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GET IT NOW- I’m Kind Of Obsessed With This Healthy Baked Chicken Breast Recipe
- Ingredients & Substitutions
- How To Bake Chicken Breast In The Oven
- My Tips For The Juiciest Chicken
- Healthy Baked Chicken Breast (Juicy & Easy) Recipe card
- Seasoning Variations
- Serving Ideas
- More Healthy Chicken Breast Recipes
- Recipe Reviews
I’m Kind Of Obsessed With This Healthy Baked Chicken Breast Recipe
I said it — I’m kind of obsessed with this healthy baked chicken breast. We eat a lot of chicken in my house, so I get the opportunity to test a lot of oven baked chicken recipes, but I keep coming back to this one. It’s simple, it’s flavorful, it uses ingredients I always have around, and it’s super juicy. Oh, and baking chicken breasts at 450 degrees is super quick, too. Here’s how it checks all the boxes:
- Perfectly cooked, juicy chicken breasts – After hours of research and testing dozens of times, this is the best baked chicken breast recipe I’ve ever made. Even though it’s simple, my method will banish dry chicken from your house forever.
- Just 5 simple ingredients – Plus salt and pepper. That means the prep is super quick, yay!
- Faster bake time – Most healthy chicken breast recipes bake in an oven temperature range from 325 to 400 degrees F, but in my experience the best way to bake chicken breast is very high heat — 450. The shorter cook time gives less time for the moisture to evaporate from the chicken, for a juicier result.
- Healthy protein for anything – I make this often for I-don’t-know-what’s-for-dinner situations, as meal prep for lunch, and even to freeze for later.
The key to juicy baked chicken breasts is all about brining. Don’t worry, it’s super easy to do and takes only 10 minutes.
I use this method on lots of poultry recipes, including my air fryer chicken breast, 6-ingredient spinach stuffed chicken, fancy looking prosciutto wrapped chicken, cheesy asparagus stuffed chicken, and even spatchcock turkey — making them all juicy and extra flavorful.
And yes, it’s my best way to bake chicken breast in the oven, too. Make it with me!
“I made this healthy baked chicken one night this week and we both loved it! The breasts were very tasty and so moist inside. The seasoning was perfect, but next time I think I might try one of the seasoning variations. I served it with a small potato and a Caesar salad. I loved that it was a healthy meal and it didn’t take too long to fix… another hit in our household.”
-Sherry
Ingredients & Substitutions
Here I explain the best ingredients for my healthy baked chicken breasts recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Chicken Breast – I developed this recipe for boneless skinless chicken breasts. Choose ones that are similar in size and thickness, so that they cook at the same rate. (I just pound them with the flat side of a meat mallet if the thickness is not the same.) If your chicken is frozen, you’ll need to thaw it first, but you can do this while brining. To cook other cuts, I’ve got other basic recipes for bone-in chicken breasts, crispy baked chicken thighs, baked chicken legs, and chicken leg quarters.
- Salt Water Brine – This is simply a combination of water and sea salt (or you can use kosher salt). Brining is my secret to juicy baked chicken breast!
TIP: The key to a great chicken brine is the water and salt ratio.
You need 1/4 cup salt per quart (4 cups) of water. Do not skimp on the salt – this is important! 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 means more moisture in the chicken, and the salt also works to break down the chicken proteins, making them more tender.
- Olive Oil – Locks in moisture, adds flavor, and helps the seasonings stick. You can use any heat-safe oil, like avocado oil.
- Spices – My usual combo is Italian seasoning (my go-to dried herb mixture that includes oregano, marjoram, basil, thyme, rosemary, and sage), garlic powder, sea salt, black pepper, and paprika. See my variations below for more seasoning ideas!
How To Bake Chicken Breast In The Oven
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Brine. Place chicken breasts in a large bowl with enough water to cover them. Add sea salt and stir to mostly dissolve. Brine at room temperature for 10 minutes, or up to 24 hours in the fridge.
- Brush with oil. While your oven preheats, remove the chicken from brine and pat dry with paper towels. Place it into a baking dish (this is my favorite and I used it here). Brush both sides with olive oil. I used a different brush in the picture below, but now love these silicone brushes because they’re all one piece!
- Season. Sprinkle both sides of chicken with the spices.
- Cook. Bake chicken breasts in the oven until firm and no longer pink, and internal temperature reaches 160-165 degrees F with a meat thermometer. (It needs to reach 165, but see my tips below for why I usually pull it a little earlier.)
- Rest. Cover the cooked chicken with foil and rest for 5 minutes before serving or slicing.
My Tips For The Juiciest Chicken
- Don’t skip the brine. It’s optional for many of my other chicken breast recipes, but for this basic one, I highly recommend it. It’s the absolute best way to guarantee juicy results. Even 10 minutes makes a difference!
- You can brine for up to 24 hours. I often do this the day before, but longer than 24 hours will make the chicken mushy.
- Why pat dry? Even if you don’t brine, drying the chicken helps it stay juicy during baking. In fact, I do this with all my proteins.
- You might need more seasoning than you think, and salt is the most important. My usual rule of thumb for poultry is 1 teaspoon of salt per pound, but with the salt water brine in this chicken breast recipe, I used half of this amount. (For older versions of this recipe, I used the full amount and it was too salty.)
- You can pre-mix the spices if you like. Sometimes I do and sometimes I don’t. The advantage of mixing them in a small bowl first is you don’t have to measure half the amount of each to season each side.
- Don’t crowd the pan. Use a baking dish large enough for pieces to fit without touching, or just barely touching. (This one is my favorite.) If the chicken breasts are too crowded, the cook time will be much longer and the chicken may dry out, plus it’ll cook unevenly. If you don’t have a large enough pan, use multiple pans. You could also use a large baking sheet (line with parchment paper or foil for easier cleanup).
- Use a meat thermometer. I always recommend this, but it’s especially important for baked chicken breast recipes, since this cut is naturally lean and most prone to drying out. I use and love this probe thermometer, which beeps at the right internal temperature and doesn’t require me to keep checking. A regular meat thermometer will work, though. Make sure to insert it into the thickest part of the chicken.
- For the juiciest results, stop baking a few degrees early. The USDA says to cook chicken breast until it reaches 165 degrees F, but the temperature will actually rise a few degrees after you take it out of the oven and let it rest. So, I typically take it out around 162 degrees and let it come to 165 while resting, to ensure an extra juicy chicken breast. Just double check before serving! This is the opposite of what I do for boneless chicken thighs (and other dark meat), which needs to reach at least 170 degrees F to get juicy.
- Resting is important, too. It lets the juices settle into the meat, so that they don’t leak out when you cut into it. If you skip this step, your chicken will taste more dry.
- Slice against the grain. Just like a good sirloin steak or ribeye, I always slice oven baked chicken breast recipes against the grain. This breaks up the muscle fibers, making every bite more tender.
Healthy Baked Chicken Breast (Juicy & Easy)
The BEST way to bake chicken breast, with simple ingredients! My juicy, healthy baked chicken breast recipe is fast, easy, and never dry.
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Ingredients
Tap underlined ingredients to see the ones I use.
Brined chicken
Preparation
Instructions
Tap on the times in the instructions to start a kitchen timer.
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To brine the chicken breasts, place them in a large bowl with enough water to cover them (about 4 cups). Add sea salt and stir to mostly dissolve. Let sit for 10 minutes at room temperature, or for up to 24 hours in the refrigerator.
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Drain the salt water, rinse the chicken, and pat dry.
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Preheat the oven to 450 degrees F (232 degrees C).
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Place the chicken breasts into a baking dish large enough for the pieces to fit without touching, or just barely touching. Brush both sides with olive oil.
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Sprinkle both sides of the chicken with Italian seasoning, garlic powder, sea salt, paprika, and black pepper.
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Bake for 18-22 minutes, until firm and no longer pink, and internal temperature reaches 160-165 degrees F (71-74 degrees C). (Internal temperature will rise another 5 degrees when resting.) A probe thermometer like this is the best set-it-and-forget-it method because it will beep when ready, but an instant-read thermometer also works.
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Cover with foil and rest for 5 minutes before serving or slicing.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 chicken breast
- Tips: Check out my recipe tips above to help you get tender, juicy baked chicken breast every time, as well as a couple shortcuts.
- Variations: See my seasoning variations to make other flavors to go with different dishes.
- Store: Cool completely and place into an airtight container in the fridge. Leftovers will last up to 3-4 days.
- Meal prep: I love baked boneless chicken breast is very versatile for meal prep! You can make it ahead as your protein for lunch, or re-purpose it in casseroles (it’s perfect for my chicken bacon ranch casserole!), serve over salads, or add to soups.
- Reheat: To avoid drying out the chicken, I like to reheat it in a baking dish with a little broth at the bottom, covered loosely with foil. I recommend 15-20 minutes at 250 degrees F. The microwave will make it dry, but works in a pinch.
- Freeze: You can freeze baked chicken breast in a zip lock bag for up to 4 months. It’ll be less juicy, so I mainly do this to use in other recipes rather than to eat by itself.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Baked Chicken Breast
Seasoning Variations
I use this baked chicken breast recipe as my base for all kinds of flavors, depending on what I’m serving it with. The combo above is what I make most often because it goes with everything, but these are great for more punch:
- Add heat – If you want to keep my original spice mixture but like a kick, add 1/4 teaspoon of cayenne pepper or red pepper flakes, or 1 teaspoon of chili powder.
- Mexican – Swap all the spices with 1-2 tablespoons of taco seasoning or fajita seasoning. These are my faves when I’m making this healthy baked chicken breast to go with other Mexican recipes.
- Poultry flavor – For a comfort food vibe, use 2 teaspoons of my poultry seasoning instead of the Italian seasoning.
- Cajun – My husband’s favorite! Use Cajun seasoning in place of the spices (same amount as the Mexican version above).
- BBQ – After brining, brush the chicken with your favorite barbecue sauce (I use this sugar free BBQ sauce). Bake, and baste with more sauce halfway through. If you want it even more caramelized, finish under the broiler for 5 minutes.
- Teriyaki – Use my instructions for BBQ sauce above, with teriyaki sauce instead.
- Lemon pepper – Like my lemon pepper wings, you can simply substitute all the spices in this baked chicken breast recipe with 1 tablespoon of lemon pepper seasoning. Or just make my lemon garlic chicken.
- Ranch – Use ranch seasoning instead of the Italian seasoning, or just follow my ranch chicken recipe.
Serving Ideas
Just about everything goes with my healthy baked chicken breast recipe! You can browse my healthy side dishes and salads, but here are some of my favorites:
- Veggies – Whip up my easy sauteed broccoli, air fryer carrots, or sauteed asparagus while you’re baking chicken breast in the oven. You can also roast zucchini or roast eggplant on the same pan — even though I usually bake those at 400, they do okay at 450 if I cut them a little thicker.
- Salad – Juicy baked chicken breast is my go-to for Cobb salad and chicken Caesar salad, but you can fan it over arugula salad or kale salad, too. I also love loaded cauliflower salad or creamy cucumber salad on the side.
- Starches – When I want something more hearty, I bake potatoes in the Instant Pot, roast potatoes in the air fryer, or make rice for my kids. My husband and I like lighter mashed cauliflower, zucchini noodles, or baked spaghetti squash.
More Healthy Chicken Breast Recipes
Healthy chicken breast doesn’t have to be boring! If you want something a little less basic, try one of my other baked chicken breast recipes that take them up a notch:
179 Comments
Glenda
0Baked chicken is a staple in my kitchen! This is perfect for batch cooking and prepping it to use in several future meals.
Rose
0This baked chicken breast turned out super moist and delicious! I’ll make it again for sure.
LIsa
0The chicken came out so juicy from the oven. My family loved it.
Liz
0This recipe was so simple but my whole family loved it! Perfect weeknight recipe. We will make it again!
Giangi Townsend
0I love how tender the chicken breasts were. I am not a fan of the breasts as they are always tough to me, your recipe made me a fan.
Tender and juicy, cooked to perfection. Thank you.
Janet Hanson
0I enjoyed this recipe very much. I (like many I suspect) have had chicken breasts cook up tough. I cooked this in my oven on the convection setting. The value is here that this is a useful cooking technique that everyone should have in their toolbox. I liked the clear, easy to follow instructions.
Monique
0Yes!!!!! Finally a delicious way to bake chicken. I have been overcooking and overdrying my chicken forever, it feels like. I think the brine was the total game changer! In fact…I know it was.
Aprell Davie
0Really easy and very juicy and tender. I will be making this again.
Joanne
0Absolutely THE BEST WAY TO BAKE CHICKEN! Thank you for this recipe – this is one I will use over and over and over again!
Judy
0I agree with the other comments, this really is the best chicken! The brine, the spices and the hot oven are like magic! I always hesitate to bake boneless chicken breast because they always come out dry. This was juicy and delicious!
Kate
0OMG!! I am kicking myself for never brining my chicken before! This was the juiciest chicken I’ve ever cooked! Thank you so much for this… it will make it easier to make delicious chicken salads I’ll actually look forward to eating! I was also hesitant about the cooking temperature and time…. I actually preheated the oven for 400 because I thought 450 was too high, but last minute decided to crank it up and wow am I happy I did! Thank you… you have a new fan.
Andrea
0Hi, thank you for the recipe. I would to know what the sodium content is of the brined chicken breast.
Wholesome Yum D
0Hi Andrea, Nutrition facts are provided as a courtesy. Please see our nutrition policy if you have any questions.
Julie
0This was my first time using the brine on chicken. Wow .. worth every minute. Thank you for that tip. Chicken was flavourful. I cut it into smaller pieces and will use the remainder on salad. It would also make an amazing chicken sandwich on a bun.
Beth
0Perfect!
Regan Brown
0This is delicious!
Shanea Wilson
0Made this for supper tonight, delicious
Regina
0This recipe is definitely a keeper. The recipe is quick and easy. I used 3 large chicken breasts. Because they were thick, I brined them for about an hour at room temperature. It was perfect.
Jennifer
0I can only hope you were hungry when you wrote that! When a recipe doesn’t work-out for me, my first thought tends to be that I’ve done something wrong – but perhaps I’m more human and prone to mistakes? I’ve found the woman who runs the site, Maya, to be very responsive to comments – and the few times my results haven’t been exceptional, it’s been because of an error or oversight on my part. You may think I’m a friend of hers; I’m not – I live in Canada and have neither met nor spoken to her. I wonder if your disappointment resulted in you being so accusatory? And perhaps the fact that there are so many 5-star reviews left you feeling doubly frustrated. In any case, I thought her reply to you was quite measured and respectful, considering.
Ann C Shaffer
0Baked exactly as advised. (Brined 24 hours) House filled with smoke, alarm going off. I am trying to air out the house. After 20 minutes fairly thin breasts look shriveled. Lots of juice in the cookie sheet. Registered 140 degrees internal temp. Baked additional 10 minutes. Still not up to even 160. It’s a new meat thermometer and the stove works fine. The meat is okay but I don’t consider this a success. Very disappointed. Thanks anyway. Post or not. I notice you only post five star reviews. Hmm…
Maya | Wholesome Yum
1Hi Ann, Sorry to hear your chicken didn’t turn out as expected. Something must have been different, as there are no ingredients in the recipe that would cause the house to fill with smoke (as long as you use an olive oil that doesn’t have a too-low smoke point, maybe that was it?). The recipe calls for using a baking dish, not a cookie sheet, so that could be a slight difference in terms of cook time. Otherwise, a more common reason that your chicken didn’t cook through in time is if the chicken breasts are too crowded in the pan, which can significantly slow down cook time and make them cook unevenly. This is why I recommend placing them without touching. Many people have had success with the baked chicken breast recipe, but I do post any constructive criticism I get; it’s pretty condescending to assume otherwise. I hope the tips were helpful if you wanted to try again.
Lee
0I love this recipe and make it at least twice a week. Sometimes I just bake and slice and serve with sides, and it’s absolutely delicious. Sometimes I bake and chop to put into casseroles like the Chicken Bacon Ranch one on here that we love so much. For the size of my chicken breasts and my oven, I have found that 22 – 25 minutes of cooking time works best for me. Delicious!
Kacy
0I will never bake chicken any other way. So juicy and delicious. Thanks!
Carol
0Can you cook the chicken on the stove, not frying.
Wholesome Yum D
0Hi Carol, I suggest using my Pan Seared Chicken Breast recipe to get the best result.
Karen
0Moist, tasty, Delicious!!!
The family loved it
Thank you so much!!
Jennifer Rae
0It worked! I’m ordinarily a pretty terrible cook, but I’ve now successfully cooked or baked about a dozen recipes from the Wholesome Yum. This chicken recipe took me almost no time though I agree with another reviewer that larger pieces take more like 35 minutes. I made a bunch so we’d have chicken for a few days and even heated up it’s still super-moist. Just fantastic – this one is sure to become a staple I can build on.
Sandra
0The first time I made this was a total flop. I don’t know what went wrong, probably over-cooked it, as it was so dry.. Then, I decided to try again. Followed the directions exactly as written, and it turned out fantabulous !!!!
Glad there is an alternative way to making chicken indoors. This summer has been so stormy & wet so often that one cannot plan cooking on the grill very often, which is what my adult son enjoys doing.
Thank You, Maya for posting this. It”s definitely a Keeper!
Sandra W.
Snowmom
0I was skeptical. But I tried it and must admit it came out flavorful and tender! If using super big pieces, you will need to probably cook for 30-35 minutes. I have been following this website for a couple years and she has never let me down. Every single recipe is flavorful and instructions are clear. Thanks!it’s
Paula
0I cooked this for my family and they loved it. I followed the recipe exactly as written with the Italian seasoning. I’m going to try the poultry seasoning next!!!!!! The brine was easy.
Jessica
0The recipe was a success and easy to follow! I had to use two pans since I had two large chicken breasts and cut them in half length-wise. I might use less salt next time, but otherwise I loved the recommended seasonings! I put it on your zoodles and keto alfredo sauce. I’m thinking of trying it with roasted cauliflower next time.
LYdia
0Can you brine with buttermilk for this or has to be salt?
Wholesome Yum M
0Hi Lydia, buttermilk will work as well. Enjoy!
Debra
0I used preseasoned chicken breasts and they came out perfect. Thanks for the recipe
Catie Glass
0So flavorful and juicy, definitely gonna have to make it again!
Marcia Stuhlsatz
0I cannot use the brine method for Oven Cooked Chicken Breasts because I have Kidney Disease and can’t use salt when cooking. I assume I can bake the chicken without the brine?
Wholesome Yum M
0Hi Marcia, Yes, absolutely, just omit the brining process.
Elizabeth
0Super easy and my kids loved it, thanks!
Amber
0Is this seriously 51.1 g of protein for one piece of chicken???? That seem really high.
Wholesome Yum M
0Hi Amber, Yes the numbers are accurate for an 8 oz chicken breast.
gloria stanley
0Wow, I brined the chicken breast and seasoned with poultry seasoning, salt and pepper. Hubby said that chicken was moist and tasty! Added steamed brocolli and butter and had a nice, filling low carb dinner!! Thank you!!
Lilie Manes
0Absolutely the best chicken I’ve ever eaten. Due to food intolerances, I just sprayed the chicken with cooking oil spray and placed a thin slice of white cheddar and cooked lean bacon on top of it. Perfection!!!!
Thanks for the recipe. I sent it to my 4 daughters.
Charity Atchison
0I absolutely love this recipe. The best baked chicken I’ve ever made and eaten. Juicy, not dry. This is a keeper.
Vicki Johnston
0The best baked chicken ever! My family is so impressed. I can’t wait to try other recipes and learn more cooking skills from your tips and videos. Thank you!
Aaron Woods
0The recipe calls for sea salt. I usually cook with Kosher Salt. Can I swap 1:1 Kosher Salt to Sea Salt?
Wholesome Yum M
0Hi Aaron, Yes, that will work fine.
Billy Hicks, Jr.
0This was the best baked chicken ever. Awesome flavor and super moist! Don’t pass up on this recipe. I let the chicken soak in the salt water for a few hours!
Lori
0Can I use pink Himalayan salt instead of sea salt?
Racheal
0Is this good for someone with high blood pressure?
Wholesome Yum D
0Hi Racheal, My recipes focus on low carbs, I would suggest speaking with your doctor about foods that would fit into your dietary needs.
Wholesome Yum M
0Hi Lori, Yes, that will work fine.
Rayna Jenkins
0I made this for my family (they are not keto like me) and they loved it. I made it with your sautéed broccoli & there were NO leftovers. My son who is super picky loved it and had a whole chicken breast himself! The brine makes the chicken so juicy & flavors it throughout. Clean up was a breeze! This is a definite keeper for dinner in my family.
Michael P.
0Was absolutely delicious and easy to make!!!
Patti Parson
0Made this! It was great!
Myra
0FINALLY, a great chicken breast recipe that works! I used coconut oil for mine, but will try it with avocado oil and ghee next time or two for comparison. I also used all of the seasonings in the recipe, and the flavor was fantastic.
Kelly
0I’ve been looking for a chicken grilling alternative for inclement weather and this fits the bill!
The chicken was juicy and delicious.
As a bonus, I was able to roast veggies at the sam time
donnajenkins110564@gmail.com
0This 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
0I can’t wait to try this recipe at home, it looks very tasty!
Gina
0Any 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
0Awesome recipe!
kay
0I’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