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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
Patrice Wike
2Now, my husband does not like chicken breast (says they’re too dry). With this recipe, the breasts were so juicy and tender. Absolutely DELISH! A couple of days later for lunch, HE went in the fridge, pulled out one, heated it up…it was just as juicy and tender as day one. Another family favorite. Thank you Maya for sharing recipes that are not only simple, but delicious to boot.
Wholesome Yum D
0That’s such wonderful feedback, Patrice! I love hearing that even your husband became a fan, that says a lot about how juicy those chicken breasts turned out. I’m so glad it’s become a family favorite!
Eileen C
2I am not a cook, nor do I aspire to be one. But, I am trying to do less carb and came across this recipe, so I tried it. Not only were the results perfect, for me, I ate the 4 pieces of breast for dinner 4 nights in a row, with chopped broccoli on the side. I will definitely make this again! The chicken was moist and tasty. I varied it slightly by using regular paprika on 2 breasts and Spanish smoked paprika on 2 breasts. It gave a slight variation, so it wasn’t really repetitive.
Rhonda
0I’ve been browsing chicken recipes for several hours (I’m a slow reader…). But after checking out the reviews on this recipe, I’ve decided “this is it!” I’ll try to report back with a review. Thanks so much for all you do. I’ve saved quite a number of your recipes.
Maya | Wholesome Yum
0Thank you so much, Rhonda! Please let me know how it turns out for you.
Maya | Wholesome Yum
0Awww, I’m so glad this worked well for you, Eileen! Yes, it’s great for meal prep like you did. Enjoy!
Sherry Blackwell
1I 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. 🙂 (With the 2 leftover breasts, I made chicken alfredo for the next night.)
Wholesome Yum D
0That sounds delicious, Sherry! I’m so glad you both enjoyed the chicken and that it turned out moist and flavorful. The Caesar salad and potato sound like perfect sides, and I love how you repurposed the leftovers into chicken alfredo. What a great way to make the most of it!
Ronni Munro
1I put 3/8″ potato slices on the bottom of the dish – microwaved them for about 3 minutes, then put the chicken on top. It was fantastic! My new go-to chicken recipe. Thank you!!
Lisa Kenyon
0I have made this recipe twice now and I will say that it does not disappoint. This is the moistest & most flavorful chicken breast recipe I have ever eaten. I did the short brine with about 1/2 the amount of salt for 10-20 minutes due to my heart healthy / low salt diet. I cut back on the Italian seasoning as a personal preference replacing with half Italian seasoning & 1/2 dry parsley in its place. This is now my go to chicken recipe.
Wholesome Yum D
0That’s wonderful to hear, Lisa! I appreciate you sharing the adjustments you made to suit your preferences. Thanks for such a thoughtful review!
Misty Downing
0Delicious! I don’t love grilled chicken and I hate bland. This recipe is SO flavorful and moist. I made it last night and it was devoured by my whole family. I’m making more today to meal prep! Honestly the best grilled chicken I’ve ever eaten. Thank you for this recipe.
Wholesome Yum D
0Hearing that it’s the best grilled chicken you’ve ever had absolutely made my day, Misty! I love that the whole family devoured it and you’re already making another batch for meal prep.
Crystal Duncan
0If you are using your air fryer for chicken breast meat what seasoning do you put on their them and what can I make with it that is quick and simple recipe
Maya | Wholesome Yum
0Hi Crystal, You can use the same seasonings I’ve listed above, or make my air fryer chicken breast recipe that has slightly different seasoning. Both are quick and simple!
Brenda Patterson
0W-o-w. My whole family was amazed at how juicy & good this chicken was! Served with brown rice & broccoli. Definitely bookmarking this recipe! I will make again & again & AGAIN!
Wholesome Yum D
0I’m so glad it was such a hit, Brenda! I hop you enjoy making it again.
Marion Bilich
0Do you have any suggestions on how to brine (or a brine alternative) for people on a low sodium diet?
Maya | Wholesome Yum
0Hi Marion, Brine mainly works via osmosis with salt, so I would just skip this step if sodium is a concern. It won’t be quite as juicy, but still very good if you follow my tips for internal temperature.
Cynthia Moore
0All your recipes are delicious. I have both your cookbooks and every recipe is good. These cookbooks really helped! Thanks very much.
Maya | Wholesome Yum
0Thank you so much, Cynthia! I’m so happy you like my recipes and have my books. It means a lot.
Edrie Bays
0Delicious. Moist.
Wholesome Yum D
0Edrie, so glad you liked it! Moist and delicious is always the goal!
Kerri
0This recipe is so good. I brined 3 large breasts overnight in pink salt, will use sea salt next time. I also make a seasoning blend that I used (garlic powder, onion powder, smoked paprika, salt and black pepper) and at first it was a bit salty so I wiped my seasonings off and it was perfect. Guess I am used to flavorless chicken and overdosed on seasonings!! My breasts were large so It took closer to 25-28min. This chicken will be the best on a green salad!! Thank you for the healthy recipes!
Wholesome Yum D
0Kerri, I love hearing that you made it your own! Brining the chicken breasts was such a great move and your seasoning blend sounds delicious. I bet it’ll be amazing on a big green salad. Thank you for the kind words!
Cynthia Chesnut
0SO yummy. I’ll make it again soon.
Wholesome Yum D
0That’s so great to hear, Cynthia! I love when a recipe is an easy win like that, hope it becomes a regular for you.
Nancy
0Could I use this brining trick with a 6# turkey breast for Thanksgiving? Bigger bowl, of course…
Maya | Wholesome Yum
0Hi Nancy, Yes, absolutely! You can then season it the same way or use my roasted turkey breast recipe from there (but with less salt if you brine first).
Julie
0This is my go-to chicken breast recipe. Easy, fast, delicious – can’t ask for better!
Wholesome Yum D
0So glad to hear that, Julie! It’s always a win when a recipe is easy, fast, and delicious. I’m thrilled this one checks all the boxes for you.
QUILTTRENDS
0This is my 2nd review of this recipe….because it is just that good!! I love the spice blend and the ratio is perfect, so as much as I love changing it up, the 2nd round…I just couldn’t. This time I got smart and lined my 9″ pan with foil…no clean up! Again, my chicken pieces were very large, so I cut one in half to match the other one. perfect. Baked the 2 smaller pieces about 23 minutes, removed from the pan to rest, and baked the remaining piece an extra 5. Resting is the key. This is so juicy and flavorful…love it. It’s so easy to dry out boneless, skinless chicken but not with this technique. Next time I’ll start with more than 3 pieces…hubs took one piece to work, so there’s none left over for me, or to make a yummy 2nd dinner. I sauteed some cubed radishes for 10 minutes, then added onion and mushrooms. Threw in a couple stems of rosemary and a handful of thyme….perfect!! Steamed 3 sliced carrots in chicken broth…perfect dinner!
Wholesome Yum D
0Thank you so much for sharing this, and I love hearing how much you’re enjoying the recipe! I’m especially glad the chicken stayed juicy and flavorful for you. Sounds like you created an absolutely perfect dinner all around. Hope you get some leftovers next time!
QUILTTRENDS
0Oh my goodness!!!! I did this exactly as stated, but apparently my chicken breasts were much bigger. At 18 minutes they were 115°, so added 5 minutes at a time. It took almost 30 minutes but finally!! I did let them rest, and they were so yummy. Moist, easy to cut, done to perfection!!
My husband is an excellent cook, and halfway through a conversation, he interrupted me and said, “we need to have these again!! These are excellent!” Quite a compliment from him! I served them with a huge salad that started off as a wedge, but added bacon, avocado, tomato, cuke, sweet onion and blue cheese dressing. The chicken was a perfect addition! Thanks for a great but easy recipe!
Wholesome Yum D
0This made my day! I’m so glad the chicken turned out perfectly, even with the bigger pieces. What a wonderful compliment from your husband! That salad sounds like the perfect pairing too. Thank you for sharing all the details!
Mary
0This was delicious! Super easy for a non cook – thank you!
Wholesome Yum D
0Mary, so happy you enjoyed it! Even better that it was quick and simple.
Diana
0Yum! This chicken turned out so juicy and flavorful. Thank you so much!
Wholesome Yum D
0That’s awesome to hear, Diana! Juicy and flavorful is exactly what I was hoping you’d get from this one.
Paul Settle
0This is the juciest way to make chicken breasts that I’ve ever tried! I make enough for several meals – it rteheats well if you use the method in the notes.
Wholesome Yum D
0I’m so glad you liked it, Paul! Totally agree, it stays so juicy, and having extra for meals later is such a win.