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.
Don't forget to pin this post to save it for later!
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.”
Don't forget to pin this post to save it for later!
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.
Elsa says
Denise, thanks to you, I finally made PERFECT baked chicken breast that my husband enjoys!!! 7 oz breast 10+5 mins at 450F. It's perfectly cooked. The spice rub is super delicious. This one is definitely on the repeat list.
Denise says
Yay! So happy to hear this! Thanks for reporting back, Elsa!
Jade says
Hi Denise! I’m confused about step 6 - to cover with a baking dish after taking it out of the oven? Do you mean to actually put a dish on top of the chicken, but then wouldn’t the chicken steam without air and continue to cook/get soggy? Thanks!!
Denise says
Hi Jade! Yes, it really helps to keep the juices in. The chicken doesn't end up soggy 🙂
Williams says
I love to cook and I am always looking for new recipes for my daily menu, which is interesting for my work. Today's my lucky day, Perfect Baked Chicken Breast is great, just follow the instructions and everything is easy, I like it. Thanks for your sharing
Denise says
So glad you enjoyed! Thanks so much for coming back and leaving your review 🙂
Carolyn R Riner says
I have made this several times and it’s been delicious each time. I usually change up the spices a bit and I always used brown sugar blend which has fewer calories. But it’s always wonderful and really juicy. Thanks!
Denise says
So happy you enjoyed! Thank you for your review, Carolyn!
sandhya says
I am glad to say, I am made a delicious chicken breast. Thank you very much.
Denise says
So happy to hear this! Thank you for your review, Sandhya!
steaks says
I made this last week, it’s easy but so good, my family like this. Many thanks
Júlia says
I followed your instructions step by step and the chicken breasts turned out perfect - super juicy! It's the first time I have enjoyed them so much, so thank you! 🙂
Denise says
YAY! So happy to read your comment, Julia! Thank you for taking the time to leave a review.
Linda Robinson says
I made this last night and it was delicious. A hit with all of us. How can I reheat the leftovers without drying them out?
Denise says
Hi Linda, so sorry for my late reply! It can be really tricky to reheat chicken breast without drying it out. I find a covered pan at 350 for 15 or so minutes can do the trick, but they are never quite as juicy as the first day they are baked. Hope this helps 🙂
Marci Kitowski says
Are the breasts boned and skinless?
Denise says
Boneless and skinless 🙂
Diana Beilfuss says
Is there anything I can substitute for brown sugar? Trying to make this low carb. Thank you
Denise says
Hi Diana! You can leave the sugar out, it's still good without it 🙂
Brett says
This recipe is incredible. We use smoked paprika instead of regular paprika and it's fantastic that way! Thank you for this!
Rosa says
Which other rubs can we use? Not sweet one? Other than paprika?
We loved it with your rub but would like to switch around as well. Maybe some.kind of Greek one?
Thanks!!
Denise says
Hi Rosa! Here are seven rubs you can try https://sweetpeasandsaffron.com/easy-dry-rub-recipes/
Denise says
I'm so happy you enjoyed, Brett! Thank you so much for taking the time to leave a review 🙂
Jessica Berkey says
I was looking for a chicken recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Thanks Denise
Denise says
I'm so happy you enjoyed, Jessica! Thank you so much for your review!
Susan Zutautas says
I keep coming back again and again for this recipe as I love it and so does my family. Thought this time I'd leave you a comment.
Denise says
I am so happy you've enjoyed! Thank you so much for your review, Susan 🙂
Daily4ever says
I actually prepared this super easy, yet yummy recipe last night for the fam. I am not a everyday cooker, so I needed something easy but great tasting. My 10 year old loves when I do cook dinner and he really enjoyed this recipe!! I just don’t have a lot of time to plan and prepare home cooked meals everyday with my job, so we get food To go a lot. By The way I chose to Cook them at 450° and I had to cook them for a little longer than 15 minutes but they were thicker chicken breast.Thank you for the recipe I’ll definitely check out other recipes on this website.
Denise says
So happy you enjoyed! Thanks for your review 🙂
habitat says
Baked Chicken Breast is great! I always like chicken dishes, especially grilled dishes. added it to the menu for the weekend. Thank you for sharing the recipe to do it
Nova @ The High Strung says
Its was very well done I am trying it out for dinner tonight. I can’t wait to see out it turns out yours look so yummy.
Denise says
I hope you enjoyed it!
Evonna says
I overcooked this because my boyfriend is weird about chicken and it was still JUICY and beyond that, the rub is completely delicious!
Thank you for sharing your epic recipes!
Denise says
YAY! So happy to hear this and LOL on the boyfriend comment! Thanks so much for taking the time to leave a review, Evonna!
Linda says
Thank you for a great recipe - finally I don't have shoe leather chicken and turkey breasts. I made my own rub with poultry seasoning - powdered, Italian seasoning, celery salt and parsley, as we're on a Candida diet and low fodmap - but thanks so much!
Denise says
So happy you enjoyed!
Alissa says
Hi Denise,
I just found your website today scowering for new quick recipes for my weeknight meals! Generally, I maybe find 1 or 2 good recipes from a website but with yours its 8 and counting!
I love the ease of your ingredients, that they are somewhat healthy, and you use a variety of dishes and flavors but ingredients that I have at my house. I am SO excited to try ALL of your recipes!
You're my soul sister! Thank you very much!
Denise says
Hi Alissa! Wow, thanks for making my night! I hope you enjoy all the recipes! Let me know if you have any questions 🙂
CountryRefuge says
I am so tired of bland chicken and have given up on fixing it. I stumbled on your recipe and had an "aha!" moment. This is absolutely to die for! Thank you for a great way to prepare chicken breasts that is both healthy and delicious.
Rhonda says
I wonder if this method would work for frozen chicken breasts or do you have another method for cooking them?
Denise says
For frozen chicken breasts I would advise fully thawing first unless you have an Instant Pot. Here's a great tutorial on cooking frozen chicken breasts in the Instant Pot: https://www.thereciperebel.com/cook-frozen-chicken-breasts-instant-pot/
Rhonda says
Thank you, Denise! I did use the Instant pot. I had cooked my there's chicken in the oven before and love the higher temp and quickness to cook most, flavorful chicken.