I finally nailed a Simple Baked Chicken Breast that stays juicy, packs serious flavor, and makes takeout look lazy.

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I’m obsessed with this Simple Baked Chicken Breast because it actually tastes like something, not cardboard. I love that a plain chicken night can still hit hard.

Juicy, seasoned chicken that makes me forget takeout. I drizzle olive oil and sprinkle garlic powder, toss a simple rub on, and the oven does the work.

It’s my go-to when I want protein without drama. The Easiest Baked Chicken, no fancy tools, just real flavor that sticks to your fork.

Try it and you’ll see why I make it all the time. So simple and reliable, I use it every week, honestly.

Ingredients

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Chicken breasts: the main protein, moist when cooked right, super satisfying.
Plus olive oil: helps browning and keeps the meat from drying out.
Basically kosher salt: brings out the chicken’s natural flavor, nothing fancy.
Black pepper: a simple peppery kick that wakes up the taste.
Garlic powder: savory depth without mincing fresh garlic, reliable flavor booster.
Onion powder: subtle sweet-savory background, rounds out the seasoning.
Smoked paprika: adds warm smokiness and nice color to the crust.
Dried oregano: herby note that makes it taste a bit more Mediterranean.
Cayenne optional: adds heat if you want a spicy little punch.
Plus lemon optional: bright acidity to cut richness, lifts every bite.
Parsley garnish: fresh green color and light herbal finish, pretty and tasty.

Ingredient Quantities

2 boneless skinless chicken breasts, about 1 to 1 1/4 lb total

1 to 2 tbsp olive oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1/2 tsp dried oregano

1/4 tsp cayenne pepper, optional

1 lemon, optional for serving

Fresh parsley, chopped, optional for garnish

How to Make this

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1. Preheat oven to 425 F and place a rack in the middle. Line a baking sheet with foil or parchment for easier cleanup.

2. Pat the chicken breasts dry with paper towels. If one breast is much thicker than the other, press or gently pound to even thickness so they cook evenly.

3. In a small bowl mix 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp dried oregano and 1/4 tsp cayenne if you want heat.

4. Drizzle 1 to 2 tbsp olive oil over the chicken and rub it all over both pieces so the spice mix will stick.

5. Sprinkle the spice mix on both sides and rub it in with your hands, making sure the breasts are well coated.

6. Let the seasoned chicken sit at room temp for 15 minutes if you have time, or cover and chill up to 2 hours for deeper flavor. Dont leave it out longer than 2 hours.

7. Arrange the breasts on the prepared baking sheet, spaced apart. Bake in the preheated oven about 18 to 22 minutes for average sized breasts, until an instant read thermometer inserted in the thickest part reads 165 F. Thicker pieces may need a few more minutes.

8. If you want a little color on top, flip the oven to broil for 1 to 2 minutes at the end but watch it closely so it does not burn.

9. Remove from oven and let the chicken rest 5 to 10 minutes before slicing. Resting keeps it juicy.

10. Serve with a squeeze of lemon and a sprinkle of chopped parsley if you like. Slice against the grain and enjoy.

Equipment Needed

1. Oven (preheated to 425 F)
2. Baking sheet lined with foil or parchment
3. Instant read thermometer
4. Small mixing bowl for the spice mix
5. Measuring spoons (tsp and 1 tbsp)
6. Paper towels and a kitchen mallet or heavy pan to even thickness
7. Tongs or clean hands for rubbing oil and spices on the chicken
8. Cutting board and a sharp knife for resting and slicing

FAQ

Q: How long should I bake the chicken and at what temperature? A: Bake at 425°F for about 18 to 22 minutes for breasts that are 1 to 1 1/2 inches thick. Thinner pieces need less time, thicker ones need more, so keep an eye on it.

Q: How do I know when the chicken is done? A: Use an instant read thermometer, insert into the thickest part, it should read 165°F. If you don't have a thermometer, cut into the center, juices should run clear and meat should be white not pink.

Q: Can I use frozen chicken? A: It's best to thaw first, frozen breasts cook unevenly and can dry out. If you must bake from frozen, lower the oven to 400°F and add about 10 to 15 minutes, but results won't be as good.

Q: Do I need to pound the breasts or can I leave them as is? A: Pounding to an even thickness helps them cook evenly and stay juicy, but if you're careful with time and temp you can leave them whole, just expect a little variation in doneness.

Q: Any tips to keep the chicken moist? A: Pat the breasts dry, rub with oil and seasonings, bake at a higher temp (425°F) for a shorter time, then let rest 5 to 10 minutes before slicing. Resting is huge, don't skip it.

Q: Can I make this ahead or freeze leftovers? A: Yes, cooked chicken keeps in the fridge for 3 to 4 days, slice or shred before storing. It freezes well for up to 3 months, thaw in fridge then reheat gently so it doesn't dry out.

Easy Baked Chicken Breast Recipe Substitutions and Variations

Olive oil: use canola or vegetable oil for neutral flavor, or melted butter for a richer taste (works great if you like a little brown on the edges).
Kosher salt: swap with fine sea salt or 3/4 tsp table salt if that’s what you got, just taste and adjust cause table salt is saltier.
Smoked paprika: regular sweet paprika or a pinch of chili powder will do if you dont have the smoked kind, it just changes the smoky note.
Cayenne pepper (optional): use red pepper flakes or a few dashes of hot sauce for heat, or leave it out if you dont want any spice.

Pro Tips

1) Salt early for better flavor: if you got time, salt the breasts and let them sit in the fridge for 30 minutes to an hour. It draws moisture out then back in and seasons the meat more than just rubbing right before cooking. Don’t overdo it though, 1 tsp total is plenty for these two breasts.

2) Even thickness matters. If one piece is thicker, press or pound it down so both are about the same height. That way one wont be dry while the other is still raw. A zip-top bag and a rolling pin or can works fine and keeps things tidy.

3) Use an instant read thermometer and trust it. Aim for 160 to 163 F before you pull it, because carryover will get you to 165 while it rests. If you wait till it hits 165 in the oven you risk overcooking.

4) Rest and finish smart. Let the chicken rest 5 to 10 minutes, slice against the grain, and if you want crispier edges hit it under the broiler for just 1 minute at the end but watch it the whole time or it’ll burn. A squeeze of lemon brightens it right up.

Easy Baked Chicken Breast Recipe

Recipe by James Level

0.0 from 0 votes

I finally nailed a Simple Baked Chicken Breast that stays juicy, packs serious flavor, and makes takeout look lazy.

Servings

servings

Calories

507

kcal

Equipment: 1. Oven (preheated to 425 F)
2. Baking sheet lined with foil or parchment
3. Instant read thermometer
4. Small mixing bowl for the spice mix
5. Measuring spoons (tsp and 1 tbsp)
6. Paper towels and a kitchen mallet or heavy pan to even thickness
7. Tongs or clean hands for rubbing oil and spices on the chicken
8. Cutting board and a sharp knife for resting and slicing

Ingredients

2 boneless skinless chicken breasts, about 1 to 1 1/4 lb total
1 to 2 tbsp olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp dried oregano
1/4 tsp cayenne pepper, optional
1 lemon, optional for serving
Fresh parsley, chopped, optional for garnish

Directions

Preheat oven to 425 F and place a rack in the middle. Line a baking sheet with foil or parchment for easier cleanup.
Pat the chicken breasts dry with paper towels. If one breast is much thicker than the other, press or gently pound to even thickness so they cook evenly.
In a small bowl mix 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp dried oregano and 1/4 tsp cayenne if you want heat.
Drizzle 1 to 2 tbsp olive oil over the chicken and rub it all over both pieces so the spice mix will stick.
Sprinkle the spice mix on both sides and rub it in with your hands, making sure the breasts are well coated.
Let the seasoned chicken sit at room temp for 15 minutes if you have time, or cover and chill up to 2 hours for deeper flavor. Dont leave it out longer than 2 hours.
Arrange the breasts on the prepared baking sheet, spaced apart. Bake in the preheated oven about 18 to 22 minutes for average sized breasts, until an instant read thermometer inserted in the thickest part reads 165 F. Thicker pieces may need a few more minutes.
If you want a little color on top, flip the oven to broil for 1 to 2 minutes at the end but watch it closely so it does not burn.
Remove from oven and let the chicken rest 5 to 10 minutes before slicing. Resting keeps it juicy.
Serve with a squeeze of lemon and a sprinkle of chopped parsley if you like. Slice against the grain and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 260g
Total number of serves: 2
Calories: 507kcal
Fat: 19.5g
Saturated Fat: 2.5g
Trans Fat: 0g
Polyunsaturated: 2.7g
Monounsaturated: 10.7g
Cholesterol: 213mg
Sodium: 635mg
Potassium: 640mg
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Protein: 77.5g
Vitamin A: 100IU
Vitamin C: 2mg
Calcium: 20mg
Iron: 1mg

Easy Baked Chicken Breast Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Easy Baked Chicken Breast Recipe Substitutions and Variations

Pro Tips