Oven baked chicken breast delivers juicy, mild-flavored meat with a light crisp on the outside and a tender, moist interior. The seasoning mix of olive oil, garlic and onion powders, paprika, salt and pepper gives a warm, savory taste without fuss. This recipe is fast and hands-off: rub, bake, rest — and you have dinner. It works for weeknights, meal prep, or a simple lunch slice over a salad. If you prefer a creamier finish, try a related baked-thighs twist like creamy oven baked chicken thighs for a richer option.

Why You’ll Love This Oven Baked Chicken Breast

Fast: total active time under 10 minutes; bake and forget.
Reliable: clear internal temperature target makes doneness predictable.
Mild, flexible flavor: simple spices let the chicken work with many sides.
Healthy-ish: lean protein with controlled oil and seasoning.
Great for meal prep: slices store well for salads or bowls.
Minimal tools: need only a bowl, baking dish, and meat thermometer (optional).
Easy scaling: double or halve the recipe without changing technique.
Kid-friendly: familiar flavors and tender texture suit picky eaters.

What Is Oven Baked Chicken Breast?

Oven baked chicken breast is boneless, skinless chicken baked in the oven with a light oil-and-spice rub. The outside develops a slight roast color while the inside stays juicy when cooked to the correct internal temperature. The taste is savory and straightforward — garlic, onion, paprika, salt, and pepper — which keeps the chicken versatile. The method is reassuring and hands-off: you pat the meat dry, rub with the seasoning mix, arrange in a single layer, then bake until done. The vibe is simple comfort food that fits weeknight dinners, light lunches, or protein additions for meal prep.

Ingredients for Oven Baked Chicken Breast

Main Ingredients

4 chicken breasts
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried herbs (optional)

Ingredient Notes (Substitutions, Healthy Swaps)

Olive oil: you can swap with avocado oil or a neutral oil like canola. For less fat, use 1 tablespoon oil plus a light spritz of cooking spray.
Salt: use kosher salt for a milder saltiness by volume (1 teaspoon table salt ≈ 1.25 teaspoons kosher). Adjust to taste.
Pepper: freshly ground black pepper tastes brighter, but pre-ground is fine.
Garlic and onion powders: substitute with 1 clove garlic minced and 2 tablespoons finely grated onion if you prefer fresh aromatics — reduce other liquid as needed.
Paprika: smoked paprika adds depth. If you omit paprika entirely, add 1/4 teaspoon cumin for mild warmth.
Dried herbs (optional): use Italian seasoning, dried thyme, or dried rosemary. Fresh herbs can be added after baking for brightness.
For low-sodium diets: reduce salt to 1/2 teaspoon and boost herbs, garlic, and paprika for flavor.

Step-by-Step Instructions

Step 1 – Preheat and dry

Preheat the oven to 400°F (200°C).
Pat the chicken breasts dry with paper towels to remove surface moisture so the seasoning sticks and the exterior browns better.
Visual cue: the surface should look matte, not wet.

Step 2 – Mix the seasoning

In a bowl, mix 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1 teaspoon dried herbs (optional). Stir until combined.
Visual cue: the mixture should form a loose paste that coats the spoon.

Step 3 – Season the chicken

Rub the seasoning evenly over all sides of the chicken breasts. Make sure each breast is coated from top to bottom. This seals in flavor and helps the outside color up in the oven.

Step 4 – Arrange in a baking dish

Place the seasoned chicken breasts in a single layer in a baking dish. Leave a little space between pieces so heat circulates and the chicken cooks evenly.

Step 5 – Bake

Bake for 20–25 minutes or until the internal temperature reaches 165°F (75°C). Start checking at 20 minutes.
Pro cue: insert an instant-read thermometer into the thickest part of the breast to check doneness without guessing.

Step 6 – Rest then serve

Let the chicken rest for 5 minutes before slicing and serving. Resting lets juices redistribute so slices stay moist.
Visual cue: the juices that collect on the surface should settle and not run out when you slice.

Pro Tips for Success

Use a meat thermometer. Visual doneness can be misleading; aim for 165°F (75°C) in the thickest part.
If breasts are uneven, pound thicker areas to even thickness for consistent cooking.
Patting dry is essential — it helps seasoning stick and keeps the outside from steaming.
Don’t over-bake: remove from oven as soon as it reaches 165°F. Carryover heat will keep it safe and tender.
Rest for at least 5 minutes; cutting immediately loses juices.
For extra color, broil 1–2 minutes at the end, watching closely to avoid burning.
Let the chicken reach room temperature for 15 minutes before baking if it was refrigerated; it cooks more evenly.

Flavor Variations

Optional Lemon-Herb: add 1 teaspoon lemon zest to the rub and finish with a squeeze of lemon before serving.
Optional Smoky: replace paprika with smoked paprika for a deeper flavor.
Optional Spicy: add 1/4–1/2 teaspoon cayenne or chili powder to the seasoning mix.
Optional Italian: swap paprika for 1 teaspoon dried basil and 1/2 teaspoon oregano for an Italian twist.
Optional Mediterranean: add 1 teaspoon za’atar or crushed dried oregano and finish with fresh parsley.
Optional Honey-Garlic glaze (finish): brush 1 tablespoon honey mixed with 1 teaspoon soy sauce and 1/4 teaspoon garlic powder over the chicken during the last 3–5 minutes of baking. (This is optional and small in amount so it won’t break the base recipe.)

Serving Suggestions

Slice and serve over a mixed green salad with balsamic vinaigrette for a light meal.
Plate with roasted vegetables and a grain like quinoa or rice for a balanced dinner.
Slice thin for sandwiches or wraps with lettuce and tomato.
Serve with steamed broccoli and a squeeze of lemon for a simple weeknight plate.
Chop and add to tacos with slaw and a squeeze of lime for a casual meal.
Use as protein in meal-prep bowls with roasted sweet potato and greens.

Make-Ahead, Storage & Reheating

Make-ahead: season and prepare the seasoning mix up to 24 hours in advance. Keep breasts covered in the fridge and bake when ready.
Cooked storage: store cooked chicken in an airtight container in the refrigerator up to 3–4 days.
Reheating: reheat gently to avoid drying — slice and warm in a skillet with a splash of water or chicken broth over medium-low heat, or microwave in short bursts covered with a damp paper towel.
Texture changes: refrigeration firms the meat; sliced cold chicken is fine for salads but may be less juicy when reheated. Reheat just until warmed through to keep moisture.

Storage and Freezing Instructions

Fridge: cooled cooked chicken keeps 3–4 days in an airtight container.
Freeze: place cooked, fully cooled chicken breasts in a freezer-safe bag or container for up to 3 months. Wrap tightly and remove excess air. Label with date.
Thawing: thaw overnight in the refrigerator. Reheat gently to avoid further moisture loss.
Raw chicken freezing: raw seasoned breasts can be frozen before baking; seal in a freezer bag and use within 3 months. Thaw overnight and bake as directed.
If you prefer not to freeze: use cooked chicken within four days, or portion and refrigerate for meal prep instead of freezing.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
320 kcal | 46 g | 1 g | 12 g | 0 g | 600 mg

Estimates vary by brands and portions.

FAQ About Oven Baked Chicken Breast

Q: My chicken looks dry after baking. How do I avoid that?
A: Check temperature with a thermometer and remove at 165°F (75°C). Rest the chicken 5 minutes before slicing to keep it juicy.

Q: Can I cook at a lower temperature for longer?
A: Yes. Baking at 350°F will take longer but can help keep chicken moist. Use a thermometer and check after 25–30 minutes depending on thickness.

Q: What if my breasts are very thick or uneven?
A: Pound them to even thickness or butterfly thick breasts so they cook evenly and finish at the same time.

Q: Can I use bone-in or skin-on chicken?
A: You can, but cooking time will change. Bone-in pieces take longer; skin will crisp but may need extra fat for browning. Use a thermometer to judge doneness.

Q: Is it safe to cook straight from fridge?
A: Yes, but letting the chicken sit 10–15 minutes at room temperature helps even cooking. If cold, it may need a few extra minutes.

Q: How do I know it’s fully cooked without a thermometer?
A: Cut the thickest part: juices should run clear, not pink. This is less precise than a thermometer but works as a backup check.

Notes

Slice against the grain for the most tender bites.
Sprinkle fresh chopped parsley or chives after resting for color and freshness.
If using fresh garlic, add it at the end of cooking or finely mince and mix with oil to avoid burning.
For a crisper edge, broil for 1–2 minutes at the end while watching closely.
Use leftover pan juices as a quick sauce — scrape the baking dish and spoon over slices.

Troubleshooting

Bland flavor: increase garlic powder slightly or add a pinch more salt next time; fresh herbs add brightness.
Overcooked and dry: reduce bake time, check temperature earlier, and rest before slicing.
Not browned: pat dry, use a touch more oil, or finish with a quick broil.
Uneven cooking: pound breasts to even thickness or butterfly thicker pieces.
Too salty: reduce salt by half and boost herbs and spices to maintain flavor.
Spices not sticking: ensure meat is dry before applying the oil-spice rub so the mixture adheres.

Final Thoughts

This oven baked chicken breast recipe is simple, dependable, and fits many meals. With minimal prep and clear doneness guidance, it gives tender, mildly seasoned chicken that works every time.

Conclusion

For a trusted, step-by-step reference and extra serving ideas, see the helpful guide at Oven Baked Chicken Breast – RecipeTin Eats.