I share a simple, reliable approach to Oven Baked Chicken Breasts along with my top seasoning tips and unexpected side dish ideas to inspire your next dinner.
I’ve been messing with what I call The BEST Baked Chicken Breasts and trust me it took a few flops before I got it right. This guide shows how to bake chicken breasts that come out seasoned, tender and juicy every time, with seasoning tips and quick side ideas that actually change dinner.
I like to brush a little olive oil on the meat and sprinkle garlic powder before it goes in the oven, because that combo somehow pulls everything together. If you binge chicken recipes you’ll see why Oven Baked Chicken Breasts keeps showing up in Chicken Breast Recipes.
Ingredients
- Chicken breasts: lean protein, low carb, filling, cooks fast but can dry out if overbaked.
- Olive oil: heart healthy fat, adds moisture and helps golden browning, a little goes far.
- Butter (optional): richer flavor, adds browning and silkiness, slightly more calories, totally worth it sometimes.
- Lemon juice: bright acidity, lifts flavors, adds vitamin C and fresh tang to dish.
- Garlic: savory punch, adds aroma, may have immune benefits, mince for even flavor spread.
- Smoked paprika: smoky warmth, mild heat and color, gives roasted depth without extra salt.
- Honey or maple syrup (optional): adds subtle sweetness and helps caramelize, use sparingly for balance.
Ingredient Quantities
- 4 boneless skinless chicken breasts (about 1 1/2 to 2 lb total)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter, melted (optional)
- 1 1/2 teaspoons kosher salt (or 1 teaspoon fine table salt)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon dried thyme or 1 teaspoon Italian seasoning
- 1 tablespoon fresh lemon juice (1 teaspoon lemon zest optional)
- 2 cloves garlic, minced
- 1/4 cup low sodium chicken broth or water (optional)
- 1 tablespoon honey or maple syrup (optional)
- Fresh parsley or chopped herbs for garnish (optional)
- For quick sides (optional): 1 lb baby potatoes, halved
- For quick sides (optional): 1 bunch asparagus (about 1 lb) or 12 oz green beans
How to Make this
1. Preheat oven to 425°F and line a rimmed baking sheet with foil or parchment; pat 4 boneless skinless chicken breasts dry and pound to an even thickness (about 3/4 to 1 inch) so they cook evenly.
2. In a small bowl whisk 2 tablespoons olive oil, 1 tablespoon melted unsalted butter if using, 1 tablespoon fresh lemon juice (1 teaspoon zest optional), 2 minced garlic cloves, 1 tablespoon honey or maple syrup if you want a glaze, 1 1/2 teaspoons kosher salt (or 1 teaspoon fine salt), 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika and 1/2 teaspoon dried thyme (or 1 teaspoon Italian seasoning).
3. Rub that mixture all over the chicken, getting under the edges too, and let rest 5 to 10 minutes while you prep the veggies; this gives the flavors a head start.
4. If you want potatoes: toss 1 lb halved baby potatoes with a little olive oil, salt, pepper and spread on the baking sheet in a single layer; place the seasoned breasts on top or beside them. Add 1/4 cup low sodium chicken broth or water to the pan to keep things moist.
5. For a tastier crust you can sear the breasts quickly first: heat a large ovenproof skillet over medium high, sear 1 to 2 minutes per side then transfer skillet or breasts to the baking sheet. this step is optional but I like the color.
6. Bake in the preheated oven until the thickest part of the chicken reaches 165°F, about 18 to 22 minutes for 1 inch breasts; if breasts are thicker or you’re roasting potatoes at the same time it may take 22 to 30 minutes. dont rely on time alone, use a thermometer.
7. If you want asparagus or green beans, toss 1 bunch asparagus or 12 oz green beans with oil, salt and pepper and add them to the sheet for the last 10 to 12 minutes of baking so they stay bright and crisp tender.
8. If using the honey/maple glaze brush a little on the chicken during the last 3 to 5 minutes of baking so it caramelizes but doesnt burn.
9. Remove chicken and veggies from oven, tent the chicken loosely with foil and let rest 5 to 10 minutes so the juices redistribute — dont skip this or your chicken will be dry.
10. Slice chicken against the grain, spoon pan juices over top, sprinkle with chopped fresh parsley or herbs and serve with the potatoes and asparagus or green beans.
Equipment Needed
1. Rimmed baking sheet lined with foil or parchment
2. Meat mallet or rolling pin plus a plate or plastic bag for pounding chicken
3. Small mixing bowl and a whisk for the marinade
4. Measuring spoons and measuring cups
5. Tongs for placing and turning chicken and veggies
6. Large ovenproof skillet for a quick sear (optional but nice)
7. Instant read thermometer to check for 165°F don’t rely on time alone
8. Silicone pastry brush for glazing the honey or maple syrup
9. Cutting board and a sharp chef’s knife for slicing and prepping veggies
FAQ
The BEST Baked Chicken Breasts Recipe Substitutions and Variations
- Olive oil: swap 1:1 with avocado oil or grapeseed oil (both handle heat well), or use neutral canola/vegetable oil if thats what you have on hand.
- Unsalted butter (melted): use equal parts ghee for a richer buttery flavor, or melted coconut oil for a touch of sweetness, or skip and add a splash more oil.
- Low sodium chicken broth or water: substitute vegetable broth for a vegetarian option, or use 1/4 cup dry white wine (or 1/4 cup water plus 1/4 tsp bouillon) for extra flavor.
- Honey or maple syrup: replace with agave nectar, brown sugar (about 1 tbsp, packed), or omit entirely and add a pinch more salt and a squeeze of lemon for balance.
Pro Tips
– Use an instant read thermometer, not the clock. Pull the chicken around 160 to 162 F then let it rest 5 to 10 minutes so carryover heat gets it to 165 F, that way it stays juicy instead of dry.
– Give the breasts a quick 15 to 30 minute wet brine if you’ve got the time, just salt, a little sugar and water; it firms the meat and helps it hold moisture, especially if your chicken is on the thinner side.
– For better color and flavor, sear the breasts in a hot, well oiled pan 1 to 2 minutes per side before they go in the oven, but make sure they’re patted dry first and don’t crowd the pan or you’ll steam them.
– Save and use the pan juices: after baking deglaze the sheet or skillet with a splash of broth or lemon juice, simmer a minute and stir in a knob of butter or a drizzle of honey for an instant sauce, and always slice against the grain when serving.
The BEST Baked Chicken Breasts Recipe
I share a simple, reliable approach to Oven Baked Chicken Breasts along with my top seasoning tips and unexpected side dish ideas to inspire your next dinner.
4
servings
428
kcal
Equipment: 1. Rimmed baking sheet lined with foil or parchment
2. Meat mallet or rolling pin plus a plate or plastic bag for pounding chicken
3. Small mixing bowl and a whisk for the marinade
4. Measuring spoons and measuring cups
5. Tongs for placing and turning chicken and veggies
6. Large ovenproof skillet for a quick sear (optional but nice)
7. Instant read thermometer to check for 165°F don’t rely on time alone
8. Silicone pastry brush for glazing the honey or maple syrup
9. Cutting board and a sharp chef’s knife for slicing and prepping veggies
Ingredients
-
4 boneless skinless chicken breasts (about 1 1/2 to 2 lb total)
-
2 tablespoons olive oil
-
1 tablespoon unsalted butter, melted (optional)
-
1 1/2 teaspoons kosher salt (or 1 teaspoon fine table salt)
-
1/2 teaspoon freshly ground black pepper
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 teaspoon smoked paprika (or regular paprika)
-
1/2 teaspoon dried thyme or 1 teaspoon Italian seasoning
-
1 tablespoon fresh lemon juice (1 teaspoon lemon zest optional)
-
2 cloves garlic, minced
-
1/4 cup low sodium chicken broth or water (optional)
-
1 tablespoon honey or maple syrup (optional)
-
Fresh parsley or chopped herbs for garnish (optional)
-
For quick sides (optional): 1 lb baby potatoes, halved
-
For quick sides (optional): 1 bunch asparagus (about 1 lb) or 12 oz green beans
Directions
- Preheat oven to 425°F and line a rimmed baking sheet with foil or parchment; pat 4 boneless skinless chicken breasts dry and pound to an even thickness (about 3/4 to 1 inch) so they cook evenly.
- In a small bowl whisk 2 tablespoons olive oil, 1 tablespoon melted unsalted butter if using, 1 tablespoon fresh lemon juice (1 teaspoon zest optional), 2 minced garlic cloves, 1 tablespoon honey or maple syrup if you want a glaze, 1 1/2 teaspoons kosher salt (or 1 teaspoon fine salt), 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika and 1/2 teaspoon dried thyme (or 1 teaspoon Italian seasoning).
- Rub that mixture all over the chicken, getting under the edges too, and let rest 5 to 10 minutes while you prep the veggies; this gives the flavors a head start.
- If you want potatoes: toss 1 lb halved baby potatoes with a little olive oil, salt, pepper and spread on the baking sheet in a single layer; place the seasoned breasts on top or beside them. Add 1/4 cup low sodium chicken broth or water to the pan to keep things moist.
- For a tastier crust you can sear the breasts quickly first: heat a large ovenproof skillet over medium high, sear 1 to 2 minutes per side then transfer skillet or breasts to the baking sheet. this step is optional but I like the color.
- Bake in the preheated oven until the thickest part of the chicken reaches 165°F, about 18 to 22 minutes for 1 inch breasts; if breasts are thicker or you're roasting potatoes at the same time it may take 22 to 30 minutes. dont rely on time alone, use a thermometer.
- If you want asparagus or green beans, toss 1 bunch asparagus or 12 oz green beans with oil, salt and pepper and add them to the sheet for the last 10 to 12 minutes of baking so they stay bright and crisp tender.
- If using the honey/maple glaze brush a little on the chicken during the last 3 to 5 minutes of baking so it caramelizes but doesnt burn.
- Remove chicken and veggies from oven, tent the chicken loosely with foil and let rest 5 to 10 minutes so the juices redistribute — dont skip this or your chicken will be dry.
- Slice chicken against the grain, spoon pan juices over top, sprinkle with chopped fresh parsley or herbs and serve with the potatoes and asparagus or green beans.
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: 215g
- Total number of serves: 4
- Calories: 428kcal
- Fat: 17.4g
- Saturated Fat: 3.9g
- Trans Fat: 0.01g
- Polyunsaturated: 0.9g
- Monounsaturated: 6.3g
- Cholesterol: 176mg
- Sodium: 713mg
- Potassium: 520mg
- Carbohydrates: 6g
- Fiber: 0.5g
- Sugar: 5.5g
- Protein: 61g
- Vitamin A: 200IU
- Vitamin C: 1mg
- Calcium: 30mg
- Iron: 1.6mg
