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I’m kind of obsessed with this juicy baked chicken breast recipe. We eat a lot of chicken in my house, so I get the opportunity to test a lot of healthy baked chicken recipes, but I keep coming back to this one. It’s simple, it’s delicious, it uses ingredients I always have around, and it’s super juicy. Oh, and baking chicken breast at 450 degrees is super quick, too. It’s just the best way to bake chicken in the oven.
This easy baked chicken breast recipe was originally published on February 19, 2016, and the post was republished in September 2020 to add updated pictures, useful tips, and some improvements to the chicken breast seasoning.
Why Is This The Best Baked Chicken Breast Recipe?
If you think that a baked chicken breast recipe is bound to be bland or dry, you’ve been making it wrong. 😉
I’m happy to call this the best baked chicken breast recipe. Not only have I made it and re-made it and re-tested it about a bajillion times, I’ve also spent hours researching how chicken breast cooks at high temperatures and low ones, how brine works, and more. And I’ve experimented with many different seasonings, too.
Below, I have 5 simple steps to show you how to make chicken breast perfectly every time. The brine, oil, and baking temperature all work together to lock in moisture, and the seasonings add loads of flavor.
How To Cook Chicken Breast In The Oven
If you want to know how to make baked chicken breast in the oven without drying it out, it takes a bit more than just throwing it in there… but not by much! Here are the five super simple steps even a novice cook can do, for the best baked chicken breast recipe:
1. Brine chicken
If you do only one thing to your meat, this is it. Brining chicken is the absolute best way to guarantee a juicy baked chicken breast. All you need is a simple chicken brine of salt water. Soaking the chicken in salt water allows it to absorb a ton of moisture and stay juicy.
The key to a great chicken brine is the water and salt ratio – this is important! You need 1/4 cup salt per quart (4 cups) of water.
Do not skimp on the salt. Brining is chemistry. 😉 The salt solution will travel from the area of high salt concentration (outside the chicken) to low salt concentration (inside the chicken). This works to do 2 things:
- The solution that enters the chicken means there is more moisture in the chicken.
- The salt starts to break down the chicken proteins, making them more tender.
You can brine for up to a day, but I usually do this quickly for just 10 minutes. Rinse afterward.
2. Top chicken with healthy fat
Adding a healthy fat gives the chicken more flavor, so this is a must! Even better, it helps seal in the moisture imparted from the first step.
I make my baked chicken with olive oil almost every time, because of its high smoke point and amazing flavor. These are also great options:
- Avocado oil
- Ghee
- Coconut oil
Do not use extra virgin oil or butter – they will burn!
3. How to season chicken breast (liberally!)
A simple baked chicken dinner doesn’t mean it needs to lack flavor. There are endless spice combinations you can use as seasonings for chicken breast, but my favorite is simple:
- Italian seasoning
- Garlic powder
- Sea salt – 1/2 teaspoon per pound is a good rule of thumb for already brined chicken breast
- Paprika
- Black pepper
The amounts for this particular baked chicken breast recipe are on the recipe card below.
You can totally get creative here, though. If you want to make a juicy baked chicken breast with a different flavor profile, try taco seasoning for a fiesta flair or poultry seasoning for a comfort food vibe.
4. Bake chicken breast under high heat
To cook a juicy chicken breast in the oven, you need not only the right prep method but an optimal oven temperature. For best results, bake the chicken at 450.
If you go looking for chicken breast recipes, you’ll find all kinds of temperatures ranging from 325 degrees up to 450 degrees. However, the best way to bake chicken in my experience is under high heat. Why? A shorter cook time gives less time for the moisture to evaporate from the chicken, meaning a juicier result.
How long to bake chicken at 450 degrees
Baking chicken breast at 450 degrees goes super quickly. On average, you need about 16-22 minutes for juicy baked chicken breast in the oven. (It usually takes 18 minutes in my oven!)
Why the wide time range? Because chicken breast sizes vary and ovens do, too.
What temperature to cook chicken breast to?
For best results, use a meat thermometer to check the internal temperature of your baked chicken breast. Be sure to test right in the center of the thickest part of the chicken.
TIP: Better yet, use a cooking alarm thermometer! Simply set the internal temperature you want, and it will beep when your baked chicken breast reaches that temperature.
Official recommendations from the USDA say to cook chicken breast until it reaches 165 degrees F, but your chicken will actually rise a few degrees after you take it out of the oven and let it rest (more on that below!). This is why I typically take it out around 162 degrees, to ensure an extra juicy chicken breast.
Baked chicken breast cooking times
If you prefer to bake at a different temperature, here are some time guidelines for you:
- 450 degrees: 16-22 minutes – the recommended temperature!
- 425 degrees: 18-26 minutes
- 400 degrees: 20-29 minutes
- 375 degrees: 25-34 minutes
- 350 degrees: 30-39 minutes
These times are approximate, as a thicker breast will take longer to cook through than a thinner one. Also, these times are for how to bake boneless skinless chicken breasts, and will differ for other types.
TIP: If you’re using bone-in meat, you’ll need to adjust your cooking times. It will take longer.
5. Rest.
Tent the pan with foil, then let the chicken rest for 5 minutes. The chicken breast temperature will actually rise a few degrees during this time.
Don’t skip this step! This is important to let the juices re-incorporate into the meat, so that they don’t leak out when you cut into it. If you don’t rest the chicken breast, it will be dry.
After resting, slice chicken breast thinly against the grain.
FAQs About Cooking Juicy Baked Chicken Breast
Why is my chicken breast dry?
This baked chicken breast recipe is designed to avoid dryness at all costs! If yours turns out dry, here are some common things to check:
- Did you brine the chicken breast? Did your brine contain enough salt (1/4 cup per quart of water) and did you submerge the chicken?
- Did you brush with oil? This helps lock the moisture in the chicken.
- Did you bake too long? The best way to bake chicken perfectly is to use a probe thermometer.
Check the steps above again for the recommended internal temperature and anything you might have missed. Done correctly, I promise this is the best way to cook chicken breast in the oven.
Can chicken breast be pink?
Yes. Raw chicken is pink because of a protein called myoglobin, which changes color at higher temperatures – but this change does not always perfectly coincide with when the chicken is safe to eat [*].
Instead, chicken breast is safe to eat when it reaches a temperature high enough to kill bacteria. So, if your chicken has a very slight pink tinge to it, that’s okay, as long as it has reached 165 degrees before eating it, per USDA recommendations [*].
What is baked chicken breast nutrition info?
The exact chicken breast nutrition facts vary depending on the size, but the chicken breast calories, carbs, fat and protein on the recipe card below are based on a common 8-ounce chicken breast.
For plain chicken breast, the USDA [*] says 4 ounces has:
- 136 calories
- 3g fat
- 25g protein
- 0g carbohydrates
This baked chicken breast recipe is slightly higher, because we brush it with (healthy) fat before baking. This is a good thing!
Can you use this recipe for chicken thighs or chicken legs?
It’s very similar. Brining is less crucial for legs and thighs since they contain more fat, but you can definitely do that too to make them extra juicy.
The cook times will be different though, so glance at my basic recipes for crispy chicken thighs and baked chicken legs.
Chicken Breast Storage Instructions
Can you make it ahead?
Yes! Baked boneless chicken breast is very versatile for meal prep. You can make it ahead and then use it as a main meal for lunch, or re-purpose it in casseroles, salads, soups, and more.
How long does cooked chicken last in the fridge?
Cooked chicken breast will last about 3-4 days in the refrigerator. Let it cool completely before placing into the fridge.
How to reheat leftover chicken breast
To avoid drying out baked chicken breast, it’s best to reheat it in the oven at low temperature, with some moisture. This essentially allows it to steam, keeping moisture in:
- Place the chicken into a baking dish with a thin layer of broth at the bottom.
- Let the chicken rest on the counter while you preheat the oven to 250 degrees F.
- Cover the baking dish loosely with foil.
- Bake for 15-30 minutes, until hot.
FAQs About Freezing Chicken Breast
Can you freeze chicken breast?
Yes, of course! Raw chicken breasts will keep in the freezer almost indefinitely, but 6-9 months is best for the best flavor.
You can also freeze baked chicken breast for 2-4 months, but it will be less juicy than when it was freshly made.
Can chicken breast be cooked from frozen?
Yes and no. The USDA says that you can cook chicken breast from the freezer by increasing the cook time by 50% [*].
However, I don’t recommend this, because you will likely end up with an overcooked exterior by the time the inside is cooked through. Instead, for best results, thaw the chicken breasts in cold water before baking, or in the refrigerator overnight.
More Easy Chicken Recipes
There you have it – the best way to bake chicken breast! If you want to know how to cook chicken in other ways, here are some popular preparations:
- Baked Chicken Legs – Crispy on the outside, juicy on the inside.
- Slow Cooker Whole Chicken – A hands-off easy chicken recipe.
- Indian Butter Chicken – With a simple and flavorful sauce.
- Chicken Bacon Ranch Casserole – If you’re looking for ways to use leftover baked chicken breast, this one is perfect!
- Pressure Cooker Shredded Chicken – Another common way to use up lots of chicken breast.
What To Serve With Chicken Breast
Just about everything goes with this juicy baked chicken breast recipe! Browse my low carb side dishes and salads for ideas. Here are a few reader favorites:
- Roasted Zucchini – This cooks at 400 degrees, but you can easily cut the pieces thicker and cook it with the baked chicken breast at 450 degrees, at the same time. You can also try the same thing with roasted eggplant.
- Mashed Cauliflower – A healthy swap for mashed potatoes! (Of course, if you have family members who are not low carb, potatoes are a good pairing as well.)
- Cobb Salad – Slice your juicy baked chicken, fan it over your salad, and you have a full meal.
- Sauteed Broccoli – Make this in parallel when you already have chicken breast in the oven.
- Zucchini Noodles – Toss them with baked chicken breast and your favorite sauce for a healthier pasta dish.
Tools To Make Chicken Breast:
Click the links below to see the items used to make this recipe.
- Cooking Alarm Thermometer – You can set the desired internal temperature on this thermometer and it will beep when it’s ready, for the perfect juicy chicken recipe.
- All-Purpose Thermometer Pen – The most precise thermometer ever and great for virtually any kitchen use. I used to think any thermometer will do, but realized most others take a while to read the temperature and by then the temperature starts to drop. This one reads super quickly and accurately!
- Stoneware Baking Dish – This keto chicken recipe is cooked on a baking sheet and this is my favorite one to use.
Reader Fave Keto Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
Juicy Baked Chicken Breast Recipe: The Best Way To Bake Chicken
Simply the BEST way to bake chicken breast in the oven! This juicy baked chicken breast recipe at 450 degrees is fast, EASY, and never dry.
Recipe Video
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
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Brined chicken
Preparation
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
To brine the chicken breasts, stir the salt into the water in a large bowl. Add the chicken breasts, submerging them. Let sit for 10 minutes at room temperature, or for up to a day in the refrigerator.
Rinse the brine from the chicken, then pat dry.
Preheat the oven to 450 degrees F (232 degrees C).
Place the chicken into a baking dish large enough for the pieces to fit without touching, or just barely touching. Brush both sides with olive oil. Sprinkle both sides with Italian seasoning, garlic powder, sea salt, paprika, and black pepper.
Bake for 16-22 minutes, until firm and internal temperature reaches 162-165 degrees measured with an accurate thermometer. (Internal temperature will rise another few degrees when resting.)
Cover with foil and rest for 5 minutes before serving or slicing.
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Recipe Notes
Serving size: 1 chicken breast
Video Showing How To Make Baked Chicken Breast:
Don't miss the VIDEO above - it's the easiest way to learn how to make Baked Chicken Breast!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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38 Comments
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This is absolutely delicious I’m been so tired of dry tasteless chicken breast, I’ve all but stopped cooking it. Thanks to you it’s back on the menu, paired with your sautéed broccoli yummy
Shadi Hasanzadenemati
I can’t wait to try this recipe at home, it looks very tasty!
Gina
Any time I’ve brined chicken or turkey it’s always the best tasting meat – love this method so much and totally agree that it makes the BEST baked chicken!
Robin
Awesome recipe!
kay
I’m an ‘experienced’ home chef & love cooking. I have been following a keto lifestyle for 10 days. I found your website and printed off a couple of recipes, this being my first. All I have to say is if any other recipe is half as good as this chicken, I feel I’ve won the keto lottery! Wow. I didn’t even finish my dish to write this… Thank you! Looking forward to trying other recipes
monika
IS THIS FOR RAW OR COOKED CHICKEN?
As an estimate, 4 ounces of boneless skinless chicken breast has:
110 calories
3g fat
24g protein
0g carbohydrates
Wholesome Yum M
Hi Monika, These nutrition contents are for cooked, unseasoned chicken breast. The nutrition facts for the written recipe are located under the actual recipe in the card.
Carol Thomas
I admit I was skeptical! 18 minutes at 450? But the chicken was wonderful, just as described! I put the chicken in the brine about midday and I used Greek seasoning when baking. Perfectly cooked, juicy, and my husband loved it! The only problem was getting the rest of the meal done in 18 minutes. Haha!
Eleanor
Do you advise the same cooking temp for convection?
Wholesome Yum M
Hi Eleanor, Decrease the temperature to 425 degrees F and start checking for doneness around the 15-minute mark.
Tabbie
I must admit, I was skeptical.
But now I’m a believer!!!
18 minutes at 450° = moist/ juicy & PERFECT!!!
Thank you!!!
LW
Please explain how to brine the chicken. How much salt in the water? For how long? Do you leave it in the fridge? Do you dry them or rinse off the brine afterwards? How long after soaking them do they have to be cooked?
Wholesome Yum
Hi LW, the recipe card above explains the brining process. You’ll want to cook the chicken right away after patting it dry.
Ally
Should the breasts be boneless? Thanks, Ally in NJ
Maya | Wholesome Yum
Hi Ally, Yes, they are!
Chantalle
How much see salt to brine it?
Wholesome Yum L
Hi Chantalle, 2 tablespoons.
Devon
Chicken has always been hit or miss for me. I usually overcook it. This recipe has changed all of that. Thank you for the tips and the recipe.
Anjana
Hi,
Cooked exactly as you said.. 18 mins 230 c.. soft succulent breast I have ever had. I was randomly browsing for some keto chicken breast recipe and stumbled on your website. Totally worth the effort and time.
Anjana
Jaime
Hi. These definitely take longer to cook. I’m cooking only 3 large chicken breasts spread out on the pan and so far I’m at 22 minutes and they’re not done. Just a head’s up bc I hate having to cut them to see if they’re done and then returning them to the oven. (I tend to not trust meat thermometers). I just took them out at 24 and am letting them rest so I hope they’re done! Ty.
Mike
Dumb question. Do I line the baking sheet with parchment paper and grease the paper or the pan?
Maya | Wholesome Yum
Hi Mike, Grease the paper on the top where you’ll be placing the chicken. It’s fairly optional though with parchment paper, more important if using foil.
Judy
Hi –
I bought a package of nice – very large (and thick) chicken breasts and followed your wonderful recipe. I did set my oven on 450 degrees prior to baking. I put them in the oven and timed them for 15 minutes once the oven was at 450 degrees. I checked and they were not done. I put them back in for another 5 min (20 total now) and using a meat thermometer I checked for doneness. They only reached 140 degrees internal temperature.
I ended up baking them (testing along the way) for a total of 35 min at 450 degrees. At that point, the internal temperature was 165 and the chicken was done.
It was moist and so delicious. The seasonings were perfect! I have made it twice now – buying the same size chicken breasts and 35 min is great. Now I can make it by eyeballing the ingredients. Oh – I use Coconut oil (which is soft at room temp) I just brush it on with a silicone brush. That adds a real nice flavor as well!
I have a great gas oven – maybe that makes a difference? I know they go on and off during the baking to keep the temperature stable. I am so happy not to have to bake things for an hour at dinner time here because it gets hot in my Florida kitchen in Sept/Oct when it’s still 85 -95 degrees outside!
Maya | Wholesome Yum
Hi Judy, I’m glad you liked the chicken! The time can vary based on the size of the chicken breasts, so very large ones can take a little longer. But, most likely the reason it took so much longer could be if the chicken was crowding the pan. The chicken should not be touching, otherwise it takes a lot longer to cook. Either way, I’m glad you found a way that works!
Bethany
Do you cover the chicken while roasting in the oven?
Maya | Wholesome Yum
Hi Bethany, No, no need to cover it.
Tammie Kreger
This had to be the most easiest tastiest chicken I’ve ever made, thank you so much for your wonderful quick recipes for a huge working family of 7, and you can believe it when I say it was good-ood
Maya | Wholesome Yum
I am so happy you and your family liked it, Tammie! Have a great day!
Judy
What makes the carb count equal to 2 carbs. Looking at the recipe, I don’t see any carbs.
Would love to know as I really need to stay on top of the carbs to lose the weight I wish to lose. (I don’t want to lose ground on my diet as I’ve already lost 50 lbs.)
I have not tried to recipe yet but will be today.
Judy
Wholesome Yum
Hi Judy, the carbs here come from the garlic powder and Italian seasoning.
Russ Holstein
I followed your guidance…using some #lchf brine….and 24 minutes on 450 for some heavy, thick breasts (5) and it’s awesome.
Thanks Maya!
Maya | Wholesome Yum
I am so happy you liked the chicken recipe, Russ! Please come back again soon!
Gary
Thank you for this recipe and the brined chicken thighs too! I bought some chicken breasts and thighs (both are bone-in / skin on) so would like to brine both and cook altogether. What cooking temp would you recommend for bone-in thighs and breasts to be cooked together? Love the idea of ghee, smoked paprika, garlic salt and pepper! Thanks so much!!
Gary
Maya | Wholesome Yum
Hi Gary, You can cook them together and I recommend the process like this. However, the breasts would be cooked before the thighs so you’d need to take them out sooner.
Linda
After brining the chicken, what’s the sodium content of the cooked chicken?
Wholesome Yum M
Hi Linda, The chicken will absorb a small amount of salt, but it’s not much. I am not sure how this will affect the overall sodium content. If you are on a low sodium diet, then you may wish to research this technique further before attempting.
Vic
I’ll start off with I don’t cook. I thought I’d buy some chicken breast, cook them up and freeze for future use – salads. I brined 5 breast overnight, I followed instructions and I’ve been cooking them for 45 minutes at 450 degrees. I must say, this is NOT cooking quickly as described. I keep setting my timer for 15 minutes. I just checked and they are still in a pool of fluid and white. One of them is getting a little brown on an edge. I just put them back in for another 15 minutes. Not complaining -just think you need to modify the time it takes to cook these.
Maya | Wholesome Yum
Hi Vic, After 45 minutes at 450 degrees, the chicken would be extremely overcooked. They are supposed to be white when cooked, were you expecting some other color? If they didn’t cook through, the only possible reasons could be if you stacked them (they should be in a single layer) or an issue with your oven. I’ve made these about 100 times by now so am confident about this. 🙂