Baked chicken breasts are quick and simple to prepare in the oven. Lightly seasoned, skinless, boneless chicken breasts turn out tender, juicy, and flavorful—ideal for busy weeknights and excellent for meal prepping.
If you want a reliable, straightforward method for cooking chicken breasts, this recipe delivers consistent results. Chicken breasts often dry out, so here are two key tips for juicy meat:
- Even out the thickness before cooking. Place each breast between two pieces of plastic wrap and gently pound with a rolling pin until the thickness is uniform. This helps the meat cook evenly and prevents thin edges from drying out.
- Avoid overcooking. Remove chicken from the oven when the internal temperature reaches 165°F (74°C). The exterior will be cooked through while the interior stays moist and tender.
Follow these simple steps and you’ll have perfectly juicy baked chicken breasts every time.
What you need
- Boneless, skinless chicken breasts (about 1 lb)
- Olive oil
- Salt, black pepper, and garlic powder
Useful Equipment
Basic kitchen tools make this recipe easier: a rolling pin (or meat mallet), a sharp knife, and a baking dish or sheet. If you plan on meal prepping, have storage containers ready.
- Rolling pin or meat mallet
- Sharp knife
- Baking dish or baking sheet
- Meal prep containers (optional)
Is organic chicken better than regular chicken?
Differences between organic and conventionally raised chicken include farming practices and sometimes slight variations in fat content. Many cooks prefer organic or free-range chicken for its flavor and perceived quality, but either type can yield excellent results when cooked properly. If you choose conventional chicken, trimming visible fat before cooking helps improve texture.
How to make baked chicken breasts
Preheat your oven to 425°F (218°C). Trim any excess fat from the chicken breasts with a sharp knife.
Place each breast between two pieces of plastic wrap and pound with a rolling pin until the thickness is even from one side to the other. This ensures uniform cooking.
Rub the outside of the chicken with olive oil, then season evenly with salt, black pepper, and garlic powder.
Arrange the breasts in a baking dish or on a baking sheet and bake for about 20 minutes. Check the internal temperature with a meat thermometer—when it reads 165°F (74°C) the chicken is done. Thicker breasts may need an extra few minutes.
Remove the chicken from the oven and let it rest for 5–10 minutes before slicing. Resting lets the juices redistribute and keeps the meat moist.
How to store it
Store leftover baked chicken breasts in the refrigerator for up to 4 days or freeze for up to 6 months. Cool the chicken to room temperature before refrigerating, and use airtight containers or freezer bags for best results.
Common questions
Yes. Cooking without oil reduces calories but may yield slightly drier meat. A light brush of oil helps retain moisture and enhances browning.
Baking, steaming, or air frying are among the healthiest cooking methods. They require little or no added fat and preserve nutrients without deep frying.
More easy chicken recipes
- Instant Pot chicken tacos
- Leftover chicken noodle soup
- Tarragon chicken salad
Baked Chicken Breasts
Amy Duska
Ingredients
- 1 lb. boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 425°F (218°C). Trim excess fat from the chicken breasts.
- Place each breast between two pieces of plastic wrap and use a rolling pin to pound them to an even thickness.
- Rub with olive oil and season with salt, pepper, and garlic powder. Arrange in a baking dish or on a baking sheet and bake about 20 minutes, or until the internal temperature reaches 165°F (74°C). If needed, bake a few minutes longer and test again.
- Remove from oven and let rest 5–10 minutes before slicing. Store leftovers in the refrigerator for up to 4 days.