This baked chicken breast comes out juicy every time: weigh it, coat it in a smoky-sweet paprika rub and bake it hot at 450°F for 12 to 25 minutes, depending on its size.
After more than a decade of developing meal prep recipes, I've baked a lot of chicken breasts, and this is the method I keep coming back to. I tested chicken breasts side by side at 400°F, 425°F and 450°F, and the hottest oven won by a mile: the 450°F batch was noticeably juicier. The other secret is simple. Weigh your chicken so you know exactly how long it needs, then let it rest before you slice it. No brining, no searing, and about 30 minutes start to finish, just like my perfect baked chicken thighs.
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Why You'll Love It
- Quick: it's ready in under 30 minutes.
- All purpose: great for chicken salad, tacos, wraps and salads.
- Works with any size: there are times for small, medium and large chicken breasts, plus butterflied ones, so it works with whatever you have on hand.
Still not convinced? Take it from Joyce, who says, “This is such an amazing recipe! I have made this many times and it is always delicious! The rub is perfect and so flavorful. The chicken comes out very moist.”
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Watch the Video
Watch the video below for all the tips and tricks to getting juicy chicken breast. You can find more of my recipe videos on my YouTube channel.
Ingredients
- Chicken breast- this post covers boneless, skinless chicken breasts. Bone-in and skin-on breasts need longer in the oven.
- Oil- the oil helps the rub stick to the chicken, and helps the outside brown up. I recommend extra virgin olive oil or avocado oil.
- Spice rub- paprika, brown sugar, onion powder, garlic powder, black pepper and salt bring such a delicious blend of flavors
- Brown sugar- the sugar melts in the oven and gets golden and caramelized, making the outside of the chicken even more flavorful. If you are low carb, you can skip it (it still tastes great without it!)
How to Bake Chicken Breast
1. Prepare rub- in a small bowl, mix together the spices.
2. Weigh chicken- the bake time depends on the size of your chicken, so it's best to weigh each piece (or estimate from the photo above). If one is much thicker than the others, butterfly it (see below).
3. Oil chicken- toss or brush the chicken in a thin coating of extra virgin olive oil.
4. Apply rub- sprinkle the rub over the chicken, then use your hands to press it in so it sticks.
5. Bake- bake at 450°F, using the chart below for the time, and flip the chicken halfway through so it cooks evenly. Check it with a digital meat thermometer: it's done at 165°F in the thickest part.
6. Cover + rest- when the chicken is baked through, take it out of the oven. Cover it with a metal baking dish or aluminum foil and let it rest for 5-10 minutes.
💡 TIP- Resting helps the juices settle into the meat. Cut into it too soon and the juices rush out, leaving the chicken drier and less tender.
7. Slice- always slice chicken breast against the grain. If you cut with the grain, the chicken will be stringy and chewy.
How to Butterfly a Chicken Breast
Butterflying gives a thick chicken breast an even thickness, so it bakes faster and more evenly (and makes a great sandwich-sized piece). All you need is a very sharp chef's knife.
- Hold it flat: lay the chicken breast on a cutting board and place your non-dominant hand flat on top of it.
- Slice through the side: holding the knife flat (parallel to the board), carefully slice into the thickest side of the breast. Keep going until you're about half an inch from the other side.
- Open it like a book: lift the top half and fold it open. You now have one wider, thinner, even piece.
Oil, season and bake it the same way, using the butterflied time in the chart below.
How Long to Bake Chicken Breast
| Chicken breast | Weight | Time at 450°F |
|---|---|---|
| Small | 5 oz | 12-15 minutes |
| Medium (the average grocery store size) | 7 oz | 15-20 minutes |
| Large | 10 oz | 20-25 minutes |
| Butterflied | 7 oz | 10-15 minutes |
Variations
- Make it less spicy: some readers reduce the paprika and pepper, or add a little more brown sugar, so the chicken has less of a “bite”.
- Use a different cut: this rub is fantastic on chicken thighs, drumsticks, even a whole roast chicken. The cooking time will change.
- Go extra juicy: brine it first. Dissolve a handful of salt in a large bowl of lukewarm water, submerge the chicken and refrigerate for 1-6 hours. Pat dry before following the recipe as written.
Ways to Use It
- Make grain bowls with rice or quinoa.
- Stir into pasta with a creamy sauce.
- Turn into tacos, nachos or quesadillas.
- Serve over salad with your favorite dressing.
- Tuck into a bun for a sandwich.
FAQ
The most important thing is to pull out your chicken breasts when they are at (or close to) an internal temperature of 165°F. I highly suggest investing in a digital thermometer so you can eliminate guesswork.
It's also very important to rest your chicken for at least 5 minutes, and to slice it against the grain.
Yes. Flip it halfway through so the top and bottom cook evenly.
Metal. At 450°F, glass is getting quite hot, so I suggest a sturdy metal baking sheet rather than a dish, which also lets air circulate around the chicken as it bakes.
Yes, with a few changes. Check them out in this Perfect Grilled Chicken Breast recipe!
No. Some recipes have you pound chicken to an even thickness, but here you weigh it and match the bake time to its size instead. If one breast is extra thick, butterfly it.
What to Serve With It
- Sautéed Green Beans with Garlic Butter
- 7 Easy Rice Recipes
- 7 Cauliflower Rice Recipes
- Staple Kale Salad
- Fluffy Parmesan Mashed Cauliflower
Storing and Reheating
- Fridge- cool completely, then store in an airtight container in the fridge for up to 4 days.
- Freezer- cool completely, then wrap in plastic wrap or parchment paper and store in a larger meal prep container or freezer bag for up to 3 months.
- Reheat- warm single servings in the microwave until steaming hot, or larger portions in a covered dish in a 350°F oven for 15-20 minutes.
💡 TIP- for meal prep, let the chicken cool completely before slicing. It seals in the juices and keeps it moist for days.
More chicken recipes
This recipe was originally posted 07/2018 ...same great recipe!
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Best Baked Chicken Breast
Video
Ingredients
- 4 boneless, skinless chicken breasts see note 1
- 1 tablespoon olive oil
Rub
- 4 teaspoons paprika
- 4 teaspoons brown sugar see note 2
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
Instructions
- Heat oven to 450°F.
- Toss or brush chicken with olive oil.
- Stir together the rub and sprinkle over chicken breasts. Turn chicken breasts until completely coated in rub.
- Place on sturdy baking sheet, leaving 1-2 inches between the chicken breasts.
- Bake for 10 minutes. Flip and return to the oven. Bake chicken for total time according to size of chicken breast: 5 oz (12-15 min) 7 oz (15-20 min) 10 oz (20-25 min) butterflied 7 oz (10-15 min) or until the internal temperature reaches 165°F.
- Remove from oven and cover with a baking dish for 5-10 minutes.
- Remove baking dish and transfer to a cutting board. Cut against the grain and serve.
Tips:
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.
Carla says
Brilliant for meal prep. Love the high heat approach - this chicken did not dry out at all.
Karen says
Great recipe. Fits with my diet restrictions which I love. I cut paprika and pepper. Thanks for this addition to my meal plan.
Maureen Neumann says
I made this roasted chicken breast recipe, and I really like it. Easy to make. Tastes pretty good.
Jessamyn says
I am terrible at cooking boneless chicken breasts but THIS worked!! Thank you!!
Melanie says
I really appreciate your attention to detail. 😊 Great and simple. Thank you.
Anne says
Juicy and tasty. I use this recipe to bake the chicken then add to different dishes that I am cooking
Joyce says
This is such an amazing recipe! I have made this many times and it is always delicious! The rub is perfect and so flavorful. The chicken comes out very moist. Thank you Denise for sharing your recipe! It is perfect.
Amy Hinton says
Can you cook this in an air dryer? How long?
JAS WALIA says
Can this be made in air fryer and what temperature to use
Iza says
The best !! made it a few times already and always turns out delicious
Cindy Kay says
Moist and super delicious!
Pamela says
This recipe is the best! I am old and you have finally come up with greatest chicken breast recipe ever. Im not on social media otherwise I would be singing your praises on there.
Jasmine @ Sweet Peas & Saffron says
Hi Pamela, awww thank you so much for your kind words! We are so glad you enjoyed this recipe, and so appreciate you taking the time to come back to leave a rating and review 🙂
Stephanie Summerill says
Whoops!!! I've made this recipe before and it is delicious! Thank you for the recipe.This time I am here to check the instructions because I have put my rub on before the olive oil And that just doesn't sound right... Wonder how it's going to turn out?
Ann L Wisner says
I would use less paprika. It was moist on the inside but did not have much favor. I think it would be better to place it on a rack. The one side was moist on the bottom. I maybe should have used a thinner chicken breast.
Jasmine @ Sweet Peas & Saffron says
Hi Ann, thanks for your feedback!
Nan Arian says
This does works out perfectly every time! It is my go-to chicken every time I meal prep for grain bowls. I do use a bit less paprika and more brown sugar so there is a bit less of a bite. Thanks for the great recipe and many others Denise! Make life much easier in the kitchen.
Jasmine @ Sweet Peas & Saffron says
Hi Nan! Awe so glad to hear! I have to agree with you - Denise's method for perfect baked chicken really is a go-to fave! Thank you so much for taking the time to come back to leave a rating and review!
Grace says
Really easy to make and tasty!
Made it with chicken thighs though!
Jasmine @ Sweet Peas & Saffron says
Hi Grace, we're so glad that you enjoyed it! By the way - we do have another recipe for perfect crispy baked chicken thighs as well. Thanks for taking the time to come back to leave a rating and review!