promise. After soaking them in brine and rubbing with oil, as long as they are carefully watched, they will come out deliciously juicy. The brine allows the chicken to soak up all that moisture beforehand.

It only takes about 25 minutes to cook these, and since it is so easy, why not make extra? They can be part of so many different meals, sandwiches, salads, wraps, and casseroles, so there is no reason not to make extras! Just think of all the meal planning you can do with them. Also, since chicken breasts are so inexpensive, this will save a ton of money. 

With this recipe Baked Chicken Breasts are always tender, juicy, flavorful, perfectly cooked, and smell heavenly. Though it is a simple and easy dish to make, it is easily one of the best and juiciest recipes out there.

The most important step when roasting poultry is not to overcook it. If cooked the wrong way or for too long, you will end up with dry and rubbery meat. I will guide you on how to best cook them in the oven, to get the perfect meal that you will love.

This is one of the easiest and most delicious meals you can prepare in a short time. You can use leftovers on Homemade Chicken Noodle Soup or Chicken Spaghetti Casserole with it. Whatever you decide to use it for, it is guaranteed to make a satisfying and tasty meal.

Why you will love this recipe

• Perfectly juicy chicken breasts: No worries about dry chicken with this recipe.
• Less than 30 minutes: Have dinner on the table in 25 minutes from start to finish.
• One pan meal: There is only one pan to clean from this delicious dish.
• Save some money: It costs less than $20 to make a whole meal for six people.

What you’ll need to make oven-baked chicken breasts

Special items:

• Baking pan – 9×13 baking pan for the chicken.
• Bowls
• Cooking utensils

Ingredients:

• Poultry – I go with boneless skinless chicken breasts. The kind and sizes you use are totally up to you. Also, you can use fresh or frozen meat. For frozen meat, make sure to thaw before using.
• Butter or olive oil – both ingredients work well, but butter will give this dish the best flavor, and also some juiciness and richness to it. Since chicken breasts are generally lean, butter works great because it gives some tenderness to them.
• Seasoning – we use a mixture of garlic powder, Italian seasoning, paprika, salt, and black pepper. However, this is very preferential, and you can mix it up with your favorite seasonings. For example, you could add rosemary, thyme, dried basil, and red chili peppers if you prefer.
• Salt and Water – to make the meat tender and juicy, you want to soak it for at least 30 minutes or a few hours in a brine. For this, you will need some lukewarm water and kosher salt. This step is optional, but we strongly recommend it.
• Meat Thermometer – this is optional but it is a handy tool to have in the kitchen. It is the best way to ensure that your meat is not over or under-cooked. Also, it is not expensive, so we highly recommend getting one.

How do you brine the chicken breasts?

I highly recommend not skipping this step, as brining will result in the most tender and juicy meat. This can effectively be done in as little as 15 to 25 minutes. Although everything over 30 minutes is a plus. To brine the meat, simply follow the below steps:

1. Take 3-4 chicken breasts and place them in a large bowl.
2. In a separate bowl, pour 4 cups lukewarm water (about 90 to 100 degrees Fahrenheit).
3. Then, add 1/4 cup salt, and stir to combine.
4. Pour the brine mixture over the chicken breasts and set aside for at least 15 to 30 minutes. If you are doing this in advance, cover the meat and refrigerate the bowl of chicken and brine for up to 4-6 hours.
5. When ready, pour out the brine, then take each chicken piece and rinse under cold water. Then, pat dry with paper towels. It’s that easy, yet it makes a huge difference in the texture and juiciness of the meat.

How to bake chicken breasts?

1. Brine: Brine the chicken according to the steps above. Let it brine for at least 30 minutes to absorb all the flavors.
2. Rub it: I like rubbing the poultry before baking. This adds layer of flavors. Also, feel free to use your favorite seasoning, or use my homemade Italian seasoning. 
3. Brush it: I highly recommend brushing the breasts with melted butter. Or at least, I would say using butter while cooking it. This will add great flavor. In addition, it will give it a nice golden crust and color on the outside. 
4. Roast: Preheat the oven to 400 degrees F. Transfer the meat to a baking dish, and pop it in the oven. Then, let it bake for 25-30, depending on the size of your chicken breasts. 
5. Rest: Lastly, let the chicken rest before slicing and serving it. I recommend letting it rest for about 5-10 minutes. This way, the flavors, and all the juices will come together. 

Expert tip

Searing and other helpful tips

There are so many ways that chicken breasts can end up drying out, no matter how we cook them. It does not matter whether you are new at cooking or have been doing it all your life; everyone has made dry chicken breasts before. But there are also a lot of ways to stop them from becoming dry. Many of them work, and some of them don’t. None of them work every single time except for one and that is to use a digital meat thermometer. The only way that can fail is if it breaks.

But no matter how many tips I put in my recipes, I always seem to forget some. The main ones are to soak the chicken first, use a thermometer, and let them rest. But I also think using uniform pieces of chicken is important too. Do not expect a thick breast to get done simultaneously with a thin one. Either they should not be cooked together, or the thick one will have to be altered a bit. Slice it into two thinner steaks or pound it down to a skinnier breast.

Also, it is best for chicken to be at room temperature so it cooks evenly. Searing the chicken is also a good idea to keep the juices in. I do not always do that. It depends on the recipe. If I brine it and rub it, I typically skip the searing when I am roasting it at a high heat. It will sear itself. One more thing. Try using a piece of buttered parchment paper on top, buttered side down. This will steam the chicken and make it impossible for it to dry out.

Best baking temperature for chicken breasts

Over the years we have tried cooking the breast meat at various temperatures, and we concluded that cooking it at 400 degrees F yields the perfect result. Chicken breasts are naturally lean, so it is important to set the right temperature when cooking. Therefore, for best results, cook them at a high temperature to lock in the juices and flavor, while maintaining a crunchy top. Also, you want to rest the meat for at least 10-15 minutes before baking. This will allow the butter and herbs to absorb into it.

Recipe variations and add-ins:

• Hot chicken: Add some cayenne pepper to the chicken seasoning for extra spicy chicken.
• Make it Cajun: If you like spicy food, try this with my Cajun seasoning instead of Italian seasoning. 
• Greek style: Top the chicken with or poultry seasoning, feta cheese, kalamata olives, marjoram, and dill for Greek-style chicken.
• Sweet chicken: To add some sweetness, sprinkle sugar and brown sugar in the brine on the chicken.
• Crack chicken: Substitute this ranch mix for Italian seasoning and add some crumbled bacon and shredded cheddar for crack chicken.

Serving suggestions:

Oven-baked chicken breasts can be served in all kinds of ways. Try some of my favorites.

• Chop these into strips and use them for my incredible Mexican street corn chicken tacos.
• Or serve them with some mashed potatoes, steamed broccoli, and sweet corn.
• They would also be perfect for this chicken bacon ranch casserole with potatoes or cheesy chicken casserole. 
• Top with barbecue sauce and serve with potato salad and coleslaw for a delicious BBQ with the family.
• Pair these chicken breasts with a big salad like this sweet potato salad made with pecans, cranberries, pomegranate arils, bacon, and pineapples.
• Chop it and add it to egg scrambles, stir-fries, or on top of salads.
• Use them to make chicken salad, Caesar sandwiches, or add them to breakfast burritos.

Frequently asked questions

Is it better to cook chicken breasts at 350 or 400?

Over the years I have tried cooking chicken breasts at many different temperatures and decided that cooking it at 400 degrees F gives the best results. Because they are naturally lean, it is important to set the right temperature when cooking them. To have a crunchy outside and juicy inside, the temperature has to be hot enough but not too hot. The length of time may vary depending on the thickness of the meat and whether it is boneless, but I would still stick with 400 degrees F.

How long should chicken breast be cooked in the oven?

With the average chicken breast, I find that at 400 degrees F, it usually takes a cooking time of about 25 minutes. Of course, this depends on the thickness of the meat and whether it is boneless, as mentioned above. Anything with bones and skin should take an extra 10 to 15 minutes. Now, this is not a hard and fast rule. Because they are lean, you have to be careful. They dry out quickly.

Baking chicken breast at 400 degrees

Depending on the thickness of the breast. Roasting at 400 degrees F requires a cooking time of about 25 minutes. I like cooking it at high heat. That way, it creates a nicer and crispier crust on the outside. In addition, it locks the juice better and keeps the meat perfectly tender on the inside.

It is recommended to start checking on it after about the 20-minute mark, to ensure it is not overcooked, or even sooner for a smaller size meat cut. Insert an instant-read thermometer into the thickest part. When the internal temperature reaches around 160 degrees F, remove it from the oven. Then, let it rests for additional 5-10 minutes.

Keep in mind, resting will let the temperature climb on its own to 165 degrees F internally. That way, you can ensure the meat is not overcooked or dry. At the same time, it will let the juices reabsorb into the chicken, resulting in perfectly tender meat.

Baking chicken breast at 350 degrees

If you cook it at 350 degrees F, the cooking time should increase to 25-30 minutes (although I prefer roasting it at 400 degrees F). Also, keep in mind, that the size matters. Larger and thicker breasts will take longer to cook. Therefore, you should ALWAYS use a meat thermometer to check the internal temperature. It should reach 165°F when fully cooked and rested. 

Why are my baked chicken breasts dry?

It is most likely due to overcooking. It helps to use a meat thermometer or to keep a very close eye on the chicken. It cooks quickly, especially boneless, skinless chicken breasts. If you do not have a thermometer, check them after 15 minutes. Once they are no longer pink inside, remove them. Another way to keep them moist is by using brine. Soaking them in saltwater allows them to soak up as much moisture as possible before cooking.

How do I know when to remove my chicken from the oven?

I use a digital thermometer that has Bluetooth, so it connects to my phone. It stays inserted into the meat so it can let me know wherever I am when the chicken is nearly done. It is very convenient if I happen to be making side dishes or a dessert at the same time, so I do not have to worry about the chicken burning. When the chicken reaches 155 degrees F, I remove it from the oven and leave it covered for 15 minutes to rest so it has time to come to 165 degrees F. It also allows the juices to be absorbed back into the meat.

How to store:

• Refrigerate: Refrigerate for up to four days in an airtight container. 
• Freezing: Wrap in plastic and store in freezer bags individually for up to three months. Then, they can be used as needed.   
• Defrost: Thaw overnight in the fridge for the best texture and taste.
• Reheating: You can reheat it in the microwave for 30 to 60 seconds. Add a bit of water or broth to it before heating to keep it from drying out.

More chicken dinners:

Recipe tips:

• Let chicken come to room temperature before cooking so it cooks more evenly.
• Use a digital thermometer to know when the chicken is ready to come out of the oven. Remove it when it is 155 degrees F. The temperature will continue to rise to 165 degrees F as it rests.
• Do not slice or serve the chicken until it has rested for 10 to 15 minutes so it can come to the proper temperature.
• Letting it rest also allows the juices to be absorbed back into the meat, so it is juicier.
• If salt is not on your diet plan, use a marinade instead of brine with vinegar, wine, lemon juice, or some other kind of citrus.
• To make sure the chicken breasts cook evenly, cut them thinner or pound them with a meat mallet to be an even thickness.
• Rely more on the temperature of the meat than the clock when baking chicken.