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.
Scarlet says
My employer praised me a lot,bcoz i copy your recipe and it was perfect..the chicken breast is so juicyyyyyy!!!
Denise says
LOL! Glad you made a good impression!
Kaitlin says
If I am baking TWO 7-ounce chicken breasts at the same time, do I go by the individual weight of each (rather than the collective weight), so bake for 15-20 mins total...or do I double the cooking time because there are two? Sorry - VERY new to cooking!
Maria Murphy says
NO! That's the total cook time whether 1 or 6 breasts
Terry says
Same amount of time
Denise says
Yes, same time! hope you enjoy, Kaitlin 🙂
Christine says
Hello Denise, a wonderful chicken recipe. I'll try it tonight.
rahul says
nice recipe
Denise says
Thank you!
Kathy says
So pleased to have found your recipe which I plan to follow tonight. I never have any success cooking chicken breast. Always turns out dry and tough.
Wondering if the rub can be applied to the chicken in advance and left in the fridge for a couple of hours before baking? Also, does the chicken go straight from the fridge into the oven without greatly affecting cooking times?
Denise says
Hi Kathy! I don't see why not? I have never tried but it should work out fine. As for fridge to oven, it should be fine too, you may need to add a few extra minutes onto the cook time? When in doubt, measure the internal temp 🙂
Liz says
Is it better to use boneless or bone in?
Denise says
I have actually never tried this recipe with bone-in. The cook time would almost certainly change...if you try, I'd love to hear how it goes!
Zoe says
We’ve made this chicken many times now, and it’s a family favourite for sure. Can I ask though (because I’m terribly lazy) can I cook them in a disposable foil pan?
Thanks
Denise says
Sure you could do that!
Walt says
Hi Denise,
I recently made the resolution to take charge of my financial independence and culinary self-reliance. Thus, I chose to start cooking my own meals: I save money, eat healthier, and I'm not dependent on services or constrained by menus.
Yours is the first recipe I tried.
The simplicity and unpretentiousness of your dishes is what drew me in. I'm happy to say that my first attempt went great, the chicken breast came out juicy, delicious, and perfectly cooked (if I say so myself).
But now my sister wants to drive me to the hospital, she never took me for the cooking type and thinks something is seriously wring with me...haha.
Awesome stuff!
Denise says
I'm so happy to hear this, Walt! So glad you enjoyed the chicken. I hope you enjoy some other recipes!
Amanda says
Let's say I'm cooking the 10oz, do I cook for ten then flip and cook for an additional 10-15 (for a total of 20-25)? or do I cook for 10 then flip and cook an additional 20-25?
Denise says
Hi Amanda! Cook 20-25 minutes TOTAL, so 10-12 min per side.
Alexander says
Geeez the best chicken breast recipe ever!!! I must admit I started the recipe somewhat reluctant, but hey! What a nice surprise at the end. Thank a mill Denise
Denise says
So happy to hear this! Thank you for your review, Alexander!
Michelle says
Just tried this chicken and it was wonderful! Made it with the intention of making a big batch of chicken salad, but it's so tasty that I decided to keep half of it just to eat by itself 🙂
Denise says
So happy you enjoyed, Michelle! Thank you for reporting back!
Michelle Nilles says
Hi Denise,
This may be a silly question, but what kind of scale do you recommend buying and using to weigh the chicken or any food for that matter?
Thank you so much!
Michelle
St. Paul,MN
Denise says
Hi Michelle! The scale I own isn't for sale anymore, but this one has amazing reviews!
Michelle says
Thank you! When you weigh the chicken, do you put the raw meat directly in the scale? Or do you put wax paper or Saran Wrap on the scale first and then the meat? Can you weigh all types of meat on the scale? I have never used one for cooking.
Thank you again.
Michelle
Denise says
Hi Michelle, I weight it right in the bowl I toss in the oil. So I put the bowl on, tare the scale, then add the chicken. Although I often don't weigh anymore because I can tell just by looking at them how big they are! I also weigh my flour & butter for baking, which is so handy because you just put your whole bowl on the scale and scoop the flour in, no more measuring cups!
Lana says
This is so moist and great! I did do one thing differently... I had read that soaking chicken in buttermilk for a couple of hours makes it really tender and I had already started that way, so that was preparation before following your recipe. I'm not sure if it made it better or not, but it was SO good! I recommended it to my sister but told her she doesn't have to make it sweet since she doesn't like sweet meats. She's always complaining that chicken breast is too dry. I think she will be pleasantly surprised by this! Thank you so much!
Denise says
That sounds delicious, Lana! I will have to try that next time. You can leave the sugar out of the rub and it's still really good!
Hatzic says
The chicken was so juicy, it spurted juice when I cut into it! Wow! I loved how easy the recipe was (suits my simple tastes too) and how effective the temp/time/sitting-covered method was in making this is the easiest and most tender and yummy looking roasted chicken ever. Perfectly and evenly cooked too. I didn't have onion powder so I threw 1 teaspoon of Montreal chicken seasoning in to sub. I like a bit more flavour than this combo delivered, so I'll try it with onion powder next time, and now want to try other rubs or marinades cooked in this method. Otherwise thank you for all your research - you found the secret formula!!
Denise says
I'm so glad you enjoyed it! Thank you so much for your review 🙂
Eunice says
Didn't love the paprika, but it was easy, fun to make, and deliciously juicy, as promised!
Denise says
So happy you enjoyed!
Sr. Susan says
I do not keep recipes -- unless they are fabulous!!!!!!!!!!!!!!!!!!
I am keeping yours and will use it when we are entertaining and want an impressive entree.
Thanks for doing all the experimentation and giving directions so specifically to guarantee success!!!!
Denise says
WOW thank you so much! Huge compliment 🙂
Zurainny Ismail says
It's been such a long time since I baked chicken breast. But your tips & recipes are really tempting me to try them out immediately! It's so wonderful, I'm pinning it for safe keeping, too. :D.
Denise says
I hope you enjoy!
Sarah says
I was looking for a quick yet flavorful for my family of 7. School nights are so busy( 3 of our 5 kids are so picky!) I reluctantly tried your recipe because it looked great to me. I followed your time sheet for breast pieces & recipe to a T. + cut as recommended. It was juicy tender and EVERYONE LOVED IT!! & it was sooo easy to make. This will definitely be in my book of favorites to pass down to the kids. Thankyou so much. I look forward to making some of the other items in your menus
Denise says
Hi Sarah! I'm SO happy to read your comment. So glad you all loved it. Thank you for your review!
Kathy S says
This was a delicious rub. I combined that with a cooking method i found for a pork chop recipe. I placed an oven-ready frying pan in the oven while it heated up to 450; once it came to 450, i pull out the pan and put it on the stove top put the chicken in and seared each side of the chicken. Then i put it back into the 450 deg. oven until the chicken was 165 degrees. I let them sit for 10 minutes, covered. So nice to find a recipe I love. A saver, for sure.
Denise says
I'm so happy you enjoyed! Love the idea of pre-heating the pan. That's how I cook my salmon and it turns out great!
Connie Amico @Kitchen Folks says
Hey Denise, such a great recipe you had shared. Sometimes i thought why i couldn't be so creative while cooking. 🙁 Thanks for sharing this.The baked chicken breast is looking perfect.your tips will help me to make that correctly.keep posting this type of recipes. 🙂
Denise says
I hope you enjoy it! Chicken is so easy to over-cook!