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.
Brenda says
I am looking forward to making this recipe tonight. I have two hungry guys that I plan meals for, my husband and son! This looks like a definite winner and keeper! I am looking forward to making and enjoying this chicken dish tonight I will circle back and let you know how it went. Thanks so much for sharing!
Jasmine @ Sweet Peas & Saffron says
Hi Brenda, we hope that you all enjoy! Yes, please do let us know how it turns out, we would love to hear! Cheers 🙂
Sumia Jaffar says
I tried your recipe myself today and found very tasty. Thanks for sharing such deliciuos recipe.
Jasmine @ Sweet Peas & Saffron says
Hi Sumia, we are so glad that you enjoyed this recipe! Thanks so much for taking the time to come back and leave a rating and review 🙂
Rachael Lynn says
Delish! Made it tonight in my air fryer! Thanks so much for this amazing recipe!
Denise Bustard says
Hi Rachael, I'm so happy to hear you enjoyed it! That's great that it worked well in the air fryer. Thanks so much for taking the time to come back and leave a review 🙂
Sharon Kneubuehl says
I think it was a bit too much rub for the small size of my chicken breasts But I will try again, and I also would want to try on the grill.
Denise Bustard says
Thanks for the feedback, Sharon!
Phoenix Cooks says
That's so great!!! Your share is very awesome. I really love cooking. I hope you will share more recipe like these. Thank you for sharing.
halen says
This chicken breast look so delicious. I just love it. Thank you for sharing this great recipe of chicken breast.
Jackie says
Was juicy like recipe said but no flavor
Denise Bustard says
Sorry you didn't enjoy.
Jahnson alberto says
That is awesome looking. i am looking forward to having this. Thanks for the nice post.
Heather says
This was so yummy! I couldn’t figure out if you cook for the 10 minutes and flip then cook the additional time you put in the recipe for the weight of the chicken, or if you cook the total time including the 10 minutes. I might have overcooked it but the family still loved it!!!
Denise says
Sorry for the confusion, you cook for 10 minutes, flip, then cook for the 2-15 extra minutes depending on the size of your chicken breast.
Lourdes says
Loved it! This is our new family favorite! I do have a question do you cover the chicken or leave it uncovered whole baking?
Denise says
Hurray! So happy to hear this, Lourdes. I leave it uncovered while baking.
Elizabeth says
Hello Denise.
Just wanted to say KUDOS on sharing this delicious way to have the juiciest baked chicken breast ever! I have baked several baking sheets of chicken using your method. I have done this with bone in skin on cut up chicken and my family loves how crunchy the skin is and how juicy the inside is:O) This is a new hit in our house. I've used so many different homemade seasoning combinations. Thank you
Denise says
Yay! So happy you like it, Elizabeth! I really appreciate you coming back to leave feedback. Stay safe!
Catherine says
Hi Denise! I think this really is the perfect chicken breast. I've made it so many times that I basically have the recipe memorized. I love the mix of seasonings. Thank you!
Denise says
Hi Catherine! You've totally made my day with your comment. I'm so happy to hear you've enjoyed this recipe!
Rubi Kaur says
I think the size of chicken breasts has changed dramatically since Julia Child's day, which could account for some of her shorter cook time.
Wendy Breedon says
This Recipe is EXCELLENT! My family loves it and it is so easy. The only modification I have made (after making this MANY times) is to use smoked paprika in the rub as it gives it a nice bbq flavour. That's just my personal preference though, the rub is terrific as is.
Denise says
Yay! So happy you've enjoyed this recipe, Wendy! I can't wait to try it with smoked paprika next time. Thanks so much for sharing your review!
Alisha Ross says
This was yummy! I’ve never made spaghetti squash before and I’m not sure if it’s supposed to me soft or not when it’s done. My squash was on the larger side so maybe I should have cooked it longer.
Denise says
Hi Alisha! Are you looking for the oven or instant pot spaghetti squash post? (This is the chicken breast one). Either way, glad you enjoyed 🙂
Annebakerim says
Denise, I often go to your site to read a new recipe, thanks for teaching me how to cook delicious and healthy food.
Denise says
I'm so happy to hear this! Hope you enjoyed this recipe 🙂
hyperfixx says
I didn’t have brown sugar, so I used the same amount of powdered sugar instead and the chicken came out tasting good, not too sweet.
Denise says
So happy to hear you enjoyed! Thanks for sharing your modification with us 🙂
Adam says
So good. I've been baking for a longer time on 375 my whole life, what a mistake. Letting them rest is definitely a key as well. Thanks!!
Denise says
Yessss! Another convert to high heat! Thanks so much for your review, Adam!
Jasmine says
Super helpful! I didn't know about baking them on such a high temperature. Trying it now! By the way, I came to your blog because I had chicken breasts to make for dinner and I couldn't decide what to do with them. Usually, I'm full of ideas but not tonight. I thought "who has good chicken recipes... Denise of course"! You're my go-to chicken recipe lady! haha
Thank you
Jennifer says
This chicken is the bomb! In fact, this site is LIFE CHANGING! Denise thank you from the bottom of my heart- I have been searching for this type of site for years. To date, I have made one of your crockpot soups and this recipe and both are outstanding. I look forward to preparing more of your dishes.
Denise says
Ahhh yay!! So happy to read your review. Thanks so much for taking the time to leave it!
Denise says
Yay! I'm so happy you enjoyed, Jasmine! And thank you for thinking of me 🙂
Charles says
Delicious!!!