My healthy baked chicken breast recipe guarantees tender, JUICY chicken breasts that are crisp, juicy, moist, and perfectly seasoned. It uses simple ingredients and ready in 20 minutes!
Chicken breasts have always been a staple in my house since I was growing up, and they’re still one of my family’s favorite weeknight dinners. They’re affordable, versatile, and for the most part, pretty hard to mess up (although believe it or not, I’ve managed to do it!).
When I want a simple, healthy dinner without much fuss, I usually bake them in the oven. With a few basic seasonings and the right cooking time, the chicken comes out juicy and tender every time. It’s also one of those recipes I make extra so my partner and I have leftovers for our meal prep.
Arman’s tips before starting
Use an instant-read thermometer. This is easily one of my most-used kitchen tools, and I especially recommend it when cooking chicken. It takes the guesswork out of knowing when your chicken is done without cutting into it.
Cover the chicken before pounding. I like to place the chicken between two sheets of plastic wrap before pounding it to an even thickness. It keeps the mess contained and makes cleanup much easier.
Don’t overlap the chicken. Give each chicken breast plenty of space on the baking sheet so the heat can circulate around it. If they’re touching or overlapping, you risk them steaming.
Rest before slicing. Once the chicken is out of the oven, let it rest for a few minutes before cutting into it. This gives the juices time to settle, yielding a moist, juicy middle.
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Chicken. I prefer boneless, skinless chicken breasts, ideally of even thickness, so they cook evenly. Don’t worry if they aren’t, as we’ll be pounding them down.
- Oil. Olive oil is preferred, but any neutral cooking oil will work, or you can use unsalted butter.
- Spices. I used smoked paprika, garlic powder, salt, pepper, and onion powder in this recipe, but don’t be afraid to experiment.
- Brown sugar. A tiny bit of sugar goes a long way in adding so much flavor. It also helps the chicken caramelize and get extra crispy.
How to bake chicken breasts
Step 1- Prep the ingredients. Preheat the oven and grease an oven-safe skillet or baking dish.
Step 2- Pound the chicken. Use a meat mallet to pound the chicken to 1-inch thickness, then rub oil over each one.
Step 3- Season. Combine the spices in a small bowl and rub them over both sides of the chicken.
Step 4- Bake. Bake the chicken until the internal temperature reaches 160F, about 8-9 minutes on each side. Let the chicken rest briefly before slicing.
Storage instructions
To store: Store leftover chicken in an airtight container in the refrigerator for 3 to 4 days.
To freeze: Let the chicken cool completely, then wrap the breasts in aluminum foil and freeze in a freezer bag for up to 6 months. Let the chicken thaw in the fridge before reheating.
To reheat: Microwave the chicken for 30-40 seconds or until warm, or reheat on the stovetop with one tablespoon of water until heated through.
Frequently asked questions
You can absolutely bake frozen chicken without thawing it first. Just remember that it will take about one and a half times longer to bake a frozen chicken breast. Continue cooking until the chicken breasts reach an internal temperature of 165F.
To prevent dry chicken, flatten the breasts so they’re equal in thickness, coat them in oil, and flip them midway through the cooking process. If you follow my method, I promise you, you will NEVER have dry or rubbery chicken.
-
Preheat the oven to 200C/400F. Grease a non-stick skillet and set aside.
-
Gently pound the chicken breast fillets to around an inch in thickness. Rub olive oil over them.
-
In a small bowl, mix together the smoked paprika, brown sugar, garlic powder, onion powder, salt, and pepper. Rub the spices over both sides of the chicken breasts.
-
Place the chicken in the skillet and bake for 8-9 minutes on each side. Remove the chicken from the oven once they reach an internal temperature of 160F. Let the chicken breasts rest for 5 minutes before serving.
TO FREEZE: Let the chicken cool completely, then wrap the breasts in aluminum foil and freeze in a freezer bag for up to 6 months. Let the chicken thaw in the fridge before reheating.
TO REHEAT: Microwave the chicken for 30-40 seconds or until warm, or reheat on the stovetop.
Serving: 1servingCalories: 168kcalCarbohydrates: 2gProtein: 24gFat: 7gSodium: 714mgPotassium: 441mgFiber: 0.3gVitamin A: 282IUVitamin C: 1mgCalcium: 10mgIron: 1mgNET CARBS: 2g
More foolproof chicken breast dinner recipes
Originally published February 2023, updated and republished August 2026