These oven roasted chicken breasts turn out juicy and tender every time! They're perfectly seasoned and only take 5 minutes of prep to get in the oven.
Chicken breasts can be finicky to cook because they're a lean meat. They can go from perfectly-cooked to dry in an instant. Tired of dry, bland chicken? Give this recipe a try.
It's simple, fast, and turns out juicy and flavorful every time. You're going to love the seasoning blend on top - it's packed with savory flavor that's easy to pair with your favorite side dish.
Serve juicy oven roasted chicken breasts with stovetop mac and cheese, roasted zucchini and squash, or garlic parmesan rice. This recipe is also great for meal prep and makes enough chicken for an entire week of lunches.
Ingredients and substitutions
- Chicken - You'll need two pounds of boneless, skinless, chicken breasts that are sliced to about ¾ inch thickness. This recipe can also work with boneless, skinless chicken thighs if desired.
- Seasoning - Onion powder, garlic powder, salt, paprika, chili powder, and pepper add a mild, savory flavor to your chicken.
- Oil - A bit of oil helps your seasoning stick to the chicken and also adds moisture.
Tips and tricks
Thick chicken breasts? - Nowadays, most chicken breasts are very large and thick. You'll need to either slice your chicken breasts in half lengthwise (as shown above) or use a mallet to pound them to about ¾ inch thickness. If you'd prefer to bake your large chicken breasts whole, the cooking time will double (or more) due to the thickness of your chicken.
Use a meat thermometer - If there's only one step you follow in this recipe, it should be this one. Use a meat thermometer to check the doneness of your chicken, always from the thickest part of the meat. A meat thermometer ensures your chicken is cooked to the correct temperature so that it's not dry. Setting a timer is not a reliable way to cook chicken perfectly.
Pan size - Two pounds of chicken perfectly fits into a 9x13 casserole dish. Any oven-safe baking dish that's about 3 quarts in size should work just fine.
Allow chicken to rest - After removing your chicken from the oven, transfer to a serving plate and allow it to rest for 5 minutes before slicing and serving. This allows the juices to redistribute throughout the meat. Slicing into piping hot meat releases those juices and dries out the meat.
Meat thermometers
A meat thermometer is a must for perfectly cooked, juicy meat. Here are my two favorites:
ThermoPro Oven Meat Thermometer - Place the probe into the thickest part of your chicken and set the temperature to 165 degrees Fahrenheit. The thermometer beeps when your chicken is done. No need to open the oven doors repeatedly to check on it.
Digital Instant Read Thermometer - This is my go-to meat thermometer for grilling and stovetop cooking. It also works for roasting meats, but you'll have to open the oven to check the temperature, which can potentially slow down roasting time.
Storage
Leftover cooked chicken will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
Cooked chicken can also be frozen for up to 3 months in ideal conditions.
Frequently asked questions
The "secret" to keeping chicken breasts juicy is simply not baking them too long. Cooking chicken too long causes it to dry out. There aren't any secret ingredients, marinades, or brines needed to "lock in moisture". If chicken is cooked to the proper temperature of 165 degrees Fahrenheit in the center, no matter how it's seasoned or prepared, it will be perfectly juicy inside.
It's much harder to determine the doneness of your chicken without a meat thermometer, but here is a method to try. Poke the thickest part of your chicken with a skewer. If the juices that come out are clear, your chicken is done. If the juices are pink, your chicken needs more time. I don't recommend slicing into piping hot chicken to check doneness - this will dry out your chicken.
Yes, feel free to use your favorite seasoning blend like Cajun seasoning or everyday seasoning on your chicken and omit the listed spices in the recipe card.
Recommended
📖 Recipe
Juicy Oven Roasted Chicken Breasts
Ingredients
- 2 pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon pepper
Instructions
- Preheat oven to 425℉. Lightly grease a 9x13 (or any 3 quart) baking dish and set aside.
- Slice chicken breasts in half lengthwise or pound with a meat mallet to ¾ inch thickness. Pat chicken dry on all sides with a paper towel.
- Place chicken in the prepared baking dish and drizzle on all sides with olive oil.
- Mix spices together in a small bowl, then season chicken on all sides.
- Bake uncovered until chicken reaches 165 degrees Fahrenheit in the center. Use a meat thermometer to ensure chicken turns out juicy. This should take about 18-22 minutes but times can vary. Using a meat thermometer ensures your chicken doesn't turn out dry.
- Transfer chicken to a serving plate and allow to rest for 5 minutes before slicing and serving.
Equipment Recommendations
Notes
- I highly recommend using a meat thermometer for best success with this recipe. Here are two of my favorites that I use: ThermoPro Oven Meat Thermometer and Digital Instant Read Thermometer
- Leftover chicken will keep for 3 to 4 days in the refrigerator or up to 3 months in the freezer.
- Don't have a meat thermometer? Test chicken by poking with a skewer. When the juices run clear, your chicken is done.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!