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.
Craig says
Best chicken I’ve ever cooked, thanks!
Jenna says
Any tips on reheating cooked chicken breast without drying it out? I live alone, and cooking one serving of everything seems like so much effort but I always find that meat gets so dry when it's reheated for leftovers.
Denise says
Chicken breast is hard to reheat! I find my chicken breast keeps really well if I refrigerate it overnight before slicing. You could reheat the sliced chicken in a frying pan over low heat (cover), but your best bet is probably going to be to add some sauce to it. Hope this helps!
Isadora Guidoni says
This looks perfect indeed, I'm looking forward to make it at home.
Denise says
Thanks so much, Isadora, I hope you enjoy!
Julie says
Thank you - I always get anxious about how long to cook chicken breasts and this guide is so helpful. They came out perfectly tender and juicy. Bookmarking this for all future chicken baking endeavors as a starting point! 🙂
Denise says
I'm so happy to hear this Julie! Thanks for your review!
Mary A. says
What a delicious recipe! I tried it today with bone-in breasts and the timing was perfect. They were succulent and tender, and cooked just right. I'm done trying to figure out how to bake tasty chicken breasts. This is my new go-to recipe. Thank you so much.
Denise says
I'm really happy to hear it worked well for bone in chicken breasts as well! Thanks so much for taking the time out of your day to leave a review, Mary.
Gina says
This method really does make tender and flavorful chicken! I look forward to using this cooking method to make many different chicken dishes.
Denise says
I'm so happy to hear this! Thanks so much for your review, Gina!
Beatris Huerta says
I've got a question what if you use thinner chicken breast should you still cook it at the 450 degrees?
Denise says
Hi Beatris! I would still cook at 450 but take it out early...I'm not exactly sure on the cook time since I don't know the size of your chicken breast. I wish I could be of more help!
Tara says
Could this method be used with bone in chicken breasts? I made this last night with a boneless breast and it was the best and most juiciest white meat I have had! I usually go with dark meat as I have never been able to make a juicy version of the white meat. But this recipe was a HIT!
Denise says
Hi Tara! I bet it would work great with bone in, however I haven't tried and am not sure on the cook time. I wish I could be of more help 🙁 PS- glad you enjoyed it with the boneless breasts!
Andrea G says
Im going to make this tonight and cant wait to try the spice combination!!
Denise says
I hope you enjoyed!
Heather says
First time baking chicken breasts and they turned out great! Thanks!
Denise says
Yay! This makes my day, Heather! I'm glad you enjoyed them 🙂
Beatriz says
This is the best guide I've read on baked chicken breast. Thank you so much! It's my go-to now.
Denise says
Wow, thank you so much, Beatriz! Glad you've enjoyed the chicken 🙂
Easy Chicken Recipe says
Dear Denise,
Great post!
I m a chicken lover. your recipe is very beautiful to see. thank u
Dave says
Looking for a quick, easy chicken breast recepe- try this one. Followed the directions and it turned out exactly as described. Probably the most juicy chicken breast I’ve ever cooked. Really enjoyed the discussion regarding the experimental process to arrive at this recipe. Thanks so much!
Denise says
Hi Dave 😉 So glad you guys enjoyed it! Thanks for taking the time to leave a review.
J. says
WOW! I prepared this for my husband and teenage son- I liked the recipe becuase it seemed simple to prepare but the comments that followed ("Mom, this is amazing" and "This chicken is sooooooo juicy and tastey" made me REALLY like it!!! Thanks for your site- I can't wait to discover your other recipes!
Denise says
Woo hoo! I'm so happy to hear this! Thank you for reporting back 🙂
Scot says
Im looking for a simple recipe. I see this page and click. As Im trying to scroll down I get 4 separate pop ups asking me to register, get notified, my location. Then I try to rool down and there 20 pictures loading delaying the process.
Then theres a lecture about how not to waster aluminum foil. All I want is the recipe.
This page sucks !!
Denise says
Hi Scot, sorry to hear you had a bad experience. FYI there is a 'jump to recipe' button at the top of all my posts so you can skip past all photos and go right to the recipe. Also, the 'location' pop up would have nothing to do with my site, that is likely your browser. Anyway, thanks for your feedback, I'm always trying to improve the user experience. Have a great day!
Tracey says
I recently made a baked chicken breast recipe that was so good and so tender. I was telling my boyfriend how juicy and good it was. Very similar to you recipe but at 425. I must try the 450 and your spice mix, looks so tasty!
Denise says
I hope you give it a try, Tracey! Thanks so much!
Olga says
Súper easy and fast recepie and in the same time delicious
Denise says
So happy you enjoyed, Olga! Thanks for taking the time to leave a review!
Monica Labrador says
wow this looks very delicious, i like it and i love chicken breast thanks for sharing this post.
Denise says
Thank you, Monica! I hope you give it a try 🙂
Jeanna says
How timely! I was just googling how to bake chicken breasts the other night. I had 6 chicken breasts (from a box) that were glued together, so I had to defrost it all.. Then wondering how to bake it so it doesn't go to waste and the answer was in my email the next day.
My chicken was juicy & cooked perfectly. I used lemon & rosemary olive oils to bake it with. Thanks for the tips- especially about covering the chicken breasts to rest.. HUGE difference. I now have lovely cubed chicken ready to be used. I may actually do a batch of these and freeze them since it's so easy to use sliced chicken that's already cooked and ready to go.
Denise says
I'm so happy that trick helped you! I was kicking myself that I haven't been covering them when resting before this! Thank you so much for taking the time to leave a review, Jeanna 🙂
Brittany Audra @ Audra's Appetite says
That spice rub looks delicious! 🙂