Baked chicken breasts are quick and easy to prepare in the oven. Lightly seasoned, skinless boneless chicken breasts turn out tender, juicy, and flavorful. They’re ideal for busy weeknights and can be made ahead for healthy meal prep.
If you want a simple reliable method for cooking chicken breasts, this recipe delivers. Chicken breast can dry out easily, so here are two key tips for consistently juicy results:
- Even the thickness: Place the chicken between two pieces of plastic wrap and gently pound with a rolling pin until the meat is an even thickness. This helps the chicken cook evenly and prevents thinner edges from overcooking.
- Aim for the right temperature: Remove the chicken from the oven as soon as the center reaches 165°F (74°C). The exterior may look pale, but the interior will be fully cooked, tender, and juicy.
Follow this method and you’ll have moist, flavorful chicken breasts every time.
What you need
- Chicken breasts (boneless, skinless)
- Olive oil
- Salt, black pepper, and garlic powder
Useful equipment
Basic kitchen tools that help: rolling pin or meat mallet, a sharp knife, and a baking dish or sheet. Meal prep containers are handy if you plan to store leftovers.
- Rolling pin or meat mallet
- Sharp knife
- Baking dish or baking sheet
- Meal prep containers (optional)
Is organic chicken better than regular chicken?
There’s ongoing debate, but some differences can include variations in fat content when the skin is left on. Once skin is removed, the meat’s fat content is often similar. If you prefer organic or free-range chicken for quality and sourcing reasons, choose it when available. If you use non-organic chicken, trim excess fat before cooking.
How to make baked chicken breasts
Preheat the oven to 425°F (218°C). Trim any visible fat from the chicken breasts with a sharp knife.
Place each breast between two pieces of plastic wrap and pound gently with a rolling pin or meat mallet until it’s an even thickness from one side to the other.
Brush or rub the chicken with olive oil, then season evenly with salt, black pepper, and garlic powder.
Arrange the breasts in a baking dish or on a baking sheet and bake for about 20 minutes, or until the internal temperature reaches 165°F (74°C). Thicker pieces may need a few extra minutes—check with an instant-read thermometer.
Remove from the oven and let the chicken rest for 5–10 minutes before slicing. Resting helps the juices redistribute so slices remain moist.
How to store it
Store leftover baked chicken breasts in an airtight container in the refrigerator for up to 4 days, or freeze for up to 6 months. Thaw frozen chicken in the refrigerator before reheating.
Common questions
Yes. Cooking without oil is possible and can reduce calories, though the meat may be slightly drier than if coated with a little oil.
Baking, air frying, or steaming are among the healthiest methods. Avoid deep frying for a lower-fat option.
More easy chicken recipes
- Instant Pot chicken tacos
- Leftover chicken noodle soup
- Tarragon chicken salad
Baked Chicken Breasts
Amy Duska
5 mins
20 mins
25 mins
Ingredients
- 1 lb. boneless skinless chicken breasts
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven to 425°F (218°C). Trim any excess fat from the chicken breasts.
- Place each breast between two pieces of plastic wrap and pound to an even thickness.
- Rub with olive oil and season with salt, pepper, and garlic powder. Place in a baking dish or on a baking sheet and bake for about 20 minutes, or until the internal temperature reaches 165°F (74°C). If needed, cook an additional few minutes and test again.
- Remove from the oven and rest 5–10 minutes before slicing. Store leftovers in the refrigerator for up to 4 days.