I make this oven-baked chicken breast almost every week — it’s one of those reliable mains that turns out juicy and simple every time. Boneless, skinless chicken breasts get a quick oil-and-spice rub, a short bake at 375°F, and a brief rest so the juices redistribute. People choose this recipe for weeknight dinners, meal prep, or when they need a neutral protein that plays well with salads, pastas, and sandwiches. If you often cook once and eat twice, you can easily turn leftovers into a creamy buffalo chicken dip with cottage cheese for game day or snacks.
Why you’ll love this dish
This is a fail-safe baked chicken breast: fast, affordable, and adaptable. It’s great for busy nights because the prep is under five minutes. The seasoning is simple — olive oil, salt, pepper, garlic powder, and paprika — so it’s mild enough for kids but flavorful enough for adults. It’s also a solid choice when you need a clean protein for bowls, sandwiches, or meal-prep containers. Because the baking temperature and internal target are standard, the result is tender chicken that slices neatly and keeps well in the fridge.
“Perfectly moist every time — the simplest trick is a quick rest after baking.” — home cook review
The cooking process explained
Step-by-step overview:
- Preheat the oven so it’s ready when the chicken goes in.
- Whisk together olive oil and dry seasonings to make a thin paste.
- Massage the mixture over the breasts so each piece is evenly coated.
- Bake on a sheet until the thickest part reads 165°F (75°C).
- Rest the chicken for several minutes before slicing — this preserves juiciness.
This short sequence keeps the method approachable and fast, with a clear internal temperature goal to avoid overcooking.
What you’ll need
- 2–4 boneless, skinless chicken breasts (about 6–8 oz each)
- 1–2 tbsp olive oil
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika (smoked or sweet)
- Optional: 1/2 tsp dried thyme or rosemary for an herby note
Substitutions and notes: use avocado oil if you prefer a higher smoke point; reduce salt if you’re on a low-sodium diet. If breasts are very thick, consider butterflying or pounding to an even thickness so they cook uniformly.
Step-by-step instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil a shallow baking dish.
- In a small bowl, combine the olive oil, salt, pepper, garlic powder, and paprika. Stir to make a loose paste.
- Pat the chicken breasts dry with paper towels. Rub the olive oil mixture evenly over both sides of each breast. If using herbs, sprinkle them on now.
- Arrange the coated chicken breasts on the prepared baking sheet with space between each piece for even air circulation.
- Bake for 25–30 minutes, depending on thickness, until an instant-read thermometer inserted into the thickest part reads 165°F (75°C).
- Remove from the oven and let the chicken rest for 5–10 minutes before slicing. Resting lets the juices reabsorb and keeps the meat tender. Serve sliced over salads, alongside roasted vegetables, or tucked into sandwiches.
Best ways to enjoy it
This chicken is a great blank canvas. Slice it thin for Caesar or grain bowls, dice it and toss into pasta with a splash of olive oil and lemon, or shred for tacos and enchiladas. For weeknight flair, serve it with roasted sweet potatoes and a quick green salad. Leftovers make an excellent protein boost for lunches; try shredding some into a warm dip or folding slices into an open-faced sandwich with pickled onions and arugula — or turn it into a heated party dip like this buffalo chicken dip with cottage cheese.
Storage and reheating tips
- Refrigerate: Store in an airtight container for up to 3–4 days. Slice before storing if you’ll be using it for salads or sandwiches.
- Freeze: Wrap each breast tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently in a 300°F oven for 10–15 minutes until just heated through, or slice and reheat in a skillet with a splash of broth to keep it moist. Avoid high-heat microwave nuking which can dry the meat.
Pro chef tips
- Even thickness: Pound or butterfly thick breasts so the center doesn’t overcook while the edges finish.
- Thermometer: An instant-read thermometer is the most reliable way to hit 165°F exactly — no guesswork.
- Brine option: For extra assurance of juicy meat, brine for 15–30 minutes in a 1 tbsp salt per cup water solution, then pat dry and season.
- Finish: For a little color and flavor, sear the breasts 1–2 minutes per side in a hot skillet before finishing in the oven.
Creative twists
- Lemon-herb: Add lemon zest and swap thyme for oregano for a Mediterranean twist.
- Smoky chipotle: Mix 1/2 tsp chipotle powder with paprika for a smoky heat.
- Parmesan crust: After coating, top with grated Parmesan and bake until golden for a crisp topping.
- Keto / low-carb: Serve over cauliflower rice with a dollop of pesto.
- Gluten-free: This recipe is naturally gluten-free — just check labels on any spice blends.
Common questions
Q: How long does prep and cook time take overall?
A: Prep is about 5 minutes; baking is 25–30 minutes. Plan for 35–45 minutes total including resting.
Q: Can I cook at a higher temperature to save time?
A: You can bake at 400°F for slightly less time, but watch closely — higher heat can dry thinner breasts. Always check the internal temperature.
Q: What if my chicken is undercooked?
A: Return it to the oven or skillet until it reaches 165°F. Do not eat undercooked chicken for safety reasons.
Q: Can I marinate this overnight?
A: Yes — marinating in olive oil with seasonings for a few hours or overnight adds flavor, but reduce added salt if your marinade is salty.
Q: Is it okay to cut into the chicken right away?
A: Wait 5–10 minutes to let juices redistribute. Cutting too soon causes them to run out and the meat to seem dry.
Conclusion
If you want a dependable, easy main that adapts to many meals, this oven-baked chicken breast is a kitchen workhorse. For another reliable recipe idea and a different way to use cooked chicken, check out this RecipeTin Eats oven-baked chicken breast recipe.
Print
Oven-Baked Chicken Breast
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Paleo
Description
A fail-safe recipe for juicy oven-baked chicken breasts, perfect for weekly meals or meal prep.
Ingredients
- 2–4 boneless, skinless chicken breasts (about 6–8 oz each)
- 1–2 tbsp olive oil
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika (smoked or sweet)
- Optional: 1/2 tsp dried thyme or rosemary for an herby note
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil a shallow baking dish.
- In a small bowl, combine the olive oil, salt, pepper, garlic powder, and paprika. Stir to make a loose paste.
- Pat the chicken breasts dry with paper towels. Rub the olive oil mixture evenly over both sides of each breast, and sprinkle on the herbs if using.
- Arrange the coated chicken breasts on the prepared baking sheet with space between each piece for even air circulation.
- Bake for 25–30 minutes, until an instant-read thermometer reads 165°F (75°C) in the thickest part.
- Remove from oven and let the chicken rest for 5–10 minutes before slicing to preserve juiciness.
Notes
Store in an airtight container for up to 3–4 days or freeze for up to 3 months. To reheat, warm gently in the oven or skillet.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American