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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.
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Brined chicken
Preparation
Instructions
[ See step photos See my tips ]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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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:
188 Comments
Cindy
0Hi… do I need to use the salt? The recipe sounds so good just wondering about the salt… Thanks
Wholesome Yum D
0Hi Cindy, You can omit the salt.
Jan
0I only have chicken tenders, does this recipe work the same way?
Wholesome Yum D
0Hi Jan, You will have to reduce the bake time if you are using chicken tenders.
Jina
0WOW! Amazing. I have never done a great job with chicken breast. It always comes out too tough. This worked wonders. I used thin cut breasts and lowered the cooking time to 12ish minutes. There were two pieces that were cut REALLY thin and I knew they would be overcooked compared to the others, but I left them in the same amount of time to see how they would turn out compared to the thicker pieces. It turned out SO GOOD. So juicy, tender, and honestly the best chicken breast I’ve ever had. Even the very thin pieces that overcooked were tasty and still more tender than I expected. The salt brining and high heat do wonders! It was a tad salty for my taste, but the Italian seasoning I used had salt in it. I will use a salt-free Italian seasoning next time because the salt brine seemed to give it plenty of salt.
Karen Dottle
0I used thin cut chicken breasts so I didn’t have to pound them. I used 2 cups water and only 1/8 cup sea salt and brined overnight. Seemed too salty. Seasoning was good though.
Roxanne
0Delicious! The brining is key. Check temperature doesn’t take long to bake.
Kevin Smith
0Delicious and juicy chicken recipe. Easy to make and my family loved it!
Kathleen
0I’m not one who usually goes for chicken breast just because most of the time they are dry. I happen to have some chicken breasts in the freezer so I thought I would give this recipe a try. I loved this recipe. I followed the directions accordingly. The only thing I was out of was Mediterranean seasoning so I used basil instead. I’m also not a big fan of paprika but I found it made the chicken very very tasty. I can’t wait to try it with some smoked paprika. As stated, the chicken breast came out very moist and delicious! I will be using this recipe again.
Karen
0This was delicious! I’ve been searching for years for a way to cook chicken breasts that doesn’t make them tough. A+!
OK. Gunnels
0I usually only use salt as I am allergic to garlic. First time brining hope it turns out ok.
Carol
0Can I brine the chicken and season, and leave in fridge to cook the next day?
Wholesome Yum D
0Hi Carol, Yes, that would work.
Andrea
0Very easy recipe and delicious juicy chicken breast!
Gary
0Definitely in my top three.
Deb
0This is a great tasting and healthy quick meal. I was reluctant to bake at such a high temperature, but it turned out moist and good mix of spices.
Rojeanne
0I made this tonight. Wow, It is really good. I don’t normally like chicken breasts, but, I do now. Thanks
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.